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Sous-vide (vacuum) cooking
94
The cooking durations given in the tables are guidelines only. We recommend
selecting the shorter duration initially. You can cook for longer if necessary. The
cooking duration only begins when the set temperature is reached.
Food Added in advance [°C] [min.]
Sugar Salt
Fish
Blue eye trevalla/Ling fillet, 2.5 cm thick x 54 35
Salmon fillet, 2–3cm thick x 52 30
Stargazer/Monkfish fillet x 62 18
Pikeperch fillet, 2cm thick x 55 30
Vegetables
Cauliflower florets, medium to large x 85 40
Hokkaido pumpkin, sliced x 85 15
Kohlrabi, sliced x 85 30
White asparagus, whole x x 85 22–27
Sweet potato, sliced x 85 18
Fruit
Pineapple, sliced x 85 75
Apples, sliced x 80 20
Baby bananas, whole 62 10
Peaches, halved x 62 25–30
Rhubarb chunks 75 13
Plums, halved x 70 10–12
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
x 90 240
Prawns, peeled and deveined x 56 19–21
Hen's egg, whole 65–66 60
Scallops, removed from shell 52 25
Shallots, whole x x 85 45–60
Temperature, duration
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