Loading ...
Loading ...
Loading ...
Make sure that the edges of the inner
side of the vacuum bag are clean, before
sealing it.
11.5 SousVide Cooking: Meat
Use only boneless meat to avoid piercing
the vacuum bags.
For the poultry fillets to taste better, fry
them on the skin side before vacuum
packing.
Use the third shelf position.
Beef
Food Temper-
ature
(°C)
Time (min)
Beef fillet medi-
um, 4 cm thick,
0.8 kg
60 110 - 120
Beef fillet well
done, 4 cm thick,
0.8 kg
65 90 - 100
Veal fillet medi-
um, 4 cm thick,
0.8 kg
60 110 - 120
Veal fillet well
done, 4 cm thick,
0.8 kg
65 90 - 100
Lamb / Game
Food Tem-
pera-
ture
(°C)
Time (min)
Lamb rare, 3 cm
thick, 0.6 - 0.65 kg
60 180 - 190
Food Tem-
pera-
ture
(°C)
Time (min)
Lamb medium, 3
cm thick, 0.6 -
0.65 kg
65 105 - 115
Boar, 3 cm thick,
0.6 - 0.65 kg
90 60 - 70
Rabbit, 1.5 cm
thick, 0.6 - 0.65 kg
70 50 - 60
Poultry
Food Tem-
pera-
ture
(°C)
Time (min)
Chicken
breast, 3 cm
thick, 0.75
kg
70 70 - 80
Duck breast,
2 cm thick,
0.9 kg
60 140 - 160
Turkey
breast, 2 cm
thick, 0.8 kg
70 75 - 85
11.6 SousVide Cooking: Fish
and seafood
Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
Add a cup of water in the vacuum bag
when you cook the mussels.
Use the third shelf position.
Food Thickness of food Temperature
(°C)
Time (min)
Sea bream fillet, 0.5 kg 4 fillets 1 cm 70 25
Sea bass fillet, 0.5 kg 4 fillets 1 cm 70 25
Cod fish, 0.65 kg 2 fillets 2 cm 65 70 - 75
ENGLISH 29
Loading ...
Loading ...
Loading ...