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Beef
Food
Beef fillet
medium
Beef fillet
well done
Veal fillet me-
dium
Veal fillet well
done
Lamb / Game
Food
Lamb rare
Lamb medi-
um
Boar
Rabbit bone-
less
Poultry
Food
Chicken
breast bone-
less
Duck breast
boneless
Turkey breast
boneless
10.5 SousVide Cooking: Fish
and seafood
• Look at the table to prevent
undercooking. Do not use fish
portions of a larger thickness than the
table show.
Thickness of
Amount of
food
food for 4
persons (g)
4 cm
800
4 cm
800
4 cm
800
4 cm
800
Thickness of
Amount of
food
food for 4
persons (g)
3 cm
600 - 650
3 cm
600 - 650
3 cm
600 - 650
1.5 cm
600 - 650
Thickness of
Amount of
food
food for 4
persons (g)
3 cm
750
2 cm
900
2 cm
800
Temperature
Time (min)
(°C)
60
110 - 120
65
90 - 100
60
110 - 120
65
90 - 100
Temperature
Time (min)
(°C)
60
180 - 190
65
105 - 115
90
60 - 70
70
50 - 60
Temperature
Time (min)
(°C)
70
70 - 80
60
140 - 160
70
75 - 85
• 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.
Shelf posi-
tion
3
3
3
3
Shelf posi-
tion
3
3
3
3
Shelf posi-
tion
3
3
3
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