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Food
Thickness of
food
Sea bream fillet 4 fillets 1 cm
Sea bass fillet
4 fillets 1 cm
Cod fish
2 fillets 2 cm
Scallops
big size
Mussels with
shell
Prawns without
big size
shell
Octopus
2 fillets 1.5 cm
1)
Trout fillet
3 cm
1)
Salmon fillet
1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water) for 30 min and
dry with a paper towel before you put it in a vacuum bag.
10.6 SousVide Cooking:
Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their
colour when you peel them and cook
in a vacuum packing. For better
Food
Thickness of food
Asparagus
whole
green
Asparagus
whole
white
Courgette
slices of 1 cm
Leek
stripes or rings
Eggplant
slices of 1 cm
Pumpkin
pieces with thickness
of 2 cm
Pepper
stripes or quarter
Amount of
Temperature
food for 4 per-
(°C)
sons (g)
500
70
500
70
650
65
650
60
1000
95
500
75
1000
85
650
65
800
65
results cook the food immediately
after you prepare it.
• To keep the colour of the artichokes,
put them in water with lemon juice,
after you clean and cut them.
Amount of
Temperature
food for 4
(°C)
persons (g)
700 - 800
90
700 - 800
90
700 - 800
90
600 - 700
95
700 - 800
90
700 - 800
90
700 - 800
95
ENGLISH
27
Time
Shelf
(min)
posi-
tion
25
3
25
3
70 - 75
3
100 - 110
3
20 - 25
3
26 - 30
3
100 - 110
3
55 - 65
3
100 - 110
3
Time
Shelf
(min)
posi-
tion
40 - 50
3
50 - 60
3
35 - 40
3
40 - 45
3
30 - 35
3
25 - 30
3
35 - 40
3
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