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Food
Cooking tips
Fish
¡ Season the fish and coat with hot
butter.
¡ To give the fish a nice crust and
the flavours you would expect
from frying, sear it for a few
seconds on each side.
¡ Fry the food for longer if has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡ Serve the fish on preheated plates
and with a hot sauce or butter, as
sous-vide cooking takes place at
low temperatures.
Recommended settings for sous-vide cooking
Food
Fillet of beef, piece,
rare, 3-4 cm thick
Fillet of beef, piece,
medium, 3-4 cm thick
Duck breast, 300 g
each
Fish fillet, 2-3 cm
thick, e.g. salmon,
cod
Mushrooms,
quartered, 500 g
Carrots, in 0.5 cm
slices, 600 g
Potatoes, peeled,
quartered, 800 g
Pineapple, in 1.5 cm
slices, 400 g
48
Accessory/
Type of
cookware
heating
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Food
Vegetables ¡ Sear the vegetables briefly to give
Temperat-
Steam intens-
ure in °C
ity
58
-
65
-
62
-
58
-
85
-
90
-
95
-
85
-
Cooking tips
them the flavours you would ex-
pect from frying.
¡ Season the vegetables or mix
them with other ingredients.
Cooking time
Tips for sous-vide
in mins
cooking
90
Vacuum-seal along
with some butter
and rosemary.
80
Vacuum-seal along
with some butter
and rosemary.
70
Cut into the layer of
fat, season the meat
side with a little salt
and pepper, and va-
cuum-seal it along
with a small piece of
orange peel.
25
Vacuum-seal along
with some butter
and a little salt.
20-25
Vacuum-seal along
with some butter,
rosemary, a little
garlic and salt.
70-80
Recipe tip: Vacuum-
seal along with
some orange juice,
curry powder/paste
and butter.
35-45
Recipe tip: Vacuum-
seal along with
some butter and
salt. Can easily be
used for making
dishes such as
salad.
70-80
Recipe tip: Vacuum-
seal along with
some butter, honey
and vanilla.
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