User manual

11.5 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.
• 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.
Food Thickness
of food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time
(min)
Shelf
posi-
tion
Water in the
water drawer
(ml)
Sea bream
fillet
4 fillets 1 cm 500 70 25 3 400
Sea bass fil-
let
4 fillets 1 cm 500 70 25 3 400
Cod fish 2 fillets 2 cm 650 65 70 - 75 3 600
Scallops big size 650 60 100 -
110
3 500
Mussels
with shell
1000 95 20 - 25 3 500
Prawns
without
shell
big size 500 75 26 - 30 3 400
Octopus 1000 85 100 -
110
3 800 + 200
Trout fil-
let
1)
2 fillets 1.5
cm
650 65 55 - 65 3 500
Salmon fil-
let
1)
3 cm 800 65 100 -
110
3 600
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.
11.6 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
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.
ENGLISH
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