User manual

11.4 SousVide cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are
the minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid
damages to the vacuum bags.
• For the poultry fillets to taste better,
fry them on the skin side before and
after vacuum packing.
Beef
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)
Beef fillet
medium
4 cm 800 60 110 - 120 3 600
Beef fillet
well done
4 cm 800 65 90 - 100 3 500
Lamb / Game
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)
Lamb rare 3 cm 600 - 650 60 180 - 190 3 700
Lamb me-
dium
3 cm 600 - 650 65 105 - 115 3 600
Boar 3 cm 600 - 650 90 60 - 70 3 800 + 200
Rabbit
boneless
1.5 cm 600 - 650 70 50 - 60 3 600
Poultry
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)
Chicken
breast
boneless
3 cm 750 70 70 - 80 3 700
Duck
breast
boneless
2 cm 900 65 100 - 110 3 500
Turkey
breast
boneless
2 cm 800 70 75 - 85 3 700
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