User manual

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)
Asparagus
green
whole 700 - 800 90 40 - 50 3 600
Asparagus
white
whole 700 - 800 90 50 - 60 3 700
Courgette slices of 1 cm 700 - 800 90 35 - 40 3 500
Leek stripes or rings 600 - 700 95 40 - 45 3 700
Eggplant slices of 1 cm 700 - 800 90 30 - 35 3 500
Pumpkin pieces with thick-
ness of 2 cm
700 - 800 90 25 - 30 3 500
Pepper stripes or quarter 700 - 800 95 35 - 40 3 500
Celery rings of 1 cm 700 - 800 95 40 - 45 3 600
Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3 700
Celery
root
slices of 1 cm 700 - 800 95 45 - 50 3 700
Fennel slices of 1 cm 700 - 800 95 35 - 45 3 700
Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3 700
Artichoke
hearts
cut in quarter 400 - 600 95 45 - 55 3 800
11.7 SousVide cooking: Fruits
• Peel the fruits, remove the seeds and
cores where necessary
• To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
• For better results cook the food
immediately after you prepare it.
Food Thickness of food Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time
(min)
Shel
f
po-
si-
tion
Water in
the water
drawer (ml)
Peach cut in halves 4 fruits 90 20 - 25 3 400
Plum cut in halves 600 g 90 10 - 15 3 300
Mango cut in cubes of
about 2 x 2 cm
2 fruits 90 10 - 15 3 300
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