Operation Manual

11.7 SousVide cooking: Fruits
and sweets
• 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
Nectar-
ine
cut in halves 4 fruits 90 20 - 25 3 400
Pineap-
ple
slices 1 cm 600 g 90 20 - 25 3 400
Apple cut in quarters 4 fruits 95 25 - 30 3 500
Pear cut in halves 4 fruits 95 15 - 30 3 500
Vanilla
creme
350 g in each bag 700 g 85 20 - 22 3 500
11.8 Sous-vide water table
Temperature (°C) Time (min) Water in the water drawer
(ml)
50 120 500
50 190 600
55 120 550
55 190 650
60 120 600
60 190 700
65 30 350
65 60 550
70 30 400
70 60 600
ENGLISH 25