Operation Manual

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 60 140 - 160 3 600
Turkey
breast
boneless
2 cm 800 70 75 - 85 3 700
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
ENGLISH 23