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 per-
sons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Sea bream fillet 4 fillets 1 cm 500 70 25 3
Sea bass fillet 4 fillets 1 cm 500 70 25 3
Cod fish 2 fillets 2 cm 650 65 70 - 75 3
Scallops big size 650 60 100 - 110 3
Mussels with
shell
1000 95 20 - 25 3
Prawns without
shell
big size 500 75 26 - 30 3
Octopus 1000 85 100 - 110 3
Trout fillet
1)
2 fillets 1.5 cm 650 65 55 - 65 3
Salmon fillet
1)
3 cm 800 65 100 - 110 3
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.
Food Thickness of food Amount of
food for 4
persons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Asparagus
green
whole 700 - 800 90 40 - 50 3
Asparagus
white
whole 700 - 800 90 50 - 60 3
Courgette slices of 1 cm 700 - 800 90 35 - 40 3
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