Recipe Book

Type of
food
Thick-
ness of
food
Amount
of food
for 4
people
(g)
Temper-
ature
(°C)
Time
(min)
Level
Water in
the wa-
ter
drawer
(ml)
Turkey
breast
boneless
2 cm 800 70 75 - 85 2 650
1.3 Sous-vide cooking : Fish
and seafood
• Look at the table to prevent undercook-
ing. Do not use fish portions of a larger
thickness than the table show.
• Dry the fish fillets with a paper towel be-
fore you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Type of
food
Thick-
ness of
food
Amount
of food
for 4 per-
sons (g)
Tempera-
ture (°C)
Time
(min)
Lev-
el
Water in the
water draw-
er (ml)
Sea
bream fil-
let
4 fillets 1
cm
500 70 25 2 400
Sea bass
fillet
4 fillets 1
cm
500 70 25 2 400
Cod fish 2 fillets 2
cm
650 65 70 -
75
2 600
Scallops big size 650 60 100 -
110
2 500
Mussels
with shell
1000 95 20 -
25
2 500
Prawns
without
shell
big size 500 75 26 -
30
2 400
Octopus 1000 85 100 -
110
2 650 + 350
Trout fillet
1)
2 fillets 1.5
cm
650 65 55 -
65
2 500
Salmon fil-
let
1)
3 cm 800 65 100 -
110
2 600
1)
To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 liter of water) for
30 min and dry with a paper towel before befire you put it in a vacuum bag.
1.4 Sous-vide cooking :
Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their col-
our 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.
ENGLISH 5