User manual

Food Tem‐
pera‐
ture
(°C)
Time
(min)
Veal fillet medi‐
um, 4 cm thick,
0.8 kg
60 110 - 120
Veal fillet well
done, 4 cm thick,
0.8 kg
65 90 - 100
Lamb / Game
Food Tem‐
pera‐
ture
(°C)
Time (min)
Lamb rare, 3 cm
thick, 0.6 - 0.65
kg
60 180 - 190
Lamb medium, 3
cm thick, 0.6 -
0.65 kg
65 105 - 115
Boar, 3 cm thick,
0.6 - 0.65 kg
90 60 - 70
Rabbit, 1.5 cm
thick, 0.6 - 0.65
kg
70 50 - 60
Poultry
Food Tem‐
pera‐
ture
(°C)
Time (min)
Chicken
breast, 3
cm thick,
0.75 kg
70 70 - 80
Duck
breast, 2
cm thick,
0.9 kg
60 140 - 160
Turkey
breast, 2
cm thick,
0.8 kg
70 75 - 85
11.6 SousVide Cooking: Fish
and seafood
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.
Use the third shelf position.
Food Thickness of food Temperature
(°C)
Time (min)
Sea bream fillet, 0.5 kg 4 fillets 1 cm 70 25
Sea bass fillet, 0.5 kg 4 fillets 1 cm 70 25
Cod fish, 0.65 kg 2 fillets 2 cm 65 70 - 75
Scallops, 0.65 kg big size 60 100 - 110
Mussels with shell, 1 kg 95 20 - 25
Prawns without shell, 0.5 kg big size 75 26 - 30
Octopus, 1 kg 85 100 - 110
Trout fillet, 0.65 kg
1)
2 fillets 1.5 cm 65 55 - 65
Salmon fillet, 0.8 kg
1)
3 cm 65 100 - 110
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.
www.electrolux.com30