Instructions for Use

How it works en-us
47
Sous-vide – fish/seafood
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Cooking
time in
min.
Remarks
Shrimp, 4½oz (125g)
apiece
Perforated steam con-
tainer
140 (60) 30 Recipe tip: Vacuum-seal along
with some olive oil, salt and garlic.
Scallops, 1-2oz
(20-50g) apiece
Perforated steam con-
tainer
140 (60) 6-10 The more the mussels weigh, the
longer the chosen cooking time
should be.
Cod, 5oz (140g)
apiece
Perforated steam con-
tainer
140 (59) 25
Salmon fillet, 5oz
(140g) apiece
Perforated steam con-
tainer
135 (58) 30 If you wish, you can flash fry the
salmon fillet in a hot frying pan
once it is cooked.
Pikeperch, 5oz
(140g) apiece
Perforated steam con-
tainer
140 (60) 20
Sous-vide – vegetables
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Cooking
time in
min.
Remarks
Mushrooms, quar-
tered, 1lb 2oz (500g)
Perforated steam con-
tainer
185 (85) 20 Recipe tip: Vacuum-seal along
with some butter, rosemary, garlic
and salt.
Chicory, halved,
4-6pieces
Perforated steam con-
tainer
185 (85) 40 Recipe tip: Cut the chicory in half.
Vacuum-seal along with some or-
ange juice, sugar, salt, butter and
thyme.
White asparagus,
whole, 1lb 2oz
(500g)
Perforated steam con-
tainer
185 (85) 45 Recipe tip: Vacuum-seal along
with some butter, salt and a little
sugar.
Green asparagus,
whole, 1lb 5oz
(600g)
Perforated steam con-
tainer
185 (85) 15-20 Recipe tip: Blanch before vacuum-
sealing to retain the color. Vac-
uum-seal along with some butter,
salt and pepper.
Carrots, in 0.5cm
slices, 1lb 5oz
(600g)
Perforated steam con-
tainer
205 (95) 35-40 Recipe tip: Vacuum-seal along
with some orange juice, curry and
butter.
Potatoes, peeled, in 2
x 2cm cubes, 1lb
2oz (800g)
Perforated steam con-
tainer
205 (95) 40 Recipe tip: Vacuum-seal along
with some butter and salt. Can
easily be used for making dishes
such as salad.
Potatoes, skin on,
whole or halved, 1lb
2oz (800g)
Perforated steam con-
tainer
205 (95) 50 Recipe tip: Vacuum-seal along
with some butter and salt. Wash
thoroughly beforehand.
Cherry tomatoes,
whole or halved, 1lb
2oz (500g)
Perforated steam con-
tainer
185 (85) 15 Recipe tip: Vacuum-seal along
with some olive oil, salt and sugar.
Mix together red and yellow cherry
tomatoes.
Pumpkin, in 2 x 2cm
cubes, 1lb 5oz
(600g)
Perforated steam con-
tainer
195 (90) 20-25 The cooking time may vary de-
pending on the type of pumpkin.
Zucchini, in 1cm
slices, 1lb 5oz
(600g)
Perforated steam con-
tainer
185 (85) 30 Recipe tip: Vacuum-seal along
with some olive oil, salt and thyme.
Sugar snaps, whole,
1lb 2oz (500g)
Perforated steam con-
tainer
185 (85) 5-10 Recipe tip: Vacuum-seal along
with some butter and salt.