User manual

Beef
Food Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time (min) Shelf posi-
tion
Beef fillet
medium
4 cm 800 60 110 - 120 3
Beef fillet
well done
4 cm 800 65 90 - 100 3
Veal fillet me-
dium
4 cm 800 60 110 - 120 3
Veal fillet well
done
4 cm 800 65 90 - 100 3
Lamb / Game
Food Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time (min) Shelf posi-
tion
Lamb rare 3 cm 600 - 650 60 180 - 190 3
Lamb medi-
um
3 cm 600 - 650 65 105 - 115 3
Boar 3 cm 600 - 650 90 60 - 70 3
Rabbit bone-
less
1.5 cm 600 - 650 70 50 - 60 3
Poultry
Food Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time (min) Shelf posi-
tion
Chicken
breast bone-
less
3 cm 750 70 70 - 80 3
Duck breast
boneless
2 cm 900 60 140 - 160 3
Turkey breast
boneless
2 cm 800 70 75 - 85 3
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.
ENGLISH 31