Operation Manual

EN 30
USE
Sous Vide table
Sous Vide cooking is cooking vacuum-packed food at low constant
temperature over a long period of time.
Dish
Temperature
Time (min.) Accessory (shelf level)
Beef llet medium (4 cm thickness) 60 °C 150 - 160
Oven rack (2)
Beef llet well done (4 cm thickness) 70 °C 120 - 140
Oven rack (2)
Lamb rare (3 cm thickness) 60 °C 180 - 190
Oven rack (2)
Lamb medium (3 cm thickness) 70 °C 90 - 100
Oven rack (2)
Chicken breast boneless (3 cm thickness) 70 °C 70 - 80
Oven rack (2)
Duck boneless (2 cm thickness) 65 °C 90 - 100
Oven rack (2)
Turkey boneless (2 cm thickness) 75 °C 75 - 85
Oven rack (2)
Sea bass (4 llets/1 cm thickness) 60 °C 25 - 35
Oven rack (2)
Cod sh (2 llets/2 cm thickness) 60 °C 30 - 40
Oven rack (2)
Scallops (big size) 60 °C 40 - 50
Oven rack (2)
Mussels with shell 60 °C 50 - 60
Oven rack (2)
Prawns without shell (big size) 60 °C 30 - 40
Oven rack (2)
Octopus 85 °C 220 - 240
Oven rack (2)
Trout llet (2 llets/1,5 cm thickness) 60 °C 60 - 70
Oven rack (2)
Salmon llet (3 cm thickness) 60 °C 50 - 60
Oven rack (2)
Asparagus green (whole) 85 °C 60 - 70
Oven rack (2)
Asparagus white (whole) 85 °C 70 - 80
Oven rack (2)
Courgette (slices of 1 cm) 85 °C 30 - 40
Oven rack (2)
Egg plant (slices of 1 cm) 85 °C 60 - 70
Oven rack (2)
Carrots (slices of 0,5 cm) 85 °C 80 - 90
Oven rack (2)