User manual

Food Thickness of
food
Amount of
food for 4 per-
sons (g)
Temperature
(°C)
Time (min) Shelf position
Beef fillet well
done
4 cm 800 65 90 - 100 3
Veal fillet medi-
um
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 per-
sons (g)
Temperature
(°C)
Time (min) Shelf position
Lamb rare 3 cm 600 - 650 60 180 - 190 3
Lamb medium 3 cm 600 - 650 65 105 - 115 3
Boar 3 cm 600 - 650 90 60 - 70 3
Rabbit boneless 1.5 cm 600 - 650 70 50 - 60 3
Poultry
Food Thickness of
food
Amount of
food for 4 per-
sons (g)
Temperature
(°C)
Time (min) Shelf position
Chicken breast
boneless
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
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.
Steam oven User Manual 39