User manual

Food Thickness of
food
Amount of food
for 4 persons (g)
Temperature
(°C)
Time
(min)
Shelf
position
Sea bream fillet 4 fillets 1 cm 500 70 25 3
Sea bass fillet 4 fillets 1 cm 500 70 25 3
Cod fish 2 fillets 2 cm 650 65 70 - 75 3
Scallops big size 650 60 100 - 110 3
Mussels with shell 1000 95 20 - 25 3
Prawns without
shell
big size 500 75 26 - 30 3
Octopus 1000 85 100 - 110 3
Trout fillet
1)
2 fillets 1.5 cm 650 65 55 - 65 3
Salmon fillet
1)
3 cm 800 65 100 - 110 3
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.
SousVide Cooking: Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their colour when
you peel them and cook in a vacuum packing.
For better results cook the food immediately
after you prepare it.
• To keep the colour of the artichokes, put them
in water with lemon juice, after you clean and
cut them.
Food Thickness of food Amount of food
for 4 persons
(g)
Temperature
(°C)
Time
(min)
Shelf
position
Asparagus
green
whole 700 - 800 90 40 - 50 3
Asparagus
white
whole 700 - 800 90 50 - 60 3
Courgette slices of 1 cm 700 - 800 90 35 - 40 3
Leek stripes or rings 600 - 700 95 40 - 45 3
Eggplant slices of 1 cm 700 - 800 90 30 - 35 3
Pumpkin pieces with thickness of 2
cm
700 - 800 90 25 - 30 3
Steam oven User Manual40