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Beschikbare talen
Beschikbare talen
Seasoning
The food can be seasoned or have herbs added to it before vacuum packing. Please
take care when seasoning, since the food keeps its natural flavour during Sous- Vide
cooking.
The cooking time depends on the thickness of the food
∙ Increase time by at least 20% for deep-frozen food.
∙ All time information is approximate and should be adjusted according to taste.
∙ The time should be doubled for tough meat.
The cooking time
∙ Increase time by at least 20% for deep-frozen food.
∙ All time information is approximate and should be adjusted according to taste.
∙ The time should be doubled for tough meat.
Meat:
Temperature 68°C - 62°C
Thickness
10 mm
20 mm
30 mm
40 mm
50 mm
60 mm
Poultry:
Temperature 63°C - 65°C
Thickness
10 mm
20 mm
30 mm
40 mm
Do not let the temperatures fall lower than indicated in the table!
depends on the thickness of the food
Time
30 Minutes
45 Minutes
95 Minutes
120 Minutes
180 Minutes
250 Minutes
Time
20 Minutes
40 Minutes
75 Minutes
90 Minutes
Fish:
Temperature 55°C - 58°C
Thickness
10 mm
20 mm
30 mm
40 mm
50 mm
60 mm
Vegetables:
Temperature 80°C - 85°C
Type
Asparagus
Potatoes*
Root vegetables*
* diced
Time
10 Minutes
20 Minutes
30 Minutes
40 Minutes
50 Minutes
60 Minutes
Time
35 Minutes
70 Minutes
110 Minutes
19
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