Boil ingredients containing alcohol
before vacuum packing.
Put the vacuum bags on the grid side by
side.
You can keep the cooked food in the
fridge for 2 – 3 days. Cool down the food
quickly (by using ice bath).
Do not use this function for reheating
food leftovers.
Vacuum Packing
Use only the vacuum bags and chamber
vacuum sealer recommended for sous-
vide cooking. Only this type of vacuum
sealer can vacuum pack liquids.
Do not reuse vacuum bags.
For faster and better results set the
maximum vacuum degree.
To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
Make sure that the edges of the inner
side of the vacuum bag are clean, before
sealing it.
11.5 SousVide Cooking: Meat
Use only boneless meat to avoid piercing
the vacuum bags.
Fry the poultry fillets skin side down
before vacuum packing.
Use the third shelf position.
BEEF
Beef / Veal fillet (°C) (min)
Medium, 4 cm
thick, 0.8 kg
60 110 - 120
Well done, 4 cm
thick, 0.8 kg
65 90 - 100
LAMB / GAME
(°C) (min)
Lamb rare, 3 cm
thick, 0.6 - 0.65 kg
60 180 - 190
Lamb medium, 3
cm thick, 0.6 -
0.65 kg
65 105 - 115
Boar, 3 cm thick,
0.6 - 0.65 kg
90 60 - 70
Rabbit, 1.5 cm
thick, 0.6 - 0.65 kg
70 50 - 60
POULTRY
(°C) (min)
Chicken breast, 3 cm
thick, 0.75 kg
70 70 - 80
Duck breast, 2 cm
thick, 0.9 kg
60 140 - 160
Turkey breast, 2 cm
thick, 0.8 kg
70 75 - 85
11.6 SousVide Cooking: Fish
and seafood
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.
Use the third shelf position.
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