AEG BSE792320B - Page 31

FISH AND SEAFOOD
(°C) (min)
Sea bream, 4 fillets 1cm
thick, 0.5 kg
70 25
Sea bass, 4 fillets 1cm
thick, 0.5 kg
70 25
Cod fish, 2 fillets 2 cm
thick, 0.65 kg
65 70 -
75
Scallops, 0.65 kg 60 100 -
110
Mussels with shell, 1 kg 95 20 -
25
Prawns without shell, 0.5
kg
75 25 -
30
Octopus, 1 kg 85 100 -
110
Trout, 2 fillets 1.5 cm
thick, 0.65 kg
65 55 -
65
Salmon, fillet 3 cm thick,
0.8 kg
65 100 -
110
To prevent protein leak soak the trout or
salmon 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.
11.7 SousVide Cooking:
Vegetables
To keep the colour of the artichokes, put
them in water with lemon juice, after you
clean and cut them.
Use the third shelf position.
VEGETABLES
Set the temperature to 90 °C.
(min)
Asparagus green, whole, 0.7 -
0.8 kg
40 - 50
Asparagus white, whole, 0.7 - 0.8
kg
50 - 60
Courgette, slices of 1 cm, 0.7 -
0.8 kg
35 - 40
Eggplant, slices of 1 cm, 0.7 - 0.8
kg
30 - 35
Pumpkin, pieces, 2 cm thick, 0.7
- 0.8 kg
25 - 30
VEGETABLES
Set the temperature to 95 °C.
(min)
Leek, stripes or rings, 0.6 - 0.7 kg 40 - 45
Peppers, stripes or quarter, 0.7 -
0.8 kg
35 - 40
Celery, rings of 1 cm, 0.7 - 0.8 kg 40 - 45
Carrots, slices of 0.5 cm, 0.7 - 0.8
kg
35 - 45
Celery root, slices of 1 cm, 0.7 -
0.8 kg
45 - 50
Fennel, slices of 1 cm, 0.7 - 0.8 kg 35 - 45
Potatoes, slices of 1 cm, 0.8 - 1
kg
35 - 45
Artichoke hearts, quarter, 0.4 -
0.6 kg
45 - 55
ENGLISH 31