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
10.6 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.
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.
10.7 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.
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