Atag SX4592D/A22 - Page 65

EN 25
USE
Sous Vide table
Sous Vide cooking is cooking vacuum-packed food at low constant
temperature over a long period of time.
Dish
Temperature
Time (min.) Accessory (shelf level)
Beef llet medium (4 cm thickness) 60 °C 110 - 120
Oven rack (2)
Beef llet well done (4 cm thickness) 65 °C 90 - 100
Oven rack (2)
Lamb rare (3 cm thickness) 60 °C 180 - 190
Oven rack (2)
Lamb medium (3 cm thickness) 65 °C 105 - 115
Oven rack (2)
Chicken breast boneless (3 cm thickness) 70 °C 70 - 80
Oven rack (2)
Duck boneless (2 cm thickness) 70 °C 75 - 85
Oven rack (2)
Turkey boneless (2 cm thickness) 70 °C 75 - 85
Oven rack (2)
Sea bass (4 llets/1 cm thickness) 70 °C 25
Oven rack (2)
Cod sh (2 llets/2 cm thickness) 65 °C 70 - 75
Oven rack (2)
Scallops (big size) 60 °C 100 - 110
Oven rack (2)
Mussels with shell 95 °C 20 - 25
Oven rack (2)
Prawns without shell (big size) 75 °C 26 - 30
Oven rack (2)
Octopus 85 °C 100 - 110
Oven rack (2)
Trout llet (2 llets/1,5 cm thickness) 65 °C 55 - 65
Oven rack (2)
Salmon llet (3 cm thickness) 65 °C 100 - 110
Oven rack (2)
Asparagus green (whole) 90 °C 40 - 50
Oven rack (2)
Asparagus white (whole) 90 °C 50 - 60
Oven rack (2)
Courgette (slices of 1 cm) 90 °C 35 - 40
Oven rack (2)
Egg plant (slices of 1 cm) 90 °C 30 - 35
Oven rack (2)
Carrots (slices of 0,5 cm) 95 °C 35 - 45
Oven rack (2)