Electrolux EB4SL70 - Sousvide Cooking: Fish and Seafood

Lamb / Game
Food Thickness
of food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Lamb rare 3 cm 600 - 650 60 180 - 190 2
Lamb medi-
um
3 cm 600 - 650 65 105 - 115 2
Boar 3 cm 600 - 650 90 60 - 70 2
Rabbit bone-
less
1.5 cm 600 - 650 70 50 - 60 2
Poultry
Food Thickness
of food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Chicken
breast bone-
less
3 cm 750 70 70 - 80 2
Duck breast
boneless
2 cm 900 60 140 - 160 2
Turkey
breast bone-
less
2 cm 800 70 75 - 85 2
1.4 SousVide Cooking: Fish and
seafood
• Look at the table to prevent
undercooking. Do not use fish portions
of a larger thickness than the table
show.
• 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.
Food Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Sea bream fil-
let
4 fillets 1 cm 500 70 25 2
Sea bass fillet 4 fillets 1 cm 500 70 25 2
Cod fish 2 fillets 2 cm 650 65 70 - 75 2
Scallops big size 650 60 100 - 110 2
Mussels with
shell
1000 95 20 - 25 2
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