Tested for you in our cooking studio en
65
The food can be finished off as follows once the sous-
vide cooking stage is complete:
Meat: Flash fry in a frying pan at a very high
temperature for a few seconds only on each side.This
gives it a nice crust and the flavours you would expect
from frying, without overcooking it.
Important: Dab the meat with a paper towel before
placing it into hot oil, in order to avoid fat spitting out of
the pan.
Vegetables: Flash fry in a frying pan to give them the
flavours you would expect from frying. When frying
vegetables like this, it is easy to season them or mix
them with other ingredients.
Fish: Season and coat with hot butter.
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Food Accessories Heating
function
Tempera-
ture in °C
Cooking
time in
min
Tip/note
Meat
Veal steak, medium, 2 cm thick Wire rack + universal
pan
¸ 60 80 Vacuum-seal along with some butter
and rosemary.
Beef steak (topside, saddle, etc.), rare,
2 - 3 cm thick
Wire rack + universal
pan
¸ 58 90
Beef steak (topside, saddle, etc.),
medium, 2 - 3 cm thick
Wire rack + universal
pan
¸ 62 80
Fillet steak, whole piece, rare, 3 - 4 cm
thick
Wire rack + universal
pan
¸ 58 100
Fillet steak, whole piece, medium, 3 -
4 cm thick
Wire rack + universal
pan
¸ 62 90
Pork medallions (80 g each) Wire rack + universal
pan
¸ 63 75 Vacuum-seal along with some butter
and fresh basil.
Saddle of lamb, boned Wire rack + universal
pan
¸ 58 50 Vacuum-seal along with some salt, but-
ter and thyme.
Poultry
Duck breast (350 g each) Wire rack + universal
pan
¸ 62 70 Cut into the layer of fat, season the meat
side with a little salt and pepper, and
vacuum-seal it along with a small piece
of orange peel.
Chicken breast (250 g each) Wire rack + universal
pan
¸ 65 60 Vacuum-seal along with some butter, a
little salt and some thyme.
Fish
Cod (140 g each) Wire rack + universal
pan
¸ 58 25 Vacuum-seal along with some butter
and a little salt.
Halibut/turbot (150 g each) Wire rack + universal
pan
¸ 58 30
Pike-perch (140 g each) Wire rack + universal
pan
¸ 60 20
Vegetables
Cauliflower (500 g) Wire rack + universal
pan
¸ 85 40 - 50 Vacuum-seal along with a little water,
butter, salt and nutmeg.
Mushrooms, quartered
(500 g)
Wire rack + universal
pan
¸ 85 20 - 25 Vacuum-seal along with some butter,
rosemary, a little garlic and some salt.
Chicory, halved
(x 4 - 6)
Wire rack + universal
pan
¸ 85 40 - 45 Vacuum-seal along with some orange
juice, sugar, salt, butter and thyme.
Green asparagus, whole
(600 g)
Wire rack + universal
pan
¸ 85 20 - 30 Blanch before vacuum-sealing to retain
the colour.
Vacuum-seal along with some butter,
salt, a little sugar and some pepper.
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