19
Seasoning
The food can be seasoned or have herbs added to it before vacuum packing. Please
take care when seasoning, since the food keeps its natural flavour during Sous- Vide
cooking.
The cooking time depends on the thickness of the food
- Increase time by at least 20% for deep-frozen food.
- All time information is approximate and should be adjusted according to taste.
- The time should be doubled for tough meat.
The cooking time depends on the thickness of the food
∙ Increase time by at least 20% for deep-frozen food.
∙ All time information is approximate and should be adjusted according to taste.
∙ The time should be doubled for tough meat.
Meat:
Temperature 68°C - 62°C
Thickness Time
10 mm 30 Minutes
20 mm 45 Minutes
30 mm 95 Minutes
40 mm 120 Minutes
50 mm 180 Minutes
60 mm 250 Minutes
Poultry:
Temperature 63°C - 65°C
Thickness Time
10 mm 20 Minutes
20 mm 40 Minutes
30 mm 75 Minutes
40 mm 90 Minutes
Fish:
Temperature 55°C - 58°C
Thickness Time
10 mm 10 Minutes
20 mm 20 Minutes
30 mm 30 Minutes
40 mm 40 Minutes
50 mm 50 Minutes
60 mm 60 Minutes
Vegetables:
Temperature 80°C - 85°C
Type Time
Asparagus 35 Minutes
Potatoes* 70 Minutes
Root vegetables* 110 Minutes
* diced
Do not let the temperatures fall lower than indicated in the
table!
Please note that the times shown in the operating instructions and the recipe book-
let are recommended minimum times that the food should stay in the device, when
the appliance has already been filled with hot (tap) water. Filling the appli-
ance with cold water will increase the times by approximately 30 minutes. Always, fill
the sous-vide cooker, including the food, with water up to the marking “max”. Thus,
it can be ensured that the set temperatures can be kept within the sous-vide cooking
field of 65°C with a precision of +/- 0,5°C. The food that is being cooked can be put
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