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Idiomas disponibles
Idiomas disponibles
5.4
Tips and tricks
- Sous Vide cooking enhances the taste of spices. Dose them sparingly.
- If you cook several bags at the same time, label them with a waterproof pen to control the cooking time.
- Weigh the vacuum bags down when you cook them.
- After cooking, remove the food from the vacuum bag. Serve it directly or shortly fry it in a highly heat-resistant
fry pan at high temperature up to the desired degree of roast.
- Alternatively, Sous Vide cooked food is also very suitable for storage. Immediately after cooking, cool the
bags off in ice water, dry them off completely, and then store them in the refrigerator (max 3 °C / 37,4 °F)
or in the freezer for extended shelf life. To thaw or reheat, heat the closed bags to at least 55 °C / 131 °F.
The duration depends on the amount and size of the food.
5.5
Table of cooking times
The figures in the table are indicative, as cooking times depend on many different factors, such as, e.g., the
thickness of the food. The indicated times are minimum cooking times. Cooking beyond the set doneness is
prevented by Sous Vide cooking, for other kind of doneness increase or decrease the temperature.
Food
Beef tenderloin piece, medium (7 – 8 cm)
Pork fillet, medium (4 – 5 cm)
Rack of lamb, medium (4 – 5 cm)
Chicken breast (3 – 4 cm)
Saddle of venison, pink (2 – 3 cm)
Salmon fillet (2 – 3 cm)
Carrots
Zucchini
Temperature
Time
56 °C / 132,8 °F
2 hours
63 °C / 145,4 °F
50 – 55 minutes
58 °C / 136,4 °F
35 minutes
60 °C / 140 °F
2 hours
56 °C / 132,8 °F
90 minutes
45 °C / 113 °F
20 minutes
75 °C / 167 °F
40 minutes
85 °C / 185 °F
15 minutes
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