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!
