PRODUCT
CATEGORY
FOOD
RECOMMENDED
STORAGE
TEMPERATURE
RECOMMENDED
CONTAINER
RECOMMENDATIONS
White meat
Grilled chicken breast
70°C
Vacuum bag
Salt before cooking
Stewed chicken
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Chicken thighs in white wine
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Cubed turkey in sauce
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Pork escalopes
70°C
Vacuum bag
Divide slices of meat into several bags to avoid excessive overlaps
Pork stew
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Pork fillet with herbs
70°C
Vacuum bag
Salt before cooking
Stewed sausages
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Pork shank
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Stewed veal
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Roast veal
70°C
Vacuum bag
Salt before cooking
Veal escalopes
70°C
Vacuum bag
Salt before cooking
Veal ossobuco
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Veal shank
70°C
Vacuum bag
Salt before cooking
Stewed ribs
70°C
Vacuum bag
Salt before cooking
Red meat
Beef stew
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Braised beef
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Roast beef
70°C
Vacuum bag
Season with herbs and reduce salt
Stewed meatballs
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Pizzaiola style meat
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Lamb sirloin
70°C
Vacuum bag
Season with herbs and reduce salt
Roasted lamb leg
70°C
Vacuum bag
Season with herbs and reduce salt
Stewed lamb
70°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Duck breast
70°C
Vacuum bag
Season with herbs and reduce salt
Duck thigh
70°C
Vacuum bag
Salt before cooking
Mixed meatloaf
70°C
Vacuum bag
Season with herbs and reduce salt
White fish
Fillet of sea bass, Livornese style
63°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Fillet of sea bass in white wine
63°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Sea bream in white wine
63°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Stewed monkfish
63°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Stewed squids
63°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
whole fish
63°C
Vacuum bag
Salt before cooking
roast fish
63°C
Vacuum bag
Salt before cooking
Grilled fish
63°C
Vacuum bag
Do not put lemon with the fish in the bag, it would become bitter
Grilled squids
63°C
Vacuum bag
Salt before cooking
Clams
Stewed cuttlefish
63°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Boiled octopus
63°C
Vacuum bag
Cook directly in a vacuum bag without adding water
Stewed curled octopus
63°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Shellfish
Prawns in white wine
70°C
Vacuum bag
increase the storage temperature (see table)
Prawn sauce
70°C
Vacuum bag
increase the storage temperature (see table)
Vegetables
Cauliflower
63°C
Vacuum bag
cook with a few drops of vinegar to reduce oxidation
Courgettes stir fried with garlic and parsley 63°C
Vacuum bag
cook with a few drops of vinegar to reduce oxidation
Mediterranean sweet peppers
63°C
Vacuum bag
cook with a few drops of vinegar to reduce oxidation
Peppers stir fried with garlic and parsley
63°C
Vacuum bag
cook with a few drops of vinegar to reduce oxidation
Broccoli
63°C
Vacuum bag
cook with a few drops of vinegar to reduce oxidation
Artichokes stir fried with garlic and parsley
63°C
Vacuum bag
cook with a few drops of vinegar to reduce oxidation
Grilled vegetables
63°C
Vacuum bag
salt before cooking
Roasted pumpkin
63°C
Vacuum bag
salt before cooking
Vegetables au gratin
63°C
Vacuum bag
salt before cooking
Stewed peas
63°C
Vacuum bag
salt before cooking
Boiled legumes
63°C
Vacuum bag
drain well from the cooking water
Stewed legumes
63°C
Vacuum bag
If there is plenty of sauce, transfer the sauce in a separate bag
Boiled cereals
63°C
Vacuum bag
salt before cooking
Couscous
63°C
Vacuum bag
drain well from the cooking water
First courses
Polenta
63°C
Vacuum bag
cook to a fairly dry consistency before storing
Vegetarian crèpes
63°C
Vacuum bag
Bag each portion individually to prevent breakage
Cereal pies
63°C
Vacuum bag
Season with herbs and reduce salt
Bulgur
63°C
Vacuum bag
Season with herbs and reduce salt
Quinoa
63°C
Vacuum bag
Season with herbs and reduce salt
Soups
Pulses soup
63°C
Vacuum container
Once the container is filled, add a little oil on the surface to reduce oxidation
Cereal soup
63°C
Vacuum container
Once the container is filled, add a little oil on the surface to reduce oxidation
Vegetable soup
63°C
Vacuum container
Once the container is filled, add a little oil on the surface to reduce oxidation
Vegetable cream
63°C
Vacuum container
Once the container is filled, add a little oil on the surface to reduce oxidation
Cream of legumes
63°C
Vacuum container
Once the container is filled, add a little oil on the surface to reduce oxidation
Meat broth
70°C
Vacuum container
Maintain a delicate taste as the flavour will tend to concentrate during storage
Vegetable stock
63°C
Vacuum container
Maintain a delicate taste as the flavour will tend to concentrate during storage
Fruit
Baked apples
63°C
Vacuum bag
Season with spices and cinnamon before baking
Baked pears
63°C
Vacuum bag
Season with spices and cinnamon before baking
EN 14
3.12 Preservation Guidelines