Sous-vide (vacuum) cooking
79
The cooking durations given in the tables are guidelines only. We recommend se-
lecting the shorter duration initially. You can cook for longer if necessary. The
cooking duration only begins when the set temperature is reached.
Food
Added in advance
[°C]
[min]
Sugar
Salt
Fish
Atlantic cod fillet, 2.5 cm thick
x
54
35
Salmon fillet, 2–3 cm thick
x
52
30
Monkfish fillet
x
62
18
Pikeperch fillet, 2 cm thick
x
55
30
Vegetables
Cauliflower florets, medium to large
x
85
40
Hokkaido pumpkin, sliced
x
85
15
Kohlrabi, sliced
x
85
30
Asparagus, white, whole
x
x
85
22–27
Sweet potato, sliced
x
85
18
Fruit
Pineapple, sliced
x
85
75
Apples, sliced
x
80
20
Baby bananas, whole
62
10
Peaches, halved
x
62
25–30
Rhubarb chunks
75
13
Plums, halved
x
70
10–12
Other
Beans, white, soaked in a ratio of 1:2
(beans to liquid)
x
90
240
Prawns, peeled and deveined
x
56
19–21
Hen's egg, whole
65–66
60
Scallops, removed from shell
52
25
Shallots, whole
x
x
85
45–60
Temperature
Duration