Sous-vide (vacuum) cooking
93
The cooking durations given in the tables are guidelines only. We recommend
selecting 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
