OBH Nordica Sous Vide Pro+, Instruction Manual

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Lamb
Roast lamb,
without bones,
medium 90 mm 55°C 20 hours 30 hours
Roast lamb,
without bones,
well done 90 mm 65°C 20 hours 30 hours
Pork Fillet of pork 40 mm 64°C 2 hours 4 hours
Roast pork(ribs) 15 mm 60°C 4 hours 20 hours
Chicken Fillet of chicken 25 mm 64°C 2 hours 4 hours
Fish
Fat fish, with
seed 30 mm 55°C 20 min 40 min
Fat fish, medium 30 mm 60°C 20 min 40 min
Lean fish,
medium 15 mm 58°C 20 min 40 min
Vegetables
Beetroot Up to 50
mm 84°C 1 hour 6 hours
Carrots Up to 50
mm 84°C 1 hour 6 hours
Celeriac Up to 50
mm 84°C 1 hour 6 hours
Potatoes Up to 50
mm 84°C 1 hour 6 hours
Asparagus Up to 70
mm 84°C 30 min 1 hour
Onion Up to 70
mm 84°C 30 min 1 hour
Broccoli Up to 70
mm 84°C 30 min 1 hour
Cauliflower Up to 70
mm 84°C 30 min 1 hour
Aubergine Up to 70
mm 84°C 30 min 1 hour
Fennel Up to 70
mm 84°C 30 min 1 hour
CAUTION: Foods must not be pasteurised at low temperatures
as this may pose a risk to some individuals. This includes
pregnant women, young children, the elderly or other people with
compromised immune systems.
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