EN 25
USE
Sous Vide table
Sous Vide cooking is cooking vacuum-packed food at low constant
temperature over a long period of time.
Dish
Temperature
Time (min.)
Accessory (shelf level)
Beef fillet medium (4 cm thickness)
60 °C
110 - 120
Oven rack (2)
Beef fillet well done (4 cm thickness)
65 °C
90 - 100
Oven rack (2)
Lamb rare (3 cm thickness)
60 °C
180 - 190
Oven rack (2)
Lamb medium (3 cm thickness)
65 °C
105 - 115
Oven rack (2)
Chicken breast boneless (3 cm thickness)
70 °C
70 - 80
Oven rack (2)
Duck boneless (2 cm thickness)
70 °C
75 - 85
Oven rack (2)
Turkey boneless (2 cm thickness)
70 °C
75 - 85
Oven rack (2)
Sea bass (4 fillets/1 cm thickness)
70 °C
25
Oven rack (2)
Cod fish (2 fillets/2 cm thickness)
65 °C
70 - 75
Oven rack (2)
Scallops (big size)
60 °C
100 - 110
Oven rack (2)
Mussels with shell
95 °C
20 - 25
Oven rack (2)
Prawns without shell (big size)
75 °C
26 - 30
Oven rack (2)
Octopus
85 °C
100 - 110
Oven rack (2)
Trout fillet (2 fillets/1,5 cm thickness)
65 °C
55 - 65
Oven rack (2)
Salmon fillet (3 cm thickness)
65 °C
100 - 110
Oven rack (2)
Asparagus green (whole)
90 °C
40 - 50
Oven rack (2)
Asparagus white (whole)
90 °C
50 - 60
Oven rack (2)
Courgette (slices of 1 cm)
90 °C
35 - 40
Oven rack (2)
Egg plant (slices of 1 cm)
90 °C
30 - 35
Oven rack (2)
Carrots (slices of 0,5 cm)
95 °C
35 - 45
Oven rack (2)
Содержание SX4511D
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