Electrolux EB3SL70KCN, Руководство пользователя

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Food Thick‐
ness of
food
Amount
of food
for 4 per‐
sons (g)
Tempera‐
ture (°C)
Time
(min)
Shelf po‐
sition
Water in
the water
drawer
(ml)
Duck
breast
boneless
2 cm 900 65 100 - 110 2 500
Turkey
breast
boneless
2 cm 800 70 75 - 85 2 650
11.5 SousVide Cooking: Fish
and seafood
• Look at the table to prevent
undercooking. Do not use fish
portions of a larger thickness than the
table show.
• Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Food Thickness
of food
Amount of
food for 4
persons
(g)
Tempera‐
ture (°C)
Time
(min)
Shelf
posi‐
tion
Water in the
water drawer
(ml)
Sea bream
fillet
4 fillets 1
cm
500 70 25 2 400
Sea bass
fillet
4 fillets 1
cm
500 70 25 2 400
Cod fish 2 fillets 2
cm
650 65 70 - 75 2 600
Scallops big size 650 60 100 -
110
2 500
Mussels
with shell
1000 95 20 - 25 2 500
Prawns
without
shell
big size 500 75 26 - 30 2 400
Octopus 1000 85 100 -
110
2 650 + 350
Trout fil‐
let 1) 2 fillets 1.5
cm
650 65 55 - 65 2 500
Salmon fil‐
let1) 3 cm 800 65 100 -
110
2 600
1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water)
for 30 min and dry with a paper towel before you put it in a vacuum bag.
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