Electrolux EOB9851VAX Bedienungsanleitung PDF herunterladen (Seite 30)

Food Tem‐

pera‐

ture

(°C)

Time

(min)

Veal fillet well

done, 4 cm thick,

0.8 kg

65 90 - 100

Lamb / Game

Food Tem‐

pera‐

ture

(°C)

Time (min)

Lamb rare, 3 cm

thick, 0.6 - 0.65

60 180 - 190

Lamb medium, 3

cm thick, 0.6 -

0.65 kg

65 105 - 115

Boar, 3 cm thick,

0.6 - 0.65 kg

90 60 - 70

Rabbit, 1.5 cm

thick, 0.6 - 0.65

70 50 - 60

Poultry

Food Tem‐

pera‐

ture

(°C)

Time (min)

Chicken

breast, 3

cm thick,

0.75 kg

70 70 - 80

Duck

breast, 2

cm thick,

0.9 kg

60 140 - 160

Turkey

breast, 2

cm thick,

0.8 kg

70 75 - 85

11.6 SousVide Cooking: Fish

and seafood

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.

Use the third shelf position.

Food Thickness of food Temperature

(°C)

Time (min)

Sea bream fillet, 0.5 kg 4 fillets 1 cm 70 25

Sea bass fillet, 0.5 kg 4 fillets 1 cm 70 25

Cod fish, 0.65 kg 2 fillets 2 cm 65 70 - 75

Scallops, 0.65 kg big size 60 100 - 110

Mussels with shell, 1 kg 95 20 - 25

Prawns without shell, 0.5 kg big size 75 26 - 30

Octopus, 1 kg 85 100 - 110

Trout fillet, 0.65 kg

2 fillets 1.5 cm 65 55 - 65

Salmon fillet, 0.8 kg

3 cm 65 100 - 110

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.

www.electrolux.com30

1 2 ... 25 26 27 28 29 30 31 32 33 34 35 ... 59 60

Kommentare zu diesen Handbüchern

Keine Kommentare

Electrolux EOB9851VAX Bedienungsanleitung Seite 30

Kommentare zu diesen Handbüchern

Verwandte Produkte und Handbücher für Nein Electrolux EOB9851VAX