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Volaille
Mets Épaisseur
de l'ali-
ment
Quantité
pour
4 person-
nes (g)
Tempéra-
ture (°C)
Durée
(min)
Niveau Eau dans
le compar-
timent
d'eau (ml)
Escalope
de poulet
désossée
3 cm 750 70 70 - 80 3 700
Magret de
canard
désossé
2 cm 900 60 140 - 160 3 600
Escalope
de dinde
désossée
2 cm 800 70 75 - 85 3 700
11.5 Cuisson sous-vide :
Poisson et fruits de mer
Reportez-vous au tableau pour éviter
que votre poisson ne soit pas assez
cuit. N'utilisez pas de morceaux de
poisson plus épais que les indications
du tableau.
Séchez les filets de poisson avec du
papier absorbant avant de les
introduire dans le sachet sous vide.
Ajoutez une tasse d'eau dans le
sachet sous vide si vous cuisez des
moules.
Mets Épaisseur
de l'aliment
Quantité
pour 4 per-
sonnes (g)
Tempéra-
ture (°C)
Durée
(min)
Ni-
veau
Eau dans le
compartiment
d'eau (ml)
Filet de
daurade
4 filets, 1 cm 500 70 25 3 400
Filet de bar 4 filets, 1 cm 500 70 25 3 400
Morue/
Stockfish
2 filets, 2 cm 650 65 70 - 75 3 600
Coquilles St
Jacques
grosses 650 60 100 -
110
3 500
Moules
avec les co-
quilles
1000 95 20 - 25 3 500
Crevettes
décorti-
quées
grosses 500 75 26 - 30 3 400
Poulpe 1000 85 100 -
110
3 800 + 200
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