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Cooking times are recommendations
and can be different in accordance to
your preferences.
The cooking times in the cooking
tables are for dishes for 4 people. If
the quantity of the food is higher, the
cooking times can be longer.
If the dimension of the food is
different than the cooking tables
show, the cooking time can change.
Put the vacuum bags on the grid
without overlapping when using more
bags.
11.4 SousVide cooking: Meat
Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
The cooking times in the tables are
the minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
Use only boneless meat to avoid
damages to the vacuum bags.
For the poultry fillets to taste better,
fry them on the skin side before and
after vacuum packing.
Beef
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)
Beef fillet
medium
4 cm 800 60 110 - 120 3 600
Beef fillet
well done
4 cm 800 65 90 - 100 3 500
Veal fillet
medium
4 cm 800 60 110 - 120 3 600
Veal fillet
well done
4 cm 800 65 90 - 100 3 500
Lamb / Game
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)
Lamb rare 3 cm 600 - 650 60 180 - 190 3 700
Lamb me-
dium
3 cm 600 - 650 65 105 - 115 3 600
Boar 3 cm 600 - 650 90 60 - 70 3 800 + 200
Rabbit
boneless
1.5 cm 600 - 650 70 50 - 60 3 600
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