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Poultry
Type of
food
Thick-
ness of
food
Amount
of food
for 4
people
(g)
Temper-
ature
(°C)
Time
(min)
Level
Water in
the wa-
ter draw-
er (ml)
Chicken
breast
boneless
3 cm 750 70 70 - 80 3 700
Duck
breast
boneless
2 cm 900 65 100 - 110 3 500
Turkey
breast
boneless
2 cm 800 70 75 - 85 3 700
11.4 Fish and seafood
Look at the table to prevent under-
cooking. 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.
Type of
food
Thickness
of food
Amount
of food
for 4 per-
sons (g)
Tempera-
ture (°C)
Time
(min)
Lev-
el
Water in the
water draw-
er (ml)
Sea
bream fil-
let
4 fillets 1
cm
500 70 25 3 400
Sea bass
fillet
4 fillets 1
cm
500 70 25 3 400
Cod fish 2 fillets 2
cm
650 65 70 - 75 3 600
Scallops big size 650 60 100 -
110
3 500
Mussels
with shell
1000 95 20 - 25 3 500
Prawns
without
shell
big size 500 75 26 - 30 3 400
Octopus 1000 85 100 -
110
3 800 + 200
Trout fillet
1)
2 fillets 1.5
cm
650 65 55 - 65 3 500
Salmon
fillet
1)
3 cm 800 65 100 -
110
3 600
22
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