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1)
To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 liter of water)
for 30 min and dry with a paper towel before befire you put it in a vacuum bag.
11.5 Vegetables
Peel the vegetables where necessary.
Some vegetables can change their
colour when you peel them and cook
in a vacuum packing. For better results
cook the food immediately after you
prepare it.
To keep the colour of the artichokes,
put them in water with lemon juice, af-
ter you clean and cut them.
Type of
food
Dimension of
food
Amount
of food
for 4 per-
sons (g)
Tempera-
ture (°C)
Time
(min)
Lev-
el
Water in
the water
drawer
(ml)
Aspara-
gus
green
whole 700 - 800 90 40 - 50 3 600
Aspara-
gus
white
whole 700 - 800 90 50 - 60 3 700
Cour-
gette
slices of 1 cm 700 - 800 90 35 - 40 3 500
Leek stripes or rings 600 - 700 95 40 - 45 3 700
Egg-
plant
slices of 1 cm 700 - 800 90 30 - 35 3 500
Pumpkin pieces with
thickness of 2
cm
700 - 800 90 25 - 30 3 500
Pepper stripes or
quarter
700 - 800 95 35 - 40 3 500
Celery rings of 1 cm 700 - 800 95 40 - 45 3 600
Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3 700
Celery
root
slices of 1 cm 700 - 800 95 45 - 50 3 700
Fennel slices of 1 cm 700 - 800 95 35 - 45 3 700
Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3 700
Arti-
choke
hearts
cut in quarter 400 - 600 95 45 - 55 3 800
11.6 Fruits
Peel the fruits, remove the seeds and
cores where necessary
To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
For better results cook the food imme-
diately after you prepare it.
ENGLISH 23
23


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