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Poultry
Food Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time (min) Shelf posi-
tion
Chicken
breast bone-
less
3 cm 750 70 70 - 80 3
Duck breast
boneless
2 cm 900 60 140 - 160 3
Turkey breast
boneless
2 cm 800 70 75 - 85 3
11.5 SousVide Cooking: Fish
and seafood
Look at the table to prevent
undercooking. 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.
Food Thickness of
food
Amount of
food for 4 per-
sons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Sea bream fillet 4 fillets 1 cm 500 70 25 3
Sea bass fillet 4 fillets 1 cm 500 70 25 3
Cod fish 2 fillets 2 cm 650 65 70 - 75 3
Scallops big size 650 60 100 - 110 3
Mussels with
shell
1000 95 20 - 25 3
Prawns without
shell
big size 500 75 26 - 30 3
Octopus 1000 85 100 - 110 3
Trout fillet
1)
2 fillets 1.5 cm 650 65 55 - 65 3
Salmon fillet
1)
3 cm 800 65 100 - 110 3
1)
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.
11.6 SousVide Cooking:
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,
after you clean and cut them.
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