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en Tables and tips
Food Cooking
container
Temperature
in °C
Type of
heating
Cooking
time in mins
Comments
Meat
Entrecôte, rare
(180 g/piece)
Perforated 58 §100 Once the meat is cooked, sear it on a
teppan yaki or grill it briefly at a high tem-
perature on both sides. This gives the
meat a nice crust and the flavours you
would expect from frying, without over-
cooking it.
Entrecôte, medium rare
(180 g/piece)
Perforated 63 §90
Entrecôte, well done
(180 g)
Perforated 70 §85
Veal topside steaks
(160 g each)
Perforated 60 §80
Beef steaks, rare
(180 g each)
Perforated 58 §60
Beef steaks, medium rare
(180 g each)
Perforated 63 §50
Beef steaks, well done
(180 g each)
Perforated 70 §45
Pork medallions
(80 g each)
Perforated 63 §75
Poultry
Duck breast (350 g/piece) Perforated 58 §70 Once the breast is cooked, fry the skin
side in a hot frying pan until it is crispy.
Foie gras
(300 g/1 round)
Perforated 80 §30 Recipe tip: Prepare the goose liver and
mix it with other ingredients. Roll it in foil
and prick it several times. Vacuum-seal
the round and leave it to chill for several
hours in the refrigerator before cooking
it using the sous-vide method.
Chicken breast
(250 g/piece)
Perforated 65 §60
Fish and seafood
Prawns (125 g) Perforated 60 §30 Recipe tip: Vacuum-seal along with
some olive oil, salt and garlic.
Scallops
(20–50 g each)
Perforated 60 §6–10 The more the scallops weigh, the longer
the chosen cooking time should be.
Cod (140 g/piece) Perforated 59 §25
Salmon fillet (140 g/piece) Perforated 58 §30 If you wish, you can flash fry the salmon
fillet in a hot frying pan once it is
cooked.
Pike-perch (140 g/piece) Perforated 60 §20
Vegetables
Mushrooms, quartered
(500 g)
Perforated 85 §20 Recipe tip: Vacuum-seal along with
some butter, rosemary, garlic and salt.
Chicory, halved
(4–6 pieces)
Perforated 85 §40 Recipe tip: Cut the chicory in half. Vac-
uum-seal along with some orange juice,
sugar, salt, butter and thyme.
White asparagus, whole
(500 g)
Perforated 88 §45 Recipe tip: Vacuum-seal along with
some butter, salt and a little sugar.
Green asparagus, whole
(600 g)
Perforated 85 §15–20 Recipe tip: Blanch before vacuum-seal-
ing to retain the colour.
Vacuum-seal along with some butter, salt
and pepper.
Carrots, in 0.5 cm slices
(600 g)
Perforated 95 §35–40 Recipe tip: Vacuum-seal along with
some orange juice, curry and butter.
50


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