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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 each) 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 each) Perforated 59 § 25
Salmon fillet (140 g each) Perforated 58 § 30 If you wish, you can flash fry the salmon fil-
let in a hot frying pan once it is cooked.
Pike-perch (140 g each) 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
(x 4 - 6)
Perforated 85 § 40 Recipe tip: Cut the chicory in half. Vacuum-
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-sealing
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.
Potatoes, peeled,
in 2 x 2 cm cubes
(800 g)
Perforated 95 § 40 Recipe tip: Vacuum-seal along with some
butter and salt.
Can easily be used for making dishes such
as salad.
Potatoes, skin on,
whole or halved
(800 g)
Perforated 95 § 50 Recipe tip: Vacuum-seal along with some
butter and salt.
Wash thoroughly beforehand.
Cherry tomatoes, whole or
halved (500 g)
Perforated 85 § 15 Recipe tip: Vacuum-seal along with some
olive oil, salt and sugar.
Mix together red and yellow cherry toma-
toes.
Squash, in 2 x 2 cm cubes
(600 g)
Perforated 90 § 20 - 25 The cooking time may vary depending on
the type of squash.
Courgettes, in 1 cm slices
(600 g)
Perforated 85 § 30 Recipe tip: Vacuum-seal along with some
olive oil, salt and thyme.
Mangetout, whole
(500 g)
Perforated 85 § 5 - 10 Recipe tip: Vacuum-seal along with some
butter and salt.
Food Cooking con-
tainer
Temperature
in °C
Heating
function
Cooking
time in
min
Comments
47


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