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To keep the colour of the artichokes,
put them in water with lemon juice,
after you clean and cut them.
Food Thickness of food Amount of
food for 4
persons (g)
Temperature
(°C)
Time
(min)
Shelf
posi‐
tion
Asparagus
green
whole 700 - 800 90 40 - 50 3
Asparagus
white
whole 700 - 800 90 50 - 60 3
Courgette slices of 1 cm 700 - 800 90 35 - 40 3
Leek stripes or rings 600 - 700 95 40 - 45 3
Eggplant slices of 1 cm 700 - 800 90 30 - 35 3
Pumpkin pieces with thick‐
ness of 2 cm
700 - 800 90 25 - 30 3
Pepper stripes or quarter 700 - 800 95 35 - 40 3
Celery rings of 1 cm 700 - 800 95 40 - 45 3
Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3
Celery root slices of 1 cm 700 - 800 95 45 - 50 3
Fennel slices of 1 cm 700 - 800 95 35 - 45 3
Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3
Artichoke
hearts
cut in quarter 400 - 600 95 45 - 55 3
11.7 SousVide Cooking: Fruits
and sweets
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
immediately after you prepare it.
Food Thickness of food Amount of
food for 4 per‐
sons (g)
Temperature
(°C)
Time
(min)
Shel
f po‐
si‐
tion
Peach cut in halves 4 fruits 90 20 - 25 3
Plum cut in halves 600 g 90 10 - 15 3
Mango cut in cubes of about
2 x 2 cm
2 fruits 90 10 - 15 3
Nectarine cut in halves 4 fruits 90 20 - 25 3
ENGLISH 33
33


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