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Cooking time interval values in the table are not valid for food. We always recommend to cook only fresh
food starting from refrigerated temperature.
Sous Vide pouches have to be cooked and reheated only with Sous Vide dedicated cycles as indicated in
the table below, paying attention to select the proper cooking cycle.
Cooking table
CATEGORY
CUT/PORTION/
DESCRIPTION
COOKING
CYCLE
COOKING TIME
(min)
HEATING TIME (from
refrigerated state) (min)
HEATING TIME
(from frozen) (min)
Fish
Smoothhound / swordfish
Fish
(fillets or steaks)
45-55 10-20 20-30
Sole / turbot (fillets)
Fish
(fillets or steaks)
45-50 10-20 25-35
Salmon (steak)
Fish
(fillets or steaks)
40-45 25-35 35-45
Saddled bream / seabream
Fish
(fillets or steaks)
40-45 10-20 50-60
Gilt-head/bass/gurnard (whole)
Fish
(fillets or steaks)
45-50 10-20 50-60
Gilt-head/bass/gurnard (fillet)
Fish
(fillets or steaks)
40-45 10-20 20-30
Grouper/amberjack/John
Dory/red mullet (fillet or steak)
Fish
(fillets or steaks)
40-45 10-20 50-60
Angler fish
Fish
(fillets or steaks)
40-45 10-20 50-60
Scorpionfish / cod
(steak or fillet)
Fish
(fillets or steaks)
45-50 10-20 50-60
Clams
Cuttlefish (whole or in pieces) Clams 55-60 5-15 15-25
Squid (whole or in pieces) Clams 60-70 5-15 15-25
Shortfin squid
(whole or in pieces)
Clams 60-70 5-15 15-25
Curled octopus
(whole or in pieces)
Clams 70-80 10-20 20-30
Octopus (whole or in pieces) Clams 100-120 10-20 20-30
Shellfish
Shrimp/prawn (without shell) Shellfish 28-30 10-20 20-30
Tiger prawn (without shell) Shellfish 28-30 10-20 20-30
Shrimp tails (without shell) Shellfish 28-30 10-20 20-30
Savoury
creams
Cheese fondues Savoury creams 40-50 10-20 15-25
"Cream" base Savoury creams 35-40 10-20 15-25
"Fresh tomato" base Savoury creams 35-40 10-20 15-25
