Ariete 180 B-taste [19/131] Fish and seafood temperature time

Offal and meat temperature time

Lamb loin &) KRXUV

%HHIULEVSXUJHGFPWKLFN &) KRXU

%HHIULEVFPWKLFN &) KRXU

%HHIZHOOGRQHULEVFPWKLFN &) KRXU

Boar steak &) PLQXWHV

Some kinds of meat (especially red meat, lamb loin, duck breast...) must be rapidly roasted in a pan after the

sous vide cooking, so as to caramelise the upper part.

Poultry temperature time

Bone-in chicken leg, whole pigeon, chicken breast &) 2 hours

:KLWHSRXOWU\PHDWERQHOHVVTXDLO &) PLQXWHV

Fat liver &) PLQXWHV

(JJ &) KRXU

Turkey leg &) 2 hours

'XFNEUHDVW &) 40 minutes

Fish and seafood temperature time

Salmon, tuna, trout &) 20 minutes

:KLWH¿VKPRQN¿VKKDNHVROH &) PLQXWHV

Lobster &) 20 minutes

2FWRSXV &) 4 hours

Prawns and shrimps &) 20 minutes

0DFNHUHO¿OOHWVDUGLQHV &) PLQXWHV

Vegetables temperature time

5RRWYHJHWDEOHV &) KRXUV

9HJHWDEOHV &) PLQXWHV

%HHWVWXUQLSVDUWLFKRNHVFDUURWV«

2QLRQVEHDQVFDXOLÀRZHUDVSDUDJXVHVSHDVDXEHUJLQHV«

7ZRH[FHSWLRQV$UWLFKRNHV&)IRUPLQXWHVDQGSRWDWRHV&)IRUKRXU

Fruit temperature time

Fruit (apples, pears) &) PLQXWHV

2WKHUIUXLWDSULFRWVSHDFKHVPDQJRVWUDZEHUULHVEDQDQDV &) 20 minutes