Sous Vide cooking times and temperatures
Advice for using Sous Vide LAICA devices:
- Use only drinking water.
- Always place the food to be cooked in a sealed food bag suitable for cooking (Bags, Rolls).
- Do not put raw food directly into the water, except eggs.
- The Sous Vide system requires the use of food bags suitable for cooking
- For the best results, LAICA recommend vacuum packing your food.
- During cooking, check that the bag stays immersed in water throughout to ensure uniform cooking
- When adding food to the same bag, distribute it well to avoid overlapping, which may lead to uneven cooking.
- All foods cooked at low temperature should be consumed immediately to limit the spread of bacteria.
- Once you have cooked your meal, if you don’t intend to consume it immediately, you should reduce the temperature of the food using a rapid cooler, or by immersing the bag in ice water.
- If the food is for immediate consumption, you can finish it off in a pan for a few minutes, after removing it from the bag.
- For fish, check when buying that it has been chilled as required by hygiene rules for the consumption of raw fish.
Consult the table for Sous Vide indicative cooking times and temperatures.
 FISH |
 WEIGHT |
 COOKING TEMPERATURE |
 COOKING TIME |
|---|---|---|---|
| Fish fillet (Umbrina) | ca. 400 g | 65°C | 12 min. |
| Shellfish | 500 g | 85°C | 8 min. |
| Crustaceans | 100 g | 65°C | 5 min. |
| Chopped squid | Small 400/500 g | 62°C | 11 min. |
| Chopped squid | Medium / large 600/800 g | 62°C | 15 min. |
| Cuttlefish | Small 600/800 g | 65°C | 18 min. |
| Cuttlefish | Medium / large 600/800 g | 65°C | 25 min. |
| Salmon | 450 g | 46°C | 45 min. |
| Heart of cod | 200 g | 65°C | 12 min. |
| Sea bass fillet | 200 g | 65°C | 15 min. |
 MEAT |
WHEIGHT |
COOKING TEMPERATURE |
COOKING TIME |
|---|---|---|---|
| Rabbit fillet | 100 g | 62°C | 20 min. |
| Boneless breast of chicken | 250 g | 65°C | 1 hour |
| Boneless beef | 1000 g | 58°C | 8 hours |
| Boneless beef | Whole beef 1000 g | 58°C | 8 hours |
| Chicken | Chicken slices 150 g | 62°C | 1 hour 20 min. |
| Fillet of beef | 200 g | 54,5°C | 1 hour 45 min. |
| Hamburger | 150 g | 60°C | 1 hour |
| Turkey breast | 450 g | 63°C | 2 hours 30 min. |
 VEGETABLES |
WEIGHT |
COOKING TEMPERATURE |
COOKING TIME |
|---|---|---|---|
| Vegetables | 100 g | 80°C | 15 min. |
 FRUIT |
WEIGHT |
COOKING TEMPERATURE |
COOKING TIME |
|---|---|---|---|
| Fruit | 100 g | 80°C | 4/10 min. |
The figures given in the table are indicative as:
times and temperatures may vary, depending on the weight and size (thickness) of the food.
cooking times and temperatures can vary, depending on your personal taste and style of cooking.
Faq
Why use vacuum packing for Sous Vide cooking?
- Safety: once the food is cooked, the vacuum seal allows quick chilling by immersing the sealed bag in water and ice. This ensures that the cooking process is halted and that the food is perfectly preserved.
- Preservation: vacuum cooking foods at low temperatures allows them to be stored for up to 15 days in a refrigerator, and over 1 month in a freezer.
- Quick, healthy and risk-free regeneration: before eating the food, simply immerse the vacuum bag in water for a few minutes at cooking temperature. No microwave, no oven, just hot water for a few minutes.
- Healthy, fat-free cooking: vacuum cooking allows you to cook tasty foods using very little seasoning. In fact, the vacuum perfectly preserves the flavour and consistency of your food.
I cooked several foods in the same bag, and the result was uneven. Why?
When adding foods into the same bag, distribute it well to avoid overlapping, which may lead to uneven cooking.
What happens if I extend the Sous Vide cooking time?
If overcooked, low temperature cooking won’t ruin the food (the food won’t burn, become dry or shrivel.