ARIETE 180 Manual De Instrucciones página 19

Offal and meat
Lamb loin
Boar steak
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
Bone-in chicken leg, whole pigeon, chicken breast
Fat liver
Turkey leg
Fish and seafood
Salmon, tuna, trout
Lobster
Prawns and shrimps
Vegetables
Fruit
Fruit (apples, pears)
temperature
temperature
temperature
temperature
temperature
time
time
2 hours
2 hours
40 minutes
time
20 minutes
20 minutes
4 hours
20 minutes
time
time
20 minutes
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