Tuna Slice, Swordfish Slice
0.7 in thick
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Chilling | (pre-cooled to 0°C / 32°F) |
| 1 hour 15 minutes | ||
|
Freezing Raw Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 30 minutes | ||
|
|
Freezing Cooked Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 10 minutes | ||
 |
Low Temperature Cooking | (preheated to 85°C / 185°F) |
| 10 minutes | ||
 |
Thawing Raw Product | (8°C / 46°F) |
| 2 hours 50 minutes | ||
|
Dish Ready Cooled | (65°C / 149°F) |
| 20 minutes | ||
Salmon Fillet
1.1 in thick
|
|
Chilling | (pre-cooled to 0°C / 32°F) |
| 1 hour | ||
|
|
Freezing Raw Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 40 minutes | ||
|
|
Freezing Cooked Product | (pre-cooled to 0°C / 32°F) |
| 1 hour | ||
| |
Low Temperature Cooking | (preheated to 85°C / 185°F) |
| 15 minutes | ||
| |
Thawing Raw Product | (8°C / 46°F) |
| 2 hours 50 minutes | ||
|
|
Dish Ready Cooled | (60°C / 140°F ) |
| 30 minutes | ||
Octopus
7.05oz
|
|
Chilling | (pre-cooled to 0°C / 32°F) |
| 1 hour 15 minutes | ||
|
|
Freezing Cooked Product | (pre-cooled to 0°C / 32°F) |
| 2 hours 50 minutes | ||
| |
Low Temperature Cooking | (preheated to 85°C / 185°F) |
| 5 hours | ||
| |
Thawing Cooked Product | (at 15°C / 59°F) |
| 2 hours 30 minutes | ||
|
|
Dish Ready Cooled | (65°C / 149°F in the chamber) |
| 40 minutes | ||
Monkfish
1.1 in thick
|
|
Chilling | (pre-cooled to 0°C / 32°F) |
| 1 hour 45 minutes | ||
|
|
Freezing Raw Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 45 minutes | ||
|
|
Freezing Cooked Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 15 minutes | ||
| |
Low Temperature Cooking | (preheated to 85°C / 185°F, with initial searing) |
| 50 minutes | ||
| |
Thawing Raw Product | (9°C / 48°F) |
| 2 hours | ||
| |
Thawing Cooked Product | (15°C / 59°F) |
| 1 hour 30 minutes | ||
|
|
Dish Ready Cooled | (65°C / 149°F in the chamber) |
| 40 minutes | ||
Whole Fish, Bass, Sea Bream, Mackerel & Dentex
|
|
Chilling | (pre-cooled to 0°C / 32°F) |
| 1 hour 10 minutes | ||
|
|
Freezing Raw Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 45 minutes | ||
|
|
Freezing Cooked Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 35 minutes | ||
| |
Low Temperature Cooking | (preheated to 85°C / 185°F) |
| 1 hour 30 minutes | ||
| |
Thawing Raw Product | (9°C / 48°F) |
| 1 hour 15 minutes | ||
|
|
Dish Ready Cooled | (65°C / 149°F ) |
| 1 hour | ||
Fish Fillet, Sea Bream, Bass, Mackerel, Mullet & Moorhen
|
|
Chilling | (pre-cooled to 0°C / 32°F) |
| 1 hour | ||
|
|
Freezing Raw Product | (pre-cooled to 0°C / 32°F) |
| 50 minutes | ||
|
|
Freezing Cooked Product | (pre-cooled to 0°C / 32°F) |
| 1 hour | ||
| |
Low Temperature Cooking | (preheated to 85°C / 185°F) |
| 15 minutes | ||
| |
Thawing Raw Product | (8°C / 46°F) |
| 50 minutes | ||
|
|
Dish Ready Cooled | (65°C / 149°F in the chamber) |
| 20 minutes | ||
Cod Fillet
1.1 in thick
|
|
Chilling | (pre-cooled to 0°C / 32°F) |
| 1 hour 45 minutes | ||
|
|
Freezing Cooked Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 15 minutes | ||
| |
Low Temperature Cooking | (preheated to 85°C / 185°F) |
| 1 hour | ||
| |
Thawing Cooked Product | (15°C / 59°F) |
| 2 hours | ||
|
|
Dish Ready Cooled | (65°C / 149°F in the chamber) |
| 40 minutes | ||
Cuttlefish
|
|
Chilling | (pre-cooled to 0°C / 32°F) |
| 45 minutes | ||
|
|
Freezing Raw Product | (pre-cooled to 0°C / 32°F) |
| 1 hour 10 minutes | ||
|
|
Freezing Cooked Product | (pre-cooled to 0°C / 32°F) |
| 55 minutes | ||
| |
Low Temperature Cooking | (preheated to 85°C / 185°F) |
| 35 minutes | ||
| |
Thawing Raw Product | (8°C / 46°F) |
| 1 hour 40 minutes | ||
| |
Thawing Cooked Cuttlefish | (15°C / 59°F) |
| 40 minutes | ||
|
|
Dish Ready Cooled | (65°C / 149°F in the chamber) |
| 40 minutes | ||
