Tuna Slice, Swordfish Slice
0.7 in thick
|
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 |