AEG BSS79232XM Manuel d'utilisateur télécharger pdf (Page 30)

SousVide Cooking Recommendations

Use high quality and fresh raw food.

Always clean the food before cooking.

Be careful when using raw eggs.

Low temperatures are suitable only for

the types of food that can be eaten raw.

Do not cook the food for a long time

when you are using the temperature

below 60 °C.

Boil ingredients containing alcohol

before vacuum packing.

Put the vacuum bags on the grid side by

side.

You can keep the cooked food in the

fridge for 2 – 3 days. Cool down the food

quickly (by using ice bath).

Do not use this function for reheating

food leftovers.

Vacuum Packing

Use only the vacuum bags and chamber

vacuum sealer recommended for sous-

vide cooking. Only this type of vacuum

sealer can vacuum pack liquids.

Do not reuse vacuum bags.

For faster and better results set the

maximum vacuum degree.

To guarantee a safe closing of the

vacuum bag, make sure that the area

subject to the seal is clean.

Make sure that the edges of the inner

side of the vacuum bag are clean, before

sealing it.

11.4 SousVide Cooking: Meat

• Look at the tables to prevent

undercooking. Do not use meat

portions of a larger thickness than the

tables show.

• The cooking times in the tables are

the minimum necessary times. The

cooking time can be increased in

accordance to personal preferences.

• Use only boneless meat to avoid

damages to the vacuum bags.

• For the poultry fillets to taste better,

fry them on the skin side before and

after vacuum packing.

Beef

Food Thickness of

food

Amount of

food for 4

persons (g)

Temperature

(°C)

Time (min) Shelf posi-

tion

Beef fillet

medium

4 cm 800 60 110 - 120 3

Beef fillet

well done

4 cm 800 65 90 - 100 3

Veal fillet me-

dium

4 cm 800 60 110 - 120 3

Veal fillet well

done

4 cm 800 65 90 - 100 3

Lamb / Game

Food Thickness of

food

Amount of

food for 4

persons (g)

Temperature

(°C)

Time (min) Shelf posi-

tion

Lamb rare 3 cm 600 - 650 60 180 - 190 3

Lamb medi-

um

3 cm 600 - 650 65 105 - 115 3

Boar 3 cm 600 - 650 90 60 - 70 3

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