AEG 62 D4A 01 CA, User Manual

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Food type Cooking
method
Preparation
level
Thickness /
amount of
food
Core temp /
cooking
temp (°C)
Cooking time
(min)
Rice Swelling cooked - - 10 - 30
Potatoes Boiling cooked - - 15 - 30
Vegetables
(fresh)
Sous Vide cooked - 85 30 - 40
Asparagus Sous Vide cooked - 85 30 - 40
1) The egg white stays liquid.
2) The times are for medium-sized eggs. For large eggs and eggs from the fridge add one minute to
the cooking time.
Additional tips for Assisted Cooking:
• Fill the pot with a suitable amount of liquid
(i.e. between 1 - 3 litres) before cooking.
Try to avoid adding more while cooking.
• Use a lid to save energy and reach the
temperature faster (also for preheating
water).
• Stir your dish regularly throughout the
cooking process to ensure a uniform
temperature distribution.
• Add salt at the very beginning of a
cooking session.
• Defrost food before preparing it.
• Add vegetables (e.g. broccoli, cauliflower,
green beans, Brussels sprouts) when the
water reaches the intended temperature
and the pop-up window appears.
• Add potatoes or rice to cold water before
you start the function.
• For stews, sauces, soups, curries, ragout,
goulash, and broths you can use Reheat
or Simmer. Before you start the Simmer
function, fry the ingredients (without the
Food Sensor) and add cold liquid; next,
activate the function from Assisted
Cooking.
• For small seafood, e.g. octopus slices /
tentacles or shellfish you can use Pan
Fry.
Additional tips for Pan Fry:
WARNING!
Use only pans with flat bottoms.
CAUTION!
Use laminated pans only with
low heat setting levels, to
prevent overheating and
damage of the cookware.
• Start the function when the hob is cold (no
preheating is necessary).
• Use sandwich bottom cookware made of
stainless steel.
• Do not use cookware with an
embossment in the centre of the bottom.
• Different sizes of pans can cause different
heat up times. Heavy pans store more
heat than the lighter ones and take more
time to heat up.
• Turn the food over once it reaches a half
of the desired temperature.
Very thick portions of food should be
turned over more often (i.e. once every
two minutes). We recommend you use the
Sous Vide method first, to get best
results. To add a finishing touch, put the
prepared portions on a pre-heated pan
and roast them quickly on both sides.
• Always remove the Food Sensor before
turning the food over.
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