AEG 62 D4A 01 CA, Руководство пользователя

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Food type Cooking
method
Preparation
level
Thickness /
amount of
food
Core temp /
cooking
temp (°C)
Cooking time
(min)
Beef - steak Sous Vide rare 2 cm 50 - 54 45 - 210
4 cm 120 - 210
6 cm 180 - 210
medium 2 cm 55 - 60 45 - 240
4 cm 120 - 240
6 cm 180 - 240
done 2 cm 61 - 68 45 - 240
4 cm 120 - 240
6 cm 180 - 240
Chicken -
breast
Sous Vide well-done 200 - 300 g 64 - 72 45- 60
Poach well-done 68 - 74 35 - 45
Chicken - leg Poach well-done 200 - 300 g 78 - 85 30 - 60
Pork - steak Sous Vide well-done 2 cm 60 - 66 35 - 60
Pork - tender‐
loin
Sous Vide well-done 4 - 5 cm 62 - 66 60 - 120
Lamb fillet Sous Vide medium 2 cm 56 - 60 35 - 60
well-done 64 - 68 40 - 65
Saddle of lamb
(without bones)
Sous Vide medium 200 - 300 g 56 - 60 60 - 120
well-done 64 - 68 65 - 120
Salmon Sous Vide translucent 2 cm 46 - 52 20 - 45
3 cm 46 - 52 35 - 50
Poach translucent 2 cm 55 - 68 20 - 35
3 cm 55 - 68 25 - 45
Tuna Sous Vide translucent 2 cm 45 - 50 35 - 50
Shrimps Sous Vide translucent 1 - 2 cm 50 - 56 25 - 45
Eggs Sous Vide
soft
1) M - size 63 - 64 45 - 70
medium
1) 65 - 67 45 - 70
hard
1) 68 - 70 45 - 70
Boiling soft boiling
4
2)
medium boiling
7
2)
hard boiling
10
2)
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