AEG CD740SV, Руководство пользователя

Страница: 32 / 64

Food Thickness of
food Amount of
food for 4 per-
sons (g) Temperature
(°C) Time
(min) Shelf
posi-
tion
Octopus 1000 85 100 - 110 2
Trout fillet
1)
2 fillets 1.5 cm 650 65 55 - 65 2
Salmon fillet
1)
3 cm 800 65 100 - 110 2
1)
To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water) for 30 min and
dry with a paper towel before you put it in a vacuum bag.
11.6
SousVide Cooking:
Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their
colour when you peel them and cook
in a vacuum packing. For better
results cook the food immediately
after you prepare it.
• To keep the colour of the artichokes,
put them in water with lemon juice,
after you clean and cut them.
Food Thickness of food Amount of
food for 4
persons (g) Temperature
(°C) Time
(min) Shelf
posi-
tion
Asparagus
green whole 700 - 800 90 40 - 50 2
Asparagus
white whole 700 - 800 90 50 - 60 2
Courgette slices of 1 cm 700 - 800 90 35 - 40 2
Leek stripes or rings 600 - 700 95 40 - 45 2
Eggplant slices of 1 cm 700 - 800 90 30 - 35 2
Pumpkin pieces with thickness
of 2 cm 700 - 800 90 25 - 30 2
Pepper stripes or quarter 700 - 800 95 35 - 40 2
Celery rings of 1 cm 700 - 800 95 40 - 45 2
Carrots slices of 0.5 cm 700 - 800 95 35 - 45 2
Celery root slices of 1 cm 700 - 800 95 45 - 50 2
Fennel slices of 1 cm 700 - 800 95 35 - 45 2
Potatoes slices of 1 cm 800 - 1000 95 35 - 45 2
Artichoke
hearts cut in quarter 400 - 600 95 45 - 55 2
www.aeg.com 32