AEG IAE64881FB, Руководство пользователя

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Food type Cooking
method
Preparation
level
Thickness /
amount of
food
Core temp /
cooking
temp (°C)
Cooking time
(min)
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)
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.
90 ENGLISH