
11.4
Sous-vide cooking :
Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their col-
our 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.
Type of
food
Dimension of
food
Amount
of food
for 4 per-
sons (g)
Tempera-
ture (°C)
Time
(min)
Lev-
el
Water in
the water
drawer
(ml)
Aspara-
gus
green
whole
700 - 800
90
40 -
50
3
600
Aspara-
gus
white
whole
700 - 800
90
50 -
60
3
700
Cour-
gette
slices of 1 cm
700 - 800
90
35 -
40
3
500
Leek
stripes or rings
600 - 700
95
40 -
45
3
700
Eggplant
slices of 1 cm
700 - 800
90
30 -
35
3
500
Pumpkin
pieces with
thickness of 2
cm
700 - 800
90
25 -
30
3
500
Pepper
stripes or quar-
ter
700 - 800
95
35 -
40
3
500
Celery
rings of 1 cm
700 - 800
95
40 -
45
3
600
Carrots
slices of 0.5
cm
700 - 800
95
35 -
45
3
700
Celery
root
slices of 1 cm
700 - 800
95
45 -
50
3
700
Fennel
slices of 1 cm
700 - 800
95
35 -
45
3
700
Potatoes
slices of 1 cm
800 -
1000
95
35 -
45
3
700
Arti-
choke
hearts
cut in quarter
400 - 600
95
45 -
55
3
800
11.5
Sous-vide cooking : Fruits
• Peel the fruits, remove the seeds and
cores where necessary
• To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
• For better results cook the food imme-
diately after you prepare it.
24 www.electrolux.com
Содержание EOBP8801V
Страница 1: ...Electrolux Cooking Steam oven EOBP8801V ...
Страница 2: ......
Страница 51: ...min 50 mm 600 560 min 530 min 30 20 min 567 572 579 548 546 594 594 114 5 21 ENGLISH 51 ...
Страница 55: ......
Страница 56: ...User manual English 892964065 A 312013 ...