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AEG BS9354071 Manual

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Food Thickness
of food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time
(min)
Shelf
posi-
tion
Water in the
water drawer
(ml)
Salmon fil-
let
1)
3 cm 800 65 100 -
110
3 600
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)
Tempera-
ture (°C)
Time
(min)
Shelf
posi-
tion
Water in
the water
drawer (ml)
Asparagus
green
whole 700 - 800 90 40 - 50 3 600
Asparagus
white
whole 700 - 800 90 50 - 60 3 700
Courgette 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 thick-
ness of 2 cm
700 - 800 90 25 - 30 3 500
Pepper stripes or quarter 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
Artichoke
hearts
cut in quarter 400 - 600 95 45 - 55 3 800
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