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Type
d'ali-
ment
Épais-
seur de
l'aliment
Quantité
pour
4 per-
sonnes
(g)
Tempé-
rature
(°C)
Temps
(min)
Niveau
Eau dans
le bac à
eau (ml)
Lapin
désossé
1,5 cm 600 - 650 70 50 - 60 3 600
Volaille
Type
d'ali-
ment
Épais-
seur de
l'aliment
Quantité
pour
4 per-
sonnes
(g)
Tempé-
rature
(°C)
Temps
(min)
Niveau
Eau dans
le bac à
eau (ml)
Escalope
de poulet
désossée
3 cm 750 70 70 - 80 3 700
Magret
de ca-
nard dés-
ossé
2 cm 900 65 100 - 110 3 500
Escalope
de dinde
désossée
2 cm 800 70 75 - 85 3 700
11.4 Poisson et fruits de mer
Reportez-vous au tableau pour éviter
que votre poisson ne soit pas assez
cuit. N'utilisez pas de morceaux de
poisson plus épais que les indications
du tableau.
Séchez les filets de poisson avec du
papier absorbant avant de les intro-
duire dans le sachet sous vide.
Ajoutez une tasse d'eau dans le sachet
sous vide si vous cuisez des moules.
Type
d'aliment
Épaisseur
de l'ali-
ment
Quantité
pour
4 person-
nes (g)
Tempéra-
ture (°C)
Temp
s (min)
Ni-
veau
Eau dans le
bac à eau
(ml)
Filet de
daurade
4 filets,
1 cm
500 70 25 3 400
Filet de
bar
4 filets,
1 cm
500 70 25 3 400
Morue 2 filets,
2 cm
650 65 70 - 75 3 600
Coquilles
St Jac-
ques
grosses 650 60 100 -
110
3 500
Moules
avec les
coquilles
1000 95 20 - 25 3 500
24
www.aeg.com
24


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