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Verwenden Sie die Vakuumbeutel nicht
wieder.
Stellen Sie für schnellere und bessere
Ergebnisse die höchste Vakuumierstufe
ein.
Für einen sicheren Verschluss des
Vakuumbeutels achten Sie darauf, dass
der Bereich um den Verschluss sauber
ist.
Achten Sie darauf, dass die Kanten der
Innenseite des Vakuumbeutels sauber
sind, bevor Sie ihn verschließen.
10.4 SousVide Garen: Fleisch
Verwenden Sie nur Fleisch ohne
Knochen, um eine Durchlöcherung des
Vakuumbeutels zu vermeiden.
Damit Hähnchenfilets besser schmecken,
braten Sie sie vor dem Vakuumieren auf
der Hautseite an.
Nutzen Sie die dritte Einschubebene
Rind
Speise Tempe-
ratur
(°C)
Dauer
(Min.)
Rinderfilet, rosa, 4
cm dick, 0,8 kg
60 110 - 120
Rinderfilet, durch,
4 cm dick, 0,8 kg
65 90 - 100
Kalbsfilet, rosa, 4
cm dick, 0,8 kg
60 110 - 120
Kalbsfilet, durch,
4 cm dick, 0,8 kg
65 90 - 100
Lamm/Wild
Speise Tem-
pera-
tur (°C)
Dauer (Min.)
Lamm, blutig, 3
cm dick, 0,6 - 0,65
kg
60 180 - 190
Speise Tem-
pera-
tur (°C)
Dauer (Min.)
Lamm, rosa, 3 cm
dick, 0,6 - 0,65 kg
65 105 - 115
Wildschwein, 3
cm dick, 0,6 - 0,65
kg
90 60 - 70
Kaninchen, 1,5 cm
dick, 0,6 - 0,65 kg
70 50 - 60
Geflügel
Speise Tem-
pera-
tur
(°C)
Dauer (Min.)
Hähnchen-
brust, 3 cm
dick, 0,75 kg
70 70 - 80
Entenbrust,
2 cm dick,
0,9 kg
60 140 - 160
Putenbrust,
2 cm dick,
0,8 kg
70 75 - 85
10.5 SousVide Garen: Fisch
und Meeresfrüchte
Tupfen Sie die Fischfilets mit einem
Küchenpapier trocken, bevor Sie sie in
den Vakuumbeutel geben.
Geben Sie eine Tasse Wasser in den
Vakuumbeutel, wenn Sie Muscheln
kochen.
Nutzen Sie die dritte Einschubebene.
www.aeg.com
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