AEG BD740SV User Manual download pdf (Page 30)

• Put the food in one layer of the

vacuum bags to get an even cooking

result.

• For faster and more even cooking of

the food, set the vacuum degree to

the highest possible.

• To guarantee a safe closing of the

vacuum bag, make sure that the area

subject to the seal is clean.

General hints and tips for the function

SousVide Cooking:

• To keep the cooking steam, always

keep the appliance door closed when

you use Sous-vide cooking function.

• Open the door carefully after cooking

because there is steam cumulated in

the appliance.

• You can add oil and spices to the

food in accordance to your taste. Oil

prevents the food from sticking to the

vacuum bag.

• Season the food moderately in the

beginning as there are no evaporative

losses of flavour volatiles.

• To evaporate alcohol from liquids,

heat up and boil the liquids before

vacuum packing.

• You can replace the raw garlic by the

garlic powder.

• You can be replace olive oil by a

neutral kind of oil.

• For faster and more even cooking of

the food, keep the vacuum degree as

high as possible (99.9%).

• Cooking times are recommendations

and can be different in accordance to

your preferences.

• The cooking times in the cooking

tables are for dishes for 4 people. If

the quantity of the food is higher, the

cooking times can be longer.

• If the dimension of the food is

different than the cooking tables

show, the cooking time can change.

• Put the vacuum bags on the grid

without overlapping when using more

bags.

11.4 SousVide Cooking: Meat

• Look at the tables to prevent

undercooking. Do not use meat

portions of a larger thickness than the

tables show.

• The cooking times in the tables are

the minimum necessary times. The

cooking time can be increased in

accordance to personal preferences.

• Use only boneless meat to avoid

damages to the vacuum bags.

• For the poultry fillets to taste better,

fry them on the skin side before and

after vacuum packing.

Beef

Food Thickness of

food

Amount of

food for 4

persons (g)

Temperature

(°C)

Time (min) Shelf posi-

tion

Beef fillet

medium

4 cm 800 60 110 - 120 3

Beef fillet

well done

4 cm 800 65 90 - 100 3

Veal fillet me-

dium

4 cm 800 60 110 - 120 3

Veal fillet well

done

4 cm 800 65 90 - 100 3

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