AEG BD740SV User Manual download pdf (Page 32)

Food Thickness of

food

Amount of

food for 4 per-

sons (g)

Temperature

(°C)

Time

(min)

Shelf

posi-

tion

Octopus 1000 85 100 - 110 3

Trout fillet

2 fillets 1.5 cm 650 65 55 - 65 3

Salmon fillet

3 cm 800 65 100 - 110 3

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)

Temperature

(°C)

Time

(min)

Shelf

posi-

tion

Asparagus

green

whole 700 - 800 90 40 - 50 3

Asparagus

white

whole 700 - 800 90 50 - 60 3

Courgette slices of 1 cm 700 - 800 90 35 - 40 3

Leek stripes or rings 600 - 700 95 40 - 45 3

Eggplant slices of 1 cm 700 - 800 90 30 - 35 3

Pumpkin pieces with thickness

of 2 cm

700 - 800 90 25 - 30 3

Pepper stripes or quarter 700 - 800 95 35 - 40 3

Celery rings of 1 cm 700 - 800 95 40 - 45 3

Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3

Celery root slices of 1 cm 700 - 800 95 45 - 50 3

Fennel slices of 1 cm 700 - 800 95 35 - 45 3

Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3

Artichoke

hearts

cut in quarter 400 - 600 95 45 - 55 3

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AEG BD740SV User Manual Page 32

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