AEG BSE892330M User Manual download pdf (Page 27)

Poultry

Food Thickness of

food

Amount of

food for 4

persons (g)

Temperature

(°C)

Time (min) Shelf posi-

tion

Chicken

breast bone-

less

3 cm 750 70 70 - 80 3

Duck breast

boneless

2 cm 900 60 140 - 160 3

Turkey breast

boneless

2 cm 800 70 75 - 85 3

10.5 SousVide Cooking: Fish

and seafood

• Look at the table to prevent

undercooking. Do not use fish

portions of a larger thickness than the

table show.

• Dry the fish fillets with a paper towel

before you put them in a vacuum bag.

• Add a cup of water in the vacuum bag

when you cook the mussels.

Food Thickness of

food

Amount of

food for 4 per-

sons (g)

Temperature

(°C)

Time

(min)

Shelf

posi-

tion

Sea bream fillet 4 fillets 1 cm 500 70 25 3

Sea bass fillet 4 fillets 1 cm 500 70 25 3

Cod fish 2 fillets 2 cm 650 65 70 - 75 3

Scallops big size 650 60 100 - 110 3

Mussels with

shell

1000 95 20 - 25 3

Prawns without

shell

big size 500 75 26 - 30 3

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.

10.6 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.

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AEG BSE892330M User Manual Page 27

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