AEG BSE892330M User Manual download pdf (Page 27)

For the poultry fillets to taste better, fry

them on the skin side before vacuum

packing.

Use the third shelf position.

Beef

Food Temper-

ature

(°C)

Time (min)

Beef fillet medi-

um, 4 cm thick,

0.8 kg

60 110 - 120

Beef fillet well

done, 4 cm thick,

0.8 kg

65 90 - 100

Veal fillet medi-

um, 4 cm thick,

0.8 kg

60 110 - 120

Veal fillet well

done, 4 cm thick,

0.8 kg

65 90 - 100

Lamb / Game

Food Tem-

pera-

ture

(°C)

Time (min)

Lamb rare, 3 cm

thick, 0.6 - 0.65 kg

60 180 - 190

Lamb medium, 3

cm thick, 0.6 -

0.65 kg

65 105 - 115

Food Tem-

pera-

ture

(°C)

Time (min)

Boar, 3 cm thick,

0.6 - 0.65 kg

90 60 - 70

Rabbit, 1.5 cm

thick, 0.6 - 0.65 kg

70 50 - 60

Poultry

Food Tem-

pera-

ture

(°C)

Time (min)

Chicken

breast, 3 cm

thick, 0.75

kg

70 70 - 80

Duck breast,

2 cm thick,

0.9 kg

60 140 - 160

Turkey

breast, 2 cm

thick, 0.8 kg

70 75 - 85

10.5 SousVide Cooking: Fish

and seafood

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.

Use the third shelf position.

Food Thickness of food Temperature

(°C)

Time (min)

Sea bream fillet, 0.5 kg 4 fillets 1 cm 70 25

Sea bass fillet, 0.5 kg 4 fillets 1 cm 70 25

Cod fish, 0.65 kg 2 fillets 2 cm 65 70 - 75

Scallops, 0.65 kg big size 60 100 - 110

Mussels with shell, 1 kg 95 20 - 25

Prawns without shell, 0.5 kg big size 75 26 - 30

ENGLISH 27

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