AEG BS9354151M User Manual download pdf (Page 20)

The automatic switch-off works

with all functions, except Light ,

Duration , End Time and Core

Temperature Sensor.

10.6 Cooling fan

When the appliance operates, the cool-

ing fan activates automatically to keep

the surfaces of the appliance cool. If you

deactivate the appliance, the cooling fan

can continue to operate until the appli-

ance cools down.

11. HELPFUL HINTS AND TIPS

11.1 Inner side of the door

In some models, on the inner side of

the door you can find:

• The numbers of the shelf positions.

• Information about the heating func-

tions, recommended shelf positions

and temperatures for typical dishes.

The temperature and baking

times in the tables are guidelines

only. They depend on the rec-

ipes and the quality and quantity

of the ingredients used.

11.2 Sous-vide cooking

Recommendations regarding food

safety:

Sous-vide cooking function uses lower

cooking temperatures than normal cook-

ing. Handle the food with special care

for better food quality:

• Use high quality raw materials.

• Always use the raw material that is as

fresh as possible.

•Always keep raw materials in correct

conditions before you cook them.

• Always clean the food before you

cook it.

• For good and safe results, always look

at the values in the cooking tables.

Check the cooking time, temperature

and dimension of the food.

• Food should not be kept at a temper-

ature below 60 °C for a longer time to

avoid safety problems.

• Use low temperatures only for food

that could be eaten raw and only for a

short time.

• Sous-vide dishes have the best taste

immediately after cooking. If you do

not to eat the food immediately after

the cooking, quickly decrease its tem-

perature. To do that, put the food in

an ice bath and put it in the fridge.

You can keep the food in the fridge

for 2 – 3 days.

• Do not use Sous-vide cooking function

for reheating food leftovers.

• Prevent contact between raw food

and cooked food while you prepare

and cook the food.

• Do not use the same tools for different

things without washing them carefully.

• For recipes with raw eggs, prevent

egg whites or yolks from contact with

the external part of the egg shells.

Hints and tips regarding food vacuum

packing:

• Necessary equipment for Sous-vide

cooking function are a vacuum sealer

and vacuum bags.

• Recommended vacuum sealer type:

chamber vacuum sealer (only this type

of vacuum sealer can vacuum pack liq-

uids).

• Use vacuum bags correct for Sous-

vide cooking function.

• Do not reuse vacuum bags.

• Put the food in one layer of the vac-

uum bags to get an even cooking re-

sult.

• For faster and more even cooking of

the food, set the vacuum degree to

the highest possible.

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