AEG BS9354151M User Manual download pdf (Page 21)

• To guarantee a safe closing of the vac-

uum bag, make sure that the area sub-

ject to the seal is clean.

General hints and tips for Sous-vide

cooking function:

• 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 pre-

vents the food from sticking to the

vacuum bag.

• For faster and more even cooking of

the food, keep the vacuum degree as

high as possible.

• Cooking times are recommendations

and can be different in accordance to

your preferences.

• The cooking times in the cooking ta-

bles 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 differ-

ent than the cooking tables show, the

cooking time can change.

• Put the vacuum bags on the grid with-

out overlapping when using more

bags.

11.3 Meat

• Look at the tables to prevent under-

cooking. 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 ac-

cordance to personal preferences.

• Use only boneless meat to avoid dam-

ages to the vacuum bags.

• For the poultry fillets to taste better,

fry them on the skin side before and

after vacuum packing.

Beef

Type of

food

Thick-

ness of

food

Amount

of food

for 4

persons

(g)

Temper-

ature

(°C)

Time

(min)

Level Water in

the wa-

ter draw-

er (ml)

Beef fillet

medium

4 cm 800 60 110 - 120 3 600

Beef fillet

well done

4 cm 800 65 90 - 100 3 500

Lamb / Game

Type of

food

Thick-

ness of

food

Amount

of food

for 4

people

(g)

Temper-

ature

(°C)

Time

(min)

Level

Water in

the wa-

ter draw-

er (ml)

Lamb

rare

3 cm 600 - 650 60 180 - 190 3 700

Lamb

medium

3 cm 600 - 650 65 105 - 115 3 600

Boar 3 cm 600 - 650 90 60 - 70 3 800 + 200

Rabbit

boneless

1.5 cm 600 - 650 70 50 - 60 3 600

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