AEG BS9354151M User Manual download pdf (Page 23)

To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 liter of water)

for 30 min and dry with a paper towel before befire you put it in a vacuum bag.

11.5 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, af-

ter you clean and cut them.

Type of

food

Dimension of

food

Amount

of food

for 4 per-

sons (g)

Tempera-

ture (°C)

Time

(min)

Lev-

Water in

the water

drawer

(ml)

Aspara-

gus

green

whole 700 - 800 90 40 - 50 3 600

Aspara-

gus

white

whole 700 - 800 90 50 - 60 3 700

Cour-

gette

slices of 1 cm 700 - 800 90 35 - 40 3 500

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

Egg-

plant

slices of 1 cm 700 - 800 90 30 - 35 3 500

Pumpkin pieces with

thickness of 2

700 - 800 90 25 - 30 3 500

Pepper stripes or

quarter

700 - 800 95 35 - 40 3 500

Celery rings of 1 cm 700 - 800 95 40 - 45 3 600

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

Celery

root

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

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

Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3 700

Arti-

choke

hearts

cut in quarter 400 - 600 95 45 - 55 3 800

11.6 Fruits

• Peel the fruits, remove the seeds and

cores where necessary

• To keep the colour of the apples and

pears, put them in water with lemon

juice, after you clean and cut them.

• For better results cook the food imme-

diately after you prepare it.

ENGLISH 23

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