AEG IAE64881FB User Manual page 89

• For people with a weakened immune
system or chronic health conditions it is
advisable to pasteurise food before
consuming it. Pasteurise the food at 60 °C
for a minimum of one hour.
7.8 Cooking Guide
The table below shows examples of food
types and provides you with the optimal
temperatures and suggested cooking times.
The parameters may vary depending on the
temperature, quality, consistency, and
quantity of food.
Food type Cooking
method
Beef - steak Sous Vide
Chicken - Sous Vide
breast
Poach
Chicken - leg Poach
Pork - steak Sous Vide
Pork - tender‐ Sous Vide
loin
Lamb fillet Sous Vide
Saddle of lamb Sous Vide
(without bones)
The length of the cooking time depends more
on the thickness of the food than on its
weight. E.g. for steak, the thicker the piece,
the more time it takes for its core to reach the
pre-defined temperature. A 2 cm-thick steak
requires around one hour to reach 58 °C,
while a 5 cm-thick one needs around four
hours.
Monitor the first cooking session to ensure
the parameters below suit your cooking
habits and cookware. You can change these
parameters depending on your personal
preferences.
Preparation Thickness /
level amount of
food
rare 2 cm
4 cm
6 cm
medium 2 cm
4 cm
6 cm
done 2 cm
4 cm
6 cm
well-done 200 - 300 g
well-done
well-done 200 - 300 g
well-done 2 cm
well-done 4 - 5 cm
medium 2 cm
well-done
medium 200 - 300 g
well-done
Core temp / Cooking time
cooking (min)
temp (°C)
50 - 54 45 - 210
120 - 210
180 - 210
55 - 60 45 - 240
120 - 240
180 - 240
61 - 68 45 - 240
120 - 240
180 - 240
64 - 72 45- 60
68 - 74 35 - 45
78 - 85 30 - 60
60 - 66 35 - 60
62 - 66 60 - 120
56 - 60 35 - 60
64 - 68 40 - 65
56 - 60 60 - 120
64 - 68 65 - 120
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