Table of Contents
Advertisement
32
www.aeg.com
Food
Asparagus
green
Asparagus
white
Courgette
Leek
Eggplant
Pumpkin
Pepper
Celery
Carrots
Celery root
Fennel
Potatoes
Artichoke
hearts
12.7 SousVide Cooking: Fruits
and sweets
• Peel the fruits, remove the seeds and
cores where necessary
Food
Peach
Plum
Mango
Nectarine
Pineapple
Apple
Thickness of food
whole
whole
slices of 1 cm
stripes or rings
slices of 1 cm
pieces with thickness
of 2 cm
stripes or quarter
rings of 1 cm
slices of 0.5 cm
slices of 1 cm
slices of 1 cm
slices of 1 cm
cut in quarter
Thickness of food
cut in halves
cut in halves
cut in cubes of about 2
x 2 cm
cut in halves
slices 1 cm
cut in quarters
Amount of
Temperature
food for 4
(°C)
persons (g)
700 - 800
90
700 - 800
90
700 - 800
90
600 - 700
95
700 - 800
90
700 - 800
90
700 - 800
95
700 - 800
95
700 - 800
95
700 - 800
95
700 - 800
95
800 - 1000
95
400 - 600
95
• 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
immediately after you prepare it.
Amount of
Temperature
food for 4 per-
(°C)
sons (g)
4 fruits
90
600 g
90
2 fruits
90
4 fruits
90
350 g in each
90
bag
4 fruits
95
Time
Shelf
(min)
posi-
tion
40 - 50
2
50 - 60
2
35 - 40
2
40 - 45
2
30 - 35
2
25 - 30
2
35 - 40
2
40 - 45
2
35 - 45
2
45 - 50
2
35 - 45
2
35 - 45
2
45 - 55
2
Time
Shelf
(min)
posi-
tion
20 - 25
2
10 - 15
2
10 - 15
2
20 - 25
2
20 - 25
2
25 - 30
2
Advertisement
Table of Contents
