Table of Contents
Advertisement
22
www.aeg.com
11.4 SousVide cooking: Meat
• Look at the tables to prevent
• The cooking times in the tables are
Beef
Food
Beef fillet
medium
Beef fillet
well done
Lamb / Game
Food
Lamb rare
Lamb me-
dium
Boar
Rabbit
boneless
Poultry
Food
Chicken
breast
boneless
Duck
breast
boneless
Turkey
breast
boneless
EURO Appliances - euappliances.info
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
the minimum necessary times. The
Thickness
of food
4 cm
4 cm
Thickness
of food
3 cm
3 cm
3 cm
1.5 cm
Thickness
of food
3 cm
2 cm
2 cm
• Use only boneless meat to avoid
• For the poultry fillets to taste better,
Amount of
Tempera-
food for 4
ture (°C)
persons
(g)
800
60
800
65
Amount of
Tempera-
food for 4
ture (°C)
persons
(g)
600 - 650
60
600 - 650
65
600 - 650
90
600 - 650
70
Amount of
Tempera-
food for 4
ture (°C)
persons
(g)
750
70
900
65
800
70
cooking time can be increased in
accordance to personal preferences.
damages to the vacuum bags.
fry them on the skin side before and
after vacuum packing.
Time (min) Shelf posi-
tion
110 - 120
3
90 - 100
3
Time (min) Shelf posi-
tion
180 - 190
3
105 - 115
3
60 - 70
3
50 - 60
3
Time (min) Shelf posi-
tion
70 - 80
3
100 - 110
3
75 - 85
3
Water in
the water
drawer
(ml)
600
500
Water in
the water
drawer
(ml)
700
600
800 + 200
600
Water in
the water
drawer
(ml)
700
500
700
Advertisement
Table of Contents
