AEG IAE84881XB User Manual page 26

Food type Cooking
method
Eggs Sous Vide
Boiling
Rice Swelling
Potatoes Boiling
Vegetables Sous Vide
(fresh)
Asparagus Sous Vide
1) The egg white stays liquid.
2) The times are for medium-sized eggs. For large eggs and eggs from the fridge add one minute to the
cooking time.
Additional tips for Assisted Cooking:
• Fill the pot with a suitable amount of
liquid (i.e. between 1 - 3 litres) before
cooking. Try to avoid adding more
while cooking.
• Use a lid to save energy and reach the
temperature faster (also for
preheating water).
• Stir your dish regularly throughout the
cooking process to ensure a uniform
temperature distribution.
• Add salt at the very beginning of a
cooking session.
• Defrost food before preparing it.
• Add vegetables (e.g. broccoli,
cauliflower, green beans, Brussels
sprouts) when the water reaches the
intended temperature and the pop-
up window appears.
• Add potatoes or rice to cold water
before you start the function.
• For stews, sauces, soups, curries,
ragout, goulash, and broths you can
use Reheat or Simmer. Before you
start the Simmer function, fry the
ingredients (without the Food Sensor)
Preparation Thickness /
level amount of
food
M - size
1)
soft
1)
medium
1)
hard
soft
medium
hard
cooked -
cooked -
cooked -
cooked -
and add cold liquid; next, activate the
function from Assisted Cooking.
• For small seafood, e.g. octopus
slices / tentacles or shellfish you can
use Pan Fry.
Additional tips for Pan Fry:
• Start the function when the hob is
cold (no preheating is necessary).
• Use sandwich bottom cookware made
of stainless steel.
• Do not use cookware with an
embossment in the centre of the
bottom.
• Different sizes of pans can cause
different heat up times. Heavy pans
store more heat than the lighter ones
and take more time to heat up.
Core temp / Cooking time
cooking (min)
temp (°C)
63 - 64
45 - 70
65 - 67
45 - 70
68 - 70
45 - 70
boiling 4
boiling 7
boiling 10
- 10 - 30
- 15 - 30
85 30 - 40
85 30 - 40
WARNING!
Use only pans with flat
bottoms.
CAUTION!
Use laminated pans only
with low heat setting levels,
to prevent overheating and
damage of the cookware.
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