AEG BS9354001 User Manual page 25

11.7 SousVide cooking: Fruits
and sweets
• Peel the fruits, remove the seeds and
cores where necessary
Food Thickness of food Amount of
Peach cut in halves
Plum cut in halves
Mango cut in cubes of
about 2 x 2 cm
Nectar- cut in halves
ine
Pineap- slices 1 cm
ple
Apple cut in quarters
Pear cut in halves
Vanilla 350 g in each bag
creme
11.8 Sous-vide water table
Temperature (°C)
50
50
55
55
60
60
65
65
70
70
• 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.
Tempera-
food for 4 ture (°C)
persons (g)
4 fruits 90
600 g 90
2 fruits 90
4 fruits 90
600 g 90
4 fruits 95
4 fruits 95
700 g 85
Time (min)
120
190
120
190
120
190
30
60
30
60
ENGLISH
Time Shel Water in
(min) f the water
po- drawer (ml)
si-
tion
20 - 25 3 400
10 - 15 3 300
10 - 15 3 300
20 - 25 3 400
20 - 25 3 400
25 - 30 3 500
15 - 30 3 500
20 - 22 3 500
Water in the water drawer
(ml)
500
600
550
650
600
700
350
550
400
600
25