AEG BSE792320B User Manual page 31

FISH AND SEAFOOD
Sea bream, 4 fillets 1cm
thick, 0.5 kg
Sea bass, 4 fillets 1cm
thick, 0.5 kg
Cod fish, 2 fillets 2 cm
thick, 0.65 kg
Scallops, 0.65 kg
Mussels with shell, 1 kg
Prawns without shell, 0.5
kg
Octopus, 1 kg
Trout, 2 fillets 1.5 cm
thick, 0.65 kg
Salmon, fillet 3 cm thick,
0.8 kg
To prevent protein leak soak the trout or
salmon in a 10 % salt solution (100 g salt
in 1 litre of water) for 30 min and dry with
a paper towel before you put it in a
vacuum bag.
11.7 SousVide Cooking:
Vegetables
To keep the colour of the artichokes, put
them in water with lemon juice, after you
clean and cut them.
Use the third shelf position.
(°C) (min)
70 25
70 25
Asparagus green, whole, 0.7 -
0.8 kg
65 70 -
Asparagus white, whole, 0.7 - 0.8
75
kg
60 100 -
Courgette, slices of 1 cm, 0.7 -
110
0.8 kg
95 20 -
Eggplant, slices of 1 cm, 0.7 - 0.8
25
kg
75 25 -
Pumpkin, pieces, 2 cm thick, 0.7
30
- 0.8 kg
85 100 -
110
65 55 -
65
65 100 -
110
Leek, stripes or rings, 0.6 - 0.7 kg 40 - 45
Peppers, stripes or quarter, 0.7 -
0.8 kg
Celery, rings of 1 cm, 0.7 - 0.8 kg
Carrots, slices of 0.5 cm, 0.7 - 0.8
kg
Celery root, slices of 1 cm, 0.7 -
0.8 kg
Fennel, slices of 1 cm, 0.7 - 0.8 kg 35 - 45
Potatoes, slices of 1 cm, 0.8 - 1
kg
Artichoke hearts, quarter, 0.4 -
0.6 kg
VEGETABLES
Set the temperature to 90 °C.
VEGETABLES
Set the temperature to 95 °C.
ENGLISH 31
(min)
40 - 50
50 - 60
35 - 40
30 - 35
25 - 30
(min)
35 - 40
40 - 45
35 - 45
45 - 50
35 - 45
45 - 55