AEG KSE992220B User Manual page 33

Dough Proving
The function allows you to rise yeast
dough. Put the dough into a big dish.
Use the first shelf position. Set function:
Dough Proving and the cooking time.
Defrost
Remove the food packaging and put the
food on a plate. Do not cover the food,
as it can extend the defrosting time. Use
the first shelf position.
11.4 SousVide Cooking
This function uses lower cooking
temperatures than normal cooking.
SousVide Cooking Recommendations
Use high quality and fresh raw food.
Always clean the food before cooking.
Be careful when using raw eggs.
Low temperatures are suitable only for
the types of food that can be eaten raw.
Do not cook the food for a long time
when you are using the temperature
below 60 °C.
Boil ingredients containing alcohol
before vacuum packing.
Put the vacuum bags on the grid side by
side.
You can keep the cooked food in the
fridge for 2 – 3 days. Cool down the food
quickly (by using ice bath).
Do not use this function for reheating
food leftovers.
Vacuum Packing
Use only the vacuum bags and chamber
vacuum sealer recommended for sous-
vide cooking. Only this type of vacuum
sealer can vacuum pack liquids.
Do not reuse vacuum bags.
For faster and better results set the
maximum vacuum degree.
To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
Make sure that the edges of the inner
side of the vacuum bag are clean, before
sealing it.
11.5 SousVide Cooking: Meat
Use only boneless meat to avoid piercing
the vacuum bags.
Fry the poultry fillets skin side down
before vacuum packing.
Use the second shelf position.
BEEF
Beef / Veal fillet (°C)
Medium, 4 cm 60
thick, 0.8 kg
Well done, 4 cm 65
thick, 0.8 kg
LAMB / GAME
(°C)
Lamb rare, 3 cm 60
thick, 0.6 - 0.65 kg
Lamb medium, 3 65
cm thick, 0.6 -
0.65 kg
Boar, 3 cm thick, 90
0.6 - 0.65 kg
Rabbit, 1.5 cm 70
thick, 0.6 - 0.65 kg
ENGLISH 33
(min)
110 - 120
90 - 100
(min)
180 - 190
105 - 115
60 - 70
50 - 60