AEG IAE64881FB User Manual page 24

Food type Cooking
method
Beef - steak Sous Vide
Chicken - Sous Vide
breast
Poach
Chicken - leg Poach
Pork - steak Sous Vide
Pork - tender‐ Sous Vide
loin
Lamb fillet Sous Vide
Saddle of lamb Sous Vide
(without bones)
Salmon Sous Vide
Poach
Tuna Sous Vide
Shrimps Sous Vide
Eggs Sous Vide
Boiling
24 ENGLISH
Preparation Thickness /
level amount of
food
rare 2 cm
4 cm
6 cm
medium 2 cm
4 cm
6 cm
done 2 cm
4 cm
6 cm
well-done 200 - 300 g
well-done
well-done 200 - 300 g
well-done 2 cm
well-done 4 - 5 cm
medium 2 cm
well-done
medium 200 - 300 g
well-done
translucent 2 cm
3 cm
translucent 2 cm
3 cm
translucent 2 cm
translucent 1 - 2 cm
1) M - size
soft
1)
medium
1)
hard
soft
medium
hard
Core temp / Cooking time
cooking (min)
temp (°C)
50 - 54 45 - 210
120 - 210
180 - 210
55 - 60 45 - 240
120 - 240
180 - 240
61 - 68 45 - 240
120 - 240
180 - 240
64 - 72 45- 60
68 - 74 35 - 45
78 - 85 30 - 60
60 - 66 35 - 60
62 - 66 60 - 120
56 - 60 35 - 60
64 - 68 40 - 65
56 - 60 60 - 120
64 - 68 65 - 120
46 - 52 20 - 45
46 - 52 35 - 50
55 - 68 20 - 35
55 - 68 25 - 45
45 - 50 35 - 50
50 - 56 25 - 45
63 - 64 45 - 70
65 - 67 45 - 70
68 - 70 45 - 70
2)
boiling
4
boiling 2)
7
2)
boiling
10