AEG PROCOMBI PLUS User Manual page 31

General hints and tips for the function
SousVide Cooking:
• To keep the cooking steam, always
keep the appliance door closed when
you use Sous-vide cooking function.
• Open the door carefully after cooking
because there is steam cumulated in
the appliance.
• You can add oil and spices to the
food in accordance to your taste. Oil
prevents the food from sticking to the
vacuum bag.
• Season the food moderately in the
beginning as there are no evaporative
losses of flavour volatiles.
• To evaporate alcohol from liquids,
heat up and boil the liquids before
vacuum packing.
• You can replace the raw garlic by the
garlic powder.
• You can be replace olive oil by a
neutral kind of oil.
• For faster and more even cooking of
the food, keep the vacuum degree as
high as possible (99.9%).
• Cooking times are recommendations
and can be different in accordance to
your preferences.
Beef
Food Thickness of
food
Beef fillet 4 cm
medium
Beef fillet 4 cm
well done
Veal fillet me- 4 cm
dium
Veal fillet well 4 cm
done
Lamb / Game
Food Thickness of
food
Lamb rare 3 cm
Lamb medi- 3 cm
um
• The cooking times in the cooking
tables are for dishes for 4 people. If
the quantity of the food is higher, the
cooking times can be longer.
• If the dimension of the food is
different than the cooking tables
show, the cooking time can change.
• Put the vacuum bags on the grid
without overlapping when using more
bags.
12.4 SousVide Cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are
the minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid
damages to the vacuum bags.
• For the poultry fillets to taste better,
fry them on the skin side before and
after vacuum packing.
Amount of Temperature
food for 4 (°C)
persons (g)
800 60
800 65
800 60
800 65
Amount of Temperature
food for 4 (°C)
persons (g)
600 - 650 60
600 - 650 65
ENGLISH
Time (min) Shelf posi-
tion
110 - 120 3
90 - 100 3
110 - 120 3
90 - 100 3
Time (min) Shelf posi-
tion
180 - 190 3
105 - 115 3
31