AEG BSK892330M User Manual page 27

Use the third 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
POULTRY
Chicken breast, 3 cm
thick, 0.75 kg
Duck breast, 2 cm
thick, 0.9 kg
Turkey breast, 2 cm
thick, 0.8 kg
(min)
110 - 120
90 - 100
(min)
180 - 190
105 - 115
60 - 70
50 - 60
(°C) (min)
70 70 - 80
60 140 -
160
70 75 - 85
10.6 SousVide Cooking: Fish
and seafood
Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
Add a cup of water in the vacuum bag
when you cook the mussels.
Use the third shelf position.
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.
10.7 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.
ENGLISH 27
(°C) (min)
70 25
70 25
65 70 -
75
60 100 -
110
95 20 -
25
75 25 -
30
85 100 -
110
65 55 -
65
65 100 -
110