AEG BS836680AM Manual de usuario descargar pdf (Pagina 36)

• For the poultry fillets to taste better,

fry them on the skin side before and

after vacuum packing.

Beef

Food Thickness of

food

Amount of

food for 4

persons (g)

Temperature

(°C)

Time (min) Shelf posi-

tion

Beef fillet

medium

4 cm 800 60 110 - 120 3

Beef fillet

well done

4 cm 800 65 90 - 100 3

Veal fillet me-

dium

4 cm 800 60 110 - 120 3

Veal fillet well

done

4 cm 800 65 90 - 100 3

Lamb / Game

Food Thickness of

food

Amount of

food for 4

persons (g)

Temperature

(°C)

Time (min) Shelf posi-

tion

Lamb rare 3 cm 600 - 650 60 180 - 190 3

Lamb medi-

3 cm 600 - 650 65 105 - 115 3

Boar 3 cm 600 - 650 90 60 - 70 3

Rabbit bone-

less

1.5 cm 600 - 650 70 50 - 60 3

Poultry

Food Thickness of

food

Amount of

food for 4

persons (g)

Temperature

(°C)

Time (min) Shelf posi-

tion

Chicken

breast bone-

less

3 cm 750 70 70 - 80 3

Duck breast

boneless

2 cm 900 60 140 - 160 3

Turkey breast

boneless

2 cm 800 70 75 - 85 3

12.5 SousVide Cooking: Fish

and seafood

• Look at the table to prevent

undercooking. Do not use fish

portions of a larger thickness than the

table show.

• Dry the fish fillets with a paper towel

before you put them in a vacuum bag.

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