Operation Manual

ManualsBrandsAEG ManualsHouseholdBS935400W

Food Thickness

of food

Amount of

food for 4

persons (g)

Tempera-

ture (°C)

Time

(min)

Shelf

posi-

tion

Water in the

water drawer

(ml)

Salmon fil-

let

3 cm 800 65 100 -

110

3 600

To prevent protein leak soak the fish 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.

11.6 SousVide cooking:

Vegetables

• Peel the vegetables where necessary.

• Some vegetables can change their

colour when you peel them and cook

in a vacuum packing. For better

results cook the food immediately

after you prepare it.

• To keep the colour of the artichokes,

put them in water with lemon juice,

after you clean and cut them.

Food Thickness of

food

Amount of

food for 4

persons (g)

Tempera-

ture (°C)

Time

(min)

Shelf

posi-

tion

Water in

the water

drawer (ml)

Asparagus

green

whole 700 - 800 90 40 - 50 3 600

Asparagus

white

whole 700 - 800 90 50 - 60 3 700

Courgette slices of 1 cm 700 - 800 90 35 - 40 3 500

Leek stripes or rings 600 - 700 95 40 - 45 3 700

Eggplant slices of 1 cm 700 - 800 90 30 - 35 3 500

Pumpkin pieces with thick-

ness of 2 cm

700 - 800 90 25 - 30 3 500

Pepper stripes or quarter 700 - 800 95 35 - 40 3 500

Celery rings of 1 cm 700 - 800 95 40 - 45 3 600

Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3 700

Celery

root

slices of 1 cm 700 - 800 95 45 - 50 3 700

Fennel slices of 1 cm 700 - 800 95 35 - 45 3 700

Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3 700

Artichoke

hearts

cut in quarter 400 - 600 95 45 - 55 3 800