User manual

Food Tem-
pera-
ture
(°C)
Time (min)
Turkey
breast, 2 cm
thick, 0.8 kg
70 75 - 85
11.6 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.
Food Thickness of food Temperature
(°C)
Time (min)
Sea bream fillet, 0.5 kg 4 fillets 1 cm 70 25
Sea bass fillet, 0.5 kg 4 fillets 1 cm 70 25
Cod fish, 0.65 kg 2 fillets 2 cm 65 70 - 75
Scallops, 0.65 kg big size 60 100 - 110
Mussels with shell, 1 kg 95 20 - 25
Prawns without shell, 0.5 kg big size 75 26 - 30
Octopus, 1 kg 85 100 - 110
Trout fillet, 0.65 kg
1)
2 fillets 1.5 cm 65 55 - 65
Salmon fillet, 0.8 kg
1)
3 cm 65 100 - 110
1)
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.
11.7 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.
Set the temperature to 90 °C.
Food Time
(min)
Asparagus green, whole, 0.7 -
0.8 kg
40 - 50
Asparagus white, whole, 0.7 - 0.8
kg
50 - 60
Courgette, slices of 1 cm, 0.7 -
0.8 kg
35 - 40
Food Time
(min)
Eggplant, slices of 1 cm, 0.7 - 0.8
kg
30 - 35
Pumpkin, pieces, 2 cm thick, 0.7
- 0.8 kg
25 - 30
Set the temperature to 95 °C.
Food Time
(min
)
Water in
the wa-
ter
drawer
(ml)
Leek, stripes or rings,
0.6 - 0.7 kg
40 -
45
700
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