AEG BSK892330M User Manual - Page 27

ENGLISH 27 Poultry Food Thickness of Amount of food food for 4 persons (g) Chicken 3 cm 750 breast bone- less Duck breast 2 cm 900 boneless Turkey breast 2 cm 800 boneless Temperature Time (min) (°C) 70 70 - 80 60 140 - 160 70 75 - 85 Shelf position 3 3 3 10.5 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. • Add a cup of water in the vacuum bag when you cook the mussels. Food Thickness of food Amount of Temperature food for 4 per- (°C) sons (g) Time (min) Shelf position Sea bream fillet 4 fillets 1 cm 500 70 25 3 Sea bass fillet 4 fillets 1 cm 500 70 25 3 Cod fish 2 fillets 2 cm 650 65 70 - 75 3 Scallops big size 650 60 100 - 110 3 Mussels with shell 1000 95 20 - 25 3 Prawns without big size 500 75 shell 26 - 30 3 Octopus 1000 85 100 - 110 3 Trout fillet 1) 2 fillets 1.5 cm 650 65 55 - 65 3 Salmon fillet1) 3 cm 800 65 100 - 110 3 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. 10.6 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.