AEG IAE84881IB Manual De Instrucciones página 25

Food type Cooking
method
Salmon Sous Vide
Poach
Tuna Sous Vide
Shrimps Sous Vide
Eggs Sous Vide
Boiling
Rice Swelling
Potatoes Boiling
Vegetables Sous Vide
(fresh)
Asparagus Sous Vide
1) The egg white stays liquid.
2) The times are for medium-sized eggs. For large eggs and eggs from the fridge add one minute to
the cooking time.
Additional tips for Assisted Cooking:
• Fill the pot with a suitable amount of liquid
(i.e. between 1 - 3 litres) before cooking.
Try to avoid adding more while cooking.
• Use a lid to save energy and reach the
temperature faster (also for preheating
water).
• Stir your dish regularly throughout the
cooking process to ensure a uniform
temperature distribution.
• Add salt at the very beginning of a
cooking session.
• Defrost food before preparing it.
• Add vegetables (e.g. broccoli, cauliflower,
green beans, Brussels sprouts) when the
water reaches the intended temperature
and the pop-up window appears.
Preparation Thickness /
level amount of
food
translucent 2 cm
3 cm
translucent 2 cm
3 cm
translucent 2 cm
translucent 1 - 2 cm
1)
M - size
soft
1)
medium
1)
hard
soft
medium
hard
cooked -
cooked -
cooked -
cooked -
• Add potatoes or rice to cold water before
• For stews, sauces, soups, curries, ragout,
• For small seafood, e.g. octopus slices /
Additional tips for Pan Fry:
Core temp /
cooking
temp (°C)
46 - 52
46 - 52
55 - 68
55 - 68
45 - 50
50 - 56
63 - 64
65 - 67
68 - 70
boiling
boiling
boiling
-
-
85
85
you start the function.
goulash, and broths you can use Reheat
or Simmer. Before you start the Simmer
function, fry the ingredients (without the
Food Sensor) and add cold liquid; next,
activate the function from Assisted
Cooking.
tentacles or shellfish you can use Pan
Fry.
WARNING!
Use only pans with flat bottoms.
Cooking time
(min)
20 - 45
35 - 50
20 - 35
25 - 45
35 - 50
25 - 45
45 - 70
45 - 70
45 - 70
2)
4
2)
7
2)
10
10 - 30
15 - 30
30 - 40
30 - 40
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