Electrolux EOB9956VAX Bedienungsanleitung PDF herunterladen (Seite 34)

Vacuum Packing

Use only the vacuum bags and chamber

vacuum sealer recommended for sous-

vide cooking. Only this type of vacuum

sealer can vacuum pack liquids.

Do not reuse vacuum bags.

For faster and better results set the

maximum vacuum degree.

To guarantee a safe closing of the

vacuum bag, make sure that the area

subject to the seal is clean.

Make sure that the edges of the inner

side of the vacuum bag are clean, before

sealing it.

11.5 SousVide Cooking: Meat

Use only boneless meat to avoid piercing

the vacuum bags.

For the poultry fillets to taste better, fry

them on the skin side before vacuum

packing.

Use the third shelf position.

Beef

Food Tem‐

pera‐

ture

(°C)

Time

(min)

Beef fillet medi‐

um, 4 cm thick,

0.8 kg

60 110 - 120

Beef fillet well

done, 4 cm thick,

0.8 kg

65 90 - 100

Veal fillet medi‐

um, 4 cm thick,

0.8 kg

60 110 - 120

Veal fillet well

done, 4 cm thick,

0.8 kg

65 90 - 100

Lamb / Game

Food Tem‐

pera‐

ture

(°C)

Time (min)

Lamb rare, 3 cm

thick, 0.6 - 0.65

kg

60 180 - 190

Food Tem‐

pera‐

ture

(°C)

Time (min)

Lamb medium, 3

cm thick, 0.6 -

0.65 kg

65 105 - 115

Rabbit, 1.5 cm

thick, 0.6 - 0.65

kg

70 50 - 60

Poultry

Food Tem‐

pera‐

ture

(°C)

Time (min)

Chicken

breast, 3

cm thick,

0.75 kg

70 70 - 80

Duck

breast, 2

cm thick,

0.9 kg

60 140 - 160

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.

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