Loading ...
Loading ...
Loading ...
Food type Cooking
method
Preparation
level
Thickness /
amount of
food
Core temp /
cooking
temp (°C)
Cooking time
(min)
Eggs Sous Vide
soft
1)
M - size 63 - 64
45 - 70
2)
medium
1)
65 - 67
45 - 70
2)
hard
1)
68 - 70
45 - 70
2)
Boiling soft boiling 4
medium boiling 7
hard boiling 10
Rice Swelling cooked - - 10 - 30
Potatoes Boiling cooked - - 15 - 30
Vegetables
(fresh)
Sous Vide cooked - 85 30 - 40
Asparagus Sous Vide cooked - 85 30 - 40
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.
• Add potatoes or rice to cold water
before you start the function.
• For stews, sauces, soups, curries,
ragout, 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.
• For small seafood, e.g. octopus
slices / tentacles or shellfish you can
use Pan Fry.
Additional tips for Pan Fry:
WARNING!
Use only pans with flat
bottoms.
CAUTION!
Use laminated pans only
with low heat setting levels,
to prevent overheating and
damage of the cookware.
• Start the function when the hob is
cold (no preheating is necessary).
• Use sandwich bottom cookware made
of stainless steel.
• Do not use cookware with an
embossment in the centre of the
bottom.
• Different sizes of pans can cause
different heat up times. Heavy pans
store more heat than the lighter ones
and take more time to heat up.
www.aeg.com
26
Loading ...
Loading ...
Loading ...