Electrolux EOB9956VAX Manual de usuario descargar pdf (Pagina 34)

Food Thickness of food Amount of

food for 4

persons (g)

Temperature

(°C)

Time

(min)

Shelf

posi‐

tion

Eggplant slices of 1 cm 700 - 800 90 30 - 35 3

Pumpkin pieces with thick‐

ness of 2 cm

700 - 800 90 25 - 30 3

Pepper stripes or quarter 700 - 800 95 35 - 40 3

Celery rings of 1 cm 700 - 800 95 40 - 45 3

Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3

Celery root slices of 1 cm 700 - 800 95 45 - 50 3

Fennel slices of 1 cm 700 - 800 95 35 - 45 3

Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3

Artichoke

hearts

cut in quarter 400 - 600 95 45 - 55 3

11.8 SousVide Cooking: Fruits

and sweets

• Peel the fruits, remove the seeds and

cores where necessary

• To keep the colour of the apples and

pears, put them in water with lemon

juice, after you clean and cut them.

• For better results cook the food

immediately after you prepare it.

Food Thickness of food Amount of

food for 4 per‐

sons (g)

Temperature

(°C)

Time

(min)

Shel

f po‐

si‐

tion

Peach cut in halves 4 fruits 90 20 - 25 3

Plum cut in halves 600 g 90 10 - 15 3

Mango cut in cubes of about

2 x 2 cm

2 fruits 90 10 - 15 3

Nectarine cut in halves 4 fruits 90 20 - 25 3

Pineapple slices 1 cm 600 g 90 20 - 25 3

Apple cut in quarters 4 fruits 95 25 - 30 3

Pear cut in halves 4 fruits 95 15 - 30 3

Vanilla

creme

350 g in each bag 700 g 85 20 - 22 3

11.9 Steam cooking

Use only heat and corrosion resistant or

chrome steel cookware.

When you cook on more than one level

make sure that there is a distance

between the shelves to let the steam

circulate.

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