AEG IAE84881FB Notice D'utilisation page 23

requires around one hour to reach 58 °C,
while a 5 cm-thick one needs around four
hours.
Monitor the first cooking session to ensure
the parameters below suit your cooking
Food type Cooking
method
Beef - steak Sous Vide
Chicken - Sous Vide
breast
Poach
Chicken - leg Poach
Pork - steak Sous Vide
Pork - tender‐ Sous Vide
loin
Lamb fillet Sous Vide
Saddle of lamb Sous Vide
(without bones)
Salmon Sous Vide
Poach
Tuna Sous Vide
Shrimps Sous Vide
habits and cookware. You can change these
parameters depending on your personal
preferences.
Preparation Thickness /
level amount of
food
rare 2 cm
4 cm
6 cm
medium 2 cm
4 cm
6 cm
done 2 cm
4 cm
6 cm
well-done 200 - 300 g
well-done
well-done 200 - 300 g
well-done 2 cm
well-done 4 - 5 cm
medium 2 cm
well-done
medium 200 - 300 g
well-done
translucent 2 cm
3 cm
translucent 2 cm
3 cm
translucent 2 cm
translucent 1 - 2 cm
Core temp / Cooking time
cooking (min)
temp (°C)
50 - 54 45 - 210
120 - 210
180 - 210
55 - 60 45 - 240
120 - 240
180 - 240
61 - 68 45 - 240
120 - 240
180 - 240
64 - 72 45- 60
68 - 74 35 - 45
78 - 85 30 - 60
60 - 66 35 - 60
62 - 66 60 - 120
56 - 60 35 - 60
64 - 68 40 - 65
56 - 60 60 - 120
64 - 68 65 - 120
46 - 52 20 - 45
46 - 52 35 - 50
55 - 68 20 - 35
55 - 68 25 - 45
45 - 50 35 - 50
50 - 56 25 - 45
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