Cooking Guide - AEG IAE84881FB Manual Del Usuario

• If you use the left front cooking zone, do
not place any large pots on the left rear
one. Large pots on the left rear cooking
zone may block the signal. Move the large
pot to the right rear cooking zone.
For solid foods (core temperature
measurement)
• Insert the Food Sensor across the thickest
part of the food, up to the minimum level
mark. The measurement point should be
in the central part of the portion.
• Make sure the Food Sensor is firmly
inserted in the food. The metal parts of
the Food Sensor should not touch the
walls of the pot / pan. The hook of the
handle has to point downwards.
• For meat / fish with a thickness of 2 - 3
cm, the tip of the Food Sensor should
reach the bottom of the pan.
• Remove the Food Sensor before turning
the food over.
• When using a plancha, make sure the
handle of the Food Sensor stays on the
right side, outside of its surface. Refer to
the illustrations below.
22 ENGLISH
7.7 Cooking at low temperatures -
Food safety principles
Make sure you comply with the following
instructions when cooking at low
temperatures, e.g. Sous Vide.
• Wash / disinfect your hands before
preparing food. Use disposable gloves.
• Use only high quality fresh food, stored in
appropriate conditions.
• Always wash and peel fruits and
vegetables thoroughly.
• Keep your worktop surface and cutting
boards clean. Use different cutting boards
for different types of food.
• Pay special attention to food hygiene
when preparing poultry, eggs, and fish.
Poultry should always be prepared at the
temperature of at least 65 °C for a
minimum of 50 minutes.
• Make sure the fish you want to prepare
with the use of Sous Vide have the
sashimi quality, i.e. it is extra fresh.
• Store the prepared food in a refrigerator
for a maximum of 24 hours.
• For people with a weakened immune
system or chronic health conditions it is
advisable to pasteurise food before
consuming it. Pasteurise the food at 60 °C
for a minimum of one hour.

7.8 Cooking Guide

The table below shows examples of food
types and provides you with the optimal
temperatures and suggested cooking times.
The parameters may vary depending on the
temperature, quality, consistency, and
quantity of food.
The length of the cooking time depends more
on the thickness of the food than on its
weight. E.g. for steak, the thicker the piece,
the more time it takes for its core to reach the
pre-defined temperature. A 2 cm-thick steak