Gaggenau BSP2201.1, User Manual And Installation Instructions

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en
How it works
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should be done before the sous-vide cooking stage.
Fry the food for longer if has not been sufficiently
well cooked during the sous-vide cooking stage.
¡
Meat: Flash fry at a very high temperature for a few
seconds only on each side. This gives the meat a
nice crust and the flavours you would expect from
frying, without overcooking it. You can achieve a
particularly good result using a teppan yaki or under
the grill.
Note:
Dab the meat with a tea towel before placing it
into hot oil, in order to avoid fat spitting out of the pan.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Sous-vide – meat
Food Accessory/cook-
ware Temperature in
°C Heating function Cooking time in
min. Comments
Entrecôte, rare,
180 g each Perforated steam-
ing tray 58 100 Once the meat is
cooked, sear it
on a teppan yaki
or grill it briefly at
a high temperat-
ure on both
sides. This gives
the meat a nice
crust and the fla-
vours you would
expect from fry-
ing, without over-
cooking it.
Entrecôte, me-
dium rare, 180 g
each Perforated steam-
ing tray 63 90 Once the meat is
cooked, sear it
on a teppan yaki
or grill it briefly at
a high temperat-
ure on both
sides. This gives
the meat a nice
crust and the fla-
vours you would
expect from fry-
ing, without over-
cooking it.
Entrecôte, well
done, 180 g each Perforated steam-
ing tray 70 85 Once the meat is
cooked, sear it
on a teppan yaki
or grill it briefly at
a high temperat-
ure on both
sides. This gives
the meat a nice
crust and the fla-
vours you would
expect from fry-
ing, without over-
cooking it