Gaggenau BSP2201.1, User Manual And Installation Instructions

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en
How it works
32
Food Accessory/cook-
ware Temperature in
°C Heating function Cooking time in
min. Comments
Beef steaks, well
done, 180 g each Perforated steam-
ing tray 70 45 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.
Pork medallions,
80 g each Perforated steam-
ing tray 63 75 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.
Sous-vide – poultry
Food Accessory/cookware Temperat-
ure in °C
Heating
func-
tion Cooking
time in
min. Comments
Duck breast, 350 g
each Perforated steaming
tray 58 70 Once the breast is cooked, fry
the skin side in a hot frying pan
until it is crispy.
Foie gras, 1 roll,
300 g each Perforated steaming
tray 80 30 Recipe tip: Prepare the goose
liver and mix it with other ingredi-
ents. Roll it in foil and prick it
several times. Vacuum-seal the
roll and leave it to chill for several
hours in the refrigerator before
cooking it using the sous-vide
method.
Chicken breast,
250 g each Perforated steaming
tray 65 60
Sous-vide – fish/seafood
Food Accessory/cookware Temperat-
ure in °C
Heating
func-
tion Cooking
time in
min. Comments
Prawns, 125 g each Perforated steaming
tray 60 30 Recipe tip: Vacuum-seal along
with some olive oil, salt and gar-
lic.
Scallops, 20-50 g
each Perforated steaming
tray 60 6-10 The more the scallops weigh, the
longer the chosen cooking time
should be.
Cod, 140 g each Perforated steaming
tray 59 25