Gaggenau WS061102, User Manual And Installation Instructions

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en
Low-temperature cooking
8
8.
Pour the yoghurt mixture into the disinfected yoghurt
jars.
9.
Close the yoghurt jars using a screw lid.
10.
Place the yoghurt jars in the appliance.
11.
Place the finished yoghurt into the refrigerator.
11.3 Recommended settings for making yeast dough or yoghurt
Observe these recommended settings.
Food Temperature in °C Duration in minutes Information
Yeast dough 40 45-60 Bowl, dish or baking tray;
cover the yeast dough
Yoghurt 40 420 Close the yoghurt jars with
the lids
12 Low-temperature cooking
Low-temperature cooking is the ideal cooking method
for cooking all tender pieces of meat which are to be
cooked medium rare or "à point". The meat remains
very juicy and turns out as soft as butter. Since the
times for low-temperature cooking are considerably
longer, you have plenty of leeway for menu planning.
Meat that is cooked at a low temperature is easy to
keep warm.
12.1 Tips for low-temperature cooking
This is where you will find tips for achieving good res-
ults when cooking at a low temperature.
¡
Only use fresh, good-quality meat. Carefully remove
sinews and fat from around the edge. Fat develops
a strong, distinct taste during low-temperature cook-
ing.
¡
Even larger pieces of meat do not need to be
turned.
¡
You can cut the meat immediately after low-temper-
ature cooking. No standing time is required.
¡
Due to the special cooking method, the meat always
looks pink on the inside. This does not mean, how-
ever, that the meat is raw or not well done enough.
¡
The meat that is cooked at a low temperature is not
as hot as conventionally roasted meat. Ensure that
the sauces are very hot when you serve them. Place
the plate in the warming drawer in the last
20-30 minutes.
¡
If you want to keep meat that is cooked at a low
temperature warm, select 60 °C. Small pieces of
meat can be kept warm for up to 45 minutes and
large pieces for up to 2 hours.
12.2 Starting the "Low-temperature
cooking" function
1.
Only use suitable cookware made from glass, por-
celain or ceramic with lid, e.g. a glass roaster.
2.
If no lid is available for the cookware, use heat-res-
istant cling film to cover the cookware.
3.
Place the cookware on the bottom of the warming
drawer.
4.
Press to preheat the cookware.
5.
Close the warming drawer.
a
The operation indicator lights up, the appliance
heats up and the fan runs.
6.
Rapidly heat a little fat in a pan.
7.
Sear the meat.
8.
Place food into the preheated cookware.
9.
Put the lid on the cookware or cover it using heat-
resistant cling film.
10.
Place the cookware containing the meat into the
warming drawer.
11.
Press ⁠.
a The operation indicator lights up, the appliance
heats up and the fan runs.
12.3 Ending the "Low-temperature cooking"
function
WARNING ‒ Risk of burns!
The accessories and cookware become very hot dur-
ing operation.
▶
Always use oven gloves when removing hot ac-
cessories or cookware from the appliance.
1.
Open the warming drawer.
2.
Switch off the appliance.
3.
Remove the cookware.
12.4 Recommended settings for low-temperature cooking
The following settings have been specially tested for
your appliance.
All tender joints of beef, pork, veal, lamb, pork, game
and poultry are suitable for low-temperature cooking.
The searing and cooking times depend on the size of
the piece of meat. The searing times apply to food
placed into the hot oil.