47
Tables and tips
en
Poultry
▯
The moisture present when the appliance is
operating in combination mode prevents food from
drying out, which is important for poultry in
particular. At the same time, the high temperatures
make the surface brown and crispy. The hot steam
is able to transfer twice as much heat as
conventional hot air, and reaches all parts of the
food. This allows a chicken to be evenly browned
and crispy all round, while the breast meat remains
tender and succulent.
▯
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking. Use the core
temperature probe so that you can monitor the core
temperature more easily. Insert this in the chicken
breast rather than in the middle (cavity). Further
information and optimum target temperatures can
be found in the section entitled
.
▯
To make the skin crispier, season poultry mainly
with spices and herbs, and use little or no oil.
Sous-vide cooking
Sous-vide cooking is a method of cooking under a
vacuum at low temperatures between 50 and 95 °C and
in 100% steam.
With this operating mode, no preheating is necessary.
Sous-vide cooking is a gentle, low-fat method of cooking
meat, fish, vegetables and desserts. A vacuum-sealing
machine uses heat to hermetically seal the food in a
special heat-resistant cooking bag.
The protective envelope retains the nutrients and
flavours. The low temperatures and the direct transfer of
heat allow precisely controlled cooking in order to
achieve the desired cooking results. It is almost
impossible to overcook the food.
Portions
Use the portion sizes listed in the cooking table. For
relatively large quantities and items, the cooking time
must be adjusted accordingly.
The portions given for fish, meat and poultry correspond
to a single serving. A portion size sufficient for four
people has been selected for vegetables and desserts.
Rack levels
You can cook on up to two levels. Place the cooking
containers on levels 1 and 3 to achieve the best cooking
results. When cooking on just one level, use level 2.
Hygiene
m
Warning – Health risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you always
follow the application and hygiene instructions below:
▯
Use only fresh, good-quality food.
▯
Wash and disinfect your hands. Use disposable
gloves or cooking/grill tongs.
▯
Take extra care when preparing critical food, such
as poultry, eggs and fish.
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Duck, whole (3 kg)
Unperforated 1) 150–160
2) 220
60
0
80–90
20–30
Cook with the breast side facing down.
Turn the duck once half the cooking time
has elapsed. This prevents the delicate
breast meat from drying out as much.
Duck breast, seared,
medium rare (350 g/piece)
Unperforated 160
0
25–30
Chicken, whole (1.5 kg)
Wire rack +
unperforated
1) 170–180
2) 190
60
Z
55–65
15
Tie the thighs together and cook breast
side up.
Chicken breast, stuffed,
steamed (200 g/piece)
Perforated
100
100
25–30
Do not preheat. Recipe tip: Stuff with
spinach and sheep's cheese.
Turkey breast fillet, steamed
(300 g/piece)
Perforated
100
100
17–25
Do not preheat.
Poussin, quail, steamed
(150–200 g/piece)
Perforated
100
100
20–25
Do not preheat.
Poussin, quail
(150–200 g/piece)
Unperforated 180–200
60/80
15–20
Recipe tip: Brush with oil and herbes de
provence.
Pigeon, steamed
(300 g/piece)
Perforated
100
100
25–35
Do not preheat.
Pigeon (300 g/piece)
Unperforated 180–200
60/80
25–30
