Gaggenau BS 470 612, Инструкция по использованию и уходу

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Tables and tips
Do not place the vacuum-sealed food items on top of one
another or too close together in the cooking containers.
In order to ensure that the heat is distributed evenly, the
food items should not be touching. If you have more than
one vacuum-pack bag, cook on two levels.
Remove the vacuum-pack bags with care after cooking as
hot water accumulates on the bags. Place the
unperforated cooking container on the rack underneath
the perforated cooking container containing the hot food.
Dry the outside of the bag, place it into a clean,
unperforated cooking container and cut it open with
scissors.Place all of the food, along with its juices, into
the cooking container.
The food can be finished off as follows once the sous-vide
cooking stage is complete:
Meat: Flash fry at a very high temperature for a few
seconds only on each side. This gives it a nice crust and
the flavors you would expect from frying, without
overcooking it.You can achieve a particularly good result
using a teppan yaki or a grill. Important: Dab the meat
with a paper towel before placing it into hot oil, in order
to avoid fat spitting out of the pan.
Vegetables: Flash fry in a frying pan or on a teppan yaki to
give them the flavors you would expect from frying. When
frying vegetables like this, it is easy to season them or
mix them with other ingredients without them cooling
down.
Fish: Season and coat with hot butter. Since many types
of fish fall apart easily after cooking using the sous-vide
method, if you wish to flash fry it, this 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.
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.
Food Cooking
container Temperature
in °F (°C) Type of
heating Cooking
time
in min. Observations
Meat
Entrecôte, rare
(180 g / 6 oz) perforated 135 (58)
§
100 Once the meat is cooked, flash fry it
on a teppan yaki or grill it at a high
temperature on both sides. This gives
the meat a nice crust and the flavors
you would expect from frying, without
overcooking it.
Entrecôte, medium rare
(180 g / 6 oz) perforated 145 (63)
§
90
Entrecôte, well done
(180 g / 6 oz) perforated 160 (70)
§
85
Veal topside steaks
(160 g / 5½ oz) perforated 140 (60)
§
80
Beef steaks, rare
(180 g / 6 oz) perforated 135 (58)
§
60
Beef steaks, medium rare
(180 g / 6 oz) perforated 145 (63)
§
50
Beef steaks, well done
(180 g / 6 oz) perforated 160 (70)
§
45
Pork medallions
(80 g / 3 oz) perforated 145 (63)
§
75
Poultry
Duck breast
(350 g / 12 oz) perforated 135 (58)
§
70 Once the breast is cooked, fry the skin
side in a hot frying pan until it is
crispy.
Foie gras
(300 g / 11 oz /1 round) perforated 175 (80)
§
30 Recipe tip: Wash the goose liver and
mix it with other ingredients. Roll it in
foil and prick it several times. Vacuum-
seal the round and leave it to chill for
several hours in the refrigerator before
cooking it using the sous-vide method.
Chicken breast
(250 g / 9 oz) perforated 150 (65)
§
60