Gaggenau BSP2601 1 Series, Руководство пользователя и инструкции по установке

Страница: 43 / 60

How it works
en
43
Food Accessory/cookware Temperat-
ure in °C
Heating
func-
tion Cooking
time in
min. Comments
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
Salmon fillet, 140 g
each Perforated steaming
tray 58 30 If you wish, you can flash fry the
salmon fillet in a hot frying pan
once it is cooked.
Pikeperch, 140 g
each Perforated steaming
tray 60 20
Sous-vide – vegetables
Food Accessory/cookware Temperat-
ure in °C
Heating
func-
tion Cooking
time in
min. Comments
Mushrooms,
quartered, 500 g Perforated steaming
tray 85 20 Recipe tip: Vacuum-seal along
with some butter, rosemary, gar-
lic and salt.
Chicory, halved,
4-6 pieces Perforated steaming
tray 85 40 Recipe tip: Cut the chicory in
half. Vacuum-seal along with
some orange juice, sugar, salt,
butter and thyme.
White asparagus,
whole, 500 g Perforated steaming
tray 85 45 Recipe tip: Vacuum-seal along
with some butter, salt and a little
sugar.
Green asparagus,
whole, 600 g Perforated steaming
tray 85 15-20 Recipe tip: Blanch before va-
cuum-sealing to retain the colour.
Vacuum-seal along with some
butter, salt and pepper.
Carrots, in 0.5 cm
slices, 600 g Perforated steaming
tray 95 35-40 Recipe tip: Vacuum-seal along
with some orange juice, curry
powder/paste and butter.
Potatoes, peeled, in 2
x 2 cm cubes, 800 g Perforated steaming
tray 95 40 Recipe tip: Vacuum-seal along
with some butter and salt. Can
easily be used for making dishes
such as salad.