ICC Roner Clip Скачать руководство пользователя страница 7 | Manualshive

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ICC Roner Clip Скачать руководство пользователя страница 7

COOKING

TYPES

VACUUM PACKING

Deﬁ nition:

This is the cooking of products

that we pack, cook and eat

immediately.

Basic requirements:

- The product must be extremely

fresh and of the highest quality.

- It must be properly cleaned and

disinfected.

- For ﬁ sh with a risk of anisaki,

we recommend pre-freezing at

-20º for 24h.

- It should be eaten immediately.

Deﬁ nition:

This is generally long cooking

where, after cooking, food can

be chilled for later consumption.

It has 3 characteristics:

1) Tenderising tough food,

avoiding the excessive loss

of juices and preserving

intramuscular collagen.

2) Enables the combined

cooking of the p sauce

+ garnish.

3) Pasteurise-preserve.

Basic requirements:

- The product must be extremely

fresh and of the highest quality.

- Salt, spices, aromatics

and herbs should be added

sparingly.

- For combined cooking, the

sauce should be reduced

beforehand.

INDIRECT

DIRECT

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Содержание Roner Clip

Страница 1: ......

Страница 2: ...ity standards will ensure your total satisfaction for a long time to come Carefully read the instruction booklet before switching on the appliance and keep it for future reference A failure to observe...

Страница 3: ...3 TABLE OF CONTENTS CONSIDERATIONS AND SAFETY TIPS START UP COOKING TYPES RECIPES CREDITS Page 4 Page 5 Page 7 Page 14 Page 27...

Страница 4: ...of the ingredients must be of the highest quality and extremely fresh 2 As with any cooking method some ingredients are more delicate than others 3 We recommend cooking and then eating right away 4 Fo...

Страница 5: ...will enter standby mode Press the icon to enter the setting mode You should hear a beep sound The temperature indicator will ash Select the desired cooking temperature using the controller Press to se...

Страница 6: ...ll of the indicators will remain blue When the time is completed there will be a beep sound an audible signal and the Roner will be turned off automatically To set a new temperature time press the On...

Страница 7: ...tely De nition This is generally long cooking where after cooking food can be chilled for later consumption It has 3 characteristics 1 Tenderising tough food avoiding the excessive loss of juices and...

Страница 8: ...indirect they could be CONFIT IN POTS ETC WITHOUT VACUUM PACKING COMBINED DOUBLE Produce that is roasted before or after vacuum packing COMBINED To combine several products in the same bag Main Produc...

Страница 9: ...strict control systems Pork cheek 65 C 24h Oxtail 65 C 48h Iberian pork ribs 65 C 24h Chicken wings 65 C 6h Shoulder 65C 20h Sauce and garnish combined Chicken breast 65 C 30 Lamb loin 65 C 20 Banana...

Страница 10: ...Vacuum seal and cook in a water bath with a Roner Clip at 90 C for 45 Remove the bag and plate up Also Accompany with a mild chimichurri sauce orange segments raspberry pieces fresh herbs grated lemo...

Страница 11: ...move any excess fuzz from the heart Rub with a little lemon not excessively Leave in a water bath with cold water and lots of chopped parsley to prevent it from oxidising Dry season with salt and pepp...

Страница 12: ...xtra virgin olive oil Cook in the water bath with the Roner Clip at 50 C for 12 Remove from the bag add smoked paprika to the gelatine oil in the bag and make pil pil sauce with a sieve in a deep plat...

Страница 13: ...at 55 C for 16 Remove the bag season with salt and plate up Optional nish them with a blowtorch Also Saut the heads of the prawns and extract their juice strain Fry a little chilli and crushed garlic...

Страница 14: ...clean any grit from the mussels and remove their beards Vacuum seal and cook in a water bath with a Roner Clip at 90 C for 2 5 Remove from the bag open season to taste and serve Examples Mussels with...

Страница 15: ...55 C for 30 Remove from the bag season with black pepper and cut to the desired size Also Saut the legs caramelise a julienned onion gently simmer the peas soak in a vegetable stock and cook everythin...

Страница 16: ...per thyme Procedure Season the chicken breast Vacuum seal and cook in a water bath with a Roner Clip at 65 C for 30 Remove from the bag and roast in a pan for 2 minutes Examples Chicken breast potato...

Страница 17: ...a pinch of salt and pepper and vacuum seal Cook in a water bath at 62 5 C for 25 Remove from the bag sear in a frying pan or on a barbecue Fillet and plate up Accompany with saut ed vegetables gravy m...

Страница 18: ...Place the peeled bananas and a little cold syrup in a vacuum bag and seal Cook at 65 C for 20 in a water bath with the Roner Clip Can be left to cool and used on the following day Remove from the bag...

Страница 19: ...of the potatoes with a blowtorch Allow to cool and vacuum seal Cook at 90 C for 40 Allow to cool to room temperature Keep refrigerated until use Option B Peel the potatoes agata variety Cut to 1 cm t...

Страница 20: ...the asparagus leaving the tip and the tender part of the stem Wash dry and vacuum seal Cook in the water bath with the Roner Clip at 90 C for 10 Cool in water and ice and put aside To use Open the bag...

Страница 21: ...cheeks Salt and pepper and season with aromatic herbs to taste Vacuum seal and cook at 65 C for 36h To preserve cool in water with salt and ice To use Open the bag reduce the liquid and also sear unde...

Страница 22: ...and vacuum seal Cook in the water bath with the Roner Clip at 65 C for 48h To preserve cool in water with salt and ice To use Heat in a water bath at 65 C for 30 with the Roner Clip open the bag boil...

Страница 23: ...and vacuum seal Cook in the water bath with the Roner Clip at 65 C for 24h To preserve cool in water with salt and ice To use Heat in a water bath at 65 C for 10 with the Roner Clip open the bag boil...

Страница 24: ...seal Cook in the water bath with the Roner Clip at 65 C for 6h To preserve cool in water with salt and ice To use Heat in a water bath at 65 C for 10 with the Roner Clip open the bag boil the meat ju...

Страница 25: ...eserve Cool in water with salt and ice To use Open the bag cut into thin slices boil the meant juices and nish reducing Also saut the mushrooms and nely sliced carrot Add everything together add a pin...

Страница 26: ...ocedure Peel and core the applies Cut to the desired size Season with tangerine peel and juice herbs and sugar Vacuum seal and cook in a water bath with a Roner Clip at 85 C for 45 Cool in water and i...

Страница 27: ...CREDITOS CREDITS Publishing rights ICC International Cooking Concepts Photographs Design ICC The Yellow Ink Print run First edition 2017 Legal deposit 27...

Страница 28: ......

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