Siemens CS858GR.6B, Инструкция по эксплуатации

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61
Defrosting
The steam function "Defrost" is suitable for defrosting
frozen fruit and vegetables. Use heating type 4D hot air
to defrost baked items. Poultry, meat and fish should
ideally be defrosted in the refrigerator.
Remove frozen food from any packaging when
defrosting it.
Place frozen fruit and vegetables into the perforated
steam container (size XL) and slide the universal pan in
underneath. This means that the food does not remain
in the meltwater and that any dripping liquid will be
caught. Use the universal pan or cookware on the wire
rack for frozen food where liquid should remain in the
dish, e.g. frozen creamed spinach.
Place the baked item onto the wire rack.
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then increase the time if
necessary.
Tip:
Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Types of heating used:
■
:
4D hot air
■
?
Defrosting
Sous-vide
Sous-vide cooking is a method of cooking under a
vacuum at low temperatures between 50-95 C and in
100% steam.
Sous-vide cooking is a gentle method of preparing
meat, fish, vegetables and desserts. A chamber
vacuum-packing machine is used to heat-seal the food
in a special air-tight, heat-resistant vacuum-sealing bag.
The protective envelope of the vacuum-sealing bag
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.
Bread dough
White bread Bowl 1
R
Dough fer-
mentation
35-40 30-40
Universal pan 1
R
Final fermen-
tation
35-40 15-25
Multigrain bread Bowl 1
R
Dough fer-
mentation
35-40 25-40
Universal pan 1
R
Final fermen-
tation
35-40 10-20
Bread rolls Bowl 1
R
Dough fer-
mentation
35-40 30-40
Universal pan 1
R
Final fermen-
tation
35-40 15-25
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking
time in
mins.
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Bread, bread rolls
General Baking tray 1
:
50 40-70
Cake
Cake, moist Baking tray 1
:
50 70-90
Cake, dry Baking tray 1
:
60 60-75
Fruit, vegetables
Berries Steam container 2
?
30-40 10-15
Vegetables Steam container 2
?
40-50 15-50