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Gaggenau BS451111 Manual

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en Tables and tips
Food Cooking
container
Temperature
in °C
Type of
heating
Cooking
time in mins
Comments
Meat
Entrecôte, rare
(180 g/piece)
Perforated 58 §100 Once the meat is cooked, sear it on a
teppan yaki or grill it briefly at a high tem-
perature on both sides. This gives the
meat a nice crust and the flavours you
would expect from frying, without over-
cooking it.
Entrecôte, medium rare
(180 g/piece)
Perforated 63 §90
Entrecôte, well done
(180 g)
Perforated 70 §85
Veal topside steaks
(160 g each)
Perforated 60 §80
Beef steaks, rare
(180 g each)
Perforated 58 §60
Beef steaks, medium rare
(180 g each)
Perforated 63 §50
Beef steaks, well done
(180 g each)
Perforated 70 §45
Pork medallions
(80 g each)
Perforated 63 §75
Poultry
Duck breast (350 g/piece) Perforated 58 §70 Once the breast is cooked, fry the skin
side in a hot frying pan until it is crispy.
Foie gras
(300 g/1 round)
Perforated 80 §30 Recipe tip: Prepare 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/piece)
Perforated 65 §60
Fish and seafood
Prawns (125 g) Perforated 60 §30 Recipe tip: Vacuum-seal along with
some olive oil, salt and garlic.
Scallops
(20–50 g each)
Perforated 60 §6–10 The more the scallops weigh, the longer
the chosen cooking time should be.
Cod (140 g/piece) Perforated 59 §25
Salmon fillet (140 g/piece) Perforated 58 §30 If you wish, you can flash fry the salmon
fillet in a hot frying pan once it is
cooked.
Pike-perch (140 g/piece) Perforated 60 §20
Vegetables
Mushrooms, quartered
(500 g)
Perforated 85 §20 Recipe tip: Vacuum-seal along with
some butter, rosemary, garlic and salt.
Chicory, halved
(4–6 pieces)
Perforated 85 §40 Recipe tip: Cut the chicory in half. Vac-
uum-seal along with some orange juice,
sugar, salt, butter and thyme.
White asparagus, whole
(500 g)
Perforated 88 §45 Recipe tip: Vacuum-seal along with
some butter, salt and a little sugar.
Green asparagus, whole
(600 g)
Perforated 85 §15–20 Recipe tip: Blanch before vacuum-seal-
ing to retain the colour.
Vacuum-seal along with some butter, salt
and pepper.
Carrots, in 0.5 cm slices
(600 g)
Perforated 95 §35–40 Recipe tip: Vacuum-seal along with
some orange juice, curry and butter.
51
Tables and tips en
Potatoes, peeled,
in 2x 2 cm cubes
(800 g)
Perforated 95 §40 Recipe tip: Vacuum-seal along with
some butter and salt.
Can easily be used for making dishes
such as salad.
Potatoes, skin on,
whole or halved
(800 g)
Perforated 95 §50 Recipe tip: Vacuum-seal along with
some butter and salt.
Wash thoroughly beforehand.
Cherry tomatoes, whole or
halved (500 g)
Perforated 85 §15 Recipe tip: Vacuum-seal along with
some olive oil, salt and sugar.
Mix together red and yellow cherry toma-
toes.
Squash, in 2x 2 cm cubes
(600 g)
Perforated 90 §20–25 The cooking time may vary depending
on the type of squash.
Courgettes, in 1 cm slices
(600 g)
Perforated 85 §30 Recipe tip: Vacuum-seal along with
some olive oil, salt and thyme.
Mangetout, whole
(500 g)
Perforated 85 §5–10 Recipe tip: Vacuum-seal along with
some butter and salt.
Desserts
Pineapple, in 1.5 cm slices
(400 g)
Perforated 85 §70 Recipe tip: Vacuum-seal along with
some butter, honey and vanilla.
Apple, peeled, in 0.5 cm
slices (2–4)
Perforated 85 §10–15 Recipe tip: Vacuum-seal along with
some caramel sauce.
Bananas, whole
(2–4)
Perforated 65 §15–20 Recipe tip: Vacuum-seal along with
some butter, honey and a vanilla pod.
Pear, peeled, sliced
(2–4)
Perforated 85 §30 Recipe tip: Add honey or sugar to
sweeten.
Kumquats, halved
(12–16)
Perforated 85 §75 Recipe tip: Vacuum-seal along with
some butter, a vanilla pod, honey and
apricot jam.
Rinse under warm water, cut in half and
deseed.
Vanilla sauce (0.5 l) Perforated 82 §18–20 Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,
80 g sugar, 1 vanilla pod.
Food Cooking
container
Temperature
in °C
Type of
heating
Cooking
time in mins
Comments
… 51 …


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Others manual(s) of Gaggenau BS451111

Gaggenau BS451111 User Manual - German - 60 pages

Gaggenau BS451111 User Manual - Dutch - 64 pages

Gaggenau BS451111 User Manual - French - 64 pages

Gaggenau BS451111 Installation Guide - All languages - 36 pages


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