512376

Gaggenau BS474 Manual

46
Zoom out
Zoom in
Previous page
1/56
Next page
46
Preparation
Sous-vide cooking prevents flavours from escaping,
intensifying the food's natural flavour. Please note that
the usual quantities of seasoning and condiments, such
as herbs, spices and garlic, will have a much greater
effect on the flavour. Start off by halving the quantities
you usually use.
If the ingredients are of high quality, it is often sufficient
to enclose them in the bag with just a small knob of
butter and a little salt and pepper. Generally, the fact
that the food's natural flavours intensify during cooking
is sufficient on its own to produce a flavourful cooking
result.
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 onto the rack and
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 flavours you would expect from frying, without
overcooking it.You can achieve a particularly good
result using a teppan yaki or under the grill. Important:
Dab the meat with a tea 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 flavours 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 con-
tainer
Temperature
in °C
Heating
function
Cooking
time in
min
Comments
Meat
Entrecôte, rare (180 g each) Perforated 58 § 100 Once the meat is cooked, sear it on a tep-
pan yaki or grill it briefly at a high tempera-
ture on both sides. This gives the meat a
nice crust and the flavours you would
expect from frying, without overcooking it.
Entrecôte, medium rare
(180 g each)
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 each) Perforated 58 § 70 Once the breast is cooked, fry the skin side
in a hot frying pan until it is crispy.
… 46 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BS474 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BS474 in the language / languages: English as an attachment in your email.

The manual is 1,92 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BS474

Gaggenau BS474 User Manual - German - 48 pages

Gaggenau BS474 User Manual - Dutch - 48 pages

Gaggenau BS474 User Manual - French - 60 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info