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Gaggenau BS485 Manual

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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 …


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Others manual(s) of Gaggenau BS485

Gaggenau BS485 User Manual - German - 48 pages

Gaggenau BS485 User Manual - Dutch - 48 pages

Gaggenau BS485 User Manual - French - 60 pages


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