Духовые шкафы Gaggenau BS 484-111 - инструкция пользователя по применению, эксплуатации и установке на русском языке. Мы надеемся, она поможет вам решить возникшие у вас вопросы при эксплуатации техники.
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4 5
Dr y the outside of the bag, place it into a clean,
unper fo rated cooking cont ainer and cut it open with
scissor s.Place all of the food, along with its juices, into
the cooking cont ainer.
The food can be finished of f as follow s once the
s o u s - v i d e c o o k i n g s t a g e i s c o m p l e te :
M e a t :
Flash fr y at a ve r y high te mperature for a few
s e c o n d s o n l y o n e a c h s i d e . T h i s g i ve s i t a n i c e c r u s t a n d
the flavour s you would expect from fr ying, without
ove r c o o k i n g i t . Yo u c a n a c h i eve a p a r t i c u l a r l y g o o d
result using a teppan yaki or under the grill. Impor t ant :
Dab the meat with a tea towel before placing it into hot
oil, in order to avoid fat spitting out of the pan.
Ve g e t a b l e s :
F l a s h f r y i n a f r y i n g p a n o r o n a te p p a n ya k i
to give them the flavour s you would expect from fr ying.
When fr ying ve get ables like this, it is easy to season
them or mix them with other ingredients without them
c o o l i n g d ow n .
F i s h :
Season and coat with hot butter. Since many types
o f f i s h fa l l a p a r t e a s i l y a f te r c o o k i n g u s i n g t h e s o u s - v i d e
method, if you wish to flash fr y it, this should be done
b e fo r e t h e s o u s - v i d e c o o k i n g s t a g e .
Fr y the food for longer if has not been suf ficiently well
c o o ke d d u r i n g t h e s o u s - v i d e c o o k i n g s t a g e .
Ser ve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking t a kes
place at relatively low te mperatures.
Food
Cooking con-
tainer
Temperature
in °C
Type of
heating
Cooking
time in
min.
Comments
Meat
Entrecôte, rare (180 g/piece)
Perforated
58
§
100
Once the meat is cooked, sear it on a tep-
pan yaki or grill it at a high temperature on
both sides. This gives the meat a nice crust
and the flavours you would expect from fry-
ing, without overcooking it.
Entrecôte, medium rare
(180 g/piece)
Perforated
63
§
90
Entrecôte, well done
(180 g)
Perforated
70
§
85
Veal topside steaks
(160 g/piece)
Perforated
60
§
80
Beef steaks, rare
(180 g/piece)
Perforated
58
§
60
Beef steaks, medium rare
(180 g/piece)
Perforated
63
§
50
Beef steaks, well done
(180 g/piece)
Perforated
70
§
45
Pork medallions
(80 g/piece)
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/piece)
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 fil-
let in a hot frying pan once it is cooked.
Характеристики
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