Handleiding Gaggenau BS451111 (pagina 49 van 60) (Engels)

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en Tables and tips

Poultry

▯The moisture present when the appliance is

operating in combination mode prevents food from

drying out, which is important for poultry in

particular. At the same time, the high temperatures

make the surface brown and crispy. The hot steam

is able to transfer twice as much heat as

conventional hot air, and reaches all parts of the

food. This allows a chicken to be evenly browned

and crispy all round, while the breast meat remains

tender and succulent.

▯The cooking times listed are intended as a guide

only and depend heavily on the temperature of the

meat at the start of cooking. Use the core

temperature probe so that you can monitor the core

temperature more easily. Insert this in the chicken

breast rather than in the middle (cavity). Further

information and optimum target temperatures can

be found in the section entitled ~ "Core

temperature probe" on page 25.

▯To make the skin crispier, season poultry mainly

with spices and herbs, and use little or no oil.

Sous-vide cooking

Sous-vide cooking is a method of cooking under a

vacuum at low temperatures between 50and 95°C and

in 100% steam.

With this operating mode, no preheating is necessary.

Sous-vide cooking is a gentle, low-fat method of cooking

meat, fish, vegetables and desserts. A vacuum-sealing

machine uses heat to hermetically seal the food in a

special heat-resistant cooking bag.

The protective envelope 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.

Portions

Use the portion sizes listed in the cooking table. For

relatively large quantities and items, the cooking time

must be adjusted accordingly.

The portions given for fish, meat and poultry correspond

to a single serving. A portion size sufficient for four

people has been selected for vegetables and desserts.

Rack levels

You can cook on up to two levels. Place the cooking

containers on levels 1and 3to achieve the best cooking

results. When cooking on just one level, use level 2.

Hygiene

mWarning – Health risk!

Sous-vide cooking is a method of cooking at low

temperatures. As a result, it is important that you always

follow the application and hygiene instructions below:

▯Use only fresh, good-quality food.

▯Wash and disinfect your hands. Use disposable

gloves or cooking/grill tongs.

▯Take extra care when preparing critical food, such

as poultry, eggs and fish.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Comments

Duck, whole (3kg) Unperforated 1) 150–160

2) 220

60

80–90

20–30

Cook with the breast side facing down.

Turn the duck once half the cooking time

has elapsed. This prevents the delicate

breast meat from drying out as much.

Duck breast, seared,

medium rare (350 g/piece)

Unperforated 160 0 25–30

Chicken, whole (1.5kg) Wire rack +

unperforated

1) 150

2) 230

100

55–65

Tie the thighs together and cook breast

side up.

Chicken breast, stuffed,

steamed (200 g/piece)

Perforated 100 100 25–30 Do not preheat. Recipe tip: Stuff with

spinach and sheep's cheese.

Turkey breast fillet, steamed

(300 g/piece)

Perforated 100 100 17–25 Do not preheat.

Poussin, quail, steamed

(150–200 g/piece)

Perforated 100 100 20–25 Do not preheat.

Poussin, quail

(150–200 g/piece)

Unperforated 180–200 60/80 15–20 Recipe tip: Brush with oil and herbes de

provence.

Pigeon, steamed

(300 g/piece)

Perforated 100 100 25–35 Do not preheat.

Pigeon (300 g/piece) Unperforated 180–200 60/80 25–30

Tables and tips en

▯Always thoroughly rinse and/or peel fruit and

vegetables.

▯Always keep work surfaces and chopping boards

clean. Use different chopping boards for different

types of food.

▯Maintain the cold chain.Make sure that you only

interrupt it briefly to prepare the food, and then

return the food in its vacuum-sealed bag to the

refrigerator for storage before you cook it.

▯Food is suitable for immediate consumption only.

Once the food is cooked, consume it immediately.

Do not store it after cooking – not even in the

refrigerator.It is not suitable for reheating.

Vacuum-sealing bags

When using the sous-vide cooking method, only use

heat-resistant vacuum-sealing bags designed for this

purpose.

Do not cook the food in the bag you bought it in (e.g.

portions of fish). These bags are not suitable for sous-

vide cooking.

Vacuum-sealing

Use a chamber vacuum-sealing machine that can create

a 99% vacuum to vacuum-seal the food. This is the only

way to achieve even heat transfer and therefore a

perfect cooking result.

Before cooking the food, check whether the vacuum in

the bag is intact. Make sure that:

▯There is no/hardly any air in the vacuum-sealing

bag.

▯The heat-sealed seam is perfectly sealed.

▯There are no holes in the vacuum-sealing bag. You

do not use a core temperature probe.

▯Pieces of meat and fish that have been vacuum-

sealed together are not pressed directly against

one another.

▯As far as possible, you avoid piling up vegetables

and desserts when vacuum-sealing them.

If in doubt, place the food into a new bag and vacuum-

seal it again.

Food should be vacuum-sealed at most one day before it

is cooked. This is the only way to prevent the escape of

gases from the food (e.g. from vegetables) which inhibit

the transfer of heat, or to prevent the texture of the food

from changing, and thus altering how it cooks, as a

result of the vacuum pressure.

Quality of the food

The quality of the cooking result is 100% influenced by

the quality of the ingredients you use. Use only fresh,

top-quality food. This is the only way to guarantee a

consistent cooking result that delivers impeccable

flavour.

Cooking

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-sealing

bag, cook on two levels.

Remove the vacuum-sealing bags with care after

cooking as hot water accumulates on the bags. Place

the unperforated cooking container into the cooking

compartment at the level below 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 fish, 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.

Gaggenau BS451111 Handleiding

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