Bedienungsanleitung Gaggenau BS471112 (Seite 48 von 60) (Englisch)

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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 26.

▯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

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