Bedienungsanleitung Siemens HS858KXB6 (Seite 44 von 56) (Englisch)

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en How it works

Food Accessory/cook-

ware

Shelf pos-

ition

Searing

time in

mins

Heating function

→Page9

Temperature

in °C

Cooking

time in

mins

Fillet of beef, 1kg Uncovered cook-

ware

2 4 - 6 ⁠ 80 190 - 120

Veal medallions, 4cm

thick

Uncovered cook-

ware

2 4 ⁠ 80 130 - 50

Saddle of lamb, bone-

less, 200g each

Uncovered cook-

ware

2 4 ⁠ 80 130 - 45

1Preheat the appliance.

Sous-vide

Sous-vide cooking is a method of cooking in a vacuum

at low temperatures between 50 and 95C and in

100% steam.

Sous-vide cooking is a gentle method of cooking meat,

fish, vegetables and desserts.

A chamber vacuum-sealing machine is used to heat-

seal the food in a special air-tight, heat-resistant va-

cuum-sealing bag.

The protective envelope of the vacuum-sealing bag re-

tains the nutrients and flavours. The low temperatures

and the direct transfer of heat allow precisely controlled

cooking in order to achieve the desired cooking res-

ults. It is almost impossible to overcook the food.

Sous-vide cooking tips

¡Servings

– Take into consideration the specified quantities

and sizes for the food listed in the recommended

settings tables. Adjust the cooking time for larger

quantities and items.

– The appliance can cook up to 2kg of food sous-

vide.

– The quantities given for fish, meat and poultry

correspond to one to two servings.

– For vegetables and desserts, the specified quant-

ity is for 4people.

¡You can cook on up to two levels. When you do

this, always slide the universal pan in at level1 to

catch any drops of condensate. Insert the wire racks

at the levels above accordingly.

¡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 guar-

antee a consistent cooking result that delivers im-

peccable flavour.

Vacuum-sealing food

To ensure an even transfer of heat and an optimised

cooking result, use a chamber vacuum-sealing ma-

chine that can create a 99% vacuum when vacuum-

sealing food.

Tip:To prevent gases escaping from the food, e.g.

from vegetables, vacuum-seal the food no more than

one day before you cook it. The gases inhibit the trans-

fer of heat or cause the texture of the food to change,

thus altering how it cooks, as a result of the vacuum

pressure.

Note:Do not use a core temperature probe.

1. Season food with half the usual the amount of

spices.

Cooking in a vacuum means that the flavours can-

not escape. The usual quantities of flavourings such

as spices, herbs and garlic affect the taste much

more and intensify it.

Tip:You can intensify the natural flavours of high-

quality food simply by adding a small knob of butter

and a little salt to the vacuum-sealing bag.

Different ingredients affect how the food cooks:

– Salt and sugar reduce the cooking time.

– Acidic ingredients such as lemon juice or vinegar

make food firmer.

– Alcohol and garlic give the food an unpleasant

after-taste.

2. To fill the vacuum-sealing bag, fold over the edge of

the bag 3-4cm from the top and place the bag

into a receptacle such as a measuring jug.

When you fill the vacuum-sealing bag, make sure

that there are no traces of food left on the seam

area of the vacuum-sealing bag.

3. Before cooking the food, check that the vacuum in

the bag is intact.

Make sure that:

– There is no air in the vacuum-sealing bag.

– The heat-sealed seam is perfectly sealed.

– There are no holes in the vacuum-sealing bag.

– Pieces of meat or fish that have been vacuum-

sealed together are not pressed directly against

one another.

4. If the vacuum-sealing bag is not filled as it should

be, place the food into a new bag and vacuum-seal

it again.

Preparing food for sous-vide cooking

There are germs on the surface of virtually all food.

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