Gaggenau BSP 220 Instruction Manual

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33Settings table and tips enPoultry – SteamingSous-vide cookingSous-vide cooking is a method of cooking under avacuum at low temperatures between 50 and 95 °C andin 100% steam.With this operating mode, no preheating is necessary.Sous-vide cooking is a gentle, low-fat method of cookingmeat, fish, vegetables and desserts. A vacuum-sealingmachine uses heat to hermetically seal the food in aspecial heat-resistant cooking bag.The protective envelope retains the nutrients andflavours. The low temperatures and the direct transfer ofheat allow precisely controlled cooking in order toachieve the desired cooking results. It is almostimpossible to overcook the food.PortionsUse the portion sizes listed in the cooking table. Forrelatively large quantities and items, the cooking timemust be adjusted accordingly.The portions given for fish, meat and poultry correspondto a single serving. A portion size sufficient for fourpeople has been selected for vegetables and desserts.Rack levelsYou can cook on up to two levels. Place the cookingcontainers on levels 1 and 3 to achieve the best cookingresults. When cooking on just one level, use level 2.Hygienem Warning – Health risk!Sous-vide cooking is a method of cooking at lowtemperatures. As a result, it is important that you alwaysfollow the application and hygiene instructions below:▯ Use only fresh, good-quality food.▯ Wash and disinfect your hands. Use disposablegloves or cooking/grill tongs.▯ Take extra care when preparing critical food, suchas poultry, eggs and fish.▯ Always thoroughly rinse and/or peel fruit andvegetables.▯ Always keep work surfaces and chopping boardsclean. Use different chopping boards for differenttypes of food.▯ Maintain the cold chain.Make sure that you onlyinterrupt it briefly to prepare the food, and thenreturn the food in its vacuum-sealed bag to therefrigerator 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 therefrigerator.It is not suitable for reheating.Vacuum-sealing bagsWhen using the sous-vide cooking method, only useheat-resistant vacuum-sealing bags designed for thispurpose.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-sealingUse a chamber vacuum-sealing machine that can createa 99% vacuum to vacuum-seal the food. This is the onlyway to achieve even heat transfer and therefore aperfect cooking result.Before cooking the food, check whether the vacuum inthe bag is intact. Make sure that:▯ There is no/hardly any air in the vacuum-sealingbag.▯ The heat-sealed seam is perfectly sealed.▯ There are no holes in the vacuum-sealing bag. Youdo not use a core temperature probe.▯ Pieces of meat and fish that have been vacuum-sealed together are not pressed directly againstone another.▯ As far as possible, you avoid piling up vegetablesand 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 itis cooked. This is the only way to prevent the escape ofgases from the food (e.g. from vegetables) which inhibitthe transfer of heat, or to prevent the texture of the foodfrom changing, and thus altering how it cooks, as aresult of the vacuum pressure.Food CookingcontainerTemperaturein °CHumidityin %Cookingtimein min.RemarksChicken breast, stuffed,steamed (200 g each)Perforated 100 100 10 - 15Turkey breast fillet, steamed(300 g each)Perforated 100 100 12 - 15Spring chicken, quail,pigeon (300 g)Perforated 100 100 25 - 30