Gaggenau BSP2511 1 Series User Manual And Installation Instructions

en How it works44Sous-vide – poultryFood Accessory/cookware Temperat-ure in °CHeatingfunc-tionCookingtime inmin.CommentsDuck breast, 350 geachPerforated steamingtray58 70 Once the breast is cooked, frythe skin side in a hot frying panuntil it is crispy.Foie gras, 1 roll,300 g eachPerforated steamingtray80 30 Recipe tip: Prepare the gooseliver and mix it with other ingredi-ents. Roll it in foil and prick itseveral times. Vacuum-seal theroll and leave it to chill for severalhours in the refrigerator beforecooking it using the sous-videmethod.Chicken breast,250 g eachPerforated steamingtray65 60Sous-vide – fish/seafoodFood Accessory/cookware Temperat-ure in °CHeatingfunc-tionCookingtime inmin.CommentsPrawns, 125 g each Perforated steamingtray60 30 Recipe tip: Vacuum-seal alongwith some olive oil, salt and gar-lic.Scallops, 20-50 geachPerforated steamingtray60 6-10 The more the scallops weigh, thelonger the chosen cooking timeshould be.Cod, 140 g each Perforated steamingtray59 25Salmon fillet, 140 geachPerforated steamingtray58 30 If you wish, you can flash fry thesalmon fillet in a hot frying panonce it is cooked.Pikeperch, 140 geachPerforated steamingtray60 20Sous-vide – vegetablesFood Accessory/cookware Temperat-ure in °CHeatingfunc-tionCookingtime inmin.CommentsMushrooms,quartered, 500 gPerforated steamingtray85 20 Recipe tip: Vacuum-seal alongwith some butter, rosemary, gar-lic and salt.Chicory, halved,4-6 piecesPerforated steamingtray85 40 Recipe tip: Cut the chicory inhalf. Vacuum-seal along withsome orange juice, sugar, salt,butter and thyme.White asparagus,whole, 500 gPerforated steamingtray85 45 Recipe tip: Vacuum-seal alongwith some butter, salt and a littlesugar.Green asparagus,whole, 600 gPerforated steamingtray85 15-20 Recipe tip: Blanch before va-cuum-sealing to retain the colour.Vacuum-seal along with somebutter, salt and pepper.Carrots, in 0.5 cmslices, 600 gPerforated steamingtray95 35-40 Recipe tip: Vacuum-seal alongwith some orange juice, currypowder/paste and butter.