Siemens CD914GX 1 Series Benutzerhandbuch und Installationsanleitung - Seite 34
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Food
Fillet steak, piece,
rare, 3 - 4 cm thick
Fillet of beef, piece,
medium, 3-4 cm thick
Pork medallions
(80 g each)
Saddle of lamb,
boned
Pork belly, 700 g
Viennese boiled veal,
1 kg
Pulled pork, 1.5 kg
Recommended settings for poultry
An overview of our recommendations for making poultry dishes is provided below.
Food
Cooking tray
Duck breast
Perforated + un-
(350 g each)
perforated steam-
ing tray
Chicken breast
Perforated + un-
(250 g each)
perforated steam-
ing tray
34
Cooking con-
Height
tainer
Perforated + un-
2+1
perforated
steaming tray
Perforated + un-
2+1
perforated
steaming tray
Perforated + un-
2+1
perforated
steaming tray
Perforated + un-
2+1
perforated
steaming tray
Perforated + un-
2+1
perforated
steaming tray
Perforated + un-
2+1
perforated
steaming tray
Perforated + un-
2+1
perforated
steaming tray
Heating function
Type of
Temperature in
heating
°C
58
62
63
58
65
62
64
Temperature in
°C
62
65
Cooking time in
Tips and in-
mins
formation
100
Vacuum-seal
along with
some butter
and rosemary.
90
Vacuum-seal
along with
some butter
and rosemary.
75
Vacuum-seal
along with
some butter
and fresh basil.
50
Vacuum-seal
along with a
little salt, butter
and thyme.
24 hours
Vacuum-seal
along with
some butter,
rosemary,
thyme and a
little mustard.
18 hours
Vacuum-seal
along with
some butter,
thyme, a bay
leaf, pepper-
corns and
some root ve-
getables.
48 hours
Vacuum-seal
along with
some butter,
soy sauce, li-
quid smoke,
pepper, paprika
powder and
ground
caraway.
Cooking time in
Tips and informa-
min
tion
70
Cut into the layer
of fat, season the
meat side with a
little salt and pep-
per, and vacuum-
seal it along with
a small piece of
orange peel.
60
Vacuum-seal
along with some
butter, a little salt
and thyme.