Siemens CD914GX 1 Series Gebruikershandleiding en installatie-instructies - Pagina 33
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When you fill the vacuum-sealing bag, make sure
that the area where the heat-sealed seam will be is
not covered in food or moisture.
3.
Before cooking the food, check whether 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 perfectly,
place the food into a new bag and vacuum-seal it
again.
Sous-vide cooking
Cooking in a vacuum means that the flavours cannot
escape. The usual quantities of flavourings such as
spices or herbs affect the taste much more and in-
tensify it.
Requirements
¡ The food must have been prepared.
→ "Preparing food", Page 32
¡ The food must have been vacuum-sealed.
→ "Vacuum-sealing food", Page 32
1.
Place the food into the perforated cooking tray.
To achieve an even distribution of heat throughout
the food, do not place the vacuum-sealed food
items on top of one another or close together in the
perforated cooking tray.
2.
To catch any condensation that drips down, insert
the unperforated cooking tray below it.
3.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag dur-
ing cooking.
▶
Use an oven cloth to carefully lift the vacuum-
sealing bag so that the hot water runs off into the
unperforated steaming tray.
▶
Use an oven cloth to carefully remove the vacu-
uming bag.
Once the food is cooked, allow the cooking com-
partment to cool and then use a sponge to wipe
away the water from the evaporator dish.
Recommended settings for meat
An overview of our recommendations for making meat dishes is provided below.
Food
Veal steak, medium,
2 cm thick
Beef steak (top rump,
sirloin, etc.), rare, 2 -
3 cm thick
Beef steak (top rump,
sirloin, etc.), medium,
2 - 3 cm thick
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
4.
Dry the outside of the vacuuming bag and place it
in a clean container.
5.
Open the vacuuming bag with scissors and pour all
the food and the liquid into the container.
You can use the stock or marinade to make a
sauce.
6.
Prepare the food for serving.
Food
Meat
Fish
Vegetables ¡ Sear the vegetables briefly to give
Type of
Temperature in
heating
°C
60
58
62
How it works en
Cooking tips
¡ Dab the meat with a tea towel be-
fore placing it into hot oil, in order
to avoid fat spitting out of the pan.
¡ Sear the meat at a very high tem-
perature for a few seconds on
each side. This gives the meat a
nice crust and the flavours you
would expect from frying, without
overcooking it.
¡ Season the fish and coat with hot
butter.
¡ To give the fish a nice crust and
the flavours you would expect
from frying, sear it for a few
seconds on each side.
¡ Fry the food for longer if has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡ Serve the fish on preheated plates
and with a hot sauce or butter, as
sous-vide cooking takes place at
low temperatures.
them the flavours you would ex-
pect from frying.
¡ Season the vegetables or mix
them with other ingredients.
Cooking time in
Tips and in-
mins
formation
80
Vacuum-seal
along with
some butter
and rosemary.
90
Vacuum-seal
along with
some butter
and rosemary.
80
Vacuum-seal
along with
some butter
and rosemary.
33