Bosch CSG856N 1 Series Kullanım Kılavuzu ve Kurulum Talimatları - Sayfa 40
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Sayfayı Yazdır
en How it works
Food
Cooking tips
Fish
¡ 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.
Recommended settings for sous-vide cooking
Food
Fillet of beef, piece, rare,
3–4 cm thick
Fillet of beef, piece, me-
dium, 3–4 cm thick
Duck breast, 350 g each
Cod, 140 g each
Mushrooms, quartered,
500 g
Carrots, in 0.5 cm slices,
600 g
Potatoes, peeled,
quartered, 800 g
Pineapple, in 1.5 cm slices,
400 g
Apples, peeled, in 0.5 cm
slices, x 2-4
Sterilisation and hygiene
You can sterilise heat-resistant cookware or baby
bottles that are in perfect condition. The process is
equivalent to normal sterilisation by boiling.
Sterilising bottles
Clean the bottles with a bottle brush immediately
1.
after use.
40
Accessory/cookware Heating
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Food
Vegetables ¡ Sear the vegetables briefly to give
Temperat-
function
ure in °C
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85
90
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85
Wash the bottles in the dishwasher.
2.
Place the bottles into the steaming tray (size XL) in
3.
such a way that they do not touch one another.
Start the "Sterilise" program.
4.
Wipe down the appliance interior after sterilising.
5.
Dry the bottles with a clean cloth.
6.
Cooking tips
them the flavours you would ex-
pect from frying.
¡ Season the vegetables or mix
them with other ingredients.
Cooking
Tips for sous-vide cooking
time in
mins
100
Vacuum-seal along with
some butter and rosemary
90
Vacuum-seal along with
some butter and rosemary
70
Cut into the layer of fat,
season the meat side with
a little salt and pepper, and
vacuum-seal it along with a
small piece of orange peel
25
Vacuum-seal along with
some butter and a little salt
20–25
Vacuum-seal along with
some butter, rosemary, a
little garlic and salt
70–80
Recipe tip: Vacuum-seal
along with some orange
juice, curry powder/paste
and butter.
35–45
Recipe tip: Vacuum-seal
along with some butter and
salt. Can easily be used for
making dishes such as
salad.
70–80
Recipe tip: Vacuum-seal
along with some butter,
honey and vanilla.
15–25
Recipe tip: Vacuum-seal
along with some caramel
sauce. The cooking time
may vary depending on the
type of apple.