Defrosting; Sous-Vide - Siemens CS858GR.6S Instruction Manual

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en
Dish
Bread dough
White bread
Multigrain bread
Bread rolls

Defrosting

The steam function "Defrost" is suitable for defrosting
frozen fruit and vegetables. Use heating type 4D hot air
to defrost baked items. Poultry, meat and fish should
ideally be defrosted in the refrigerator.
Remove frozen food from any packaging when
defrosting it.
Place frozen fruit and vegetables into the perforated
steam container (size XL) and slide the universal pan in
underneath. This means that the food does not remain
in the meltwater and that any dripping liquid will be
caught. Use the universal pan or cookware on the wire
rack for frozen food where liquid should remain in the
dish, e.g. frozen creamed spinach.
Place the baked item onto the wire rack.
Dish
Bread, bread rolls
General
Cake
Cake, moist
Cake, dry
Fruit, vegetables
Berries
Vegetables

Sous-vide

Sous-vide cooking is a method of cooking under a
vacuum at low temperatures between 50-95 C and in
100% steam.
Sous-vide cooking is a gentle method of preparing
meat, fish, vegetables and desserts. A chamber
vacuum-packing machine is used to heat-seal the food
in a special air-tight, heat-resistant vacuum-sealing bag.
68
Accessories/cookware
Bowl
Universal pan
Bowl
Universal pan
Bowl
Universal pan
Accessories
Baking tray
Baking tray
Baking tray
Steam container
Steam container
Shelf posi- Type of Step
tion heating
1 Dough fer-
R
mentation
1 Final fermen-
R
tation
1 Dough fer-
R
mentation
1 Final fermen-
R
tation
1 Dough fer-
R
mentation
1 Final fermen-
R
tation
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then increase the time if
necessary.
Items which were frozen flat or portioned defrost
Tip:
faster than those frozen in a block.
Types of heating used:
: 4D hot air
■
? Defrosting
■
Shelf posi-
tion
1
1
1
2
2
The protective envelope of the vacuum-sealing bag
retains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking results.
It is almost impossible to overcook the food.
Tempera- Cooking
ture in °C time in
mins.
35-40 30-40
35-40 15-25
35-40 25-40
35-40 10-20
35-40 30-40
35-40 15-25
Type of Tempera- Cooking
heating ture in °C time in
mins.
50 40-70
:
50 70-90
:
60 60-75
:
30-40 10-15
?
40-50 15-50
?