Siemens CS858GR.6S Instruction Manual page 70

Tested for you in our cooking studio
en
Caution!
Risk of damage to kitchen units
Only fill the water tank once for sous-vide cooking.Do
not fill the water tank a second time. Otherwise, large
volumes of water will accumulate on the cooking
compartment floor. The water may leak out of the
cooking compartment.
The preparation of food that is listed in the settings
table is based on how long one tankful lasts.
In general, when the water tank has been completely
filled, the following maximum cooking times apply,
depending on the temperature:
Temperature in °C
50
60
70
80
90
:
Warning – Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking. Use an oven cloth to carefully lift the vacuum-
sealing bag, so that the hot water runs off into the
universal pan or the cooking container. Then use the
oven cloth to carefully remove the vacuum-sealing bag.
Food
Meat
Veal steak, medium, 2 cm thick
Beef steak (topside, saddle, etc.), rare,
2 - 3 cm thick
Beef steak (topside, saddle, etc.),
medium, 2 - 3 cm thick
Fillet steak, whole piece, rare, 3 - 4 cm
thick
Fillet steak, whole piece, medium, 3 -
4 cm thick
Pork medallions (80 g each)
Saddle of lamb, boned
Poultry
Duck breast (350 g each)
Chicken breast (250 g each)
70
Max. cooking time in min
270
210
150
120
90
Accessories
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
Once the food is cooked, allow the cooking
compartment to cool and then use a sponge to wipe
away the water that is on the cooking compartment
floor.
Dry the vacuum-sealing bag from the outside, place it in
a clean container, and use scissors to open it. Place all
of the food, along with its juices, into the container. You
can use the stock or marinade to make a sauce.
The food can be finished off as follows once the sous-
vide cooking stage is complete:
Meat: Flash fry in a frying pan at a very high
temperature for a few seconds only on each side.This
gives it a nice crust and the flavours you would expect
from frying, without overcooking it.
Important: Dab the meat with a paper towel before
placing it into hot oil, in order to avoid fat spitting out of
the pan.
Vegetables: Flash fry in a frying pan to give them the
flavours you would expect from frying. When frying
vegetables like this, it is easy to season them or mix
them with other ingredients.
Fish: Season and coat with hot butter.
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Heating Tempera- Cooking
function ture in °C time in
min
60 80
3
58 90
3
62 80
3
58 100
3
62 90
3
63 75
3
58 50
3
62 70
3
65 60
3
Tip/note
Vacuum-seal along with some butter
and rosemary.
Vacuum-seal along with some butter
and fresh basil.
Vacuum-seal along with some salt, but-
ter and thyme.
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.
Vacuum-seal along with some butter, a
little salt and some thyme.