Recipes; Beef Tenderloin; Roast Beef; Rack Of Lamb - Silvercrest SVSV 550 A1 Operating Instructions Manual

BB53B6RXV 9LGHB%ERRN 6HLWH  6RQQWDJ  $XJXVW    
Food to be
Cooking level
cooked
Eggs in shell
egg white almost en-
Eggs in shell
egg white more solid
Eggs in shell
egg white solid

10. Recipes

Please find the cooking times in the table or
in your sous-vide cookbook.

10.1 Beef tenderloin

1. Season the meat with a little salt.
2. Vacuum-seal the meat.
3. Place the bag into the Sous-Vide Cook-
er.
4. At the end of the program, remove the
meat from the bag and dab it dry with
paper towel.
5. Heat butter or oil in a pan, and sear
the fillet briefly on both sides. During
searing, season to taste. Add coarse
black pepper only at the end of the fry-
ing process.

10.2 Roast beef

1. Season the meat with a little salt.
2. Vacuum-seal the meat.
3. Place the bag into the Sous-Vide Cooker.
4. At the end of the program, remove the
meat from the bag and dab it dry with
paper towel.
5. Heat butter or oil in a pan, and sear
the roast beef briefly on two sides or on
all sides. During searing, season to
taste. Add coarse black pepper only at
the end of the frying process.
Thick-
ness/
weight
Yolk thick
tirely liquid
Yolk creamy
Yolk solid
Tempera-
Cooking time in
ture of wa-
ter bath
62 °C
66 °C
75 °C
This goes particularly well:
• Fried potatoes
• Tartar sauce

10.3 Rack of lamb

1. Press 1-2 cloves of garlic into a little ol-
ive oil.
2. Add a little salt and pepper to the oil
and mix it all with a fork.
3. Drag the rack of lamb through the oil,
and place the cutlets individually or
next to one another in the vacuum bag.
4. Vacuum-seal the meat.
5. Place the vacuum-sealed meat in the re-
frigerator for approx. 12 hours.
6. Place the bag into the Sous-Vide Cooker.
7. At the end of the program, remove the
meat from the bag and dab it dry with
paper towel.
8. Heat olive oil in a pan and sear the
lamb cutlets briefly from both sides, so
that they take on a nice colour.
This goes particularly well:
• Herb crust (follow-up process in the ov-
en)
• Hot tomatoes
• Fried courgette slices
water bath
1 hour
1 hour
1 hour
13
GB