Page 56 - home and garden

STEAMING AHEAD

Ever the innovator, kitchen brand Gaggenau has enhanced its
top-of-the-range combination steam oven to enable sous-vide
cooking and relegate manual cleaning and descaling to history

anufacturer of high-quality Slow and gentle, sous-vide cooking is
home appliances, Gaggenau ideal for meat and fish. Food is cooked
has a pedigree that spans at a low, controlled temperature in a sealed
more than 330 years. In those vacuum bag, thus retaining the natural flavour
Mthree centuries of innovation, intensity, nutrients, vitamins and texture.
Gaggenau has brought professional culinary Little extra salt is needed and this method is
technology to the domestic kitchen and especially well suited to low-fat cooking. Sous
revolutionised the way we cook with its vide requires minimal preparation and so lends
acclaimed products – from full-surface itself perfectly to entertaining, freeing up the More than
cooktops to espresso machines and wine host to spend more time with invited guests.
climate cabinets – all in its distinctive, sleek Better still, with this method, it is almost three centuries
design. Its latest solution is no exception. impossible to overcook the food.
Emphasising Gaggenau’s position as a pioneer The new Gaggenau combination steam ovens of innovation
of gentle cooking methods in the field of the with a fixed inlet and outlet water connection goes into every
combination steam oven, it embraces the in the 400 series are equipped with precision
current passion among professional chefs and temperature setting from 50 to 95°C and new Gaggenau
home cooks for the healthy, vaccum cooking display for the new sous-vide cooking option.
method sous vide. In spring 2016, vacuum bags in two sizes will product