Page 57 - home and garden
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BESPOKE | PROMOTION















































                                                                                                    GAGGENAU
                                                                                                     IN ACTION
                                                                                                    Chefs at Aveqia, an
                                                                                                    ‘interactive cooking’
                                                     be available to purchase online direct from   venue, and Gaggenau
                                                     Gaggenau and a special vacuum drawer will be   partner, located in the
                                                     added to the 400 series. Once cooked, foods     city use sous vide
                                                     may be transferred onto the teppan or griddle   regularly. Chef Roger
                                                     for browning, or cooled in their vacuum bags   Rahaman, explains: ‘At
                                                     to be frozen in perfect condition: because    Aveqia we engage our
                                                     there’s no oxygen inside the bag, there is no   clients through our
                                                     freezer burn.                                  interactive cooking
                                                      Embracing  the  very  latest  in  cooking   experiences. By using sous
                                                     techniques is one thing, but Gaggenau also   vide we can enhance our
                                                     continues to search for better solutions to   guests’ experience and
                                                     those age-old problems – things like cleaning.   enable them to produce
                                                     This  month  (November),  Gaggenau  will      high-quality dishes. We
                                                     launch  its  first  fully-automatic  cleaning   cook meat and fish with
                                                     system for all combination steam ovens in     identical textures, no
                                                     its 400 series with a fixed inlet and outlet   matter what variance in
           THIS PAGE, CLOCKWISE FROM TOP LEFT
                                                     water connection. This brilliant, time- and   size or thickness. We also
           The new vacuum drawer on the 400 series
                                                     labour-saving  innovation  in  cleaning  and   use the sous-vide method
           combination steam oven with fixed inlet and outlet
                                                     descaling ensures that the oven is cleaned   to infuse and pack flavour
           water connection. Professional chefs demonstrate
                                                     with  unrivalled  hygiene,  relegating  the    into ingredients; for
           the new function. Detail showing the sous-vide
           option on the 400 series. The new fully-automatic   rubber gloves and oven cleaner to history     example, beetroot
           cleaning system. OPPOSITE, FROM TOP The ovens’                                           infused with orange,
           precise temperatures enable baking and sous-vide   Contact the Gaggenau showroom at 40 Wigmore   star anise and bay.’
           cooking. Gaggenau’s professional-quality wine   Street, W1 (0344 -892 8988) to find out more   2 St Bride Street, EC4;
           climate cabinets for the home kitchen     and book a demonstration. gaggenau.co.uk           aveqia.com
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