Handleiding Gaggenau BS454110 (pagina 33 van 44) (Engels)

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Settings table and tips

Notes

‒ The cooking time specified are intended as a guide.

The actual cooking time depends on the quality and

temperature of the food before cooking, the weight

and thickness of the food to be cooked.

‒ Always preheat the appliance. This will provide the

best cooking results.

The cooking time specified refer to a pre-heated

appliance. When you did not preheat the device,

extend the cooking time by about 5 minutes.

‒ The values given refer to average quantities for four

people. If you would like to prepare more food, you

should allow for a longer cooking time.

‒ Use the cookware specified. If you use other

cookware, cooking time may be longer or shorter.

‒ Begin with the minimum time specified when you

are unfamiliar with a dish. You may extend the

cooking time if necessary.

‒ Please be sure to only briefly open the door of the

preheated oven and to load the device quickly.

‒ When using only one cooking container, insert it

onto the second level from the bottom.

‒ If you are using the vented cooking rack or grill

without additional cooking containers, always use

the plain cooking plate at the bottom rack to avoid

excessive contamination of the oven chamber

bottom and the ventilation shell.

‒ When steaming, defrosting, stewing and reheating,

you may use up to three rack levels simultaneously

(levels 2, 3 and 4 from the bottom). This will not

cause flavour to transfer. Therefore, fish, vegetables

and dessert may be prepared simultaneously.

However, the cooking time may need to be extended

for large quantities of food.

‒ Bake on one level only, this can be done by using

the second level from the bottom.

‒ The food must not get in contact with the oven

chamber, the grease filter or the back plate.

‒ Close the steam oven door well. Keep the seal

surfaces clean at all times.

‒ Do not allocate the racks and containers too

closely. This is to ensure an optimal steam

circulation.

‒ Make sure to have the grease filters in the device

for each application.

‒ If you wish to prepare dishes with steam and the

machine is over 100°C (e.g. because it has

previously been used to bake something), allow the

unit to cool down before steaming. Otherwise the

food will be dried out by the high temperature.

Vegetables

▯ Vegetables are prepared more gently in steam than

in boiling water. Their taste, color and consistency

are preserved better. Vitamins and ingredients that

are soluble in water are not washed out. As the

steam oven operates without pressure at only

100°C, food is prepared considerably more gently

than in a pressure cooker, for example.

▯ All data refers to 1 kg of cleaned vegetables.

▯ Use the perforated cooking container to steam

vegetables, sliding it into the second level from

below. Insert the unperforated cooking container

under it. This prevents soiling of the oven interior.

You can collect the vegetable juice and use it as the

base for a sauce or a vegetable broth.

▯ Blanch vegetables for up to four minutes in the

preheated appliance. If vegetables or fruits are not

served straight away, place them in ice water to

prevent simmering in the residual heat.

Food Cooking con-

tainer

Tempera-

ture in °C

Humid-

ity in %

Cooking

time in

min.

Remarks

Artichokes, large Perforated 100 100 25 - 35

Artichokes, small Perforated 100 100 15 - 20

Cauliflower, whole Perforated 100 100 20 - 25

Cauliflower, in florets Perforated 100 100 15 - 20

Beans, green Perforated 100 100 25 - 30

Broccoli, in florets Perforated 100 100 10 - 15

Fennel, in strips Perforated 100 100 10 - 15

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