Handleiding Gaggenau BSP221111 (pagina 31 van 40) (Engels)

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en Settings table and tips

Settings table and tips

Setti ngs table and tips

Notes

– The cooking times specified are intended as a

guide. The actual cooking time depends on the

quality and temperature of the food before cooking,

as well as its weight and thickness.

– The figures listed refer to average quantities of food

for four people. If you wish to cook a larger quantity

of food, you should allow for extra cooking time.

– Use the cookware specified. If you use other

cookware, the cooking times may be longer or

shorter.

– If you have not made a particular dish before, use

the shortest time specified to start with. You can

extend the cooking time if necessary.

– When using only one cooking container, place it in

the appliance on the second level from the bottom.

– If you are using the perforated cooking insert or

wire rack directly without additional cookware,

always place the unperforated cooking insert on the

first level from the bottom to ensure that the

cooking compartment floor does not become too

dirty.

– You can use up to three shelf levels at the same

time. This will not cause flavour to transfer. This

allows fish, vegetables and desserts to be prepared

at the same time. However, the specified cooking

times may need to be extended for large quantities

of food.

– Do not allow the food to come into contact with the

cooking compartment.

– The appliance door must be able to shut properly.

Keep the seal surfaces clean at all times.

– Do not place too many items close together on wire

racks or in containers. This is to ensure an optimal

steam circulation.

– When cooking very cold foods and when cooking at

high temperatures, the cooking container may

deform. This deformation does not impair its

performance. When the cooking container cools

down again, it returns to its original shape.

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

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time in mins

Remarks

Artichokes, large Perforated 100 100 35- 40

Artichokes, small Perforated 100 100 25- 30

Cauliflower, whole Perforated 100 100 25- 30

Cauliflower, in florets Perforated 100 100 20- 25

Beans, green Perforated 100 100 25- 30

Broccoli, in florets

(in accordance with

EN 60350-1)

Perforated 90- 100 100 20- 25

Thin vegetable strips or

slices (1- 2 mm)

Perforated 100 100 12- 15

Fennel, in strips Perforated 100 100 20- 25

Vegetable terrine Perforated/

wire rack

90 100 50- 60 in a terrine form

Peas, frozen

(in accordance with

EN 60350-1)

Perforated 100 100 35- 40

Carrots, in slices Perforated 100 100 20- 25

Settings table and tips en

Fish

▯Steaming is a cooking method that does not use

any fat and does not allow fish to dry out.

▯For food hygiene reasons, fish should have a core

temperature of at least 62–65°C after cooking.

This is also the ideal cooking temperature.

▯When steaming at temperatures of 90–100°C, no

preheating is necessary. Place the dish in the oven

when it is cold and then switch on the appliance.

▯Do not season the fish with salt until it is fully

cooked. This will ensure that the natural flavour is

retained and that less water is drawn out of the fish.

▯When using the perforated cooking container, you

can grease the container if the fish sticks too much.

▯Place the unperforated cooking insert on the first

level from the bottom to avoid getting fish stock on

the cooking compartment surfaces.

▯For fillets with skin, place the fish on the cooking

insert or wire rack with the skin side up – this helps

to retain its texture and flavour.

Potatoes,

peeled and quartered

Perforated 100 100 30- 35

Kohlrabi, in slices Perforated 100 100 25- 30

Leek, in slices Perforated 100 100 15- 20

Chard Perforated 90 100 12

Pak Choi Perforated 90 100 11

Jacket potatoes

(about 50 g each)

Perforated 100 100 30- 35

Jacket potatoes

(about 100 g each)

Perforated 100 100 35- 40

Brussels sprouts Perforated 100 100 25- 30

Asparagus, green Perforated 100 100 15- 20

Asparagus, white Perforated 100 100 15- 30

Spinach Perforated 90 100 11

Tomatoes, skinned Perforated 100 100 3- 4 Preheat the oven. Cut peel once, place in

ice water after steaming.

Courgette flowers Perforated 90 100 12

Sugar snaps Perforated 100 100 10- 15

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time in mins

Remarks

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Comments

Sea bream, whole

(500 g/piece)

Perforated 100 100 20–30 Can be cooked in the swimming position

if placed on half a potato.

Fish dumplings

(20–40 g each)

Unperforated 90–100 100 8–12 Line the unperforated cooking container

with greaseproof paper.

Lobster, cooked, removed

from the shell, reheating

Perforated 70–80 100 10–15

Carp, rare, whole (1.5 kg) Unperforated 90–100 100 35–45 In stock

Salmon fillet (150 g/piece) Perforated 80 100 20–25

Salmon, whole (2.5 kg) Perforated 100 100 65–75

Blue mussels (1.5 kg) Perforated 100 100 12–15 Blue mussels are cooked once the shell

has opened up.

Pollock, whole (800 g) Perforated 90–100 100 20–25

Sea bass, whole

(400 g/piece)

Perforated 90–100 100 20–25

Gaggenau BSP221111 Handleiding

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