Handleiding Gaggenau BSP251101 (pagina 43 van 56) (Engels)

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en Tables and tips

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.

Fish – low-temperature steaming

▯If you steam the fish at between 70and 90 °C, it is

less likely to be overcooked or to fall apart. This is a

particular advantage for delicate fish.

▯The values given for the different types of fish refer

to fillets.

▯Place the unperforated cooking insert on the first

level from the bottom to avoid getting fish stock on

the cooking compartment surfaces.

▯Serve on a pre-warmed dish.

▯With low temperature steaming, no preheating is

necessary. Place the dish into a cold oven and then

switch on the appliance.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Sea bream, whole

(500 g each)

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.

Prawns Unperforated 80 100 10–12

Lobster, cooked, removed

from the shell, reheating

Perforated 70–80 100 10–15

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

Cod (250 g) Unperforated 180 60 8–12

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

Monkfish fillet (300 g/piece) Glass dish /

wire rack

180–200 100 8–10 Preheating

Sea bass, whole (400 g/

piece)

Perforated 90–100 100 20–25

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Comments

Oysters (x 10) Unperforated 80–90 100 7–10 In stock

Tilapia (150 g/piece) Perforated 80–90 100 15–17

Sea bream (200 g/piece) Perforated 80–90 100 17–20

Fish fillet (200–300g/piece) Perforated 80–90 100 17–20

Fish terrine Wire rack 80–90 100 50–90 In a terrine mould

Trout, whole (250 g/piece) Perforated 80–90 100 17–20

Halibut (300 g/piece) Perforated 80–90 100 17–20

Tables and tips en

Meat – cooking at higher temperatures

▯Combining steam and hot air is the best way of

cooking many types of fish. In this operating mode,

the cooking compartment is hermetically sealed

and the moisture counteracts the drying effects of

the hot air, which is used in conventional cooking.

The optimal conditions can be achieved for any type

of food thanks to the variable humidity control

system.

▯The cooking times listed are intended as a guide

only and depend heavily on the temperature of the

meat at the start of cooking and on how long the

meat was seared for. Use the core temperature

probe so that you can monitor the core temperature

more easily. Information and optimum target

temperatures can be found in the section entitled

~ "Core temperature probe" on page 26.

▯Take the meat out of the refrigerator 1hour before

you begin preparing it.

▯When using the perforated cooking insert or the

wire rack, slide an unperforated cooking container

beneath it. Pour a little water into the unperforated

cooking insert to prevent the meat from burning on.

You can also add vegetables, wine, spices and

herbs to it to make a tasty base for a sauce.

▯If you want the meat to be rare or medium rare,

open the door when the temperature reaches 5 °C

below the required core temperature and wait until

the target temperature is reached. This prevents

overcooking and allows the meat the necessary

time to rest.

▯Time to rest: Allow the meat to rest for 5minutes on

a wire rack after cooking. This gives the meat a

chance to "relax". The meat juices begin to circulate

less, and when the meat is cut, less juice is lost.

Scallops

(15–30g each)

Unperforated 80–90 100 9–13 The more the scallops weigh, the

longer the chosen cooking time

should be.

Cod (250 g/piece) Perforated 80–90 100 15–17

Red snapper (200 g each) Perforated 80–90 100 17–20

Ocean perch (120 g/piece) Perforated 80–90 100 15–17

Monkfish (200 g/piece) Perforated 80–90 100 15–17

Sole rolls, stuffed (150 g each) Perforated 80–90 100 17–20

Turbot (300 g/piece) Perforated 80–90 100 17–20

Sea bass (150 g/piece) Perforated 80–90 100 15–17

Pike-perch (250 g/piece) Perforated 80–90 100 17–20

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Comments

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Entrecôte, seared, medium

rare (350 g/piece)

Unperforated 170–180 30 10–20

Fillet, seared, medium rare,

in puff pastry (600 g)

Unperforated 180–200 80 30–45 Line the cooking container with greaseproof

paper.

Saddle of veal, seared,

medium rare (1 kg)

Unperforated 160–180 30/60 20–30 If you have added liquid to the unperforated

cooking container, 30% humidity is sufficient.

Smoked pork, cooked,

sliced

Unperforated 100 100 15–20

Roast pork with crackling

(joint of pork with rind), well

done (1.5 kg)

Wire rack +

unperforated

1) 160

2) 230

Cut the rind to form a cross-hatch pattern

before cooking.

Use the core temperature probe: In the first

stage of cooking, cook the food to a core

temperature of up to approximately 65–

70 °C, and in the second stage of cooking,

cook it up to a core temperature of 70–

75 °C.

Saddle of lamb, seared,

medium rare (150 g/piece)

Unperforated 160–170 0/30 12–15

Gaggenau BSP251101 Handleiding

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