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Gaggenau BS451 Manual

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34
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.
▯ Do not season the fish with salt until it is fully
cooked. This ensures that the natural flavour is
retained and that less water is drawn out of the fish.
▯ When using the perforated cookware, you can
grease the cookware if the fish sticks too much.
▯ Slide the unperforated cooking insert into the first
level from below 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.
Vegetable terrine Perforated/
wire rack
100 100 50 - 60 in a terrine form
Carrots, in slices Perforated 100 100 10 - 15
Potatoes,
peeled and quartered
Perforated 100 100 20 - 35
Kohlrabi, in slices Perforated 100 100 15 - 25
Leek, in slices Perforated 100 100 5 - 10
Stuffed peppers Unperforated 180 - 200 80/100 15 - 20 If there is a meat filling, fry the filling
beforehand.
Jacket potatoes
(about 50 g each)
Perforated 100 100 25 - 30
Jacket potatoes
(about 100 g each)
Perforated 100 100 40 - 45
Brussels sprouts Perforated 100 100 15 - 20
Asparagus, green Perforated 100 100 10 - 15
Asparagus, white Perforated 100 100 18 - 25
Spinach Perforated 100 100 4
Tomatoes, skinned Perforated 100 100 3 - 4 Cut peel once, place in ice water after
steaming.
Zucchini, stuffed Perforated 160 - 180 80/100 15 - 35 If there is a meat filling, fry the filling
beforehand.
Sugar snaps Perforated 100 100 10 - 15
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Sea bream, whole
(500 g/piece)
solid 90 - 100 100 18 - 20 Can be cooked in the swimming position if
placed on half a potato.
Fish dumplings
(20 - 40 g/piece)
solid 90 - 100 100 4 - 8 Line the unperforated cookware with grease-
proof paper.
Lobster, cooked, shelled,
reheating
Perforated 70 - 80 100 10 - 12
Carp, rare, whole (1.5 kg) solid 90 - 100 100 35 - 45 In stock
Salmon fillet (150 g/piece) Perforated 90 - 100 100 10 - 12
Salmon, whole (2.5 kg) Perforated 100 100 65 - 75
Blue mussels (1.5 kg) Perforated 100 100 6 - 8 Blue mussels are cooked once the shell has
opened up.
Pollock, whole (800 g) Perforated 90 - 100 100 18 - 20
… 34 …


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Others manual(s) of Gaggenau BS451

Gaggenau BS451 User Manual - German - 44 pages

Gaggenau BS451 User Manual - Dutch - 44 pages

Gaggenau BS451 User Manual - French - 48 pages


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