512382

Gaggenau BS470610 Manual

39
Zoom out
Zoom in
Previous page
1/56
Next page
39
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. You can collect the vegetable juice and
use it as the base for a sauce or a vegetable broth.
▯ Blanch vegetables for 8 - 10 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.
Comments
Artichokes, large Perforated 100 100 30 - 40
Artichokes, small Perforated 100 100 20 - 25
Cauliflower, whole Perforated 100 100 25 - 30
Cauliflower, in florets Perforated 100 100 15 - 25
Beans, green Perforated 100 100 25 - 30
Broccoli, in florets Perforated 100 100 15 - 20 Recipe tip: Serve with almonds that have been
roasted in butter.
Fennel, sliced Perforated 100 100 15 - 20
Vegetable terrine Perforated/
wire rack
100 100 50 - 60 In a terrine mould
Use the core temperature probe to check the
exact cooking temperature (see section entitled
'Core temperature sensor').
Carrots, in 0.5 cm slices Perforated 100 100 15 - 20
Potatoes, peeled and
quartered
Perforated 100 100 25 - 35
Kohlrabi, sliced Perforated 100 100 20 - 30
Leeks, sliced Perforated 100 100 10 - 15
Peppers, stuffed solid 180 - 200 80 / 100 20 - 25 If stuffing with meat, sear the meat beforehand.
Unpeeled boiled potatoes
(approx. 50 g/piece)
Perforated 100 100 30 - 35
Unpeeled boiled potatoes
(approx. 100 g/piece)
Perforated 100 100 45 - 50
Brussels sprouts Perforated 100 100 20 - 25
Asparagus, green Perforated 100 100 12 - 15
Asparagus, white Perforated 100 100 20 - 30
Spinach Perforated 100 100 4 - 6 Then sweat in a pan with onions and garlic.
Peeling tomatoes Perforated 100 100 3 - 4 Cut the tomatoes, and rinse with ice-cold water
after steaming.
Mangetout Perforated 100 100 5 - 10
… 39 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BS470610 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BS470610 in the language / languages: English as an attachment in your email.

The manual is 1,92 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BS470610

Gaggenau BS470610 User Manual - German - 48 pages

Gaggenau BS470610 User Manual - Dutch - 48 pages

Gaggenau BS470610 User Manual - French - 60 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info