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Gaggenau BS471111 Manual

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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 …


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Others manual(s) of Gaggenau BS471111

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Gaggenau BS471111 User Manual - French - 60 pages


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