Manual Gaggenau BSP220110 (page 39 of 40) (English)

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en Settings table and tips

Regenerating (reheating)

▯The steam oven creates the perfect environment for

reheating cooked food without drying it out. The

flavour and quality are virtually indistinguishable

from food that has been freshly prepared.

▯Do not cover the food. Do not use aluminium foil or

clingfilm.

▯The figures listed are for portions for one person.

Larger quantities of food can also be warmed up in

the unperforated cooking insert; you will need to

cook the food for longer than the times specified in

the table.

Dough proving (leaving to rise)

▯The steam oven offers the ideal climate for raising

dough and dough mixtures or dough pieces without

drying them out.

▯It is not necessary to cover the bowl with a moist

cloth. Raising only takes half as much time as it

used to.

▯The specified dough proofing time is a

recommendation only. Raise dough until its volume

has doubled.

Defrosting

▯In the steam oven, you can defrost frozen food

gently and faster than at room temperature.

▯To do this, use the W "Defrost" operating mode.

▯The defrosting times specified are intended as a

guide only. The defrosting time depends on the

size, weight and shape of the frozen food: Freeze

your food flat and as individual pieces. This reduces

the defrosting time.

▯Remove the food from the packaging before

defrosting.

▯Only defrost the quantity that you need right away.

▯Remember: Once defrosted, food may not keep for

as long and spoils faster than fresh food. Prepare

defrosted food immediately and cook it thoroughly.

▯After half of the defrosting time, turn fish or meat or

separate pieces of frozen food, such as berries or

pieces of meat. Fish does not need to be fully

defrosted; it is sufficient to defrost it until the

surface is soft enough for seasoning/spices to

stick.

mWarning – Health risk!

When defrosting food from animal sources, you must

remove the liquid that escapes during defrosting. It

must never come into contact with other food. Bacteria

could be transferred.

Slide the solid cooking insert under the food.Pour away

the liquid that collects in the dish or tray as the meat

and poultry defrosts.Then clean the sink and rinse with

plenty of water.Clean the cooking insert in hot soapy

water or in the dishwasher.

After defrosting, operate the steam oven for 15minutes

with 100% humidity at 100°C.

Food Cooking

container

Temperature

in °C

Heating

function

Cooking

time in mins

Remarks

Vegetables Plate, wire rack 90- 100 d10- 15

Starch-based

side dishes

Plate, wire rack 100 d10- 14 e.g. pasta, potatoes, rice; baked or deep fried food

such as french fries or croquettes are not suitable

Plated dishes Plate, wire rack 100 d15- 20

Food Cooking container Temperature

in °C

Heating

mode

Cooking time

in mins

Remarks

Dough mixture - pizza Bowl, wire rack 38 V25

Dough mixture - bread Bowl, wire rack 45 V40 e.g. yeast dough, baking ferment

and sour dough

Dough mixture - brioche Bowl, wire rack 45 V55

Food Cooking

container

Temperature

in °C

Heating

mode

Cooking time

in mins

Remarks

Berries (300 g) Perforated 45- 50 W8- 12

Roast (1,000 g) Perforated 45- 50 W90- 120

Fish fillet (150 g each) Perforated 45- 50 W15- 20

Vegetables (400 g) Perforated 45- 50 W12- 15

Goulash (600 g) Perforated 45- 50 W40- 55

Chicken (1,000 g) Perforated 45- 50 W60- 70

Chicken leg (400 g each) Perforated 45- 50 W40- 50

Settings table and tips en

Preserving

▯In the steam oven, you can preserve fruit and

vegetables without much effort.

▯Preserve food which is as fresh as possible. When

foods are stored for a relatively long period, their

vitamin content is reduced and they ferment and

spoil more easily.

▯Use only fruit and vegetables that are in perfect

state.

▯The steam oven is not suitable for preserving meat.

▯Check and thoroughly clean preserving jars, rubber

rings, clamps and springs.

▯Disinfect rinsed jars before preserving in your

steam oven at 100°C and 100% humidity for 20-

25minutes.

▯Place the jars in the perforated cooking container.

They must not be in contact with each other.

▯After the specified cooking time, open the

appliance door. Do not remove the preserving jars

from the appliance until they have completely

cooled down.

Extracting juice (soft fruit)

▯You can effortlessly and cleanly extract berry juice

in the steam oven.

▯Place the berries in the perforated cooking

container and slide it into the third level from below.

Slide in the unperforated cooking container one

level below it to collect the juice.

▯Leave the berries in the appliance until no more

juice appears.

▯Finally, place the berries in a cloth and squeeze out

the rest of the juice.

Preparing yoghourt

▯You can prepare your own yoghourt in the steam

oven.

▯Heat up pasteurized milk to 90°C on the cooktop to

avoid disturbing the yoghourt cultures. Long-life

milk (UHT milk) does not need heating. (Note: if you

produce yoghourt with cold milk, this will prolong

the maturation time.)

▯Important! Allow the milk to cool to 40°C in a water

bath to avoid destroying the yoghourt cultures.

▯Stir natural yoghourt with declared yoghourt

cultures into the milk (1- 2teaspoons of yoghourt

for every 100ml).

▯In the case of yoghourt ferment, pay attention to the

notes on the packaging.

▯Pour the yoghourt into rinsed jars.

▯You can disinfect the rinsed jars in your steam oven

at 100°C and 100% humidity for 20 - 25 minutes

before pouring in the yoghourt. Make sure you allow

the jars and the oven interior to cool down before

you pour the yoghourt into the jars and place the

jars in the appliance.

▯After preparing it, place the yoghourt in the fridge.

▯To get firm yoghourt, add skimmed milk powder

(1 - 2tablespoons per liter) to the milk before

heating it.

Preparing bulky food

▯To prepare bulky food items, you can remove the

side slide-in racks.

▯Lift the slide-in racks slightly at the front and pull

them out sideways towards the front.

▯Place the wire rack directly onto the bottom of the

cooking compartment and place the food or

roasting dish onto the rack. Do not place the food

or roasting dish directly onto the bottom of the

cooking compartment.

Food Cooking container Temperature in °C Humidity in % Cooking time in mins Remarks

Fruit and vegetables (in closed

0.75 l preserving jars)

Perforated 100 100 35 - 40

Beans and peas (in closed 0.75 l

preserving jars)

Perforated 100 100 120

Food Cooking container Temperature in °C Humidity in % Cooking time in mins Comments

Berries Perforated + unperforated 100 100 60–120

Food Cooking container Temperature in °C Humidity in % Cooking time in mins Remarks

Yoghourt mixture (in sealed jars) perforated 45 100 300

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Others manual(s) of Gaggenau BSP220110

Gaggenau BSP220110 User Manual - German - 40 pages

Gaggenau BSP220110 User Manual - Dutch - 36 pages

Gaggenau BSP220110 User Manual - French - 44 pages

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