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Gaggenau BSP221101 Manual

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32
en Settings table and tips
Fish – low-temperature steaming
▯If you steam the fish at between 70and 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.
Meat/poultry – low-temperature steaming
▯You can achieve well-roasted meat by cooking for a
longer period at a lower temperature. This makes
the meat both pink and extremely juicy right up to a
very thin outer layer. You do not need to turn or
baste the meat when cooking this way.
▯The cooking times stated serve only as a guide and
depend on the starting temperature of the meat and
how long it was seared for.
▯Remove the meat from the refrigerator one hour
before preparing.
▯For hygiene reasons, briefly sear the meat on all
sides in a hot pan before roasting. This creates a
crust that prevents the juices escaping from the
meat and provides a typical roasting flavour.
▯In order to prevent the crust created by searing the
meat from softening due to the steam, wrap the
meat in an oven bag or heat-proof cling film before
placing it in the preheated oven. This means the
meat will cook in its own juices.
▯Season sparingly: Slow-roasting the meat
intensifies all the flavours.
▯For venison and horsemeat, the steam at low
temperatures creates a stronger flavour than for a
classic preparation style.
▯Use the "Low temperature steaming" e operating
mode.
▯Please note that you cannot achieve a core
temperature that is higher than the temperature of
the cooking compartment. As a rule of thumb, you
should set the cooking compartment temperature to
10-15 °C above the desired core temperature.
▯You can reduce the temperature to 60 °C towards
the end of the cooking time. This enables you to
prolong the cooking time (e.g. if your guests arrive
late). If you want to suspend the cooking process,
the cooking compartment temperature must not be
higher than the desired core temperature. This
enables you to keep large joints in the cooking
compartment for 1-1.5 hours or small joints for 30-
45 minutes.
▯Serve the food on preheated plates.
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 (200–300g/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
Scallops
(15–30g 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
33
Settings table and tips en
Meat/sausages – heating up
Poultry – Steaming
Sous-vide cooking
Sous-vide cooking is a method of cooking under a
vacuum at low temperatures between 50and 95°C and
in 100% steam.
With this operating mode, no preheating is necessary.
Sous-vide cooking is a gentle, low-fat method of cooking
meat, fish, vegetables and desserts. A vacuum-sealing
machine uses heat to hermetically seal the food in a
special heat-resistant cooking bag.
The protective envelope retains the nutrients and
flavours. The low temperatures and the direct transfer of
heat allow precisely controlled cooking in order to
achieve the desired cooking results. It is almost
impossible to overcook the food.
Portions
Use the portion sizes listed in the cooking table. For
relatively large quantities and items, the cooking time
must be adjusted accordingly.
The portions given for fish, meat and poultry correspond
to a single serving. A portion size sufficient for four
people has been selected for vegetables and desserts.
Rack levels
You can cook on up to two levels. Place the cooking
containers on levels 1and 3to achieve the best cooking
results. When cooking on just one level, use level 2.
Hygiene
mWarning – Health risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you always
follow the application and hygiene instructions below:
▯Use only fresh, good-quality food.
▯Wash and disinfect your hands. Use disposable
gloves or cooking/grill tongs.
▯Take extra care when preparing critical food, such
as poultry, eggs and fish.
Food Cooking
container
Tempera-
ture in °C
Heating
mode
Cooking time
in mins
Remarks
Duck breast, medium-rare
(350 g each)
Unperforated 70- 80 e30- 50
Entrecôte, medium-rare
(350 g each)
Unperforated 70 e20- 30
Leg of lamb, without bones,
tied, medium-rare (1.5 kg)
Unperforated 70- 80 e150- 180
Beefsteaks, medium-rare
(200 g)
Unperforated 70 e20- 35
Roast beef, medium-rare
(1- 1.5kg)
Unperforated 70- 80 e120- 180
Medallions of pork,
well-done (70 g)
Unperforated 80 e30- 40
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Remarks
Smoked pork chop, sliced Unperforated 100 100 15- 20
Boiled sausages
(e.g. Lyoner, white sausage)
Unperforated 85- 90 100 10- 20
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Remarks
Chicken breast, stuffed, steamed
(200 g each)
Perforated 100 100 25- 30
Turkey breast fillet, steamed
(300 g each)
Perforated 100 100 17- 25
Spring chicken, quail, pigeon
(300 g)
Perforated 100 100 25- 30
… 33 …


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