Manual Gaggenau BSP221111 (page 37 of 40) (English)

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en Settings table and tips

Side dishes

Observe the manufacturer's recommendations.

Potatoes, peeled,

in 2x 2 cm cubes

(800 g)

Perforated 95 §40 Recipe tip: Vacuum-seal along with

some butter and salt.

Can easily be used for making dishes

such as salad.

Potatoes, skin on,

whole or halved

(800 g)

Perforated 95 §50 Recipe tip: Vacuum-seal along with

some butter and salt.

Wash thoroughly beforehand.

Cherry tomatoes, whole or

halved (500 g)

Perforated 85 §15 Recipe tip: Vacuum-seal along with

some olive oil, salt and sugar.

Mix together red and yellow cherry toma-

toes.

Squash, in 2x 2 cm cubes

(600 g)

Perforated 90 §20–25 The cooking time may vary depending

on the type of squash.

Courgettes, in 1 cm slices

(600 g)

Perforated 85 §30 Recipe tip: Vacuum-seal along with

some olive oil, salt and thyme.

Mangetout, whole

(500 g)

Perforated 85 §5–10 Recipe tip: Vacuum-seal along with

some butter and salt.

Desserts

Pineapple, in 1.5 cm slices

(400 g)

Perforated 85 §70 Recipe tip: Vacuum-seal along with

some butter, honey and vanilla.

Apple, peeled, in 0.5 cm

slices (2–4)

Perforated 85 §10–15 Recipe tip: Vacuum-seal along with

some caramel sauce.

Bananas, whole

(2–4)

Perforated 65 §15–20 Recipe tip: Vacuum-seal along with

some butter, honey and a vanilla pod.

Pear, peeled, sliced

(2–4)

Perforated 85 §30 Recipe tip: Add honey or sugar to

sweeten.

Kumquats, halved

(12–16)

Perforated 85 §75 Recipe tip: Vacuum-seal along with

some butter, a vanilla pod, honey and

apricot jam.

Rinse under warm water, cut in half and

deseed.

Vanilla sauce (0.5 l) Perforated 82 §18–20 Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,

80 g sugar, 1 vanilla pod.

Food Cooking

container

Temperature

in °C

Type of

heating

Cooking

time in mins

Comments

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Remarks

Basmati rice

(250 g + 500 ml of water)

Unperforated 100 100 20- 25

Bulgur wheat

(250 g + 250 ml of water)

Unperforated 100 100 10- 15

Cous-cous

(250 g + 250 ml of water)

Unperforated 100 100 10- 15

Dumplings (90 g each) Perforated/

unperforated

95- 100 100 25- 30

Long grain rice

(250 g + 500 ml of water)

Unperforated 100 100 25- 30

Rice

(250 g + 375 ml of water)

Unperforated 100 100 30- 35

Lentils

(250 g + 500 ml of water)

Unperforated 100 100 30- 35

Fresh pasta, cooled

(250 g + 1 l of water)

Unperforated 100 100 8- 12

Settings table and tips en

Desserts

Miscellaneous

Fresh pasta, with filling,

cooled (250 g + 1 l of water)

Unperforated 100 100 10- 15

White beans, pre-soaked

(250 g + 1 l of water)

Unperforated 100 100 55- 65

Food Cooking con-

tainer

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Apple cake with caramel Springform

cake tin on

the wire rack

100 100 50

Baked apples Unperforated 100 100 20 Peel the apples

Clafoutis Springform

cake tin on

the wire rack

100 100 40

Crème brûlée (130 g each) Perforated 90–95 100 45–50 In soufflé dishes

Steamed dumplings/

yeast dumplings (100g each)

Unperforated 100 100 20–30 Allow steamed dumplings to rise for

30minutes before steaming.

~ "Dough proving (leaving to rise)"

on page 38

Flan/crème caramel (130 g

each)

Perforated 90–95 100 35–40 In soufflé dishes

Semolina pudding

(20 g + 200 ml milk)

Unperforated 100 100 20

Yoghurt cake Loaf tin on the

wire rack

100 100 60

Compote Unperforated 100 100 20–25 E.g. apples, pears, rhubarb

Add sugar, vanilla sugar, cinnamon or

lemon juice according to taste.

Rice pudding

(200 g rice + 800 ml milk)

Unperforated 100 100 55–60 Add fruit, sugar or cinnamon according

to taste.

Muffins Unperforated 100 100 30

Porridge

(40 g + 200 ml milk)

Unperforated 100 100 15–20

Chocolate cake Loaf tin on the

wire rack

100 100 40

Food Cooking

container

Temperature

in °C

Humid-

ity in %

Cooking

time in mins

Remarks

Disinfecting (e.g. baby bottles, jam jars) Wire rack 100 100 20- 25

Eggs, size M (5eggs) Perforated 100 100 12- 19

Cooked-egg garnish (500 g) Glass mould,

wire rack

90 100 25- 30 Insert on level 1

Semolina dumplings Unperforated 90- 95 100 12- 15

Melting chocolate Bowl,

wire rack

60 100 15- 20 Cover with heat-resistant

transparent film

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Remarks

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Others manual(s) of Gaggenau BSP221111

Gaggenau BSP221111 User Manual - German - 40 pages

Gaggenau BSP221111 User Manual - Dutch - 44 pages

Gaggenau BSP221111 User Manual - French - 44 pages

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Gaggenau BSP221111 Manual

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