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Gaggenau BSP221131 Manual

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30
en Settings table and tips
J
Settings table and tips
Setti ngs table and tips
Notes
– The cooking times specified are intended as a
guide. The actual cooking time depends on the
quality and temperature of the food before cooking,
as well as its weight and thickness.
– The figures listed refer to average quantities of food
for four people. If you wish to cook a larger quantity
of food, you should allow for extra cooking time.
– Use the cookware specified. If you use other
cookware, the cooking times may be longer or
shorter.
– If you have not made a particular dish before, use
the shortest time specified to start with. You can
extend the cooking time if necessary.
– When using only one cooking container, place it in
the appliance on the second level from the bottom.
– If you are using the perforated cooking insert or
wire rack directly without additional cookware,
always place the unperforated cooking insert on the
first level from the bottom to ensure that the
cooking compartment floor does not become too
dirty.
– You can use up to three shelf levels at the same
time. This will not cause flavour to transfer. This
allows fish, vegetables and desserts to be prepared
at the same time. However, the specified cooking
times may need to be extended for large quantities
of food.
– Do not allow the food to come into contact with the
cooking compartment.
– The appliance door must be able to shut properly.
Keep the seal surfaces clean at all times.
– Do not place too many items close together on wire
racks or in containers. This is to ensure an optimal
steam circulation.
– When cooking very cold foods and when cooking at
high temperatures, the cooking container may
deform. This deformation does not impair its
performance. When the cooking container cools
down again, it returns to its original shape.
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 1kg 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. This prevents soiling of the oven interior.
You can collect the vegetable juice and use it as the
base for a sauce or a vegetable broth.
▯Blanch vegetables for up to four 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
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in mins
Remarks
Artichokes, large Perforated 100 100 35- 40
Artichokes, small Perforated 100 100 25- 30
Cauliflower, whole Perforated 100 100 25- 30
Cauliflower, in florets Perforated 100 100 20- 25
Beans, green Perforated 100 100 25- 30
Broccoli, in florets
(in accordance with
EN 60350-1)
Perforated 90- 100 100 20- 25
Thin vegetable strips or
slices (1- 2 mm)
Perforated 100 100 12- 15
Fennel, in strips Perforated 100 100 20- 25
Vegetable terrine Perforated/
wire rack
90 100 50- 60 in a terrine form
Peas, frozen
(in accordance with
EN 60350-1)
Perforated 100 100 35- 40
Carrots, in slices Perforated 100 100 20- 25
31
Settings table and tips en
Fish
▯Steaming is a cooking method that does not use
any fat and does not allow fish to dry out.
▯For food hygiene reasons, fish should have a core
temperature of at least 62–65°C after cooking.
This is also the ideal cooking temperature.
▯When steaming at temperatures of 90–100°C, no
preheating is necessary. Place the dish in the oven
when it is cold and then switch on the appliance.
▯Do not season the fish with salt until it is fully
cooked. This will ensure that the natural flavour is
retained and that less water is drawn out of the fish.
▯When using the perforated cooking container, you
can grease the container if the fish sticks too much.
▯Place the unperforated cooking insert on the first
level from the bottom to avoid getting fish stock on
the cooking compartment surfaces.
▯For fillets with skin, place the fish on the cooking
insert or wire rack with the skin side up – this helps
to retain its texture and flavour.
Potatoes,
peeled and quartered
Perforated 100 100 30- 35
Kohlrabi, in slices Perforated 100 100 25- 30
Leek, in slices Perforated 100 100 15- 20
Chard Perforated 90 100 12
Pak Choi Perforated 90 100 11
Jacket potatoes
(about 50 g each)
Perforated 100 100 30- 35
Jacket potatoes
(about 100 g each)
Perforated 100 100 35- 40
Brussels sprouts Perforated 100 100 25- 30
Asparagus, green Perforated 100 100 15- 20
Asparagus, white Perforated 100 100 15- 30
Spinach Perforated 90 100 11
Tomatoes, skinned Perforated 100 100 3- 4 Preheat the oven. Cut peel once, place in
ice water after steaming.
Courgette flowers Perforated 90 100 12
Sugar snaps Perforated 100 100 10- 15
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in mins
Remarks
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Sea bream, whole
(500 g/piece)
Perforated 100 100 20–30 Can be cooked in the swimming position
if placed on half a potato.
Fish dumplings
(20–40 g each)
Unperforated 90–100 100 8–12 Line the unperforated cooking container
with greaseproof paper.
Lobster, cooked, removed
from the shell, reheating
Perforated 70–80 100 10–15
Carp, rare, whole (1.5 kg) Unperforated 90–100 100 35–45 In stock
Salmon fillet (150 g/piece) Perforated 80 100 20–25
Salmon, whole (2.5 kg) Perforated 100 100 65–75
Blue mussels (1.5 kg) Perforated 100 100 12–15 Blue mussels are cooked once the shell
has opened up.
Pollock, whole (800 g) Perforated 90–100 100 20–25
Sea bass, whole
(400 g/piece)
Perforated 90–100 100 20–25
… 31 …


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