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Gaggenau BSP270111 Manual

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42
en Tables and tips
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.
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.
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Sea bream, whole
(500 g each)
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.
Prawns Unperforated 80 100 10–12
Lobster, cooked, removed
from the shell, reheating
Perforated 70–80 100 10–15
Carp, rare, whole (1.5 kg) Perforated 90–100 100 35–45 In stock
Cod (250 g) Unperforated 180 60 8–12
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
Monkfish fillet (300 g/piece) Glass dish /
wire rack
180–200 100 8–10 Preheating
Sea bass, whole (400 g/
piece)
Perforated 90–100 100 20–25
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
43
Tables and tips en
Meat – cooking at higher temperatures
▯Combining steam and hot air is the best way of
cooking many types of fish. In this operating mode,
the cooking compartment is hermetically sealed
and the moisture counteracts the drying effects of
the hot air, which is used in conventional cooking.
The optimal conditions can be achieved for any type
of food thanks to the variable humidity control
system.
▯The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and optimum target
temperatures can be found in the section entitled
~ "Core temperature probe" on page 25.
▯Take the meat out of the refrigerator 1hour before
you begin preparing it.
▯When using the perforated cooking insert or the
wire rack, slide an unperforated cooking container
beneath it. Pour a little water into the unperforated
cooking insert to prevent the meat from burning on.
You can also add vegetables, wine, spices and
herbs to it to make a tasty base for a sauce.
▯If you want the meat to be rare or medium rare,
open the door when the temperature reaches 5 °C
below the required core temperature and wait until
the target temperature is reached. This prevents
overcooking and allows the meat the necessary
time to rest.
▯Time to rest: Allow the meat to rest for 5minutes on
a wire rack after cooking. This gives the meat a
chance to "relax". The meat juices begin to circulate
less, and when the meat is cut, less juice is lost.
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
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Entrecôte, seared, medium
rare (350 g/piece)
Unperforated 170–180 30 10–20
Fillet, seared, medium rare,
in puff pastry (600 g)
Unperforated 180–200 80 30–45 Line the cooking container with greaseproof
paper.
Saddle of veal, seared,
medium rare (1 kg)
Unperforated 160–180 30/60 20–30 If you have added liquid to the unperforated
cooking container, 30% humidity is sufficient.
Smoked pork, cooked,
sliced
Unperforated 100 100 15–20
Roast pork with crackling
(joint of pork with rind), well
done (1.5 kg)
Wire rack +
unperforated
1) 160
2) 230
80
Z
60
10
Cut the rind to form a cross-hatch pattern
before cooking.
Use the core temperature probe: In the first
stage of cooking, cook the food to a core
temperature of up to approximately 65–
70 °C, and in the second stage of cooking,
cook it up to a core temperature of 70–
75 °C.
Saddle of lamb, seared,
medium rare (150 g/piece)
Unperforated 160–170 0/30 12–15
… 43 …


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