Gaggenau BS 220/221 Instruction Manual

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Gaggenau BS 220/221 Instruction Manual Manual pdf 17 page image

17VegetablesDish Cooking Temperature Cooking timeinsert in °C in minutesLeaf spinach (500 g, plucked) perforated 100 2 - 5Cauliflower (1 head, whole) perforated 100 30 - 40Cauliflower (1 kg, in roses) perforated 100 10 - 15Broccoli (1 kg, in roses) perforated 100 10 - 12Peas (1 kg) perforated 100 5 - 10Green beans (1 kg, whole) perforated 100 20 - 25Kohlrabi (1 kg, sliced) perforated 100 15 - 20Leeks (1 kg, sliced) perforated 100 4 - 6Carrots (1 kg, sliced) perforated 100 10 - 20Jacket potatoes (1 kg, medium size, prick with fork) perforated 100 35 - 45Boiled potatoes (1 kg, quartered, salted) unperforated 100 15 - 25Asparagus, green (1 kg, whole) perforated 100 10 - 15Asparagus, purple (1 kg, whole) perforated 100 15 - 20To skin tomatoes (whole) perforated 100 1 - 2Tips– To skin tomatoes: cut peel once, place in ice water after steaming– Use the vegetable stock that collects in the unperforated cooking insert as a base for sauce or stock.Cooking TableImportant Notes• Always preheat the oven. This will guarantee thebest results.• The cooking times given here are for apreheated oven. Add about 5 minutes to thecooking time if the oven has not been preheated.• Only open the oven door for a short time andquickly put the food in.• If you use only one level, place the cookinginsert on the second level from the bottom.• When using the perforated cooking insert or thewire rack, place the unperforated cooking inserton the level below to avoid the bottom of the oveninterior and the evaporating dish becoming soiled.• You can cook simultaneously on up to threelevels (level 2, 3 and 4 from the bottom).• You can cook different dishes simultaneously onseveral levels without flavour transfer.• The cooking times given are only arecommendation. The effective cooking timedepends on the quality of the food, the amountand the size of the food.• Add to the cooking time for larger amounts thanthose stated in the cooking table.• Food being cooked must not come into contactwith the oven compartment.• The steam oven door must seal well. Alwayskeep the door seal clean.• Do not place too much food on the wire rack orthe cooking insert. This will ensure optimumcirculation of the air.