Gaggenau BS 250 Instruction Manual

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Gaggenau BS 250 Instruction Manual Manual pdf 21 page image

21Cooking TableImportant Notes• The cooking times given are only arecommendation. The effective cooking timedepends on the quality of the food, itstemperature, the amount and the size of thefood.• 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.• The values given are for 4 average portions.Add to the cooking time for larger amounts.• Use the recommended cooking inserts. Usingdifferent cooking inserts might change thecooking times.• Try new dishes at the shortest time value given.If necessary, extend the cooking time.• Only open the oven door for a short time whenputting food in the oven.• 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 without additional dishes, place theunperforated cooking insert on the first levelfrom below to avoid the bottom of the oveninterior and the evaporating dish becoming soiled.• You can use simultaneously up to three levels(level 2, 3 and 4 from the bottom) for steaming,defrosting, dough proofing and regenerating.You can cook different dishes simultaneouslywithout flavour transfer. However, the cookingtimes may increase for large amounts of food.• Food being cooked must not come into contactwith the oven compartment, grease filter or rearplate.• 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.• Always leave the grease filter in place duringuse.Vegetables• The cooking times are for 1 kg of cleaned vegetables.• Use the perforated cooking insert on the second level from below. Place the unperforated cookinginsert on the first level from below to avoid the oven interior becoming soiled. Use the vegetable stockthat collects in the unperforated cooking insert as a base for sauce or stock.Dish Cooking Temperature Moisture Cooking timeinsert in °C in % in minutesArtichoke, large perforated 100 100 25-35Artichoke, small perforated 100 100 15-20Cauliflower, whole perforated 100 100 20-25Cauliflower, in roses perforated 100 100 15-20Green beans perforated 100 100 25-30Broccoli, in roses perforated 100 100 10-15Fennel, sliced perforated 100 100 10-15Vegetable tureen tureen / wire rack 100 100 50-60Carrots, sliced perforated 100 100 10-15