Gaggenau BS 270/271 Instruction Manual

Also see for BS 270: Instruction manual

Dish Cooking Temperature Moisture Cooking timeinsert in °C in % in minutesLobster, boiled, separated, perforated 70-80 100 10-12regenerateCarp, whole, in stock 1.5 kg perforated 90-100 100 40-50Salmon fillet, 300 g each perforated 90-100 100 12-15Salmon, whole, 2.5 kg perforated 100 100 70-80Mussels, 1.5 kg** perforated 100 100 8-12Hake, whole, 800 g perforated 90-100 100 20-25Monkfish, 300 g each, in stock glass dish 180-200 100 10-12Monkfish fillet, 200 g each perforated 80-90 100 10-15Bass, whole, 400 g each perforated 90-100 100 15-20** The mussels are ready when their shells open.Fish – Low-temperature Steaming• Steaming fish between 70 and 90 °C prevents it from becoming soft und breaking apart. This isespecially suitable for sensitive fish.• The values are for fillets of fish.• Serve on warmed dishes.Dish Cooking Temperature Moisture Cooking timeinsert in °C in % in minutesOysters, in stock (10 oysters) unperforated 80-90 100 2-5Tilapia, 150 g each perforated 80-90 100 10-12Bream, 200 g each perforated 80-90 100 12-15Fish tureen tureen / wire rack 70-80 100 50-90Trout, whole, 250 g each perforated 80-90 100 12-15Halibut, 300 g each perforated 80-90 100 12-15Scallops (6 scallops) unperforated 80-90 100 4-8Cod, 250 g each perforated 80-90 100 10-12Red Snapper, 200 g each perforated 80-90 100 12-15Ocean perch, 120 g each perforated 80-90 100 10-1220