Gaggenau BS 470 Instruction Manual

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Contents

Gaggenau BS 470 Instruction Manual Manual pdf 45 page image

45Tables and tips enFish – low-temperature steaming▯ If you steam the fish at between 70 and 90 °C, it isless likely to be overcooked or to fall apart. This is aparticular advantage for delicate fish.▯ The values given for the different types of fish referto fillets.▯ Place the unperforated cooking insert on the firstlevel from the bottom to avoid getting fish stock onthe cooking compartment surfaces.▯ Serve on a pre-warmed dish.▯ With low temperature steaming, no preheating isnecessary. Place the dish into a cold oven and thenswitch on the appliance.Monkfish fillet (300 g/piece) Glass dish /wire rack180–200 100 8–10 PreheatSea bass, whole (400 g/piece)Perforated 90–100 100 20–25Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inminsCommentsFood Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inminsCommentsOysters (x 10) Unperforated 80–90 100 7–10 In stockTilapia (150 g/piece) Perforated 80–90 100 15–17Sea bream (200 g/piece) Perforated 80–90 100 17–20Fish fillet (200–300 g/piece) Perforated 80–90 100 17–20Fish terrine Wire rack 70–80 100 50–90 In a terrine mouldTrout, whole (250 g/piece) Perforated 80–90 100 17–20Halibut (300 g/piece) Perforated 80–90 100 17–20Scallops(15–30 g each)Unperforated 80–90 100 9–13 The more the scallops weigh, the longer thechosen cooking time should be.Cod (250 g/piece) Perforated 80–90 100 15–17Red snapper (200 g each) Perforated 80–90 100 17–20Ocean perch (120 g/piece) Perforated 80–90 100 15–17Monkfish (200 g/piece) Perforated 80–90 100 15–17Sole rolls, stuffed (150 geach)Perforated 80–90 100 17–20Turbot (300 g/piece) Perforated 80–90 100 17–20Sea bass (150 g/piece) Perforated 80–90 100 15–17Pike-perch (250 g/piece) Perforated 80–90 100 17–20