Gaggenau BS 470 Instruction Manual

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Gaggenau BS 470 Instruction Manual Manual pdf 52 page image

52en Tables and tipsGrilling▯ A total of three grilling functions mean that you canbrown or grill (full surface grill and air recirculation)your food to your requirements – or do both at thesame time in a single step (full surface grill level 1 +humidity and full surface grill, setting 2 + humidity).– Z | Browning with full surface grill + airrecirculation at 230 °C:Also referred to as cooking au gratin. The laststep in a cooking process. A brown crust formson the surface of the food. Only takes a fewminutes. The ingredients are already pre-cooked.– Z | Full surface grill + air recirculation at 180–200 °C:Complete cooking process whereby the surfaceis toasted. The cooking process is longer thanwhen browning. The ingredients must not bepre-cooked.– b - c Browning + grilling with full surface grilllevel 1 + humidity and full surface grill level 2 +humidity:With these two functions, food is simultaneouslycooked and browned/two steps are carried outwith one type of heating. The steam cooks thefood, e.g. a potato gratin, and the second stepbrowns it▯ Do not grill food with the oven door open.▯ With the full surface grill and air recirculationfunction, a pre-heating time of five minutes issufficient. You do not need to wait until thetemperature is reached. With the full surface grilland air recirculation function, the selectedtemperature may differ from the actual temperaturein the appliance. Grilling is a rapid cooking processat high temperatures. Consequently, for browningand roasting, a higher temperature than is actuallyneeded on the surface of the food is alwaysselected.▯ If you use the core temperature probe with the fullsurface grill with air recirculation or humidity withfull surface grill functions, make sure that the coretemperature probe is at least 5 cm away from thegrill. Otherwise, the core temperature probe may bedamaged.Kumquats, halved(12–16)Perforated 85 § 75 Recipe tip: Vacuum-seal along withsome butter, a vanilla pod, honeyand apricot jam.Rinse under warm water, cut in halfand deseed.Vanilla sauce (0.5 l) Perforated 82 § 18–20 Recipe tip: 0.5 l milk, 1 egg, 3 eggyolks, 80 g sugar, 1 vanilla pod.Food CookingcontainerTemperaturein °CType ofheatingCookingtime inminsCommentsFood Cookingcontainer,levelTemperaturein °CType ofheatingCookingtime inminsCommentsMeringue topping(on cakes/desserts)Wire rack2230 Z 3–8Toast with topping Wire rack +unperforated2200 Z 12–15Trout (whole) Wire rack +unperforated2230 Z 12–15on eachsideRecipe tip: Stuff with sliced lemonand parsley.Grilled vegetables (700 g) Unperforated2230 Z 20–25 E.g. courgettes, auberginesVegetable bake Unperforated2190 b 30–35 E.g. with broccoli and cauliflowerVegetable skewers Wire rack +unperforated2230 Z 15 oneachsideThe cooking time depends on thetype of vegetable.Chicken thighs(350 g each)Wire rack +unperforated2180–200 c 35–40