Gaggenau BS 471 Use And Care Manual

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Gaggenau BS 471 Use And Care Manual Manual pdf 47 page image

47Vegetables▯ Vegetables are prepared better in steam than inboiling water: the taste, color, and consistency areretained better. Water-soluble vitamins andnutrients are hardly washed out. Since thecombination steam oven works without pressure atjust 212° F (100°C), the preparation is muchgentler than in a pressure cooker, for example.▯ All details refer to 1 kg (2 lb) washed vegetables.▯ For steaming vegetables, use the perforatedcooking insert; insert it in the second level from thebottom. Insert the unperforated cooking insertunderneath it. Use the vegetable broth as the basisfor a sauce or a vegetable stock.▯ Blanching takes 8 - 10 minutes in the pre-heatedappliance. If the vegetables or fruit will not beserved immediately, chill in ice water to preventcontinued cooking due to residual heat.Food CookingcontainerTemperaturein °F (°C)Humidityin %Cookingtime in min.ObservationsArtichokes, large perforated 212 (100) 100 30 - 40Artichokes, small perforated 212 (100) 100 20 - 25Cauliflower, whole perforated 212 (100) 100 25 - 30Cauliflower, in florets perforated 212 (100) 100 15 - 25Beans, green perforated 212 (100) 100 25 - 30Broccoli, in florets perforated 212 (100) 100 15 - 20 Recipe tip: serve with almonds roasted inbutter.Fennel, in slices perforated 212 (100) 100 15 - 20Vegetable terrine perforated/wire rack212 (100) 100 50 - 60 In a terrine moldFor precise cooking point control, use thecore temperature probe (see "core tem-perature probe" chapter).Carrots, in slices 0.5 cm(0.2 in)perforated 212 (100) 100 15 - 20Potatoes, peeled andquarteredperforated 212 (100) 100 25 - 35Kohlrabi, in slices perforated 212 (100) 100 20 - 30Leeks, in slices perforated 212 (100) 100 10 - 15Pepper, stuffed unperforated 355 - 390(180 - 200)80 / 100 20 - 25 With meat filling, brown the filling inadvance.Unpeeled boiled potatoes(approx. 2 oz apiece)perforated 212 (100) 100 30 - 35Unpeeled boiled potatoes(approx. 4 oz apiece)perforated 212 (100) 100 45 - 50Brussels sprouts perforated 212 (100) 100 20 - 25Asparagus, green perforated 212 (100) 100 12 - 15Asparagus, white perforated 212 (100) 100 20 - 30Spinach perforated 212 (100) 100 4 - 6 Then sweat in a pot with onions and garlic.Peeled tomatoes perforated 212 (100) 100 3 - 4 Cut tomatoes in, after steaming, chill withice waterSnap peas perforated 212 (100) 100 5 - 10