Gaggenau BS 474 610 Use And Care Manual

Also see for BS 474 610: Use and care manual Installation instructions

Gaggenau BS 474 610 Use And Care Manual Manual pdf 41 page image

41Tables and tipsNotes‒ The cooking times specified are intended as aguide. The actual cooking time depends on thequality and temperature of the food beforecooking, the weight and thickness of the food tobe cooked.‒ Always preheat the appliance. Here's how to getthe best cooking results.The cooking times specified refer to a pre-heatedappliance. Cook the food approx. 5 minuteslonger if the appliance is not pre-heated.‒ The specifications refer to average quantities forfour people. If you would like to prepare more,you should calculate a longer cooking time.‒ Use the cookware specified. If you use othercookware, cooking times may be longer orshorter.‒ Begin with the shortest time specified if you havenot made a dish before. If necessary, you canalways cook the food longer.‒ Make sure to open the cooking compartment doorof the pre-heated appliance only briefly and to fillthe appliance quickly.‒ If you are using only one cooking container, insertit on the second level from the bottom.‒ When steaming, defrosting, proofing dough, andreheating, you can use up to three slide-in levelsat the same time (slide-in levels 2, 3, and 4 fromthe bottom). This way there is no taste transfer.This is how fish, vegetables, and dessert can beprepared at the same time. The cooking timesspecified may be longer with a large quantity offood.‒ Baking can only be done on one level; for this,use the second level from the bottom.‒ Do not allow the food to touch the cookingcompartment, grease filter or back wall of theoven.‒ The steam baking oven door must close securely.Always keep the sealing surfaces clean.‒ Do not crowd the grid and containers too tightly.This guarantees optimal steam circulation.‒ Leave the grease filter in the appliance at alltimes.‒ If you want to prepare dishes in steam and theappliance is hotter than 100°C (e.g. becausesomething was baked in it previously), let theappliance cool off before steaming. Otherwisethe dishes will dry out due to the excessive heat.Vegetables▯ Vegetables are prepared more gently in steamthan in boiling water. Their taste, color andconsistency are preserved better. Vitamins andingredients that are soluble in water are hardlywashed out. As the steam oven operates withoutpressure at only 212 °F (100°C), foods areprepared considerably more gently than in apressure cooker, for example.▯ All data refers to 1 kg (about 2 lb) of cleanedvegetables.▯ Use the perforated cooking insert to steamvegetables, sliding it into the second level frombelow. Slide the unperforated cooking insertunder it. You can use collect the vegetable juiceand use it as the basis for a sauce or a vegetablebroth.▯ Blanch vegetables for up to four minutes in thepreheated appliance. If vegetables or fruits arenot served straight away, quench them in icywater to prevent simmering in the residual heat.Foodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksArtichokes, large Perforated 212 (100) 100 25 - 35Artichokes, small Perforated 212 (100) 100 15 - 20Cauliflower, whole Perforated 212 (100) 100 20 - 25Cauliflower, in florets Perforated 212 (100) 100 15 - 20Beans, green Perforated 212 (100) 100 25 - 30Broccoli, in florets Perforated 212 (100) 100 10 - 15Fennel, in strips Perforated 212 (100) 100 10 - 15