Gaggenau BS 484/485 Instruction Manual

Also see for BS 470: Installation instructions Use and care manual Instruction manual Instruction manual

Gaggenau BS 484/485 Instruction Manual Manual pdf 35 page image

35Fish▯ Steaming does not dry out fish and its intrinsictaste and texture are preserved very well.▯ For reasons of hygiene, fish and other criticalfoods should have a core temperature of at least62 - 65°C after cooking. This is also the idealcooking point.▯ Do not salt fish until after cooking it. Thispreserves the natural aroma and less water isextracted from the fish.▯ When using the perforated cooking container:you can grease it lightly if fish should stick to ittoo easily.▯ Insert the unperforated cooking container in thefirst level from below to avoid soiling of the oveninterior with intensively smelling fish juice.▯ In the case of fillets with skin: place the fish withits skin side pointing upward to preserve itsstructure and aroma.Leek, in slices Perforated 100 100 5 - 10Stuffed peppers Unperforated 180 - 200 80/100 15 - 20 If there is a meat filling, fry the fillingbeforehand.Jacket potatoes(about 50 g each)Perforated 100 100 25 - 30Jacket potatoes(about 100 g each)Perforated 100 100 40 - 45Brussels sprouts Perforated 100 100 15 - 20Asparagus, green Perforated 100 100 10 - 15Asparagus, white Perforated 100 100 18 - 25Spinach Perforated 100 100 4Tomatoes, skinned Perforated 100 100 3 - 4 Cut peel once, place in ice water aftersteaming.Sugar snaps Perforated 100 100 5 - 10Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksFood Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksDorade, whole (700 g) Unperforated 90 - 100 100 20 - 25Fish dumplings (20 - 40 g) Unperforated 90 - 100 100 5 - 10 Line the unperforated cooking containerwith baking paperLobster, cooked, peeled,regeneratingPerforated 70 - 80 100 10 - 12Carp, blue, whole (1.5 kg) Unperforated 90 - 100 100 40 - 50 in brineSalmon 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 - 12 The mussels are done once the shellshave opened.Hake, whole (800 g) Perforated 90 - 100 100 20 - 25Monkfish fillet (300 g each) Glass dish/wire rack180 - 200 100 10 - 12 in juiceSee bass, whole (400 g ) Perforated 90 - 100 100 15 - 20