Gaggenau BSP 220 Instruction Manual

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Gaggenau BSP 220 Instruction Manual Manual pdf 29 page image

29Settings table and tips enJSettings table and tipsSettingstableandtipsNotes– The cooking times specified are intended as aguide.The actual cooking time depends on thequality and temperature of the food before cooking,as well as its weight and thickness.– Always preheat the appliance. This will produce thebest cooking results. (Exception: For the "Slowsteaming" type of heating ›, the appliance is notpreheated.)The cooking times specified refer to a preheatedappliance. Add approximately 5 minutes to thesetimes if you are placing food into the appliancewithout preheating it.– The figures listed refer to average quantities of foodfor four people. If you wish to cook a larger quantityof food, you should allow for extra cooking time.– Use the cookware specified. If you use othercookware, the cooking times may be longer orshorter.– If you have not made a particular dish before, usethe shortest time specified to start with. You canextend the cooking time if necessary.– Open the door of the preheated oven for a shorttime only and quickly place your food inside theappliance.– When using only one cooking container, place it inthe appliance on the second level from the bottom.– If you are using the perforated cooking insert orwire rack directly without additional cookware,always place the unperforated cooking insert on thefirst level from the bottom to ensure that thecooking compartment floor does not become toodirty.– You can use up to three rack levels simultaneously(levels 2, 3 and 4 from the bottom). This will notcause flavour to transfer. This allows fish,vegetables and desserts to be prepared at the sametime.However, the specified cooking times mayneed to be extended for large quantities of food.– Do not allow the food to come into contact with thecooking compartment or the back panel of the oven.– The combi-steam oven door must be able to shutproperly. Keep the seal surfaces clean at all times.– Do not place too many items close together on wireracks or in containers. This is to ensure optimalsteam circulation.– When cooking very cold foods and when cooking athigh temperatures, the cooking container maydeform.This deformation does not impair itsperformance. When the cooking container coolsdown again, it returns to its original shape.Vegetables▯ Vegetables are prepared more gently in steam thanin boiling water. Their taste, color and consistencyare preserved better. Vitamins and ingredients thatare soluble in water are not washed out. As thesteam oven operates without pressure at only100°C, food is prepared considerably more gentlythan in a pressure cooker, for example.▯ All data refers to 1 kg of cleaned vegetables.▯ Use the perforated cooking container to steamvegetables, sliding it into the second level frombelow. Insert the unperforated cooking containerunder it. This prevents soiling of the oven interior.You can collect the vegetable juice and use it as thebase for a sauce or a vegetable broth.▯ Blanch vegetables for up to four minutes in thepreheated appliance. If vegetables or fruits are notserved straight away, place them in ice water toprevent simmering in the residual heat.Food CookingcontainerTemperaturein °CHumidityin %Cookingtime in min.RemarksArtichokes, large Perforated 100 100 25 - 35Artichokes, small Perforated 100 100 15 - 20Cauliflower, whole Perforated 100 100 20 - 25Cauliflower, in florets Perforated 100 100 15 - 20Beans, green Perforated 100 100 25 - 30Broccoli, in florets Perforated 100 100 10 - 15Fennel, in strips Perforated 100 100 10 - 15Vegetable terrine Perforated/wire rack100 100 50 - 60 in a terrine formCarrots, in slices Perforated 100 100 10 - 15Potatoes,peeled and quarteredPerforated 100 100 20 - 35