Gaggenau BSP 220 Instruction Manual

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Gaggenau BSP 220 Instruction Manual Manual pdf 36 page image

36en Settings table and tipsSide dishesObserve the manufacturer's recommendations.DessertsBananas, whole(2–4)Perforated 65 § 15–20 Recipe tip: Vacuum-seal along withsome butter, honey and a vanilla pod.Pear, peeled, sliced(2–4)Perforated 85 § 30 Recipe tip: Add honey or sugar tosweeten.Kumquats, halved(12–16)Perforated 85 § 75 Recipe tip: Vacuum-seal along withsome butter, a vanilla pod, honey andapricot jam.Rinse under warm water, cut in half anddeseed.Vanilla sauce (0.5 l) Perforated 82 § 18–20 Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,80 g sugar, 1 vanilla pod.Food CookingcontainerTemperaturein °CType ofheatingCookingtime in minsCommentsFood CookingcontainerTemperaturein °CHumidityin %Cookingtime in min.RemarksBasmati rice(250 g + 500 ml of water)Unperforated 100 100 20 - 25Cous-cous(250 g + 250 ml of water)Unperforated 100 100 5 - 10Dumplings (90 g each) Perforated/unperforated95 - 100 100 20 - 25Long grain rice(250 g + 500 ml of water)Unperforated 100 100 25 - 30Rice(250 g + 375 ml of water)Unperforated 100 100 30 - 40Lentils(250 g + 500 ml of water)Unperforated 100 100 25 - 35Fresh pasta, cooled Perforated 100 100 5 - 7Fresh pasta, with filling,cooledPerforated 100 100 7 - 10White beans, pre-soaked(250 g + 1 l of water)Unperforated 100 100 55 - 65Food CookingcontainerTemperaturein °CHumidityin %Cooking timein minsCommentsCrème brûlée (130 g each) Perforated 90–95 100 35–40 In soufflé dishes, cover with heat-resistant cling filmSteamed dumplings /yeast dumplings (100geach)Unperforated 100 100 20–30 Allow steam dumplings to rise for 30minutes before steaming.~ "Dough proving (leaving torise)" on page 37Flan / crème caramel (130 geach)Perforated 90–95 100 25–30 In soufflé dishes, cover with heat-resistant cling filmCompote Unperforated 100 100 5–15 E.g. apples, pears, rhubarbAdd sugar, vanilla sugar, cinnamon orlemon juice according to taste.Rice pudding(250 g rice + 625 ml milk)Unperforated 100 100 35–45 Add fruit, sugar or cinnamon accord-ing to taste.