Gaggenau BSP 221 Instruction Manual

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Gaggenau BSP 221 Instruction Manual Manual pdf 31 page image

31Poultry – SteamingSide dishesObserve the manufacturer's recommendations.DessertsFood CookingcontainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksChicken breast, stuffed,steamed (200 g each)Perforated 100 100 10 - 15Turkey breast fillet, steamed(300 g each)Perforated 100 100 12 - 15Spring chicken, quail,pigeon (300 g)Perforated 100 100 25 - 30Food CookingcontainerTempera-ture in °CHumid-ity in %Cookingtime inmin.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 CookingcontainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksCrème Brûlée (130 g each) Perforated 90 - 95 100 35 - 40 in soufflé dishes, covered with heat-resistant cling filmYeast dumplings(100 g each)Unperforated 100 100 20 - 30 Leave yeast dumplings to rise for 30 min.before steaming (see section entitledDough proofing).Flan/Crème Caramel(130 g each)Perforated 90 - 95 100 25 - 30 in soufflé dishes, covered with heat-resistant cling filmCompote Unperforated 100 100 5 - 15 e.g. apples, pears, rhubarbAdd sugar, vanilla sugar, cinnamon orlemon juice to taste.Milk rice (250 g of rice +625 ml of milk)Unperforated 100 100 35 - 45 Add fruit, sugar or cinnamon to taste.