Gaggenau BSP 221 Manual

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Gaggenau BSP 221 Manual Manual pdf 28 page image

28Vegetables – slow steaming▯ "Slow steaming" is the ideal cooking method fordelicate vegetables which are inclined to colourand texture deterioration while cooking.▯ The gentle steaming of the food extends theperiod of time in which you can achieve a perfectresult.▯ Exceptionally, do not preheat the appliance andselect the "slow steaming" › mode.Fish – steaming▯ 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.Potatoes,peeled and quarteredPerforated 100 100 20 - 35Kohlrabi, in slices Perforated 100 100 15 - 25Leek, in slices Perforated 100 100 5 - 10Jacket 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 - 25Tomatoes, skinned Perforated 100 100 3 - 4 Cut peel once, place in ice water aftersteaming.Sugar snaps Perforated 100 100 10 - 15Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksFood Cooking con-tainerTempera-ture in °CHeatingmodeCookingtime inmin.RemarksThin vegetable strips orslices (1 - 2 mm)Perforated 100 › 8 - 10Chard Perforated 90 › 8Pak Choi Perforated 90 › 7Spinach Perforated 90 › 7Courgette flowers Perforated 90 › 8Sugar snaps Perforated 100 › 10