Gaggenau BSP 221 Manual

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Gaggenau BSP 221 Manual Manual pdf 29 page image

29Fish – slow steaming▯ Delicate fish is gently prepared at 80 und 90°Cduring "slow steaming". This is the ideal cookingmethod for juicy and tender fish which easilybecomes overcooked and falls apart.▯ 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.▯ The data for the various fish types refers to fillets.▯ In the case of fillets with skin: place the fish withits skin side pointing upward to preserve itsstructure and aroma.▯ Serve on preheated cookware.Food 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 - 20Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksOysters (10 oysters) Unperforated 80 - 90 › 2 - 5 in brineTilapia (150 g each) Perforated 80 - 90 › 10 - 12Bream (200 g each) Perforated 80 - 90 › 12 - 15Fish terrine Wire rack 70 - 80 › 50 - 90 in terrine formTrout, whole (250 g each) Perforated 80 - 90 › 12 - 15Halibut (300 g each) Perforated 80 - 90 › 12 - 15Scallops (6 scallops) Unperforated 80 - 90 › 4 - 8Cod (250 g each) Perforated 80 - 90 › 12 - 15Red snapper (200 g each) Perforated 80 - 90 › 12 - 15Ocean perch (120 g each) Perforated 80 - 90 › 10 - 12Plaice (150 g each) Perforated 80 - 90 › 8 - 10Rolled sole fillets(80 - 150 g each)Perforated 80 - 90 › 12 - 15Turbot (300 g each) Perforated 80 - 90 › 12 - 15Sea bass (150 g each) Perforated 80 - 90 › 10 - 12Pike-perch (250 g each) Perforated 80 - 90 › 12 - 15