Gaggenau BSP2511 1 Series User Manual And Installation Instructions

How it works en35¡ If you are only baking on one level, use level 2. Ifyou are baking on two levels at the same time, uselevels 1 and 3.¡ Ensure that the food does not lie against the cook-ing compartment, the grease filter or the backpanel.¡ The appliance door must shut properly. Keep theseal surfaces clean at all times.¡ To ensure optimal steam circulation, do not positionthe racks and containers too closely.¡ When cooking very cold foods and when cooking athigh temperatures, the cooking container may de-form. This deformation has no effect on the function.When the cooking container cools down again, it re-turns to its original shape.¡ If the appliance is above 100 °C, allow the appli-ance to cool down before steaming. Otherwise, thehigh temperature causes the food to dry out.¡ When steaming at temperatures up to 100 °C, nopreheating is necessary. Place the food in the coldcooking compartment and then switch on the appli-ance.19.2 VegetablesTake note of the recommended settings for vegetables.¡ Vegetables are prepared better in steam than inboiling water: The taste, colour, and consistency areretained better. Virtually none of the water-solublevitamins and nutrients are washed out.¡ All of the information refers to 1 kg washed veget-ables.¡ To steam vegetables, use the perforated cookingcontainer. Slide the perforated cooking container inat the second level from the bottom. Slide the un-perforated cooking insert into the level below this.You can use the vegetable broth that is collectedhere as the basis for a sauce or a vegetable stock.¡ Blanch for 8 to 10 minutes in the preheated appli-ance. If you are not serving the vegetables or fruitimmediately, chill them in ice water to prevent con-tinued cooking due to residual heat.VegetablesFood Accessory/cookware Temperat-ure in °CType ofheatingHumidityin %Cookingtime inmin.CommentsArtichokes, large Perforated steamingtray100 100 60-65Artichokes, small Perforated steamingtray100 100 45-50Cauliflower, whole Perforated steamingtray100 100 25-30Cauliflower, in florets Perforated steamingtray100 100 15-25Beans, green Perforated steamingtray100 100 35-50Broccoli, in florets, inaccordance with EN60350-1Perforated steamingtray90-100 100 20-25Chicory Perforated steamingtray100 100 25-30Peas, fresh Unperforated steamcontainer100 100 25-30 Cover with waterFennel, sliced Perforated steamingtray100 100 20-25Vegetable terrine Perforated steamingtrayorTerrine mould90 100 50-60Peas, frozen, in ac-cordance with EN60350-1, 3 kgPerforated steamingtray100 100 35-45Carrots, in 0.5 cmslicesPerforated steamingtray100 100 20-25Potatoes, peeled andquarteredPerforated steamingtray100 100 30-35Kohlrabi, sliced Perforated steamingtray100 100 25-35