Bedienungsanleitung Gaggenau BOP211112 (Seite 31 von 48) (Englisch)

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Tables and tips

Vegetables

▯ Oven-roasted or oven-baked vegetables are a good

alternative to pan-fried vegetables. The different

flavours become more concentrated and, because

the vegetables are roasted, they have a very

distinctive taste. In addition, very little fat is

required to prepare the vegetables.

▯ Clean and prepare the vegetables and mix them

with a little oil in a bowl. Place them in a heat-

resistant baking dish or tin or in the glass dish/grill

tray and spread them out evenly.

▯ Mix them thoroughly at least once during the

cooking process. Once they are cooked, season

them and sprinkle them with fresh herbs to taste.

▯ Vegetables are good as a hot or cold starter or

vegetarian main course, or as an accompaniment to

meat and fish.

▯ Use an ovenproof dish for small portions (for 2 - 3

people) and place it on the wire rack. If you use the

glass dish/grill tray, the food will start to burn or dry

out.

▯ In addition, always follow the manufacturer's

instructions for pre-cooked and frozen products.

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

Vegetable skewers Wire rack +

grill tray

3 (4) 220 Q 24* Shorten the wooden skewers or leave them

to soak in water overnight to prevent them

from charring.

Recipe tip: Peppers, onions, sweetcorn (pre-

cooked), cherry tomatoes, courgettes

Green asparagus,

grilled

Glass dish/

grill tray

3 (4) 300 Q 6 - 10* Recipe tip: Season with onion, oil, vinegar,

salt and pepper.

Root vegetables Glass dish/

grill tray

3 (4) 200 H 30* Recipe tip: Season carrots, celery, swede

and beetroot with oil, garlic, salt and pepper.

3 (4) 250 Q 15 - 20*

Sliced pumpkin Glass dish/

grill tray

3 (4) 200 H 30* Recipe tip: Season with oil, garlic, ginger,

cumin, salt and pepper.

Antipasti Glass dish/

grill tray

3 (4) 200 H 30* Recipe tip: Drizzle balsamic vinegar over the

vegetables while they are still hot, and sea-

son them.

3 (4) 250 Q 15 - 20*

Escalivada

(Mediterranean

oven-roasted vegeta-

bles)

Ovenproof

dish

4 (5) 250 Q 15* Recipe tip: Aubergines, onions, tomatoes,

peppers, oil. Delicious hot or cold.

Ratatouille Glass dish/

grill tray

3 (4) 200 N 30 - 40* Recipe tip: Sprinkle with parmesan just

before serving.

Oven-roasted toma-

toes

Ovenproof

dish

2 (3) 120 H 60 Recipe tip: Place cherry tomatoes or sliced

tomatoes, rosemary and garlic into the bak-

ing dish and drizzle with oil and a little honey.

If you wish, you can blanch the tomatoes and

skin them before roasting them in the oven.

Chicory Ovenproof

dish

2 (3) 180 H 25 - 30 Recipe tip: Halve, season, wrap in boiled

ham, pour cream or béchamel sauce over

the top and sprinkle with cheese.

2 (3) 190 I 45 - 50 No need to preheat; do not open the appli-

ance door.

Stuffed peppers,

vegetarian

Ovenproof

dish/roaster

2 (3) 200 N 30 - 34 Recipe tip: Stuff with boiled rice, soft wheat

or lentils and onion, cheese, herbs and sea-

soning/spices.

Stuffed courgettes,

vegetarian

Glass dish/

grill tray

2 (3) 180 H 25 Recipe tip: Stuff with grated carrot, spring

onions, goat's cheese, garlic, thyme, salt and

pepper, and sprinkle with parmesan.

* Turn the food halfway through cooking.

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