Bedienungsanleitung Gaggenau BS451111 (Seite 43 von 60) (Englisch)

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en After-sales service

After-sales service

After- sales service

Our after-sales service is there for you if your appliance

needs to be repaired. We will always find an appropriate

solution, also in order to avoid after-sales personnel

having to make unnecessary visits.

E number and FD number

When calling us, please give the full product number (E

no.) and the production number (FD no.) so that we can

provide you with the correct advice. The rating plate

bearing these numbers can be found when you open the

appliance door.

To save time, you can make a note of the number of your

appliance and the telephone number of the after-sales

service in the space below, should it be required.

Please note that a visit from an after-sales service

engineer is not free of charge, even during the warranty

period.

Please find the contact data of all countries in the

enclosed customer service list.

To book an engineer visit and product advice

Trust the expertise of the manufacturer, and rest

assured that the repair will be carried out by trained

service technicians using original spare parts for your

domestic appliance.

Tables and tips

Notes

– The cooking times specified are intended as a

guide. The actual cooking time depends on the

quality and temperature of the food before cooking,

as well as its weight and thickness.

– The figures listed refer to average quantities of food

for four people. If you wish to cook a larger quantity

of food, you should allow for extra cooking time.

– Use the cookware specified. If you use other

cookware, the cooking times may be longer or

shorter.

– If you have not made a particular dish before, use

the shortest time specified to start with. You can

extend the cooking time if necessary.

– Open the door of the preheated oven for a short

time only and quickly place your food inside the

appliance.

– When steaming, defrosting, dough proving and

reheating, you can use up to three shelf levels at a

time (shelf levels 1, 2and 3). This will not cause

flavour to transfer. This allows fish, vegetables and

desserts to be prepared at the same time. However,

the specified cooking times may need to be

extended for large quantities of food.

– If you are only baking on one level, use level 2. If

you are baking on two levels at the same time, use

levels 1and 3.

– Do not allow the food to come into contact with the

cooking compartment or the back panel of the oven.

– The combi-steam oven door must be able to shut

properly. Keep the seal surfaces clean at all times.

– Do not place too many items close together on wire

racks or in containers. This is to ensure an optimal

steam circulation.

– When cooking very cold foods and when cooking at

high temperatures, the cooking container may

deform. This deformation does not impair its

performance. When the cooking container cools

down again, it returns to its original shape.

– If you wish to cook food using steam and the

appliance has been heated to over 100 °C (for

example because it has just been used for baking),

allow the appliance to cool down before steaming

your food. Otherwise, the high temperature will

cause your food to dry out.

E no. FD no.

After-sales service O

GB 03448928988

Calls charged at local or mobile rate.

IE 014502655

0.03€ per minute at peak.

Off peak 0.0088€ per minute.

AU 1300368339

NZ 094770492

=1U)'(1U

7\SH

Tables and tips en

Vegetables

▯Vegetables are prepared better in steam than in

boiling water: The taste, colour, and consistency

are retained better. Virtually none of the water-

soluble vitamins and nutrients are washed out.

Since the combi-steam oven works without pressure

at just 100°C, the preparation is much gentler than

in a pressure cooker, for example.

▯All details refer to 1kg washed vegetables.

▯For steaming vegetables, use the perforated

cooking insert; insert it in the second level from the

bottom. Slide the unperforated cooking insert

underneath it. Use the vegetable broth as the basis

for a sauce or a vegetable stock.

▯Blanching takes 8–10minutes in the pre-heated

appliance. If the vegetables or fruit will not be

served immediately, chill in ice water to prevent

continued cooking due to residual heat.

▯When steaming at temperatures up to 100°C, no

preheating is necessary. Place the food in the cold

cooking compartment and then switch on the

appliance.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Artichokes, large Perforated 100 100 60–65

Artichokes, small Perforated 100 100 45–50

Cauliflower, whole Perforated 100 100 25–30

Cauliflower, in florets Perforated 100 100 15–25

Beans, green Perforated 100 100 35–50

Broccoli, in florets (in

accordance with EN 60350-

Perforated 90–100 100 20–25 Recipe tip: Serve with almonds that have

been roasted in butter.

Chicory Perforated 100 100 25–30

Peas, fresh Unperforated 100 100 25–30 Cover with water

Fennel, sliced Perforated 100 100 20–25

Vegetable terrine Perforated/

wire rack

90 100 50–60 In a terrine mould

Peas, frozen (in accordance

with EN 60350-1) (3kg)

Perforated 100 100 35–45

Carrots, in 0.5 cm slices Perforated 100 100 20–25

Potatoes, peeled and quar-

tered

Perforated 100 100 30–35

Kohlrabi, sliced Perforated 100 100 25–35

Leeks, sliced Perforated 100 100 20–30

Leeks, whole Perforated 100 100 35–45

Peppers, stuffed Unperforated 180–200 80/100 20–25 Preheat. If stuffing with meat, sear the meat

beforehand.

Unpeeled boiled potatoes

(approx. 50 g/piece)

Perforated 100 100 30–35

Unpeeled boiled potatoes

(approx. 100 g/piece)

Perforated 100 100 35–40

Brussels sprouts Perforated 100 100 25–30

Beetroot, sliced Perforated 100 100 65–75

Asparagus, green Perforated 100 100 15–20

Asparagus, white Perforated 100 100 20–35

Spinach Perforated 100 100 8–12 Then sweat in a pan with onions and garlic.

Sweet potatoes, sliced Perforated 100 100 15–20

Peeling tomatoes Perforated 100 100 3–4 Preheat. Cut the tomatoes, and rinse with

ice-cold water after steaming.

Courgettes, sliced Perforated 100 100 15–20

Mangetout Perforated 100 100 10–15

Gaggenau BS451111 Seite 43

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