Bedienungsanleitung Gaggenau BS470102 (Seite 43 von 60) (Englisch)

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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

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