Bedienungsanleitung Gaggenau BSP221 (Seite 30 von 40) (Englisch)

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en Settings table and tips

Settings table and tips

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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.

– When using only one cooking container, place it in

the appliance on the second level from the bottom.

– If you are using the perforated cooking insert or

wire rack directly without additional cookware,

always place the unperforated cooking insert on the

first level from the bottom to ensure that the

cooking compartment floor does not become too

dirty.

– You can use up to three shelf levels at the same

time. 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.

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

cooking compartment.

– The appliance 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.

Vegetables

▯Vegetables are prepared more gently in steam than

in boiling water. Their taste, color and consistency

are preserved better. Vitamins and ingredients that

are soluble in water are not washed out. As the

steam oven operates without pressure at only

100°C, food is prepared considerably more gently

than in a pressure cooker, for example.

▯All data refers to 1kg of cleaned vegetables.

▯Use the perforated cooking container to steam

vegetables, sliding it into the second level from

below. Insert the unperforated cooking container

under it. This prevents soiling of the oven interior.

You can collect the vegetable juice and use it as the

base for a sauce or a vegetable broth.

▯Blanch vegetables for up to four minutes in the

preheated appliance. If vegetables or fruits are not

served straight away, place them in ice water to

prevent simmering in the residual heat.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time in mins

Remarks

Artichokes, large Perforated 100 100 35- 40

Artichokes, small Perforated 100 100 25- 30

Cauliflower, whole Perforated 100 100 25- 30

Cauliflower, in florets Perforated 100 100 20- 25

Beans, green Perforated 100 100 25- 30

Broccoli, in florets

(in accordance with

EN 60350-1)

Perforated 90- 100 100 20- 25

Thin vegetable strips or

slices (1- 2 mm)

Perforated 100 100 12- 15

Fennel, in strips Perforated 100 100 20- 25

Vegetable terrine Perforated/

wire rack

90 100 50- 60 in a terrine form

Peas, frozen

(in accordance with

EN 60350-1)

Perforated 100 100 35- 40

Carrots, in slices Perforated 100 100 20- 25

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