Bedienungsanleitung Gaggenau BSP221111 (Seite 32 von 40) (Englisch)

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en Settings table and tips

Fish – low-temperature steaming

▯If you steam the fish at between 70and 90 °C, it is

less likely to be overcooked or to fall apart. This is a

particular advantage for delicate fish.

▯The values given for the different types of fish refer

to fillets.

▯Place the unperforated cooking insert on the first

level from the bottom to avoid getting fish stock on

the cooking compartment surfaces.

▯Serve on a pre-warmed dish.

▯With low temperature steaming, no preheating is

necessary. Place the dish into a cold oven and then

switch on the appliance.

Meat/poultry – low-temperature steaming

▯You can achieve well-roasted meat by cooking for a

longer period at a lower temperature. This makes

the meat both pink and extremely juicy right up to a

very thin outer layer. You do not need to turn or

baste the meat when cooking this way.

▯The cooking times stated serve only as a guide and

depend on the starting temperature of the meat and

how long it was seared for.

▯Remove the meat from the refrigerator one hour

before preparing.

▯For hygiene reasons, briefly sear the meat on all

sides in a hot pan before roasting. This creates a

crust that prevents the juices escaping from the

meat and provides a typical roasting flavour.

▯In order to prevent the crust created by searing the

meat from softening due to the steam, wrap the

meat in an oven bag or heat-proof cling film before

placing it in the preheated oven. This means the

meat will cook in its own juices.

▯Season sparingly: Slow-roasting the meat

intensifies all the flavours.

▯For venison and horsemeat, the steam at low

temperatures creates a stronger flavour than for a

classic preparation style.

▯Use the "Low temperature steaming" e operating

mode.

▯Please note that you cannot achieve a core

temperature that is higher than the temperature of

the cooking compartment. As a rule of thumb, you

should set the cooking compartment temperature to

10-15 °C above the desired core temperature.

▯You can reduce the temperature to 60 °C towards

the end of the cooking time. This enables you to

prolong the cooking time (e.g. if your guests arrive

late). If you want to suspend the cooking process,

the cooking compartment temperature must not be

higher than the desired core temperature. This

enables you to keep large joints in the cooking

compartment for 1-1.5 hours or small joints for 30-

45 minutes.

▯Serve the food on preheated plates.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Comments

Oysters (x 10) Unperforated 80–90 100 7–10 In stock

Tilapia (150 g/piece) Perforated 80–90 100 15–17

Sea bream (200 g/piece) Perforated 80–90 100 17–20

Fish fillet (200–300g/piece) Perforated 80–90 100 17–20

Fish terrine Wire rack 80–90 100 50–90 In a terrine mould

Trout, whole (250 g/piece) Perforated 80–90 100 17–20

Halibut (300 g/piece) Perforated 80–90 100 17–20

Scallops

(15–30g each)

Unperforated 80–90 100 9–13 The more the scallops weigh, the

longer the chosen cooking time

should be.

Cod (250 g/piece) Perforated 80–90 100 15–17

Red snapper (200 g each) Perforated 80–90 100 17–20

Ocean perch (120 g/piece) Perforated 80–90 100 15–17

Monkfish (200 g/piece) Perforated 80–90 100 15–17

Sole rolls, stuffed (150 g each) Perforated 80–90 100 17–20

Turbot (300 g/piece) Perforated 80–90 100 17–20

Sea bass (150 g/piece) Perforated 80–90 100 15–17

Pike-perch (250 g/piece) Perforated 80–90 100 17–20

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