Bedienungsanleitung Gaggenau BSP251 (Seite 49 von 56) (Englisch)

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en Tables and tips

Salmon fillet (140 g/piece) Perforated 58 §30 If you wish, you can flash fry the salmon

fillet in a hot frying pan once it is

cooked.

Pike-perch (140 g/piece) Perforated 60 §20

Vegetables

Mushrooms, quartered

(500 g)

Perforated 85 §20 Recipe tip: Vacuum-seal along with

some butter, rosemary, garlic and salt.

Chicory, halved

(4–6 pieces)

Perforated 85 §40 Recipe tip: Cut the chicory in half. Vac-

uum-seal along with some orange juice,

sugar, salt, butter and thyme.

White asparagus, whole

(500 g)

Perforated 88 §45 Recipe tip: Vacuum-seal along with

some butter, salt and a little sugar.

Green asparagus, whole

(600 g)

Perforated 85 §15–20 Recipe tip: Blanch before vacuum-seal-

ing to retain the colour.

Vacuum-seal along with some butter, salt

and pepper.

Carrots, in 0.5 cm slices

(600 g)

Perforated 95 §35–40 Recipe tip: Vacuum-seal along with

some orange juice, curry and butter.

Potatoes, peeled,

in 2x 2 cm cubes

(800 g)

Perforated 95 §40 Recipe tip: Vacuum-seal along with

some butter and salt.

Can easily be used for making dishes

such as salad.

Potatoes, skin on,

whole or halved

(800 g)

Perforated 95 §50 Recipe tip: Vacuum-seal along with

some butter and salt.

Wash thoroughly beforehand.

Cherry tomatoes, whole or

halved (500 g)

Perforated 85 §15 Recipe tip: Vacuum-seal along with

some olive oil, salt and sugar.

Mix together red and yellow cherry toma-

toes.

Squash, in 2x 2 cm cubes

(600 g)

Perforated 90 §20–25 The cooking time may vary depending

on the type of squash.

Courgettes, in 1 cm slices

(600 g)

Perforated 85 §30 Recipe tip: Vacuum-seal along with

some olive oil, salt and thyme.

Mangetout, whole

(500 g)

Perforated 85 §5–10 Recipe tip: Vacuum-seal along with

some butter and salt.

Desserts

Pineapple, in 1.5 cm slices

(400 g)

Perforated 85 §70 Recipe tip: Vacuum-seal along with

some butter, honey and vanilla.

Apple, peeled, in 0.5 cm

slices (2–4)

Perforated 85 §10–15 Recipe tip: Vacuum-seal along with

some caramel sauce.

Bananas, whole

(2–4)

Perforated 65 §15–20 Recipe tip: Vacuum-seal along with

some butter, honey and a vanilla pod.

Pear, peeled, sliced

(2–4)

Perforated 85 §30 Recipe tip: Add honey or sugar to

sweeten.

Kumquats, halved

(12–16)

Perforated 85 §75 Recipe tip: Vacuum-seal along with

some butter, a vanilla pod, honey and

apricot jam.

Rinse under warm water, cut in half and

deseed.

Vanilla sauce (0.5 l) Perforated 82 §18–20 Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,

80 g sugar, 1 vanilla pod.

Food Cooking

container

Temperature

in °C

Type of

heating

Cooking

time in mins

Comments

Tables and tips en

Grilling

▯A total of three grilling functions mean that you can

brown or grill (full surface grill and air recirculation)

your food to your requirements – or do both at the

same time in a single step (full surface grill level 1+

humidity and full surface grill, setting 2+ humidity).

–Z | Browning with full surface grill + air

recirculation at 230 °C:

Also referred to as cooking au gratin. The last

step in a cooking process. A brown crust forms

on the surface of the food. Only takes a few

minutes. The ingredients are already pre-cooked.

–Z | Full surface grill + air recirculation at 180–

200 °C:

Complete cooking process whereby the surface

is toasted. The cooking process is longer than

when browning. The ingredients must not be

pre-cooked.

–b - c Browning + grilling with full surface grill

level 1+ humidity and full surface grill level 2+

humidity:

With these two functions, food is simultaneously

cooked and browned/two steps are carried out

with one type of heating. The steam cooks the

food, e.g. a potato gratin, and the second step

browns it

▯Do not grill food with the oven door open.

▯With the full surface grill and air recirculation

function, a pre-heating time of five minutes is

sufficient. You do not need to wait until the

temperature is reached. With the full surface grill

and air recirculation function, the selected

temperature may differ from the actual temperature

in the appliance. Grilling is a rapid cooking process

at high temperatures. Consequently, for browning

and roasting, a higher temperature than is actually

needed on the surface of the food is always

selected.

▯If you use the core temperature probe with the full

surface grill with air recirculation or humidity with

full surface grill functions, make sure that the core

temperature probe is at least 5 cm away from the

grill. Otherwise, the core temperature probe may be

damaged.

Food Cooking

container,

level

Temperature

in °C

Type of

heating

Cooking

time

in mins

Comments

Meringue topping

(on cakes/desserts)

Wire rack

230 Z3–8

Toast with topping Wire rack +

unperforated

200 Z12–15

Trout (whole) Wire rack +

unperforated

230 Z12–15

On each

side

Recipe tip: Stuff with sliced lemon and

parsley.

Grilled aubergine,

Sliced

Unperforated

200 b20

Grilled vegetables (700 g) Unperforated

230 Z20–25 E.g. courgettes

Vegetable bake Unperforated

190 b30–35 E.g. with broccoli and cauliflower

Vegetable skewers Wire rack +

unperforated

230 Z15on

each side

The cooking time depends on the types

of vegetable.

Chicken thighs (350 g each) Wire rack +

unperforated

180–200 c35–40

Hamburgers (125 g) in

accordance with EN 60350-1

Wire rack +

unperforated

230 Z12–15on

each side

Preheat for 5 minutes

Potato gratin

(1 kg potatoes)

Wire rack/

unperforated

180 b45–65

Lasagne Wire rack

180 b40–45

Sweet potatoes, sliced Unperforated

200 c15

Gaggenau BSP251 Seite 49

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