Bedienungsanleitung Gaggenau BX480112 (Seite 33 von 52) (Englisch)

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Tables and tips

Side dishes and meals

▯ The best known oven-cooked side dishes are

potato-based, such as potato gratin. However, you

can also obtain excellent results when oven-cooking

side dishes that are normally pan-fried, e.g. potato

fritters and fried potatoes. The advantages of this

preparation method: You can prepare relatively

large quantities of food at the same time, the

cooking smells do not spread so far in the room,

and the food can be prepared using less fat.

▯ Another highly versatile oven-cooked side dish is

cheese. It is a very good addition to vegetarian

dishes in particular; depending on the preparation

method, you can also serve cheese as a starter or

finger food.

▯ Grilled dishes such as bakes and gratins are

particularly well suited to being prepared in the

oven. Dishes with a dough or pastry base, e.g. pizza

and savoury flan, and egg dishes with a filling, e.g.

tortilla, are also suitable.

▯ Use a heat-resistant baking dish or tin for small

portions (2 - 3 people) and place it on the wire rack.

If you use the glass dish/grill tray, small portions

will start to burn or dry out.

▯ In addition, always follow the manufacturer's

instructions for pre-cooked and frozen products.

Root vegetables Glass dish/

grill tray

3 (4) 200 H 30* Recipe tip: Season carrots, celery, swede

and beetroot with oil, garlic, salt and pepper.

3 (4) 250 Q 15 - 20*

Sliced pumpkin Glass dish/

grill tray

3 (4) 200 H 30* Recipe tip: Season with oil, garlic, ginger,

cumin, salt and pepper.

Antipasti Glass dish/

grill tray

3 (4) 200 H 30* Recipe tip: Drizzle balsamic vinegar over the

vegetables while they are still hot, and sea-

son them.

3 (4) 250 Q 15 - 20*

Escalivada

(Mediterranean

oven-roasted

vegetables)

Ovenproof

dish

4 (5) 250 Q 15* Recipe tip: Aubergines, onions, tomatoes,

peppers, oil. Delicious hot or cold.

Ratatouille Glass dish/

grill tray

3 (4) 200 N 30 - 40* Recipe tip: Sprinkle with parmesan just

before serving.

Oven-roasted

tomatoes

Ovenproof

dish

2 (3) 120 H 60 Recipe tip: Place cherry tomatoes or sliced

tomatoes, rosemary and garlic into the bak-

ing dish and drizzle with oil and a little honey.

If you wish, you can blanch the tomatoes and

skin them before roasting them in the oven.

Chicory Ovenproof

dish

2 (3) 180 H 30 Recipe tip: Halve, season, wrap in boiled

ham, pour cream or béchamel sauce over

the top and sprinkle with cheese.

2 (3) 190 I 60 No need to preheat; do not open the appli-

ance door.

Stuffed peppers,

vegetarian

Ovenproof

dish/roaster

2 (3) 200 N 30 - 34 Recipe tip: Stuff with boiled rice, soft wheat

or lentils and onion, cheese, herbs and sea-

soning/spices.

Stuffed courgettes,

vegetarian

Glass dish/

grill tray

2 (3) 180 H 25 Recipe tip: Stuff with grated carrot, spring

onions, goat's cheese, garlic, thyme, salt and

pepper, and sprinkle with parmesan.

Vegetable bake Ovenproof

dish

2 (3) 200 N 20 - 30 Pre-cook/blanch vegetables and other ingre-

dients.

Veggie burgers,

frozen

Baking tray

+ grease-

proof paper

2 (3) 220 H 12 - 15*

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

* Turn the food halfway through cooking.

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