Bedienungsanleitung Gaggenau BX481112 (Seite 47 von 52) (Englisch)

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Tables and tips

Defrosting

▯ To defrost food, use the "Defrost" heating function.

▯ The defrosting times specified are intended as a

guide only. The defrosting time depends on the

size, weight and shape of the frozen food. This

reduces the defrosting time.

▯ Slide the wire rack with the frozen food into the

second rack level (into the third rack level if there

are five rack levels). Slide the glass dish/grill tray

underneath to catch any liquid that drips down as

the food defrosts.

▯ Remove the food from the packaging before

defrosting.

▯ Do not defrost more food than you intend to eat on

this occasion.

▯ Remember: Once defrosted, food may not keep for

as long and spoils faster than fresh food. Prepare

defrosted food immediately and cook it thoroughly.

▯ After half the defrosting time has elapsed, turn the

meat or fish. Break up frozen clumps of food

comprising many pieces, e.g. berries and pieces of

meat. Fish does not need to be fully defrosted; it is

sufficient to defrost it until the surface is soft

enough for seasoning/spices to stick.

▯ The oven is not suitable for defrosting whole

chickens or joints of meat as this takes a very long

time. Steam ovens and combination steam ovens

can be used to defrost this kind of food much more

quickly.

m Warning – Health risk!

When defrosting food from animal sources, you must

remove the liquid that escapes during defrosting. It

must never come into contact with other food. Germs

could be transferred.

Meal Accessory/

ies

Level Tempera-

ture

in °C

Type of

heating

Cooking

time

(mins)

Comments

Apple crumble Ovenproof

dish

2 (3) 200 H 35 - 40 Apple bake with a crumble topping; equally

delicious with berries or mirabelle plums.

2 (3) 200 O 25 - 30 For soft apple varieties.

2 (3) 200 M 25 - 30 For firm apple varieties.

Baked apples Ovenproof

dish

2 (3) 190 - 200 H 20 - 30 Recommendation: Use cooking apples, e.g.

Boskoop apples. These are particularly well

suited to cooking and baking.

Summer version: Stuff with ricotta cheese,

lemon, honey, cardamom, vanilla and pine

nuts.

Compote Glass dish/

grill tray

2 (3) 160 - 180 H 30 - 40 E.g. apricots or a variety of berries

Do not add any liquid; stir thoroughly several

times. Add honey, fresh vanilla or cinnamon

to improve.

2 (3) 200 N 30 - 40

Clafoutis Ovenproof

dish

2 (3) 190 H 30 French dessert: Traditionally made with cher-

ries; equally delicious with mirabelle plums

or berries.

2 (3) 200 I 60 No need to preheat; do not open the appli-

ance door.

Sweet bake Ovenproof

dish

2 (3) 160 - 180 H 30 - 40 E.g. semolina, quark or rice pudding

Ofenschlupfer

(bread and apple

pudding),

Kirschenmichel

(bread and cherry

pudding)

Ovenproof

dish

2 (3) 150 H 50 - 55 e.g. with cherries or apricots

Topfenpalatschinken Ovenproof

dish

2 (3) 180 - 190 H 8 - 10 Austrian speciality: Pancakes filled with

quark and raisins, topped with cream and

baked.

Meringue Baking tray

+ grease-

proof paper

2 (3) 100 H 150 When dividing up the mixture, make sure

that the portions are spread as thinly as pos-

sible so that the mixture dries out well.

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