Settings Table And Tips; Vegetables - Gaggenau BSP 221 Instruction Manual

Settings table and tips

Notes
‒ The specified cooking times are only a
recommendation. Actual cooking time is
influenced by the quality and temperature of the
food, its weight and its thickness.
‒ Always preheat the appliance. This ensures you
achieve the best cooking results.
(exception: do not preheat the oven when using
the "slow steaming"
The specified cooking times apply to a preheated
appliance. They are extended by about 5 minutes
if you do not preheat the appliance.
‒ The data refers to average amounts for four
persons. If you would like to prepare more, you
should calculate a longer cooking time.
‒ Use the specified cookware. Cooking times may
be lengthened or shortened if you use different
cookware.
‒ Begin with the shortest specified time if you do
not have much experience with a dish. If
necessary, you can extend the cooking time.
‒ Pay attention to only opening the oven door of the
preheated appliance briefly and to filling the
appliance swiftly.

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.
Food
Artichokes, large
Artichokes, small
Cauliflower, whole
Cauliflower, in florets
Beans, green
Broccoli, in florets
Fennel, in strips
Vegetable terrine
Carrots, in slices
›
mode)
Cooking Tempera-
container ture in °C
Perforated 100
Perforated 100
Perforated 100
Perforated 100
Perforated 100
Perforated 100
Perforated 100
Perforated/ 100
wire rack
Perforated 100
‒ When using only one cooking container, insert it
in the second level from below.
‒ When using the perforated cooking container or
the wire rack without additional cookware, always
slide the unperforated cooking container into the
first level from below to avoid soiling of the
cooking compartment's bottom and the
evaporating dish.
‒ You can use up to three insertion levels at the
same time (levels 2, 3 and 4 from below). No taste
is transferred. Thus, you can prepare fish,
vegetables and desserts at the same time.
However, the specified cooking times may be
extended if you are cooking a large amount of
food.
‒ The food being cooked must not come into
contact with the sides of the cooking
compartment or the rear plate.
‒ The oven door must close well. Therefore, always
keep the sealing surfaces clean.
‒ Do not fill up racks and receptacles too densely.
This ensures optimum steam circulation.
▯
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.
Humid- Cooking Remarks
ity in % time in
min.
100 25 - 35
100 15 - 20
100 20 - 25
100 15 - 20
100 25 - 30
100 10 - 15
100 10 - 15
100 50 - 60 in a terrine form
100 10 - 15
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