Fish - Slow Steaming - Gaggenau BSP 221 Instruction Manual

Food
Dorade, whole (700 g)
Fish dumplings (20 - 40 g)
Lobster, cooked, peeled,
regenerating
Carp, blue, whole (1.5 kg)
Salmon fillet (300 g each)
Salmon, whole (2.5 kg)
Mussels (1.5 kg)
Hake, whole (800 g)
Monkfish fillet (300 g each)
See bass, whole (400 g )
Fish – slow steaming
▯
Delicate fish is gently prepared at 80 und 90°C
during "slow steaming". This is the ideal cooking
method for juicy and tender fish which easily
becomes overcooked and falls apart.
▯
The gentle steaming of the food extends the
period of time in which you can achieve a perfect
result.
Food
Oysters (10 oysters)
Tilapia (150 g each)
Bream (200 g each)
Fish terrine
Trout, whole (250 g each)
Halibut (300 g each)
Scallops (6 scallops)
Cod (250 g each)
Red snapper (200 g each)
Ocean perch (120 g each)
Plaice (150 g each)
Rolled sole fillets
(80 - 150 g each)
Turbot (300 g each)
Sea bass (150 g each)
Pike-perch (250 g each)
Cooking Tempera-
container ture in °C
Unperforated 90 - 100
Unperforated 90 - 100
Perforated 70 - 80
Unperforated 90 - 100
Perforated 90 - 100
Perforated 100
Perforated 100
Perforated 90 - 100
Glass dish/ 180 - 200
wire rack
Perforated 90 - 100
Cooking Tempera-
container ture in °C
Unperforated 80 - 90
Perforated 80 - 90
Perforated 80 - 90
Wire rack 70 - 80
Perforated 80 - 90
Perforated 80 - 90
Unperforated 80 - 90
Perforated 80 - 90
Perforated 80 - 90
Perforated 80 - 90
Perforated 80 - 90
Perforated 80 - 90
Perforated 80 - 90
Perforated 80 - 90
Perforated 80 - 90
Humid- Cooking Remarks
ity in % time in
min.
100 20 - 25
100 5 - 10 Line the unperforated cooking container
with baking paper
100 10 - 12
100 40 - 50 in brine
100 12 - 15
100 70 - 80
100 8 - 12 The mussels are done once the shells
have opened.
100 20 - 25
100 10 - 12 in juice
100 15 - 20
▯
Exceptionally, do not preheat the appliance and
select the "slow steaming"
▯
The data for the various fish types refers to fillets.
▯
In the case of fillets with skin: place the fish with
its skin side pointing upward to preserve its
structure and aroma.
▯
Serve on preheated cookware.
Humid- Cooking Remarks
ity in % time in
min.
›
2 - 5 in brine
›
10 - 12
›
12 - 15
›
50 - 90 in terrine form
›
12 - 15
›
12 - 15
›
4 - 8
›
12 - 15
›
12 - 15
›
10 - 12
›
8 - 10
›
12 - 15
›
12 - 15
›
10 - 12
›
12 - 15
›
mode.
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