Poultry - Steaming; Side Dishes; Desserts - Gaggenau BSP 221 Instruction Manual

Poultry – Steaming
Food
Chicken breast, stuffed,
steamed (200 g each)
Turkey breast fillet, steamed
(300 g each)
Spring chicken, quail,
pigeon (300 g)

Side dishes

Observe the manufacturer's recommendations.
Food
Basmati rice
(250 g + 500 ml of water)
Cous-cous
(250 g + 250 ml of water)
Dumplings (90 g each)
Long grain rice
(250 g + 500 ml of water)
Rice
(250 g + 375 ml of water)
Lentils
(250 g + 500 ml of water)
Fresh pasta, cooled
Fresh pasta, with filling,
cooled
White beans, pre-soaked
(250 g + 1 l of water)

Desserts

Food
Crème Brûlée (130 g each)
Yeast dumplings
(100 g each)
Flan/Crème Caramel
(130 g each)
Compote
Milk rice (250 g of rice +
625 ml of milk)
Cooking Tempera-
container ture in °C
Perforated 100
Perforated 100
Perforated 100
Cooking Tempera-
container ture in °C
Unperforated 100
Unperforated 100
Perforated/ 95 - 100
unperforated
Unperforated 100
Unperforated 100
Unperforated 100
Perforated 100
Perforated 100
Unperforated 100
Cooking Tempera-
container ture in °C
Perforated 90 - 95
Unperforated 100
Perforated 90 - 95
Unperforated 100
Unperforated 100
Humid- Cooking Remarks
ity in % time in
min.
100 10 - 15
100 12 - 15
100 25 - 30
Humid- Cooking Remarks
ity in % time in
min.
100 20 - 25
100 5 - 10
100 20 - 25
100 25 - 30
100 30 - 40
100 25 - 35
100 5 - 7
100 7 - 10
100 55 - 65
Humid- Cooking Remarks
ity in % time in
min.
100 35 - 40 in soufflé dishes, covered with heat-
resistant cling film
100 20 - 30 Leave yeast dumplings to rise for 30 min.
before steaming (see section entitled
Dough proofing
100 25 - 30 in soufflé dishes, covered with heat-
resistant cling film
100 5 - 15 e.g. apples, pears, rhubarb
Add sugar, vanilla sugar, cinnamon or
lemon juice to taste.
100 35 - 45 Add fruit, sugar or cinnamon to taste.
).
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