Vegetables - Gaggenau BX 480 Series Use And Care Manual

Vegetables

▯
Vegetables from the oven are a good alternative to
vegetables from the pan. The flavors are
concentrated and the roasting aromas make them
very aromatic. Furthermore, very little fat is required
for preparation.
▯
Wash the vegetables and mix them in a bowl with a
little oil. Place in a heat-resistant pan or distribute
evenly in the glass/grill tray.
▯
During cooking, stir at least once. After cooking,
adjust the spices and flavor to taste with fresh
herbs.
Dish Accessories Level
Vegetable skewers Wire rack +
Grill tray
Green asparagus Glass/
grilled grill tray
Root vegetables Glass/
grill tray
Pumpkin pieces Glass/
grill tray
Antipasti Glass/
grill tray
Escalivada Ovenproof
(Mediterranean oven- dish
roasted vegetables)
Ratatouille Glass/
grill tray
Baked tomatoes Ovenproof
dish
Chicory Ovenproof
dish
Stuffed peppers, Ovenproof
vegetarian dish/roast-
ing dish
Stuffed zucchini, Glass/
vegetarian grill tray
* Turn food halfway through the cooking time.
Temperature Type of
in °F (°C) heating
Q
3 (4) 430 (220)
Q
3 (4) 570 (300)
3 (4) 390 (200)
Q
3 (4) 480 (250)
3 (4) 390 (200)
3 (4) 390 (200)
Q
3 (4) 480 (250)
Q
4 (5) 480 (250)
N
3 (4) 390 (200)
2 (3) 250 (120)
2 (3) 355 (180)
2 (3) 375 (190)
N
2 (3) 390 (200)
2 (3) 355 (180)
▯
Vegetables are suitable as warm or cold appetizers
or vegetarian main dishes, or also as side dishes to
be served with fish and meat.
▯
For small portions (for 2-3 people), use an
ovenproof dish and place it on the wire rack.
Otherwise the food will burn or dry out in the glass/
wire tray.
▯
Always follow the manufacturer's instructions for
pre-cooked and frozen products.
Cooking time Observations
in min.
24* Cut wooden skewers short or soak in
water overnight so they do not burn.
Recipe tip: peppers, onions, corn (pre-
cooked), cherry tomatoes, zucchini
6 - 10* Recipe tip: season with onions, oil, vine-
gar, salt, and pepper.
H
30* Recipe tip: carrots, celery, rutabagas,
red beets with oil, season with oil, garlic,
15 - 20*
salt, and pepper.
H
30* Recipe tip: season with oil, garlic, ginger,
cumin, salt, and pepper.
H
30* Recipe tip: as long as the vegetables are
still hot, drizzle with balsamic vinegar
15 - 20*
and season.
15* Recipe tip: eggplant, onions, tomatoes,
peppers, oil. Tastes good warm and
cold.
30 - 40* Recipe tip: sprinkle with Parmesan at the
end.
H
60 Recipe tip: place cherry tomatoes or
tomato slices, rosemary, and garlic in the
pan and drizzle with oil and a little honey.
If desired, blanch and peel tomatoes
beforehand.
H
25 - 30 Recipe tip: Halve, season, wrap in
cooked ham, top with cream or Bécha-
mel sauce, and sprinkle with cheese.
I
40 - 45 No need to preheat; do not open appli-
ance door.
30 - 34 Recipe tip: fill with cooked rice, Ebly
wheat or lentils and onions, cheese,
herbs and spices.
H
25 Recipe tip: fill with grated carrots, spring
onions, fresh goat cheese, garlic, thyme,
salt and pepper and sprinkle with Parme-
san.
37