Vegetables - Gaggenau BOP 210 1.2 Instruction Manual

Vegetables

▯
Oven-roasted or oven-baked vegetables are a good
alternative to pan-fried vegetables. The different
flavours become more concentrated and, because
the vegetables are roasted, they have a very
distinctive taste. In addition, very little fat is
required to prepare the vegetables.
▯
Clean and prepare the vegetables and mix them
with a little oil in a bowl. Place them in a heat-
resistant baking dish or tin or in the glass dish/grill
tray and spread them out evenly.
Meal Accessory/
ies
Vegetable skewers Wire rack +
grill tray
Green asparagus, Glass dish/
grilled grill tray
Root vegetables Glass dish/
grill tray
Sliced pumpkin Glass dish/
grill tray
Antipasti Glass dish/
grill tray
Escalivada Ovenproof
(Mediterranean dish
oven-roasted vegeta-
bles)
Ratatouille Glass dish/
grill tray
Oven-roasted toma- Ovenproof
toes dish
Chicory Ovenproof
dish
Stuffed peppers, Ovenproof
vegetarian dish/roaster
Stuffed courgettes, Glass dish/
vegetarian grill tray
* Turn the food halfway through cooking.
Level Tempera- Type of
ture heating
in °C
3 (4) 220
3 (4) 300
3 (4) 200
3 (4) 250
3 (4) 200
3 (4) 200
3 (4) 250
4 (5) 250
3 (4) 200
2 (3) 120
2 (3) 180
2 (3) 190
2 (3) 200
2 (3) 180
▯
Mix them thoroughly at least once during the
cooking process. Once they are cooked, season
them and sprinkle them with fresh herbs to taste.
▯
Vegetables are good as a hot or cold starter or
vegetarian main course, or as an accompaniment to
meat and fish.
▯
Use an ovenproof dish for small portions (for 2 - 3
people) and place it on the wire rack. If you use the
glass dish/grill tray, the food will start to burn or dry
out.
▯
In addition, always follow the manufacturer's
instructions for pre-cooked and frozen products.
Cooking Comments
time
(mins)
Q
24* Shorten the wooden skewers or leave them
to soak in water overnight to prevent them
from charring.
Recipe tip: Peppers, onions, sweetcorn (pre-
cooked), cherry tomatoes, courgettes
Q
6 - 10* Recipe tip: Season with onion, oil, vinegar,
salt and pepper.
H
30* Recipe tip: Season carrots, celery, swede
Q and beetroot with oil, garlic, salt and pepper.
15 - 20*
H
30* Recipe tip: Season with oil, garlic, ginger,
cumin, salt and pepper.
H
30* Recipe tip: Drizzle balsamic vinegar over the
Q
vegetables while they are still hot, and sea-
15 - 20*
son them.
Q
15* Recipe tip: Aubergines, onions, tomatoes,
peppers, oil. Delicious hot or cold.
N
30 - 40* Recipe tip: Sprinkle with parmesan just
before serving.
H
60 Recipe tip: Place cherry tomatoes or sliced
tomatoes, rosemary and garlic into the bak-
ing dish and drizzle with oil and a little honey.
If you wish, you can blanch the tomatoes and
skin them before roasting them in the oven.
H
25 - 30 Recipe tip: Halve, season, wrap in boiled
ham, pour cream or béchamel sauce over
the top and sprinkle with cheese.
I
45 - 50 No need to preheat; do not open the appli-
ance door.
N
30 - 34 Recipe tip: Stuff with boiled rice, soft wheat
or lentils and onion, cheese, herbs and sea-
soning/spices.
H
25 Recipe tip: Stuff with grated carrot, spring
onions, goat's cheese, garlic, thyme, salt and
pepper, and sprinkle with parmesan.
en
Tables and tips
31