Gaggenau BSP 270, Instruction Manual, Page: 41 / 56

41
Tables and tips
en
Vegetables
▯
Vegetables are prepared better in steam than in
boiling water: The taste, colour, and consistency
are retained better. Virtually none of the water-
soluble vitamins and nutrients are washed out.
Since the combi-steam oven works without pressure
at just 100 °C, the preparation is much gentler than
in a pressure cooker, for example.
▯
All details refer to 1 kg washed vegetables.
▯
For steaming vegetables, use the perforated
cooking insert; insert it in the second level from the
bottom. Slide the unperforated cooking insert
underneath it. Use the vegetable broth as the basis
for a sauce or a vegetable stock.
▯
Blanching takes 8–10 minutes in the pre-heated
appliance. If the vegetables or fruit will not be
served immediately, chill in ice water to prevent
continued cooking due to residual heat.
▯
When steaming at temperatures up to 100 °C, no
preheating is necessary. Place the food in the cold
cooking compartment and then switch on the
appliance.
Food Cooking
container Tempera-
ture in °C Humid-
ity in % Cooking
time in mins Comments
Artichokes, large Perforated 100 100 35–40
Artichokes, small Perforated 100 100 25–30
Cauliflower, whole Perforated 100 100 25–30
Cauliflower, in florets Perforated 100 100 20–25
Beans, green Perforated 100 100 25–30
Broccoli, in florets
(in accordance with
EN 60350-1) Perforated 90–100 100 20–25 Recipe tip: Serve with almonds that have
been roasted in butter.
Fennel, sliced Perforated 100 100 20–25
Vegetable terrine Perforated/
wire rack 90 100 50–60 In a terrine mould
Peas, frozen (in accordance
with EN 60350-1) (3 kg) Perforated 100 100 35–45
Carrots, in 0.5 cm slices Perforated 100 100 20–25
Potatoes, peeled and quar-
tered Perforated 100 100 30–35
Kohlrabi, sliced Perforated 100 100 25–30
Leeks, sliced Perforated 100 100 15–20
Peppers, stuffed Unperforated 180–200 80 / 100 20–25 Preheat. If stuffing with meat, sear the
meat beforehand.
Unpeeled boiled potatoes
(approx. 50 g/piece) Perforated 100 100 30–35
Unpeeled boiled potatoes
(approx. 100 g/piece) Perforated 100 100 35–40
Brussels sprouts Perforated 100 100 25–30
Asparagus, green Perforated 100 100 15–20
Asparagus, white Perforated 100 100 15–30
Spinach Perforated 100 100 8–12 Then sweat in a pan with onions and gar-
lic.
Peeling tomatoes Perforated 100 100 3–4 Preheat. Cut the tomatoes, and rinse with
ice-cold water after steaming.
Mangetout Perforated 100 100 10–15