Gaggenau BSP2201.1, User Manual And Installation Instructions

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en
How it works
26
Fish – steaming fish
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Sea bream, whole,
500 g each Perforated steaming
tray 100 100 20-30 Can be cooked in the
swimming position if
placed on half a
potato.
Fish dumplings,
20-40 g each Unperforated steam
container 90-100 100 8-12 Line the cooking con-
tainer with
greaseproof paper.
Lobster, cooked, re-
moved from the shell,
reheating Perforated steaming
tray 70-80 100 10-15
Carp, rare, whole,
1.5 kg Unperforated steam
container 90-100 100 35-45 In stock
Salmon fillet, 150 g
each Perforated steaming
tray 80 100 20-25
Salmon, whole,
2.5 kg Perforated steaming
tray 100 100 65-75
Blue mussels, 1.5 kg Perforated steaming
tray 100 100 12-15 Blue mussels are
cooked once the
shell has opened up.
Pollock, whole, 800 g Perforated steaming
tray
90-100 100 20-25
Sea bass, whole,
400 g each Perforated steaming
tray 90-100 100 20-25
15.4 Fish – low-temperature steaming
Use low-temperature steaming to cook fish.
¡
If you steam the fish at between 70 and 90 °C, it is
less likely to be overcooked or to fall apart. Steam-
ing at these temperatures is particular advantage-
ous for delicate fish.
¡
The values given for the different types of fish refer
to fillets.
¡
Slide the unperforated cooking insert into the first
level from the bottom to avoid getting fish stock on
the cooking compartment surfaces.
¡
Serve on a pre-warmed dish.
¡
With low-temperature steaming, no preheating is ne-
cessary. Place the food in the cold oven and then
switch on the appliance.
Fish
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Oysters, 10 pcs Unperforated steam
container 80-90 - 7-10 In stock
Tilapia, 150 g each Perforated steaming
tray 80-90 - 15-17
Sea bream, 200 g
each Perforated steaming
tray 80-90 - 17-20
Fish fillet, 200-300 g
each Perforated steaming
tray 80-90 - 17-20
Fish terrine Terrine mould 80-90 - 50-90
Trout, whole, 250 g
each Perforated steaming
tray 80-90 - 17-20
Halibut, 300 g each Perforated steaming
tray 80-90 - 17-20