Gaggenau BSP2201.1, User Manual And Installation Instructions

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How it works
en
27
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Scallops, 15-30 g
each Unperforated steam
container 80-90 - 9-13 The more the scal-
lops weigh, the
longer the chosen
cooking time should
be.
Cod, 250 g Perforated steaming
tray 80-90 - 15-17
Red snapper, 200 g
each Perforated steaming
tray 80-90 - 17-20
Ocean perch, 120 g
each Perforated steaming
tray 80-90 - 15-17
Monkfish, 200 g each Perforated steaming
tray
80-90 - 15-17
Sole rolls, stuffed,
150 g each Perforated steaming
tray 80-90 - 17-20
Turbot, 300 g each Perforated steaming
tray 80-90 - 17-20
Sea bass, 150 g
each Perforated steaming
tray 80-90 - 15-17
Pikeperch, 250 g
each Perforated steaming
tray 80-90 - 17-20
15.5 Fish and poultry - low-temperature
steaming
Take note of the recommended settings for meat and
poultry for low-temperature steaming.
¡
Meat seared at a high temperature develops as it
cooks for an extended period at a low temperature.
Heating it up gently gives the meat an even, delicate
pink colour throughout (other than a very thin edge)
and makes it extraordinarily succulent. No turning or
basting is required.
¡
The cooking times listed are intended as a guide
only and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for.
¡
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
¡
For food hygiene reasons, sear the meat briefly on
all sides at a high temperature in the frying pan be-
fore cooking it. This gives the meat a crust, which
prevents the meat juices from escaping and pro-
duces the kind of flavour characteristic of a roast.
¡
So that the crust formed during searing is not
softened by the steam, wrap the seared meat in an
oven bag or heat-resistant cling film before you
place the meat in the pre-preheated appliance to
develop. The meat therefore cooks in its own humid-
ity.
¡
Season with care: Because the meat develops as it
cooks slowly, all of the flavours become more in-
tense.
¡
When game and horse meat is cooked at low tem-
peratures, its flavour becomes stronger than when
prepared the conventional way.
¡
Use the "Low-temperature steaming" mode ​⁠.
¡
Note that the core temperature of the food cannot
be higher than the temperature inside the cooking
compartment. As a rule of thumb, select an interior
temperature that is 10 to 15 °C higher than the re-
quired core temperature.
¡
If your guests arrive late, towards the end of the
cooking time, you can reduce the temperature to
60 °C to extend the cooking time. If you want to
pause cooking, the temperature in the cooking com-
partment must be no higher than the required core
temperature. Large items can remain in the cooking
compartment for 1–1.5 hours, and small items can
remain in there for 30–45 minutes.
¡
Serve on a pre-warmed dish.
Meat/poultry
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Duck breast, medium
rare, 350 g each Unperforated steam
container 70-80 100 30-50 After cooking, you
can crisp up the skin
side quickly in the fry-
ing pan.