Gaggenau BSP2201.1, User Manual And Installation Instructions

Page: 33 / 48

How it works
en
33
Food Accessory/cookware Temperat-
ure in °C
Heating
func-
tion Cooking
time in
min. Comments
Salmon fillet, 140 g
each Perforated steaming
tray 58 30 If you wish, you can flash fry the
salmon fillet in a hot frying pan
once it is cooked.
Pikeperch, 140 g
each Perforated steaming
tray 60 20
Sous-vide – vegetables
Food Accessory/cook-
ware Temperature in
°C Heating function Cooking time in
min. Comments
Mushrooms,
quartered, 500 g Perforated steam-
ing tray 85 20 Recipe tip: Va-
cuum-seal along
with some butter,
rosemary, garlic
and salt.
Chicory, halved,
4-6 pieces Perforated steam-
ing tray 85 40 Recipe tip: Cut
the chicory in
half. Vacuum-seal
along with some
orange juice,
sugar, salt, butter
and thyme.
White asparagus,
whole, 500 g Perforated steam-
ing tray 88 45 Recipe tip: Va-
cuum-seal along
with some butter,
salt and a little
sugar.
Green asparagus,
whole, 600 g Perforated steam-
ing tray 85 15-20 Recipe tip:
Blanch before va-
cuum-sealing to
retain the colour.
Vacuum-seal
along with some
butter, salt and
pepper.
Carrots, in
0.5 cm slices,
600 g Perforated steam-
ing tray 95 35-40 Recipe tip: Va-
cuum-seal along
with some orange
juice, curry
powder/paste
and butter.
Potatoes, peeled,
in 2 x 2 cm
cubes, 800 g Perforated steam-
ing tray 95 40 Recipe tip: Va-
cuum-seal along
with some butter
and salt. Can
easily be used for
making dishes
such as salad.
Potatoes, skin on,
whole or halved,
800 g Perforated steam-
ing tray 95 50 Recipe tip: Va-
cuum-seal along
with some butter
and salt. Wash
thoroughly be-
forehand.