Gaggenau BSP2201.1, User Manual And Installation Instructions

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en
How it works
34
Food Accessory/cook-
ware Temperature in
°C Heating function Cooking time in
min. Comments
Cherry tomatoes,
whole or halved,
500 g Perforated steam-
ing tray 85 15 Recipe tip: Va-
cuum-seal along
with some olive
oil, salt and
sugar. Mix red
and yellow cherry
tomatoes to-
gether.
Squash, in 2 x
2 cm cubes,
600 g Perforated steam-
ing tray 90 20-25 The cooking time
may vary depend-
ing on the type of
squash.
Courgettes, in
1 cm slices,
600 g Perforated steam-
ing tray 85 30 Recipe tip: Va-
cuum-seal along
with some olive
oil, salt and
thyme.
Mangetouts,
whole, 500 g Perforated steam-
ing tray 85 5-10 Recipe tip: Va-
cuum-seal along
with some butter
and salt.
Sous-vide – dessert
Food Accessory/cookware Temperat-
ure in °C
Heating
func-
tion Cooking
time in
min. Comments
Pineapple, in 1.5 cm
slices, 400 g Perforated steaming
tray 85 70 Recipe tip: Vacuum-seal along
with some butter, honey and
vanilla.
Apples, peeled, in
0.5 cm slices,
2-4 pcs Perforated steaming
tray 85 10-15 Recipe tip: Vacuum-seal along
with some caramel sauce.
Bananas, whole,
2-4 pcs Perforated steaming
tray 65 15-20 Recipe tip: Vacuum-seal along
with some butter, honey and a
vanilla pod.
Pear, peeled, sliced,
2-4 pcs Perforated steaming
tray 85 30 Recipe tip: Add honey or sugar
to sweeten.
Kumquats, halved,
12-16 pcs Perforated steaming
tray 85 75 Recipe tip: Vacuum-seal along
with some butter, a vanilla pod,
honey and apricot jam. Rinse un-
der warm water, cut in half and
deseed.
Vanilla sauce, 0.5 l Perforated steaming
tray 82 18-20
15.9 Side dishes
Take note of the recommended settings for side
dishes.
Also follow the instructions on the packaging.