Gaggenau BSP2601 1 Series, User Manual And Installation Instructions

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en
How it works
46
Side dishes
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Basmati rice,
250 g + 500 ml water Unperforated steam
container 100 100 20-25
Bulgur wheat, 250 g
+ 250 ml water Unperforated steam
container 100 100 10-15
Couscous,
250 g + 250 ml water Unperforated steam
container 100 100 10-15
Dumplings, 90 g
each Perforated steaming
tray
or
Unperforated steam
container 95-100 100 25-30
Long-grain rice,
250 g + 500 ml water Unperforated steam
container 100 100 25-30
Brown rice, 250 g,+
375 ml water Unperforated steam
container 100 100 30-35
Polenta, 250 g +
625 ml water for hard
polenta, 250 g +
1125 ml water for
soft polenta Unperforated steam
container 100 100 10-15
Quinoa,
250 g + 500 ml water Unperforated steam
container 100 100 30-40
Risotto,
250 g + 750 ml stock Unperforated steam
container 100 100 35-40
Red beans Unperforated steam
container 100 100 85-95 Soak for 1 hour.
Cover with water.
Red lentils,
250 g + 375 ml water Unperforated steam
container 100 100 15-20
Lentils,
250 g + 375 ml water Unperforated steam
container 100 100 50-60
White beans, pre-
soaked,
250 g + 1 l water Unperforated steam
container 100 100 55-65
19.11 Desserts
Note the recommended settings for desserts.
Desserts
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Crème brûlée, 130 g
each Perforated steaming
tray 90 80 55-65
Steamed dumplings
or yeast dumplings,
100 g each Unperforated steam
container 100 100 20-30 Allow steamed dump-
lings to rise for
30 minutes before
steaming.
→
"Dough proving –
leaving to rise",
Page 50
Flan or crème cara-
mel, 130 g each Perforated steaming
tray 90 100 35-40