Gaggenau BS45.111, Руководство пользователя и инструкции по установке

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How it works
en
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19.4 Fish – low-temperature steaming
Use low-temperature steaming to cook fish.
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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.
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The values given for the different types of fish refer
to fillets.
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Slide the unperforated cooking insert into the first
level from the bottom to avoid getting fish stock on
the cooking compartment surfaces.
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Serve on a pre-warmed dish.
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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 80-90 100 7-10 In stock
Tilapia, 150 g each Perforated steaming
tray 80-90 100 15-17
Sea bream, 200 g
each Perforated steaming
tray 80-90 100 17-20
Fish fillet, 200-300 g
each Perforated steaming
tray 80-90 100 17-20
Fish terrine Terrine mould 80-90 100 50-90
Trout, whole, 250 g
each Perforated steaming
tray 80-90 100 17-20
Halibut, 300 g each Perforated steaming
tray 80-90 100 17-20
Scallops, 15-30 g
each Unperforated steam
container 80-90 100 9-13 The more the scal-
lops weigh, the
longer the chosen
cooking time should
be.
Cod, 250 g Perforated steaming
tray 80-90 100 15-17
Red snapper, 200 g
each Perforated steaming
tray 80-90 100 17-20
Ocean perch, 120 g
each Perforated steaming
tray 80-90 100 15-17
Monkfish, 200 g each Perforated steaming
tray
80-90 100 15-17
Sole rolls, stuffed,
150 g each Perforated steaming
tray 80-90 100 17-20
Turbot, 300 g each Perforated steaming
tray 80-90 100 17-20
Sea bass, 150 g
each Perforated steaming
tray 80-90 100 15-17
Pikeperch, 250 g
each Perforated steaming
tray 80-90 100 17-20
19.5 Meat – cooking at higher temperatures
Note the recommended settings for cooking at higher
temperatures.
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Combining steam and hot air is the best way to
cook many types of fish. In this operating mode, the
cooking compartment is hermetically sealed and the
moisture counteracts the drying effects of the hot
air, which is used in conventional cooking. The op-
timal conditions can be achieved for any type of
food thanks to the variable humidity control system.
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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. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and instructions, as well as
optimal target temperatures, can be found in the
section entitled Core temperature probe →
Page 20 .
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Take the meat out of the refrigerator 1 hour before
you begin preparing it.