Gaggenau BS47 112 Series, Руководство пользователя и инструкции по установке, Страница: 39 / 64

How it works
en
39
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.
¡
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.
¡
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 19 .
¡
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
¡
When using the perforated cooking container or the
wire rack, slide an unperforated cooking container
beneath it. To prevent the food from burning on,
pour a little water into the unperforated cooking con-
tainer. You can also add vegetables, wine, spices
and herbs to the unperforated cooking container to
make a tasty base for a sauce.
¡
If you want the meat to be rare or medium rare,
open the door when the temperature reaches 5 °C
below the required core temperature and wait until
the target temperature is reached. If you open the
door, you prevent the meat from being overcooked
and treat the meat to the necessary time to rest.
¡
Time to rest: Allow the meat to rest for 5 minutes on
a wire rack after cooking. This gives the meat a
chance to "relax". The circulation of the meat juice
slows and, when the meat is cut, less juice is lost.