Gaggenau BSP2201.1, Руководство пользователя и инструкции по установке

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en
How it works
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15 How it works
Here, you can find the ideal settings for various types
of food as well as the best accessories and cookware.
We have perfectly tailored these recommendations to
your appliance.
15.1 General cooking tips
Take note of the following information when cooking all
types of food.
¡
The cooking times specified are intended as a
guide. The actual cooking time depends on the
quality and temperature of the food before cooking,
as well as its weight and thickness.
¡
The values given refer to average quantities for 4
people. If you want to prepare a larger amount, ex-
pect a longer cooking time.
¡
Use the cookware specified. If you use other cook-
ware, the cooking time may be longer or shorter.
¡
If you have not made a particular dish before, start
with the shortest specified time. If required, you can
continue to cook the food.
¡
If you are using only one cooking container, slide
the cooking container in at the second level from
the bottom.
¡
If you are using the perforated cooking insert or wire
rack directly without additional cookware, place the
unperforated cooking insert on the first level from
the bottom to ensure that the cooking compartment
floor does not become too dirty.
¡
You can use up to three shelf levels at the same
time. You can prepare fish, vegetables and desserts
simultaneously on different shelf levels without differ-
ent flavours mixing. The specified cooking times
may need to be extended for large quantities of
food.
¡
Ensure that the food does not come into contact
with the cooking compartment.
¡
The appliance door must shut properly. Keep the
seal surfaces clean at all times.
¡
To ensure optimal steam circulation, do not position
the racks and containers too closely.
¡
When cooking very cold foods and when cooking at
high temperatures, the cooking container may de-
form. This deformation has no effect on the function.
When the cooking container cools down again, it re-
turns to its original shape.
¡
When steaming at temperatures up to 100 °C, no
preheating is necessary. Place the food in the cold
cooking compartment and then switch on the appli-
ance.
15.2 Vegetables
Take note of the recommended settings for vegetables.
¡
Vegetables are prepared better in steam than in
boiling water: The taste, colour, and consistency are
retained better. Virtually none of the water-soluble
vitamins and nutrients are washed out.
¡
All of the information refers to 1 kg washed veget-
ables.
¡
To steam vegetables, use the perforated cooking
container. Slide the perforated cooking container in
at the second level from the bottom. Slide the un-
perforated cooking into the level below this. This
prevents heavy soiling of the cooking compartment.
You can use the vegetable broth that is collected
here as the basis for a sauce or a vegetable stock.
¡
Blanch for 4 minutes in the preheated appliance. If
you are not serving the vegetables or fruit immedi-
ately, chill them in ice water to prevent continued
cooking due to residual heat.
Vegetables
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Artichokes, large Perforated steaming
tray 100 100 35-40
Artichokes, small Perforated steaming
tray 100 100 25-30
Cauliflower, whole Perforated steaming
tray 100 100 25-30
Cauliflower, in florets Perforated steaming
tray 100 100 20-25
Beans, green Perforated steaming
tray 100 100 25-30
Broccoli, in florets, in
accordance with EN
60350-1 Perforated steaming
tray 90-100 100 20-25
Thin vegetable strips
and vegetable slices,
1-2 mm Perforated steaming
tray 100 100 12-15
Fennel, sliced Perforated steaming
tray 100 100 20-25