Gaggenau BSP2201.1, Руководство пользователя и инструкции по установке

Страница: 28 / 48

en
How it works
28
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Entrecôte, medium
rare, 350 g each Unperforated steam
container 70 100 20-30
Leg of lamb, boned,
tied, medium rare,
1.5 kg Unperforated steam
container 70-80 100 150-180 Turn in garlic and
herbs before cooking
in oil
Beef steaks, medium
rare, 200 g each Unperforated steam
container 70 100 20-35
Sirloin, medium rare,
1-1.5 kg Unperforated steam
container 70-80 100 120-180
Pork medallions, well
done, 70 g each Unperforated steam
container 80 100 30-40
15.6 Meat or sausage - heating
Heat meat or sausage with your appliance.
Meat or sausage
Recommended settings for cooking meat or sausage.
Food Accessory/
cookware Temperature in
°C Type of heat-
ing Humidity in % Cooking time
in min. Comments
Smoked pork,
cooked, sliced Unperforated
steam con-
tainer 100 100 15-20
Sausages,
boiled, e.g. Bo-
logna saus-
ages, Bavarian
veal sausages Unperforated
steam con-
tainer 85-90 100 10-20
15.7 Poultry - steaming
Take note of the recommended settings for poultry.
Poultry
Food Accessory/cookware Temperat-
ure in °C
Type of
heating Humidity
in % Cooking
time in
min. Comments
Chicken breast,
stuffed, steamed,
200 g each Perforated steaming
tray 100 100 25-30 Recipe tip: Fill with
spinach and sheep's
cheese.
Turkey breast fillet,
steamed, 300 g each Perforated steaming
tray 100 100 17-25
Poussin, quail, pi-
geon, 300 g each Perforated steaming
tray 100 100 25-30