Gaggenau BS 470 Instruction Manual - page 34
34
Settings table and tips
Notes
‒
The specified cooking times are only a
recommendation. Actual cooking time is
influenced by the quality and temperature of the
food, its weight and its thickness.
‒
Always preheat the appliance. This ensures you
achieve the best cooking results.
The specified cooking times apply to a preheated
appliance. They are extended by about 5 minutes
if you do not preheat the appliance.
‒
The data refers to average amounts for four
persons. If you would like to prepare more, you
should calculate a longer cooking time.
‒
Use the specified cookware. Cooking times may
be lengthened or shortened if you use different
cookware.
‒
Begin with the shortest specified time if you do
not have much experience with a dish. If
necessary, you can extend the cooking time.
‒
Pay attention to only opening the oven door of the
preheated appliance briefly and to filling the
appliance swiftly.
‒
When using only one cooking container, insert it
in the second level from below.
‒
When steaming, thawing, fermenting and
regenerating, you can use up to three insertion
levels at the same time (levels 2, 3 and 4 from
below). No taste is transferred. Thus, you can
prepare fish, vegetables and desserts at the same
time. However, the specified cooking times may
be extended if you are cooking a large amount of
food.
‒
You can only bake on one level. Use the second
level from below.
‒
The food being cooked must not come into
contact with the sides of the cooking
compartment, the grease filter or the rear plate.
‒
The oven door must close well. Therefore, always
keep the sealing surfaces clean.
‒
Do not fill up racks and receptacles too densely.
This ensures optimum steam circulation.
‒
Leave the grease filter inside the appliance during
every use.
Vegetables
▯
Vegetables are prepared more gently in steam
than in boiling water. Their taste, color and
consistency are preserved better. Vitamins and
ingredients that are soluble in water are not
washed out. As the steam oven operates without
pressure at only 100°C, food is prepared
considerably more gently than in a pressure
cooker, for example.
▯
All data refers to 1 kg of cleaned vegetables.
▯
Use the perforated cooking container to steam
vegetables, sliding it into the second level from
below. Insert the unperforated cooking container
under it. You can collect the vegetable juice and
use it as the base for a sauce or a vegetable
broth.
▯
Blanch vegetables for up to four minutes in the
preheated appliance. If vegetables or fruits are
not served straight away, place them in ice water
to prevent simmering in the residual heat.
Food
Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Artichokes, large
Perforated
100
100
25 - 35
Artichokes, small
Perforated
100
100
15 - 20
Cauliflower, whole
Perforated
100
100
20 - 25
Cauliflower, in florets
Perforated
100
100
10 - 20
Beans, green
Perforated
100
100
20 - 25
Broccoli, in florets
Perforated
100
100
10 - 15
Fennel, in strips
Perforated
100
100
10 - 15
Vegetable terrine
Perforated/
wire rack
100
100
40 - 50
in a terrine form
Carrots, in slices
Perforated
100
100
10 - 15
Potatoes,
peeled and quartered
Perforated
100
100
20 - 35
Kohlrabi, in slices
Perforated
100
100
15 - 25