Gaggenau BS 474/475 610, BS 484/485 610 manual Tables and tips, Vegetables

Tables and tips

Notes

‒The cooking times specified are intended as a guide. The actual cooking time depends on the quality and temperature of the food before cooking, the weight and thickness of the food to be cooked.

‒Always preheat the appliance. Here's how to get the best cooking results.

The cooking times specified refer to a pre-heated appliance. Cook the food approx. 5 minutes longer if the appliance is not pre-heated.

‒The specifications refer to average quantities for four people. If you would like to prepare more, you should calculate a longer cooking time.

‒Use the cookware specified. If you use other cookware, cooking times may be longer or shorter.

‒Begin with the shortest time specified if you have not made a dish before. If necessary, you can always cook the food longer.

‒Make sure to open the cooking compartment door of the pre-heated appliance only briefly and to fill the appliance quickly.

‒If you are using only one cooking container, insert it on the second level from the bottom.

‒When steaming, defrosting, proofing dough, and reheating, you can use up to three slide-in levels at the same time (slide-in levels 2, 3, and 4 from the bottom). This way there is no taste transfer.

This is how fish, vegetables, and dessert can be prepared at the same time. The cooking times specified may be longer with a large quantity of food.

‒Baking can only be done on one level; for this, use the second level from the bottom.

‒Do not allow the food to touch the cooking compartment, grease filter or back wall of the oven.

‒The steam baking oven door must close securely. Always keep the sealing surfaces clean.

‒Do not crowd the grid and containers too tightly. This guarantees optimal steam circulation.

‒Leave the grease filter in the appliance at all times.

‒If you want to prepare dishes in steam and the appliance is hotter than 100°C (e.g. because something was baked in it previously), let the appliance cool off before steaming. Otherwise the dishes will dry out due to the excessive heat.

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 hardly washed out. As the steam oven operates without pressure at only 212 °F (100°C), foods are prepared considerably more gently than in a pressure cooker, for example.

▯All data refers to 1 kg (about 2 lb) of cleaned vegetables.

▯Use the perforated cooking insert to steam vegetables, sliding it into the second level from below. Slide the unperforated cooking insert under it. You can use collect the vegetable juice and use it as the basis 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, quench them in icy water to prevent simmering in the residual heat.

Foodstuff	Cooking	Tempera-	Humid-	Cooking Remarks
	receptacle	ture in °F	ity in %	time in
		(°C)		min.
Artichokes, large	Perforated	212 (100)	100	25 - 35
Artichokes, small	Perforated	212 (100)	100	15 - 20
Cauliflower, whole	Perforated	212 (100)	100	20 - 25
Cauliflower, in florets	Perforated	212 (100)	100	15 - 20
Beans, green	Perforated	212 (100)	100	25 - 30
Broccoli, in florets	Perforated	212 (100)	100	10 - 15
Fennel, in strips	Perforated	212 (100)	100	10 - 15

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