Gaggenau BS484611 Owner's Manual
42
Fish
▯
Steaming does not dry out fish and its intrinsic
taste and texture are preserved very well.
taste and texture are preserved very well.
▯
For reasons of hygiene, fish and other critical
foodstuffs should have a core temperature of at
least 143 - 149° F (62 - 65°C) after cooking. This
is simultaneously the ideal cooking point.
foodstuffs should have a core temperature of at
least 143 - 149° F (62 - 65°C) after cooking. This
is simultaneously the ideal cooking point.
▯
Do not salt fish until after cooking it. This
preserves the natural aroma and less water is
extracted from the fish.
preserves the natural aroma and less water is
extracted from the fish.
▯
When using the perforated cooking receptacle:
you can grease it lightly if fish should stick to it
too easily.
you can grease it lightly if fish should stick to it
too easily.
▯
Insert the unperforated cooking insert in the first
level from below to avoid extreme soiling of the
oven interior with intensively smelling fish juice.
level from below to avoid extreme soiling of the
oven interior with intensively smelling fish juice.
▯
In the case of fillets with skin: place the fish with
its skin side pointing upward to preserve its
structure and aroma.
its skin side pointing upward to preserve its
structure and aroma.
Vegetable terrine
Perforated/
rack
rack
212 (100)
100
40 - 50
In a terrine form
Carrots, in slices
Perforated
212 (100)
100
10 - 15
Potatoes, peeled and quar-
tered
tered
Perforated
212 (100)
100
20 - 35
Kohlrabi, in slices
Perforated
212 (100)
100
15 - 25
Leek, in slices
Perforated
212 (100)
100
5 - 10
Bell pepper, filled
Unperforated 355 - 390
(180 - 200)
80/100
15 - 20
If there is a meat filling, brown the filling
beforehand.
beforehand.
Jacket potatoes (about 50 g
(approx. 1.8 oz) each)
(approx. 1.8 oz) each)
Perforated
212 (100)
100
25 - 30
Jacket potatoes (about
100 g (approx. 3.5 oz) each)
100 g (approx. 3.5 oz) each)
Perforated
212 (100)
100
40 - 45
Brussels sprouts
Perforated
212 (100)
100
15 - 20
Asparagus, green
Perforated
212 (100)
100
10 - 15
Asparagus, white
Perforated
212 (100)
100
18 - 25
Spinach
Perforated
212 (100)
100
4
Tomatoes, skinned
Perforated
212 (100)
100
3 - 4
Cut into tomatoes and quench them with
icy water after steaming.
icy water after steaming.
Sugar snaps
Perforated
212 (100)
100
5 - 10
Foodstuff
Cooking
receptacle
receptacle
Tempera-
ture in °F
(°C)
ture in °F
(°C)
Humid-
ity in %
ity in %
Cooking
time in
min.
time in
min.
Remarks
Foodstuff
Cooking
receptacle
receptacle
Tempera-
ture in °F
(°C)
ture in °F
(°C)
Humid-
ity in %
ity in %
Cooking
time in
min.
time in
min.
Remarks
Gilthead, whole
(700 g/24 oz)
(700 g/24 oz)
Unperforated 195 - 212
(90 - 100)
100
20 - 25
Fish dumplings
(20 - 40 g/0.7 - 1.4 oz)
(20 - 40 g/0.7 - 1.4 oz)
Unperforated 195 - 212
(90 - 100)
100
5 - 10
Line the unperforated cooking recepta-
cle with parchment paper
cle with parchment paper
Lobster, cooked, peeled,
regenerating
regenerating
Perforated
160 - 175
(70 - 80)
(70 - 80)
100
10 - 12
Carp, blue, whole
(1.5 kg/3.5 lb)
(1.5 kg/3.5 lb)
Unperforated 195 - 212
(90 - 100)
100
40 - 50
in juice
Salmon fillet
(300 g/10.5 oz each)
(300 g/10.5 oz each)
Perforated
195 - 212
(90 - 100)
(90 - 100)
100
12 - 15
Salmon, whole
(2.5 kg/5.5 lb)
(2.5 kg/5.5 lb)
Perforated
212 (100)
100
70 - 80
Mussels (1.5 kg/3.5 lb)
Perforated
212 (100)
100
8 - 12
The mussels are done once the shells
have opened.
have opened.