Gaggenau BO450611 Uso Y Cuidado

Root vegetables

Glass/grill 
tray

3 (4)

390 (200)

H

 / 

I

30*

Recipe tip: carrots, celery, rutabagas, 
red beets with oil, season with oil, gar-
lic, salt, and pepper.

3 (4)

480 (250)

Q

15 - 20*

Pumpkin pieces

Glass/grill 
tray

3 (4)

390 (200)

H

30*

Recipe tip: season with oil, garlic, gin-
ger, cumin, salt, and pepper.

Antipasti

Glass/grill 
tray

3 (4)

390 (200)

H

30*

Recipe tip: as long as the vegetables 
are still hot, drizzle with balsamic vine-
gar and season.

3 (4)

480 (250)

Q

15 - 20*

Escalivada  
(Mediterranean 
oven-roasted vegeta-
bles)

Ovenproof 
dish

4 (5)

480 (250)

Q

15*

Recipe tip: eggplant, onions, tomatoes, 
peppers, oil. Tastes good warm and 
cold.

Ratatouille

Glass/grill 
tray

3 (4)

390 (200)

N

30 - 40*

Recipe tip: sprinkle with Parmesan at 
the end.

Baked tomatoes

Ovenproof 
dish

2 (3)

250 (120)

H

 / 

I

60

Recipe tip: place cherry tomatoes or 
tomato slices, rosemary, and garlic in 
the pan and drizzle with oil and a little 
honey.

If desired, blanch and peel tomatoes 
beforehand.

Chicory

Ovenproof 
dish

2 (3)

355 (180)

H

 / 

I

25 - 30

Recipe tip: halve, season, wrap in 
cooked ham, top with cream or Bécha-
mel sauce, and sprinkle with cheese.

2 (3)

390 (200)

N

25 - 30

Stuffed peppers,  
vegetarian

Ovenproof 
dish/roast-
ing dish

2 (3)

390 (200)

N

30 - 34

Recipe tip: fill with cooked rice, Ebly 
wheat or lentils and onions, cheese, 
herbs and spices.

Stuffed zucchini,  
vegetarian

Glass/grill 
tray

2 (3)

355 (180)

H

25

Recipe tip: fill with grated carrots, 
spring onions, fresh goat cheese, gar-
lic, thyme, salt and pepper and sprinkle 
with Parmesan.

Vegetable bake

Ovenproof 
dish

2 (3)

390 (200)

N

20 - 30

Pre-cook/blanch vegetables and other 
ingredients.

Veggie burgers,  
frozen

Baking tray 
+ grease-
proof paper

2 (3)

430 (220)

H

 / 

I

12 - 15*

*

 Turn food halfway through the cooking time.