42
Fish
▯
Steaming is a fat-free way of cooking food, with
which the fish does not dry out.
▯
Fish should (for hygienic reasons) have a core
temperature of at least 143 - 149° F (62 - 65°C)
after cooking. This is also the ideal cooking point.
▯
Only salt the fish after cooking. Thus the natural
aroma is retained and less water is removed from
the fish.
▯
If you are using the perforated cooking container:
you can grease the container if the fish sticks too
much.
▯
Insert the unperforated cooking insert into the first
level from the bottom to prevent soiling the cooking
compartment with fish juices.
▯
For fillets with skin: if you place the fish skin-side
up, the structure and aroma will be retained better.
Vegetable terrine
perforated/
wire rack
212 (100)
100
50 - 60
In a terrine mold
For precise cooking point control, use the
core temperature probe (see "core tem-
perature probe" chapter).
Carrots, in slices 0.5 cm
(0.2 in)
perforated
212 (100)
100
15 - 20
Potatoes, peeled and quar-
tered
perforated
212 (100)
100
25 - 35
Kohlrabi, in slices
perforated
212 (100)
100
20 - 30
Leeks, in slices
perforated
212 (100)
100
10 - 15
Pepper, stuffed
unperforated
355 - 390
(180 - 200)
80 / 100
20 - 25
With meat filling, brown the filling in
advance.
Unpeeled boiled potatoes
(approx. 2 oz apiece)
perforated
212 (100)
100
30 - 35
Unpeeled boiled potatoes
(approx. 4 oz apiece)
perforated
212 (100)
100
45 - 50
Brussels sprouts
perforated
212 (100)
100
20 - 25
Asparagus, green
perforated
212 (100)
100
12 - 15
Asparagus, white
perforated
212 (100)
100
20 - 30
Spinach
perforated
212 (100)
100
4 - 6
Then sweat in a pot with onions and garlic.
Peeled tomatoes
perforated
212 (100)
100
3 - 4
Cut tomatoes in, after steaming, chill with
ice water
Snap peas
perforated
212 (100)
100
5 - 10
Food
Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Food
Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Gilthead bream, whole
(500 g / 1 lb 2 oz)
unperforated
195 - 212
(90 - 100)
100
18 - 20
Can be cooked in swimming position if you
set it on half a potato.
Fish dumplings (20 - 40 g /
1 - 1½ oz apiece)
unperforated
195 - 212
(90 - 100)
100
4 - 8
Line the unperforated cooking container
with greaseproof paper.
Lobster, cooked, removed
from the shell, reheating
perforated
160 - 175
(70 - 80)
100
10 - 12
Carp, blue, whole
(1.5 kg / 3½ lb)
unperforated
195 - 212
(90 - 100)
100
35 - 45
in broth
Salmon filet
(150 g / 5 oz)
perforated
195 - 212
(90 - 100)
100
10 - 12
Salmon, whole
(2.5 kg / 5½ lb)
perforated
212 (100)
100
65 - 75
Blue mussels
(1.5 kg / 3½ lb)
perforated
212 (100)
100
6 - 8
The blue mussels are cooked as soon as
their shells open up.
Summary of Contents for BS 470 611
Page 1: ...Gaggenau Use and care manual BS 470 471 611 BS 474 475 611 BS 484 485 611 Combi steam oven...
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