Духовые шкафы Gaggenau BS 484-111 - инструкция пользователя по применению, эксплуатации и установке на русском языке. Мы надеемся, она поможет вам решить возникшие у вас вопросы при эксплуатации техники.
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3 9
F i s h
▯
Steaming is a cooking method that does not use
any fat and does not allow fish to dr y out.
▯
For food hygiene reasons, fish should have a core
te mperature of at least 62-65 °C af ter cooking. This
is also the ideal cooking te mperature.
▯
Do not season the fish with salt until it is fully
cooked. This ensures that the natural flavour is
ret ained and that less wa ter is drawn out of the fish.
▯
When using the per fo rated cookware, you can
grease the cookware if the fish sticks too much.
▯
Slide the unper fo rated cooking inser t into the fir s t
level from below to avoid getting fish stock on the
cooking compar tment sur faces.
▯
For fillets with skin, place the fish on the cooking
inser t or wire rack with the skin side up – this helps
to ret ain its texture and flavour.
Vegetable terrine
Perforated/
wire rack
100
100
50 - 60
In a terrine mould
Use the core temperature probe to check the
exact cooking temperature (see section entitled
'Core temperature sensor').
Carrots, in 0.5 cm slices
Perforated
100
100
15 - 20
Potatoes, peeled and
quartered
Perforated
100
100
25 - 35
Kohlrabi, sliced
Perforated
100
100
20 - 30
Leeks, sliced
Perforated
100
100
10 - 15
Peppers, stuffed
solid
180 - 200
80 / 100
20 - 25
If stuffing with meat, sear the meat beforehand.
Unpeeled boiled potatoes
(approx. 50 g/piece)
Perforated
100
100
30 - 35
Unpeeled boiled potatoes
(approx. 100 g/piece)
Perforated
100
100
45 - 50
Brussels sprouts
Perforated
100
100
20 - 25
Asparagus, green
Perforated
100
100
12 - 15
Asparagus, white
Perforated
100
100
20 - 30
Spinach
Perforated
100
100
4 - 6
Then sweat in a pan with onions and garlic.
Peeling tomatoes
Perforated
100
100
3 - 4
Cut the tomatoes, and rinse with ice-cold water
after steaming.
Mangetout
Perforated
100
100
5 - 10
Food
Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Food
Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Sea bream, whole
(500 g/piece)
solid
90 - 100
100
18 - 20
Can be cooked in the swimming position if
placed on half a potato.
Fish dumplings
(20 - 40 g/piece)
solid
90 - 100
100
4 - 8
Line the unperforated cookware with grease-
proof paper.
Lobster, cooked, shelled,
reheating
Perforated
70 - 80
100
10 - 12
Carp, rare, whole (1.5 kg)
solid
90 - 100
100
35 - 45
In stock
Salmon fillet (150 g/piece)
Perforated
90 - 100
100
10 - 12
Salmon, whole (2.5 kg)
Perforated
100
100
65 - 75
Blue mussels (1.5 kg)
Perforated
100
100
6 - 8
Blue mussels are cooked once the shell has
opened up.
Pollock, whole (800 g)
Perforated
90 - 100
100
18 - 20
Характеристики
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