Gaggenau BS455110 manual

Gaggenau BS455110
7.5 · 1
PDF manual
 · 44 pages
English
manualGaggenau BS455110
33
Fish

Steaming does not dry out fish and its intrinsic

taste and texture are preserved very well.

For reasons of hygiene, fish and other critical

foods should have a core temperature of at least
62 - 65°C after cooking. This is also 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.

When using the perforated cooking container:

you can grease it lightly if fish should stick to it
too easily.

Insert the unperforated cooking container in the

first level from below to avoid 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.
Potatoes,
peeled and quartered
Perforated 100 100 20 - 35
Kohlrabi, in slices Perforated 100 100 15 - 25
Leek, in slices Perforated 100 100 5 - 10
Stuffed peppers Unperforated 180 - 200 80/100 15 - 20 If there is a meat filling, fry the filling
beforehand.
Jacket potatoes
(about 50 g each)
Perforated 100 100 25 - 30
Jacket potatoes
(about 100 g each)
Perforated 100 100 40 - 45
Brussels sprouts Perforated 100 100 15 - 20
Asparagus, green Perforated 100 100 10 - 15
Asparagus, white Perforated 100 100 18 - 25
Spinach Perforated 100 100 4
Tomatoes, skinned Perforated 100 100 3 - 4 Cut peel once, place in ice water after
steaming.
Zucchini, stuffed Perforated 160 - 180 80/100 15 - 35 If there is a meat filling, fry the filling
beforehand.
Sugar snaps Perforated 100 100 10 - 15
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Dorade, whole (700 g) Unperforated 90 - 100 100 20 - 25
Fish dumplings (20 - 40 g) Unperforated 90 - 100 100 5 - 10 Line the unperforated cooking container
with baking paper
Lobster, cooked, peeled,
regenerating
Perforated 70 - 80 100 10 - 12
Carp, blue, whole (1.5 kg) Unperforated 90 - 100 100 40 - 50 in brine
Salmon fillet (300 g each) Perforated 90 - 100 100 12 - 15
Salmon, whole (2.5 kg) Perforated 100 100 70 - 80
Mussels (1.5 kg) Perforated 100 100 8 - 12 The mussels are done once the shells
have opened.
Hake, whole (800 g) Perforated 90 - 100 100 20 - 25
Monkfish fillet (300 g each) Glass dish/
wire rack
180 - 200 100 10 - 12 in juice
See bass, whole (400 g ) Perforated 90 - 100 100 15 - 20

Manual

View the manual for the Gaggenau BS455110 here, for free. This manual comes under the category ovens and has been rated by 1 people with an average of a 7.5. This manual is available in the following languages: English. Do you have a question about the Gaggenau BS455110 or do you need help? Ask your question here

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Gaggenau BS455110 specifications

Below you will find the product specifications and the manual specifications of the Gaggenau BS455110.

General
BrandGaggenau
ModelBS455110
Productoven
LanguageEnglish
FiletypeUser manual (PDF), Datasheet (PDF), Energy label (PDF)

Frequently Asked Questions

Can't find the answer to your question in the manual? You may find the answer to your question in the FAQs about the Gaggenau BS455110 below.

Is it correct that the fan stays on when the oven is switched off?

That's correct. The fan of the cooling system keeps running until the temperature of the oven has dropped sufficiently.

What's the grill setting on my oven?

When the grill position of the oven is used, the top element of the oven will heat up. The grill mode is used for grilling and to give dishes a nice dark crust.

Do I always have to preheat my Gaggenau oven?

For the best preparation of a recipe, the oven should always be preheated to the recommended temperature.

How can I remove burnt fat from my oven?

Burnt-on grease is best removed with an oven cleaner spray. Spray the inside of the oven and leave it on for about 30 minutes. The oven can then be cleaned with warm water.

What is the best way to clean oven grills?

Oven grills are best cleaned with a scouring sponge under a hot tap.

Is the manual of the Gaggenau BS455110 available in English?

Yes, the manual of the Gaggenau BS455110 is available in English .

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