Manual Gaggenau BSP220131 (page 37 of 40) (English)

755836

Zoom out

Zoom in

1/40

en Settings table and tips

Side dishes

Observe the manufacturer's recommendations.

Potatoes, peeled,

in 2x 2 cm cubes

(800 g)

Perforated 95 §40 Recipe tip: Vacuum-seal along with

some butter and salt.

Can easily be used for making dishes

such as salad.

Potatoes, skin on,

whole or halved

(800 g)

Perforated 95 §50 Recipe tip: Vacuum-seal along with

some butter and salt.

Wash thoroughly beforehand.

Cherry tomatoes, whole or

halved (500 g)

Perforated 85 §15 Recipe tip: Vacuum-seal along with

some olive oil, salt and sugar.

Mix together red and yellow cherry toma-

toes.

Squash, in 2x 2 cm cubes

(600 g)

Perforated 90 §20–25 The cooking time may vary depending

on the type of squash.

Courgettes, in 1 cm slices

(600 g)

Perforated 85 §30 Recipe tip: Vacuum-seal along with

some olive oil, salt and thyme.

Mangetout, whole

(500 g)

Perforated 85 §5–10 Recipe tip: Vacuum-seal along with

some butter and salt.

Desserts

Pineapple, in 1.5 cm slices

(400 g)

Perforated 85 §70 Recipe tip: Vacuum-seal along with

some butter, honey and vanilla.

Apple, peeled, in 0.5 cm

slices (2–4)

Perforated 85 §10–15 Recipe tip: Vacuum-seal along with

some caramel sauce.

Bananas, whole

(2–4)

Perforated 65 §15–20 Recipe tip: Vacuum-seal along with

some butter, honey and a vanilla pod.

Pear, peeled, sliced

(2–4)

Perforated 85 §30 Recipe tip: Add honey or sugar to

sweeten.

Kumquats, halved

(12–16)

Perforated 85 §75 Recipe tip: Vacuum-seal along with

some butter, a vanilla pod, honey and

apricot jam.

Rinse under warm water, cut in half and

deseed.

Vanilla sauce (0.5 l) Perforated 82 §18–20 Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,

80 g sugar, 1 vanilla pod.

Food Cooking

container

Temperature

in °C

Type of

heating

Cooking

time in mins

Comments

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Remarks

Basmati rice

(250 g + 500 ml of water)

Unperforated 100 100 20- 25

Bulgur wheat

(250 g + 250 ml of water)

Unperforated 100 100 10- 15

Cous-cous

(250 g + 250 ml of water)

Unperforated 100 100 10- 15

Dumplings (90 g each) Perforated/

unperforated

95- 100 100 25- 30

Long grain rice

(250 g + 500 ml of water)

Unperforated 100 100 25- 30

Rice

(250 g + 375 ml of water)

Unperforated 100 100 30- 35

Lentils

(250 g + 500 ml of water)

Unperforated 100 100 30- 35

Fresh pasta, cooled

(250 g + 1 l of water)

Unperforated 100 100 8- 12

Settings table and tips en

Desserts

Miscellaneous

Fresh pasta, with filling,

cooled (250 g + 1 l of water)

Unperforated 100 100 10- 15

White beans, pre-soaked

(250 g + 1 l of water)

Unperforated 100 100 55- 65

Food Cooking con-

tainer

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Apple cake with caramel Springform

cake tin on

the wire rack

100 100 50

Baked apples Unperforated 100 100 20 Peel the apples

Clafoutis Springform

cake tin on

the wire rack

100 100 40

Crème brûlée (130 g each) Perforated 90–95 100 45–50 In soufflé dishes

Steamed dumplings/

yeast dumplings (100g each)

Unperforated 100 100 20–30 Allow steamed dumplings to rise for

30minutes before steaming.

~ "Dough proving (leaving to rise)"

on page 38

Flan/crème caramel (130 g

each)

Perforated 90–95 100 35–40 In soufflé dishes

Semolina pudding

(20 g + 200 ml milk)

Unperforated 100 100 20

Yoghurt cake Loaf tin on the

wire rack

100 100 60

Compote Unperforated 100 100 20–25 E.g. apples, pears, rhubarb

Add sugar, vanilla sugar, cinnamon or

lemon juice according to taste.

Rice pudding

(200 g rice + 800 ml milk)

Unperforated 100 100 55–60 Add fruit, sugar or cinnamon according

to taste.

Muffins Unperforated 100 100 30

Porridge

(40 g + 200 ml milk)

Unperforated 100 100 15–20

Chocolate cake Loaf tin on the

wire rack

100 100 40

Food Cooking

container

Temperature

in °C

Humid-

ity in %

Cooking

time in mins

Remarks

Disinfecting (e.g. baby bottles, jam jars) Wire rack 100 100 20- 25

Eggs, size M (5eggs) Perforated 100 100 12- 19

Cooked-egg garnish (500 g) Glass mould,

wire rack

90 100 25- 30 Insert on level 1

Semolina dumplings Unperforated 90- 95 100 12- 15

Melting chocolate Bowl,

wire rack

60 100 15- 20 Cover with heat-resistant

transparent film

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Remarks

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BSP220131 in the language / languages: English as an attachment in your email.

The manual is 2,5 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BSP220131

Gaggenau BSP220131 User Manual - German - 40 pages

Gaggenau BSP220131 User Manual - Dutch - 44 pages

Gaggenau BSP220131 User Manual - French - 44 pages

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info

Gaggenau BSP220131 Manual

Product: