Bosch CDG634B 1W Series Manual de instruções - Página 28
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Settings table and tips
en
JSettings table and tips
S teaming is a particularly gentle way of cooking food.
S e t t i n g s t a b l e a n d t i p s
The steam surrounds the dish thereby preventing a loss
of nutrients from the food. Cooking takes place without
excess pressure. As a result, the shape, colour and
typical aroma of the dishes are retained.
The tables contain a selection of dishes which are
particularly suitable for your steam oven. You can find
out which heating type, accessories, temperature and
cooking time are best to select. Unless otherwise
stated, the information given applies to inserting
accessories when the appliance is cold.
Accessories
Use the accessories provided.
When steaming in the perforated steam container,
always insert the solid steam container underneath.
Dripping liquid is caught.
Ovenware
When using ovenware, always place it in the middle of
the perforated steam container.
Ovenware must be heat and steam resistant. Cooking
times are increased if thick-sided ovenware is used.
Food which would normally be prepared in a bain-marie
should always be covered with foil (e.g. when melting
chocolate).
Vegetables
Place the vegetables in the perforated steam container
and insert at level 3. Always insert the solid steam
Food
Artichokes
Cauliflower
Cauliflower
Broccoli
Peas
Fennel
Vegetable flan
Green beans
Carrots
Kohlrabi
Leek
Sweetcorn
Swiss chard*
Green asparagus*
White asparagus*
Spinach*
* Preheat the appliance
28
Cooking time and quantity
The cooking times when steaming depend on the item
size, but do not depend on the total quantity. The
appliance can steam food to a maximum of 2 kg.
Follow the unit sizes given in the tables. The cooking
time is reduced for smaller pieces and increased for
larger ones. Cooking time is also influenced by the
quality and ripeness of the food. The values quoted can
therefore only serve as a guideline.
Distributing food evenly
Always distribute the food evenly in the ovenware. It will
not cook evenly if the layers are of different depths.
Pressure-sensitive food
When layering delicate foods in the steam container, do
not pile them too high. You should ideally use two
steam containers.
Cooking a menu
With steam, you can cook a whole menu at once,
without the different flavours mixing. Place the food with
the longest cooking time in the appliance first and delay
the rest until the appropriate time. This means that all
the food will be ready at the same time.
The overall cooking time is extended with menu
cooking, as a little steam escapes each time the
appliance door is opened and has to be reheated.
container underneath at level 1. Any dripping liquid will
be caught.
Size
Accessories
whole
perforated + solid
whole
perforated + solid
florets
perforated + solid
florets
perforated + solid
-
perforated + solid
sliced
perforated + solid
-
1.5 l bain-marie dish + wire
rack at level 2
-
perforated + solid
sliced
perforated + solid
sliced
perforated + solid
sliced
perforated + solid
whole
perforated + solid
shredded
perforated + solid
whole
perforated + solid
whole
perforated + solid
-
perforated + solid
Type of heat-
Tempera-
ing
ture in °C
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Steaming
100
Cooking
time in min.
30 - 35
25 - 35
10 - 15
8 - 10
5 - 10
10 - 14
50 - 70
20 - 25
10 - 20
20 - 25
6 - 9
25 - 35
8 - 10
7 - 12
10 - 15
2 - 3