Gaggenau BO 451 612, Use And Care Manual, Page: 59 / 68

59
Tables and tips
en-us
Dough proving (leaving to rise)
▯
Place the bowl with the dough on the wire rack. Select
the "dough proofing" heating function.
▯
For large quantities, e.g. bread, set the temperature to
100
- 105°F (38 - 40°C). This way, the dough rises
evenly from the middle to the edges.
▯
For small quantities of dough, for noodles or rolls, you
can set the temperature to 105
- 115°F (40 - 45 °C).
▯
The suggested cooking time is only a guideline. Let
the dough proof until its volume has doubled.
▯
If the dough does not rise, you have used too little
yeast or not kneaded the dough enough.
Desserts
▯
Oven-cooked desserts are very easy to prepare – you
just have to put it in the oven. This preparation method
is well-suited for larger quantities, for example if you
have guests.
▯
Oven-cooked desserts are generally eaten warm, and
are particularly enjoyable during the cooler months.
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Dough Bowl 2 (3) 100 (38)
V
25 - 45 e.g. yeast dough, natural fementation
starter, sourdough, dumplings
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Apple Crumble Ovenproof
dish 2 (3) 390 (200)
H
35 - 40 Apple casserole with streusel, also
tastes very good when made with ber-
ries or mirabelles.
2 (3) 390 (200)
O
25 - 30 For soft types of apples.
2 (3) 390 (200)
M
25 - 30 For firm types of apples.
Baked apples Ovenproof
dish 2 (3) 375 -
390 (190 -
200)
H
20 - 30 Recommendation: use cooking apples,
e.g. Boskop. These are especially well-
suited for cooking and baking.
Summer variant: fill with ricotta, lemon,
honey, cardamom, vanilla, and pine
nuts.
Compote Glass /
grill tray 2 (3) 320 -
355 (160 -
180)
H
30 - 40 e.g. apricots or assorted berries
Do not add any liquid, stir several
times. Season with honey, fresh vanilla
or cinnamon.
2 (3) 390 (200)
N
30 - 40
Clafouti Ovenproof
dish 2 (3) 375 (190)
H
30 - 35 French dessert: classic with cherries,
also tastes very good when made with
berries or mirabelles.
2 (3) 390 (200)
I
55 No need to preheat; do not open appli-
ance door.
Sweet bake Ovenproof
dish 2 (3) 320 -
355 (160 -
180)
H
30 - 40 e.g. semolina, quark or rice pudding
Bread pudding,
cherry cake Ovenproof
dish 2 (3) 300 (150)
H
50 - 55 e.g. with cherries or apricots