Gaggenau BS 470 610, Use And Care Manual

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49
Other
Cakes and cookies
▯
Using the steam oven, you can prepare your
baked items with the optimum humidity:
‒
a
| Conv 0% Humidity:
moisture can escape in the case of fruit cakes
and quiche. This mode corresponds to hot air
in the conventional oven.
‒
`
| Conv 30% Humidity:
mixed cake does not dry out. The intrinsic
humidity in a food cannot escape from the
oven interior.
‒
_
-
\
| Conv 60 - 100% Humidity:
puff pastry and yeast-risen pastries become
looser on the inside and crispy on the outside
with a gloss.
▯
You can only bake on one level in the steam oven.
Insert the unperforated cooking container into the
second level from below. When using a high
baking tin, place it on the wire rack, which you
then insert in the first level from below.
▯
Always leave the grease filter in place when
baking.
▯
Misting brings additional steam to the food during
baking with Conv 0% Humidity or with
Conv 30% Humidity when touching the
2
symbol. Use the misting function for example
when baking bread at the beginning of the baking
time and the bread will increase in volume and
will get a crispy crust.
Foodstuff Cooking
receptacle Tempera-
ture in °F
(°C) Humid-
ity in % Cooking
time in
min. Remarks
Disinfecting
(e.g. baby bottles, jelly jars) Rack 212 (100) 100 20 - 25
Desiccating/drying
fruit or vegetables Perforated 175 - 210
(80 - 100) 0 180 - 300 e.g. tomatoes, mushrooms, zucchini,
apples, pears, etc. in thin slices
Eggs, size M (5 eggs) Perforated 212 (100) 100 8 - 15
Royal (500 g/1 lb) Glass mold,
rack 195 (90) 80 - 100 25 - 30 Cover with heat-resistant transparent film
'Griessnockerl'
(semolina dumplings) Unperforated 195 - 205
(90 - 95)
100 8 - 10
Lasagne Unperforated 340 - 375
(170 - 190)
0 /60 35 - 60
Soufflé Ramekin, rack 355 - 390
(180 - 200)
60 12 - 20
Foodstuff Cooking
receptacle Tempera-
ture in °F
(°C) Humid-
ity in % Cooking
time in
min. Remarks
Apple pie 20 cm spring-
form tin, rack 330 - 350
(165 - 175) 0 70 - 80
Bagels Unperforated 375 - 410
(190 - 210)
80 - 100 20 - 25
Baguette, prebaked Rack 375 - 390
(190 - 200) 0 - 80 10 - 15
Sponge cake base, high
(6 eggs) Springform 320 - 340
(160 - 170) 0 30 - 35
Jelly roll (2 eggs) Unperforated 375 - 410
(190 - 210)
0 - 30 8 - 11
Small flaky pastry cakes and
cookies Unperforated 375 - 410
(190 - 210)
80 - 100 12 - 20