Gaggenau BS 470 611, Use And Care Manual

Page: 52 / 60

52
Other
Baked goods
▯
With the combination steam oven, you can always
prepare your baked goods with the optimal
humidity:
‒
a
| Hot air and 0% humidity:
For cake with fruit topping and quiche, excess
humidity can escape. This operation mode
corresponds to the hot air in the conventional
baking oven.
‒
`
| Hot air and 30% humidity:
Sponge cakes do not dry out. The humidity in the
food cannot escape from the cooking
compartment.
‒
_
-
\
| Hot air + 60 - 100% humidity:
Puff pastry and yeast-risen pastry are fluffy
inside and crispy outside, with a gloss.
▯
In the combination steam oven, you can only bake
on one level. Insert the unperforated cooking insert
into the second level. If you are using a high baking
pan, place it on the wire rack that you insert into the
first level.
▯
For steam injection - possible in hot air mode (0%
humidity) and humidity level 30% - humidity is fed to
the food abruptly by touching the
e
symbol.
Among other things, when used at the beginning of
the baking process when baking bread, this
function ensures more volume and a crispier crust.
Food Cooking
container Temperature
in °F (°C) Humidity
in % Cooking
time in min. Observations
Disinfect (e.g. baby bottles,
canning jars) Wire rack 212 (100) 100 20 - 25
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) perforated 212 (100) 100 8 - 15
Egg custard
(500 g /1 lb 2 oz) Glass pan,
wire rack 195 (90) 80 - 100 25 - 30 Cover with heat-resistant plastic wrap.
Semolina dumplings unperforated 195 - 205
(90 - 95) 100 8 - 10
Lasagne unperforated 340 - 375
(170 - 190) 0 /60 35 - 60
Soufflé Soufflé pan,
wire rack 355 - 390
(180 - 200) 60 12 - 20
Melting chocolate Heat-resistant
bowl, wire rack 212 (100) 100 5 - 8 Cover with heat-resistant plastic wrap.
Food Cooking
container Temperature
in °F (°C) Humidity
in % Cooking time
in min. Observations
Apple pie
(according to EN60350-1)
Springform cake
pan 20 cm,
wire rack 320 (160) 0 110 Pre-heat
Bagels unperforated 375 - 410
(190 - 210) 80 - 100 20 - 25
Baguettes, pre-baked Wire rack 375 - 390
(190 - 200) 0 - 80 10 - 15
Sponge base, high (6 eggs) Springform cake
pan 320 - 340
(160 - 170) 0 30 - 35
Sponge base, low (2 eggs) unperforated 375 - 410
(190 - 210) 0 - 30 8 - 10 e.g. for Swiss roll
Puff pastry goods unperforated 375 - 410
(190 - 210) 80 - 100 10 - 18 e.g. with poppy seed, marzipan or
savory with ham, cheese
Brioche, rolls unperforated 320 (160) 0 8 - 12