Gaggenau BS 470 612, Use And Care Manual

Page: 60 / 68

60
en-us
Tables and tips
Desserts
Other
Food Cooking
container Temperature
in °F (°C) Humidity
in % Cooking
time
in min. Observations
Crème brûlée
(130 g / 4½ oz) perforated 195 (90) 100 45 - 50
Steamed dumplings /
yeast dumplings
(100 g / 3½ oz apiece) unperforated 212 (100) 100 20 - 30 Let the steamed dumplings rise 30 min.
before steaming.
~
"Dough proving
(leaving to rise)" on page 62
Flan / Crème caramel
(130 g / 4½ oz) perforated 195 (90) 100 35 - 40
Compote unperforated 212 (100) 100 20 - 25 e.g. apples, pears, rhubarb
Recipe tip: add sugar, vanilla sugar,
cinnamon or lemon juice.
Rice pudding
(200 g / 7 oz of rice +
800 ml / 3.3 cups of milk) unperforated 212 (100) 100 55 - 60 Let cool for 10 minutes and stir. Recipe
tip: add fruits, sugar or cinnamon.
Sweet bake unperforated 355 - 390
(180 - 200) 0 / 60 20 - 40 Preheat
e.g. semolina, quark or pre-cooked rice
pudding
Food Cooking
container Temperature
in °F (°C) Humidity
in % Cooking
time
in min. Observations
Disinfect (e.g. baby bot-
tles, 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 12 - 19
Egg custard
(500 g /1 lb 2 oz) Glass pan,
wire rack 195 (90) 100 25 - 30
Semolina dumplings unperforated 195 - 205
(90 - 95) 100 12 - 15
Lasagne unperforated 340 - 375
(170 - 190) 30 /60 40 - 55
Soufflé Soufflé pan,
wire rack 355 - 390
(180 - 200) 60 12 - 20
Melting chocolate Heat-resis-
tant bowl,
wire rack 140 (60) 100 15 - 20 Cover with heat-resistant plastic wrap.