Gaggenau BOP 251 2 Series, Инструкция по эксплуатации

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50
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Tables and tips
Dough proving (leaving to rise)
▯
Place the bowl containing the dough onto the wire
rack. Select the "Dough proving" heating function.
▯
For large quantities, e.g. bread, set the temperature
to 38
- 40 °C. This helps the dough to rise evenly
from the centre to the edges.
▯
For small quantities of dough, e.g. sweet pastry
swirls and bread rolls, you can set a temperature of
40
- 45 °C.
▯
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled its
volume.
▯
If the dough does not rise, this means that either
you have not used sufficient yeast or you have not
kneaded the dough sufficiently.
Foccacia Baking tray
+
greaseproof
paper 2 (3) 210 N 15–20 Top with various ingredients, e.g. herbs,
sea salt, olives, anchovies, onion, ham,
tomatoes or cheese.
Garlic/herb
baguette Baking tray
+
greaseproof
paper 2 (3) 200
N
8–10
Strudel made from
puff pastry Baking tray
+
greaseproof
paper 2 (3) 200
H
20–25 Recipe tip: Fill with sheep's cheese and
feta cheese.
Plaited loaf Baking tray
+
greaseproof
paper 2 (3) 165
H
20
2 (3) 170
I
30–35 No need to preheat; do not open the appli-
ance door.
Bread rolls,
pre-baked Baking tray
+
greaseproof
paper 2 (3) 210
N
8–10
2 (3) 200
H
8–10
Bread rolls,
frozen Baking tray
+
greaseproof
paper 2 (3) 180
H
10–12
2 (3) 200
N
10–12
Bread rolls,
fresh (50 g each) Baking tray
+
greaseproof
paper 2 (3) 250 / 200*
N
15–20
Baked items made
from lye-dipped
yeast dough,
frozen Baking tray
+
greaseproof
paper 2 (3) 200
H
10–12
Croissants,
frozen Baking tray
+
greaseproof
paper 2 (3) 170
N
15–25
Dish Accessories Level Temperature
in °C Type of
heating
Cooking
time (mins) Comments
* Preheat the appliance to the specified temperature. Turn the temperature down to the second specified temperature when
placing the food in the oven.
** Deactivate the "Rapid heating" function in the basic settings ~
"Basic settings" on page 29
Dish Accessories Level Temperature
in °C Heating
function
Cooking
time in min. Comments
Dough mixture Bowl 2 (3) 38 - 45 V 25 - 45 e.g. yeast dough, natural fermentation
starter, sourdough, yeast dumplings