Gaggenau BS 280/281 1.1, Инструкция по эксплуатации

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10
Heating Modes
100
100
170
80
160
60
180
30
180
0
180
180
180
38
50
120
60
100
00:05 00:50 00:30 00:20
100% 60% 0% 60%
00:30
0%
Display Heating mode Use
Moisture 100 %
C
Steaming at 100 °C - 120 °C: fish, vegetables, side
temperature 30 - 230 °C dishes. The food is completely surrounded by steam.
B
Steam baking at 120 - 230 °C: puff pastry, bread,
bread rolls.
Moisture 80 % Combination steaming: puff pastry, meat, poultry.
temperature 30 - 230 °C
Moisture 60 % Combination steaming: yeast dough cakes, bread.
temperature 30 - 230 °C
Moisture 30 % Cooking in own moisture: pastries.
temperature 30 - 230 °C Low-temperature cooking: meat.
Moisture 0 % Hot air: cakes, biscuits, gratin.
temperature 30 - 230 °C
Grilling with hot air Vegetable skewers, scampi skewers
temperature 30 - 230 °C
Grilling Grilled vegetables, cook ‘au gratin’ (e.g. baiser on a cake),
temperature 30 - 230 °C grilled toast
Grilling with humidity Casserole dishes, gratin
temperature 30 - 230 °C
Dough proofing Raising yeast dough, the perfect temperature setting is
temperature 30 - 50 °C 38 °C. The moisture distributes the heat evenly and avoids
the surface of the dough drying out.
Defrosting Even and gentle defrosting of vegetables, meat,
temperature 40 - 60 °C fish and fruit. The food will not dry out and will
keep its shape.
Regenerating Gently refresh previously prepared dishes. The moisture
temperature 60 - 140 °C keeps the food from drying out. Refresh dishes on plates
at 120°C, pastries at 140°C.
Cleaning aid, The cleaning function loosens soiling with steam.
drying aid
Memory recipes Store and recall the settings for meals that you
often prepare