Gaggenau BS 470 612, Инструкция по использованию и уходу

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Familiarizing yourself with your appliance
en-us
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Conv 60% humidity
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Combination mode: For yeast-risen baked goods
and bread.
Convection and steam are combined.
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Conv 30% humidity
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Cooking without added liquid: For baked goods.
With this setting, no steam is generated. Any
moisture escaping from the food remains in the
oven cavity and prevents the food from drying out.
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a
Conv 0% humidity
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Convection: For cakes, biscuits and bakes.
The fan in the back panel of the oven distributes
the heat evenly throughout the oven cavity.
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›
Low-temperature cooking
85 - 200° F (30 - 90°C)
Default temperature 160° F
(70°C)
Low-temperature cooking for meat.
Gentle slow cooking for a particularly tender
result.
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§
Sous-vide cooking
125 - 200° F (50 - 95°C)
Default temperature 140° F
(60°C)
Cooking under a vacuum at low temperatures
between 125 - 200° F (50 - 95°C) and 100%
steam: Suitable for meat, fish, vegetables and
desserts.
A vacuum-sealing machine uses heat to hermeti-
cally seal the food in a special heat-resistant
cooking bag. The protective envelope retains the
nutrients and flavours.
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b
Full surface broil setting
1 + humidity
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Broil mode with humidity: For bakes and gratins.
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c
Full surface broil setting
2 + humidity
85 - 450° F (30 - 230°C)
Default temperature 340° F
(170 °C)
Broil mode with humidity: For stuffed vegetables.
The broil output is increased.
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Z
Full surface broil +
air recirculation
85 - 450° F (30 - 230°C)
Default temperature 445° F
(230 °C)
For au gratin dishes at the end of the cooking
time at 450° F (230 °C). For broiling vegetable
skewers and prawn skewers at 360° F (180 °C).
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V
Dough proofing
85 - 125° F (30 - 50 °C)
Default temperature 100° F
(38 °C)
Proofing: For yeast dough and sourdough.
The dough rises considerably more quickly than
at room temperature. Convection and steam are
combined so that the surface of the dough does
not dry out.
The optimal temperature setting for yeast dough
is 100° F (38 °C).
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W
Defrosting
100 - 140° F (40 - 60°C)
Default temperature 115° F
(45°C)
For vegetables, meat, fish and fruit.
The moisture transfers the heat to the food, gently
defrosting it without impairing its quality. The food
does not dry out or lose its shape.
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d
Reheating
140 - 360° F (60 - 180°C)
Default temperature 250° F
(120 °C)
For cooked food and baked goods.
Cooked food is gently reheated without affecting
its quality. The steam ensures that the food does
not dry out.
Reheat plated meals at 250° F (120°C) and
baked goods at 360° F (180°C).
Position Function/heating mode Temperature Application