Gaggenau BS 470 612, Инструкция по использованию и уходу

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Tables and tips
Broiling
▯
A total of three broil functions mean that you can
brown your food, broil it (full surface broil and air
recirculation) – or do both at the same time in a single
step (full surface broil level 1 + humidity and full
surface broil, setting 2 + humidity).
–
Z
| Browning with full surface broil + air
recirculation at 445° F (230 °C):
Also referred to as cooking au gratin. The last
step in a cooking process. A brown crust forms
on the surface of the food. Only takes a few
minutes. The ingredients are already pre-cooked.
–
Z
| Full surface broil + air recirculation at 355 -
390° F (180–200 °C):
Complete cooking process whereby the surface
is toasted. The cooking process is longer than
when browning. The ingredients must not be pre-
cooked.
–
b
-
c
Br broiling with full surface broil
level 1 + humidity and full surface broil level 2 +
humidity:
With these two functions, food is simultaneously
cooked and browned/two steps are carried out
with one type of heating. The steam cooks the
food, e.g. a potato gratin, and the second step
browns it.
▯
Do not broil food with the oven door open.
▯
With the full surface broil and air recirculation
function, a pre-heating time of five minutes is
sufficient. You do not need to wait until the
temperature is reached. With the full surface broil and
air recirculation function, the selected temperature
may differ from the actual temperature in the
appliance. Broiling is a rapid cooking process at high
temperatures. Consequently, for browning and
roasting, a higher temperature than is actually needed
on the surface of the food is always selected.
▯
If you use the core temperature probe with the full
surface broil with air recirculation or humidity with full
surface broil functions, make sure that the core
temperature probe is at least 2 inches (5 cm) away
from the broil element. Otherwise, the core
temperature probe may be damaged.
Pear, peeled, sliced
(2 - 4 pieces) perforated 185 (85)
§
30 Recipe tip: Add honey or sugar to
sweeten.
Kumquats, halved
(12 - 16 pieces) perforated 185 (85)
§
75 Recipe tip: Vacuum-seal along with
some butter, a vanilla pod, honey and
apricot jam.
Rinse under warm water, cut in half
and deseed.
Vanilla sauce
(0.5 l / 2 cup) perforated 180 (82)
§
18 - 20 Recipe tip: 0.5 l / 2 cup milk, 1 egg,
3 egg yolks, 80 g / 3 oz sugar,
1 vanilla pod.
Food Cooking
container Temperature
in °F (°C) Type of
heating Cooking
time
in min. Observations
Food Cooking
container,
Level Tempera-
ture
in °F (°C) Type of
heating Cooking
time
in min. Observations
Meringue topping
(on cakes/desserts) Wire rack
2 445 (230)
Z
3 - 8
Toast with topping Wire rack +
unperforated
2 390 (200)
Z
12 - 15
Trout (whole) Wire rack +
unperforated
2 445 (230)
Z
12 - 15
per side Recipe tip: Stuff with sliced lemon and
parsley.
Grilled vegetables
(1.5 lb / 700 g) Unperforated
2 445 (230)
Z
20 - 25 E.g. zucchini, eggplant
Vegetable bake Unperforated
2 375 (190)
b
30 - 35 E.g. with broccoli and cauliflower