Gaggenau BS 470 612, Инструкция по использованию и уходу, Страница: 61 / 68

61
Tables and tips
en-us
Baked goods
▯
With the combination steam oven, you can always
prepare your baked goods with the optimal humidity:
–
a
| Convection and 0% humidity:
For cake with fruit topping and quiche, excess
humidity can escape. This operation mode
corresponds to the hot air in the conventional
baking oven.
–
`
| Convection and 30% humidity:
Sponge cakes do not dry out. The humidity in the
food cannot escape from the oven cavity.
–
_
-
\
| Conv 60 - 100% humidity:
Puff pastry and yeast-risen pastry are fluffy inside
and crispy outside, with a gloss.
▯
If you only bake on one level, use level 2. If you are
baking on two levels at the same time, use levels 1 and
3. Insert the unperforated cooking insert at the
second level. If you are using a high baking pan, place
it on the wire rack that you insert at the first level.
▯
For misting - possible in convection mode
(0% humidity) and with humidity level 30% - humidity is
fed to the food by touching the
e
symbol. This
function is used for example when baking bread or
yeast cake at the beginning of the baking process. It
produces more volume and a crispier and glossier
crust.
Food Cooking
container Temperature
in °F (°C) Humidity
in % Cooking
time
in min. Observations
Apple pie Springform
cake pan 8”
(20 cm),
wire rack 320 (160) 0 110 Preheat
Bagels unperforated 375 - 410
(190 - 210) 80 - 100 20 - 25
Baguettes, pre-baked Wire rack 375 - 390
(190 - 200) 0 - 80 10 - 15
Sponge base, high
(6 eggs) Springform
cake pan 300 (150) 0 45
Sponge base, low
(2 eggs) unperforated 375 - 410
(190 - 210) 0 - 30 8 - 10 e.g. for Swiss roll
Puff pastry goods unperforated 375 - 410
(190 - 210) 80 - 100 10 - 18 e.g. with poppy seed, marzipan or
savory with ham, cheese
Brioche, rolls unperforated 320 (160) 0 8 - 12
Rolls
(2 - 3½ oz /
50 - 100 g each) unperforated 1) 300 (150)
2) 340 - 445
(170 - 230) 100
30
10
25 Step 2) 340°F (170°C) for light /
445°F (230°C) for dark
Rolls, pre-baked Wire rack 300 - 340
(150 - 170) 0 8 - 15 Zu Beginn beschwaden.
Bread
(1 - 2 lbs / 0.5 - 1 kg) unperforated 1) 300 (150)
2) 340 - 445
(170 - 230) 100
30
10
25 - 45
Step 2) 340°F (170°C) for light /
445°F (230°C) for dark
For precise cooking point control, use
the core temperature probe.
~
Page 30
Place on the wire rack to cool.
Flat cake of sponge bat-
ter unperforated 320 - 330
(160 - 165) 0 35 - 40
Bundt cake
(8 cup / 1 kg flour) Bundt cake
pan, wire rack 320 - 345
(160 - 175) 30 45 - 50
Yeast sheet cake unperforated 320 - 340
(160 - 170) 0 - 60 30 - 45 For yeast-risen sheet cakes with moist
topping (e.g. plum cake or onion tart)
0% and with dry topping (e.g. streusel)
60% humidity.