Gaggenau BS 470 612, Инструкция по использованию и уходу, Страница: 62 / 68

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Tables and tips
Dough proving (leaving to rise)
▯
The combination steam oven offers the ideal climate
for letting rise and making baked goods without drying
out.
▯
Use the heating mode "Dough proofing"
V
.
▯
With this type of heating, preheating is not necessary.
▯
The bowl does not have to be covered with a damp
cloth. Rising takes only half as long as in the usual
way.
▯
The suggested cooking time is only a guideline. Let
the dough rise until its volume has doubled.
Plaited loaf
(4 cup / 500g flour) unperforated 320 - 340
(160 - 170) 30 25 - 35 At the beginning: mist once
Muffins Muffin tin,
wire rack 340 (170) 30 20 - 30
Macaroons unperforated 300 - 320
(150 - 160) 0 15 - 20
Cookies unperforated 300 - 330
(150 - 165) 0 10 - 20
Quiche, Wähe Quiche pan,
wire rack 375 - 410
(190 - 210) 0 45 - 60
Sponge cake Loaf pan/
springform
cake pan, wire
rack 330 - 340
(165 - 170) 0 - 30 50 - 75
Small cakes unperforated -
level 2 320 (160) 0 25 - 30 Preheat
perforated -
level 1
unperforated -
level 3
300 (150) 0 30 - 35
Piped cookies unperforated -
level 2 285 (140) 0 50 Preheat
perforated -
level 1
unperforated -
level 3
285 (140) 0 50
Tart Tart pan, wire
rack 375 - 390
(190 - 200) 0 - 30 30 - 45 e.g. with apples, chocolate, apricots
or savory with asparagus, onions,
cheese
Hot water sponge cake unperforated 300 (150) 0 40 Preheat
Cream puffs, eclairs unperforated 355 - 375
(180 - 190) 0 - 30 40 - 45
Food Cooking
container Temperature
in °F (°C) Humidity
in % Cooking
time
in min. Observations
Food Cooking
container Temperature
in °F (°C) Type of
heating Cooking
time in min. Observations
Dough mixture- pizza Bowl/
wire rack 100 (38)
V
25 e.g. yeast dough, natural fermenta-
tion starter, sourdough
Dough mixture - breat Bowl/
wire rack 115 (45)
V
40
Dough mixture - brioche Bowl/
wire rack 115 (45)
V
55