Gaggenau BS45.111, Руководство пользователя и инструкции по установке

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How it works
en
51
19.13 Baked items
Note the recommended settings for baked items.
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With the combi-steam oven, you can always prepare
your baked goods with the optimal humidity:
–
​⁠ | Hot air + 0% humidity: When baking fruit flan
and quiche, excess humidity can escape. This
operating mode corresponds to the hot air in the
conventional baking oven.
– ​⁠ | Hot air + 30% humidity: Sponge cakes do
not dry out. The humidity in the food cannot es-
cape from the cooking compartment.
– ​⁠- ​⁠ | Hot air + 60 - 100% humidity: Puff pastry
and yeast-risen pastry are fluffy inside and crispy
outside, with a gloss.
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If you only bake on one level, use level 2. If you
bake on two levels at the same time, use levels
1 and 3. Slide the unperforated cooking insert into
the second level. If you are using a deep baking tin,
place it on the wire rack that you insert into the first
level.
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When misting, the appliance leads moisture to the
food. Misting is possible in hot air mode (0% humid-
ity) and a humidity level of 30%. Use this function,
for example, at the beginning of the baking process
when baking bread or leavened cakes. This function
guarantees more volume and a crispier and shinier
crust.
Baked items
Food Accessory/cook-
ware Shelf pos-
ition Temperat-
ure in °C Type of
heating Humidity
in % Cooking
time in
min. Comments
Apple cake, in ac-
cordance with EN
60350-1 Springform cake
tin, diameter 20
cm 2 160 0 110
Bagels Unperforated
steam container 2 190-210
or
80
or
100 20-25
Baguette, pre-
baked Wire rack 2 190-210 ​⁠, ​⁠, ​⁠
or ​⁠
0, 30, 60
or 80 10-15
Sponge base,
thick, 6 eggs Springform tin 2 150 0 45
Sponge base,
thin, 2 eggs Unperforated
steam container 2 200 100 8-10 E.g. for Swiss
roll
Puff pastry goods Unperforated
steam container 2 190-210
or
80
or
100 10-18 E.g. with poppy
seeds, marzipan,
or savoury with
ham, cheese
Brioche, bread
rolls Unperforated
steam container 2 160 0 8-12
Bread rolls,
50-100 g each 1. Unperforated
steam container
2. Unperforated
steam container 2 1. 150
2. 170-230 1. ​⁠
2. ​⁠ 1. 100
2. 30 1. 10
2. 25 Step 2. 170 °C
for light or
230 °C for dark
Bread rolls, pre-
baked Wire rack 2 150-170 0 8-10 Inject steam at
the beginning.
Bread, 0.5–1 kg 1. Unperforated
steam container
2. Unperforated
steam container 2 1. 150
2. 170-230 1. ​⁠
2. ​⁠ 1. 100
2. 30 1. 10
2. 25-45 Step 2. 170 °C
for light or
230 °C for dark.
Use the core
temperature
probe
→
Page 20 to
monitor the ex-
act cooking tem-
perature. Place
on the wire rack
to cool.
Sponge traybakes Unperforated
steam container
2 160-165 0 35-40
Bundt cake, 1 kg
flour Bundt cake tin 2 160-175 30 45-50