Gaggenau BSP 251, Инструкция по эксплуатации

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52
en
Tables and tips
Food Cooking
container Tempera-
ture in °C Humid-
ity in % Cooking time
in mins Comments
Apple cake
(in accordance with
EN 60350-1) 20 cm spring-
form cake tin,
wire rack 160 0 110 Preheat
Bagels Unperforated 190–210 80–100 20–25
Baguette, pre-baked Wire rack 190–200 0–80 10–15
Sponge base, thick (6 eggs) Springform
tin
150 0 45
Sponge base, thin (2 eggs) Unperforated 200 100 8–10 E.g. for Swiss roll
Puff pastry goods Unperforated 190–210 80–100 10–18 E.g. with poppy seeds, marzipan, or
savoury with ham, cheese
Brioche, bread rolls Unperforated 160 0 8–12
Bread rolls
(50–100 g/piece) Unperforated 1) 150
2) 170–230
100
30 10
25
Step 2) 170 °C for light/230 °C for
dark
Bread rolls, pre-baked Wire rack 150–170 0 8–15 Inject steam at the beginning.
Bread (0.5–1 kg) Unperforated 1) 150
2) 170–230
100
30 10
25–45 Step 2) 170 °C for light/230 °C for
dark
Use the core temperature probe to mon-
itor the exact cooking temperature.
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Place on the wire rack to cool.
Sponge traybakes Unperforated 160–165 0 35–40
Bundt cake (1 kg flour) Bundt cake
tin, wire rack 160–175 30 45–50
Yeast tray bakes Unperforated 160–170 0–60 30–45 For yeast tray bakes with moist toppings
(e.g. plum tart or onion tart), use 0%
humidity, and for yeast tray bakes with
dry toppings (e.g. crumble), use 60%
humidity.
Plaited loaf (500 g flour) Unperforated 160–170 30 25–35 Inject steam at the beginning
Muffins Muffin tin,
wire rack 170 30 20–30
Macaroons Unperforated 150–160 0 15–20
Biscuits Unperforated 150–165 0 10–20
Quiche, flan Quiche dish
or tin, wire
rack 190–210 0 45–60
Sponge cake Loaf tin/
springform
cake tin, wire
rack 165–170 0–30 50–75
Small cakes
(in accordance with
EN 60350-1) Unperforated
– level 2 160 0 25–30 Preheat
Perforated –
level 1
Unperforated
– level 3 150 0 30–35
Pastry strips
(in accordance with
EN 60350-1) Unperforated
– level 2 140 0 50 Preheat
Perforated –
level 1
Unperforated
– level 3 140 0 50