Gaggenau BSP 270, Инструкция по эксплуатации

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Tables and tips
en
Baked items
▯
With the combi-steam oven, you can always prepare
your baked goods with the optimal humidity:
–
a
| Hot air and 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 and 30% humidity:
Sponge cakes do not dry out. The humidity in the
food cannot escape from the cooking
compartment.
–
_
-
\
| Hot air + 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 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.
▯
With steam injection - possible in hot air mode (0%
humidity) and humidity level 30% - humidity is fed to
the food abruptly. Among other things, when used
at the beginning of the baking process when baking
bread or leavened cakes, this function ensures
more volume and a crust which is crispier and
shinier.
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 190–210 0–30 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.
~
Page 25
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