Gaggenau BS 270/271-6 Use And Care Manual

Gaggenau BS 270/271-6 Use And Care Manual Manual pdf 10 page image

10Heating ModesDisplay Heating mode UseMoisture 100 % C Steaming at 200 - 230°F: fish, vegetables,temperature 85 - 450°F side dishes. The food is completely surrounded bysteam.B Steam baking at 230 - 450°F: puff pastry, bread,bread rolls.Moisture 80 % Combination steaming: puff pastry, meat, poultry.temperature 85 - 450°FMoisture 60 % Combination steaming: yeast dough cakes, bread.temperature 85 - 450°FMoisture 30 % Cooking in own moisture: pastries.temperature 85 - 450°F Low-temperature cooking: meat.With this setting no additional steam is added, butthe air flap remains closed. Thus the natural moistureof the food remains in the oven and keeps the foodfrom drying out.Moisture 0 % Convection: cakes, biscuits, gratin.temperature 85 - 450°FDough proofing Raising yeast dough, the perfect temperaturetemperature 85 - 120°F setting is 100°F. The moisture distributes theheat evenly and avoids the surface of thedough drying out.Defrosting Even and gentle defrosting of vegetables, meat,temperature 100 - 140°F fish and fruit. The food will not dry out and willkeep its shape.Regenerating Gently refresh previously prepared dishes.temperature 140 - 280°F The moisture keeps the food from drying out.Refresh dishes on plates at 250°F,pastries at 280°F.Cleaning aid, The cleaning function loosens soiling with steam.drying aidMemory recipes Store and recall the settings for meals thatyou often prepare200100350033080310603503010012023014010000:05 00:50 00:30 00:20100% 60% 0% 60%00:300%