Gaggenau BS 270/271 Instruction Manual

Also see for BS 270: Instruction manual

9Heating Modes00:05 00:50 00:30 00:20100% 60% 0% 60%00:300%Display Heating mode UseMoisture 100 % C Steaming at 100 °C - 120 °C: fish, vegetables,temperature 30 - 230 °C side dishes. The food is completely surrounded bysteam.B Steam baking at 120 - 230 °C: puff pastry, bread,bread rolls.Moisture 80 % Combination steaming: puff pastry, meat, poultry.temperature 30 - 230 °CMoisture 60 % Combination steaming: yeast dough cakes, bread.temperature 30 - 230 °CMoisture 30 % Cooking in own moisture: pastries.temperature 30 - 230 °C 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 % Hot air: cakes, biscuits, gratin.temperature 30 - 230 °CDough proofing Raising yeast dough, the perfect temperaturetemperature 30 - 50 °C setting is 38 °C. The moisture distributes theheat evenly and avoids the surface of thedough drying out.Defrosting Even and gentle defrosting of vegetables, meat,temperature 40 - 60 °C fish and fruit. The food will not dry out and willkeep its shape.Regenerating Gently refresh previously prepared dishes.temperature 60 - 140 °C The moisture keeps the food from drying out.Refresh dishes on plates at 120°C,pastries at 140°C.Cleaning aid, The cleaning function loosens soiling with steam.drying aidMemory recipes Store and recall the settings for meals thatyou often prepare1001001800170801606018030385012060100