Gaggenau BS 451 Instruction Manual

Also see for BS 450: User manual and installation instructions Instruction manual Installation instructions

40Baked items▯ Using the steam oven, you can prepare your bakeditems with the optimum humidity:‒ a | Hot air + 0% humidity:moisture can escape in the case of fruit cakesand quiche. This mode corresponds to hot air inthe conventional oven.‒ ` | Hot air + 30% humidity:mixed cake does not dry out. The intrinsichumidity in a food cannot escape from the oveninterior.‒ _ - \ | Hot air + 60 - 100% humidity:puff pastry and yeast-risen pastries becomelooser on the inside and crispy on the outsidewith a gloss.▯ You can only bake on one level in the steam oven.Insert the unperforated cooking container into thesecond level from below. When using a high bakingtin, place it on the wire rack, which you then insertin the first level from below.▯ Always leave the grease filter in place when baking.Food Cooking container Tempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksApple pie 20 cm spring releasecake tin, wire rack160 - 170 0 70 - 80Bagels (100 g each) Unperforated 190 - 210 80/100 20 - 25Baguette, pre-baked Wire rack 190 - 200 60/100 10 - 15Biscuit base, high (6 eggs) Spring releasecake tin160 - 170 0 30 - 35Swiss roll (2 eggs) Unperforated 210 - 220 0/30 6 - 8Small flaky pastry cakes Unperforated 180 - 200 80/100 15 - 25Bread rolls (50 - 100 g each) Unperforated 180 - 200 80/100 15 - 25Bread rolls, pre-baked Wire rack 170 - 180 60 8 - 15Bread (1 - 1.5 kg) Unperforated 1) 2002) 160 - 16510001525 - 35Square sponge cake Unperforated 150 - 160 0 25 - 30"Gugelhupf"(yeast dough from1 kg of flour)Gugelhupf tin 160 - 175 30/60 35 - 45Yeast tray bake Unperforated 160 - 170 30/60 30 - 45 Use 30% humidity for yeast traybakes with a moist topping(e.g. plum cake or onion tart) and60% humidity for a dry topping(e.g. crumble).Brioche (500 g of flour) Unperforated 150 - 160 60/80 20 - 30Muffins Muffin tray, wire rack 170 - 180 0/30 20 - 30Macaroons Unperforated 140 - 150 0 25 - 35Biscuits Unperforated 150 - 170 0 15 - 25Quiche, tart Flan tin, wire rack 180 - 190 0 35 - 60Sponge cake Cake tin/springrelease cake tin,wire rack160 - 175 30 50 - 60Small cakes Unperforated 150 - 160 0 35 - 45Piped biscuits Unperforated 150 - 160 0 25 - 30Tart Flan tin, wire rack 190 - 210 0/30 30 - 45Cream puffs, eclairs Unperforated 170 - 180 0/30 40 - 45