Gaggenau BS 464 610 Use And Care Manual

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Gaggenau BS 464 610 Use And Care Manual Manual pdf 45 page image

45Refreshing (warming up)▯ In the steam oven, you can generate the optimumclimate for warming ready-cooked meals withoutthem drying out. Thus, taste and quality arepreserved, and meals taste like freshly prepared.▯ Use the "Refreshing" mode d to do this.▯ The data refers to portions for one person. You canalso warm up large quantities in the unperforatedcooking insert. The specified times are lengthened.Dough proving (leaving to rise)▯ The steam oven offers the ideal climate for raisingdough and dough mixtures or dough pieces withoutdrying them out.▯ Use the "Dough proofing" mode V to do this.▯ The bowl need not be covered with a moist cloth.Raising only takes half as much as it used to.▯ The specified dough proofing time is for yourorientation only. Raise dough until its volume hasdoubled.Mixed cake Cake tin/springform,rack320 - 345(160 - 175)30 50 - 60Small cakes Unperforated 300 - 320(150 - 160)0 35 - 45Cookies Unperforated 300 - 320(150 - 160)0 25 - 30Tart Tart form, rack 375 - 410(190 - 210)0/30 30 - 45Cream puffs, eclairs Unperforated 340 - 355(170 - 180)0/30 40 - 45Foodstuff CookingreceptacleTemperaturein °F (°C)Humidityin %Cookingtime inmin.RemarksFood CookingcontainerTemperaturein °F (°C)Cookingtime in min.ObservationsBaguettes, rolls (frozen) Wire rack 285 (140) 10 - 15Baguettes, rolls (day-old) Wire rack 355 (180) 5 - 8Roast, in slices (150 g / 5 oz) unperforated 250 (120) 12 - 15 Finger-thick slices, do not place on top ofeach other, to keep juicy, add sauce to thecooking container.Vegetables Plate, wire rack 195 - 212(90 - 100)8 - 10Pizza, thin Wire rack 355 (180) 10 - 12Pizza, thick Wire rack 355 (180) 12 - 14Starchy side dishes Plate, wire rack 250 (120) 7 - 8 e.g. noodles, potatoes, rice, not suitable arebaked or fried foods such as french fries orcroquettesPlated meals Plate, wire rack 250 (120) 8 - 15Foodstuff Cooking receptacle Temperaturein °F (°C)Cookingtime inmin.RemarksDough mixture Bowl/rack 100 (38) 25 - 45 e.g. yeast dough, self-raising flour and sourdough