Gaggenau BS 470 Instruction Manual

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Contents

Gaggenau BS 470 Instruction Manual Manual pdf 51 page image

51Raising dough▯ The combi-steam oven provides the ideal conditionsfor proving dough and dough mixtures or rawpastries without them drying out.▯ To do this, use the "Hot air + 60% humidity" mode.▯ The bowl does not need to be covered by a wetcloth. Proving only takes half as long as it usuallydoes.▯ The cooking time specified is intended as a guideonly. Leave the dough to rise until it has doubled itsvolume.Regenerating (reheating)▯ In the steam oven, you can generate the optimumclimate for heating ready-cooked meals withoutthem drying out. Thus, taste and quality arepreserved, and meals taste like freshly prepared.▯ Use the "Regenerating" mode d to do this.▯ The data refers to portions for one person. You canalso warm up large quantities in the unperforatedcooking container. The specified times arelengthened.Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.CommentsDough mixture (600 g flour) Bowl/wirerack38 - 40 60 30 - 45 E.g. yeast dough, natural fermentation starter,sourdoughFood Cooking con-tainerTempera-ture in °CCookingtime inmin.CommentsBaguette, bread rolls (frozen) Wire rack 140 10 - 15Baguette, bread rolls(left over from previous day)Wire rack 180 5 - 8Roasts, sliced (150 g/piece) solid 120 12 - 15 Finger-thick slices, do not pile them on top of oneanother; pour sauce into the cookware to make theroast more succulent.Vegetables Dish, wire rack 90 - 100 8 - 10Pizza, thin Wire rack 180 10 - 12Pizza, deep pan Wire rack 180 12 - 14Starchy side dishes Dish, wire rack 120 7 - 8 E.g. pasta, potatoes, rice; baked or fried food suchas chips or croquettes are not suitable.Plated meals Dish, wire rack 120 8 - 15