Gaggenau BS 470 Instruction Manual

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Contents

Gaggenau BS 470 Instruction Manual Manual pdf 53 page image

53Tables and tips enSide dishesDessertsHamburgers (125 g)in accordance withEN 60350-1Wire rack +unperforated2230 Z 12–15 oneachsidePreheat for 5 minutesPotato gratin(1 kg potatoes)Wire rack +unperforated2180 b 45–65Toast in accordance withEN 60350-1Wire rack1230 Z 5–7 Preheat for 5 minutes.Topped, grilled courgettes,stuffed, halved lengthwaysUnperforated2180 c 30–40Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inminsCommentsBasmati rice(250 g + 500 ml water)Unperforated 100 100 20–25Couscous(250 g + 250 ml water)Unperforated 100 100 10–15Dumplings (90 g each) Perforated/unperforated95–100 100 25–30Long-grain rice(250 g + 500 ml water)Unperforated 100 100 25–30Brown rice(250 g + 375 ml water)Unperforated 100 100 30–35Lentils(250 g + 500 ml water)Unperforated 100 100 30–35White beans, pre-soaked(250 g + 1 l water)Unperforated 100 100 55–65Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inminsCommentsCrème brûlée (130 g each) Perforated 90 100 45–50Steamed dumplings / yeastdumplings (100 g each)Unperforated 100 100 20–30 Allow steam dumplings to rise for 30 minutesbefore steaming. ~ "Dough proving(leaving to rise)" on page 56Flan / crème caramel(130 g each)Perforated 90 100 35–40Compote Unperforated 100 100 20–25 E.g. apples, pears, rhubarbRecipe tip: Add sugar, vanilla sugar, cinna-mon or lemon juice.Rice pudding(200 g rice + 800 ml milk)Unperforated 100 100 55–60 Allow to cool down for 10 minutes and stir.Recipe tip: Add fruit, sugar or cinnamon.Sweet bake Unperforated 180–200 0 / 60 20–40 PreheatE.g. semolina, quark or pre-cooked rice pud-dingFood Cookingcontainer,levelTemperaturein °CType ofheatingCookingtime inminsComments