Gaggenau BS 474 610 Use And Care Manual
Also see for BS 474 610: Use and care manualInstallation instructions
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Contents
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48Side dishesAlso pay attention to the information on thepackaging.DessertsFoodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksBasmati rice(250 g + 500 ml or 9 oz +1 pint of water)Unperforated 212 (100) 100 20 - 25Couscous(250 g + 250 ml or 9 oz +^ pint of water)Unperforated 212 (100) 100 5 - 10Au gratin potatoes(1.5 kg/3.5 lb of potatoes)Unperforated 355 - 390(180 - 200)0/30 35 - 50Dumplings(90 g/ 3.2 oz each)Perforated/unperforated205 - 212(95 - 100)100 20 - 25Long grain rice(250 g + 500 ml or 9 oz +1 pint of water)Unperforated 212 (100) 100 25 - 30Rice (250 g + 375 ml or 9 oz+ 0.8 pint of water)Unperforated 212 (100) 100 30 - 40Tellerlinsen (German lentils)(250 g + 500 ml or 9 oz +1 pint of water)Unperforated 212 (100) 100 25 - 35Pastries, fresh, cooled Perforated 212 (100) 100 5 - 7Pastries, filled, fresh, cooled Perforated 212 (100) 100 7 - 10White beans, pre-soaked(250 g + 1 l or 9 oz + 2 pintsof water)Unperforated 212 (100) 100 55 - 65Foodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksCrème brûlée(130 g/4.5 oz each)Perforated 195 - 205(90 - 95)100 35 - 40 in ramekins, covered with heat-resistanttransparent filmYeast dumplings(100 g /3.5 oz each)Unperforated 212 (100) 100 20 - 30 Leave yeast dumplings to rise for 30 min.before steaming (see section entitledDough proofing).Flan/crème caramel(130 g /4.5 oz each)Perforated 195 - 205(90 - 95)100 25 - 30 in ramekins, covered with heat-resistanttransparent filmCompote Unperforated 212 (100) 100 5 - 15 e.g. apples, pears, rhubarbAdd sugar, vanilla sugar, cinnamon orlemon juice to taste.Rice pudding(250 g/9 oz of rice +625 ml/1.3 pint of milk)Unperforated 212 (100) 100 35 - 45 Add fruits, sugar or cinnamon to taste.Sweet souffle Unperforated 355 - 390(180 - 200)0/60 20 - 40 e.g. semolina, curd cheese or precookedrice pudding |
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