Gaggenau BS 474 610 Use And Care Manual

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Gaggenau BS 474 610 Use And Care Manual Manual pdf 49 page image

49OtherCakes and cookies▯ Using the steam oven, you can prepare yourbaked items with the optimum humidity:‒ a | Convection + 0% Humidity:moisture can escape in the case of fruit cakesand quiche. This mode corresponds to hot airin the conventional oven.‒ ` | Convection + 30% Humidity:mixed cake does not dry out. The intrinsichumidity in a food cannot escape from theoven interior.‒ _ - \ | Convection + 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 highbaking tin, place it on the wire rack, which youthen insert in the first level from below.▯ Always leave the grease filter in place whenbaking.▯ Misting brings additional steam to the food duringbaking with Convection + 0% Humidity or withConvection + 30% Humidity when touching the 2symbol. Use the misting function for examplewhen baking bread at the beginning of the bakingtime and the bread will increase in volume andwill get a crispy crust.Foodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksDisinfecting(e.g. baby bottles, jelly jars)Rack 212 (100) 100 20 - 25Desiccating/dryingfruit or vegetablesPerforated 175 - 210(80 - 100)0 180 - 300 e.g. tomatoes, mushrooms, zucchini,apples, pears, etc. in thin slicesEggs, size M (5 eggs) Perforated 212 (100) 100 8 - 15Royal (500 g/1 lb) Glass mold,rack195 (90) 80 - 100 25 - 30 Cover with heat-resistant transparent film'Griessnockerl'(semolina dumplings)Unperforated 195 - 205(90 - 95)100 8 - 10Lasagne Unperforated 340 - 375(170 - 190)0 /60 35 - 60Soufflé Ramekin, rack 355 - 390(180 - 200)60 12 - 20Foodstuff CookingreceptacleTempera-ture in °F(°C)Humid-ity in %Cookingtime inmin.RemarksApple pie 20 cm spring-form tin, rack330 - 350(165 - 175)0 70 - 80Bagels Unperforated 375 - 410(190 - 210)80 - 100 20 - 25Baguette, prebaked Rack 375 - 390(190 - 200)0 - 80 10 - 15Sponge cake base, high(6 eggs)Springform 320 - 340(160 - 170)0 30 - 35Jelly roll (2 eggs) Unperforated 375 - 410(190 - 210)0 - 30 8 - 11Small flaky pastry cakes andcookiesUnperforated 375 - 410(190 - 210)80 - 100 12 - 20