Gaggenau BSP 220 Instruction Manual

Also see for BSP 220: Instruction manual Manual

Gaggenau BSP 220 Instruction Manual Manual pdf 37 page image

37Settings table and tips enMiscellaneousRegenerating (reheating)▯ The steam oven creates the perfect environment forreheating cooked food without drying it out. Theflavour and quality are virtually indistinguishablefrom food that has been freshly prepared.▯ To use this function, select "Reheat" mode d.▯ Do not cover the food. Do not use aluminium foil orclingfilm.▯ The figures listed are for portions for one person.Larger quantities of food can also be warmed up inthe unperforated cooking insert; you will need tocook the food for longer than the times specified inthe table.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.▯ It is not necessary to cover the bowl with a moistcloth. Raising only takes half as much time as itused to.▯ The specified dough proofing time is arecommendation only. Raise dough until its volumehas doubled.Food CookingcontainerTemperaturein °CHumidityin %Cooking timein min.RemarksDisinfecting(e.g. baby bottles, jam jars)Wire rack 100 100 20 - 25Eggs, size M (5 eggs) Perforated 100 100 8 - 15Cooked-egg garnish (500 g) Glass mould,wire rack90 100 25 - 30 Cover with heat-resistanttransparent filmSemolina dumplings Unperforated 90 - 95 100 8 - 10Food CookingcontainerTemperaturein °CCookingtimein min.RemarksVegetables Plate, wire rack 90 - 100 7 - 10Starch-based side dishes Plate, wire rack 100 10 - 12 e.g. pasta, potatoes, rice; baked or deepfried food such as french fries or cro-quettes are not suitableFood Cooking container Temperaturein °CCookingtime in min.RemarksDough mixture Bowl/wire rack 38 25 - 45 e.g. yeast dough, baking ferment and sourdough

/ 40

Related manuals for Gaggenau BSP 220