Gaggenau BSP 221 Manual

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Gaggenau BSP 221 Manual Manual pdf 32 page image

32MiscellaneousRegenerating (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. Youcan also warm up large quantities in theunperforated cooking container. The specifiedtimes are lengthened.Raising dough▯ The steam oven offers the ideal climate for raisingdough and dough mixtures or dough pieceswithout drying 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 itsvolume has doubled.Food Cooking con-tainerTempera-ture in °CHumid-ity in %Cookingtime inmin.RemarksDisinfecting (e.g. baby bot-tles, 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-resistant transparent filmSemolina dumplings Unperforated 90 - 95 100 8 - 10Food Cooking con-tainerTempera-ture in °CCookingtime inmin.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 croquettesare not suitableFood Cooking container Tempera-ture in °CCookingtime inmin.RemarksDough mixture Bowl/wire rack 38 25 - 45 e.g. yeast dough, baking ferment and sourdough