Gaggenau BS 474/475 610 Convection Oven User Manual


 
49
Other
Cakes and cookies
Using the steam oven, you can prepare your
baked items with the optimum humidity:
a | Convection + 0% Humidity:
moisture can escape in the case of fruit cakes
and quiche. This mode corresponds to hot air
in the conventional oven.
` | Convection + 30% Humidity:
mixed cake does not dry out. The intrinsic
humidity in a food cannot escape from the
oven interior.
_ - \ | Convection + 60 - 100% Humidity:
puff pastry and yeast-risen pastries become
looser on the inside and crispy on the outside
with a gloss.
You can only bake on one level in the steam oven.
Insert the unperforated cooking container into the
second level from below. When using a high
baking tin, place it on the wire rack, which you
then insert in the first level from below.
Always leave the grease filter in place when
baking.
Misting brings additional steam to the food during
baking with Convection + 0% Humidity or with
Convection + 30% Humidity when touching the 2
symbol. Use the misting function for example
when baking bread at the beginning of the baking
time and the bread will increase in volume and
will get a crispy crust.
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Disinfecting
(e.g. baby bottles, jelly jars)
Rack 212 (100) 100 20 - 25
Desiccating/drying
fruit or vegetables
Perforated 175 - 210
(80 - 100)
0 180 - 300 e.g. tomatoes, mushrooms, zucchini,
apples, pears, etc. in thin slices
Eggs, size M (5 eggs) Perforated 212 (100) 100 8 - 15
Royal (500 g/1 lb) Glass mold,
rack
195 (90) 80 - 100 25 - 30 Cover with heat-resistant transparent film
'Griessnockerl'
(semolina dumplings)
Unperforated 195 - 205
(90 - 95)
100 8 - 10
Lasagne Unperforated 340 - 375
(170 - 190)
0 /60 35 - 60
Soufflé Ramekin, rack 355 - 390
(180 - 200)
60 12 - 20
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Apple pie 20 cm spring-
form tin, rack
330 - 350
(165 - 175)
0 70 - 80
Bagels Unperforated 375 - 410
(190 - 210)
80 - 100 20 - 25
Baguette, prebaked Rack 375 - 390
(190 - 200)
0 - 80 10 - 15
Sponge cake base, high
(6 eggs)
Springform 320 - 340
(160 - 170)
0 30 - 35
Jelly roll (2 eggs) Unperforated 375 - 410
(190 - 210)
0 - 30 8 - 11
Small flaky pastry cakes and
cookies
Unperforated 375 - 410
(190 - 210)
80 - 100 12 - 20