Gaggenau BS 474/475 610 Convection Oven User Manual


 
51
Regenerating (warming up)
In the steam oven, you can generate the optimum
climate for warming ready-cooked meals without
them drying out. Thus, taste and quality are
preserved, and meals taste like freshly prepared.
Use the "Regenerating" mode d to do this.
The data refers to portions for one person. You
can also warm up large quantities in the
unperforated cooking insert. The specified times
are lengthened.
Raising dough
The steam oven offers the ideal climate for raising
dough and dough mixtures or dough pieces
without drying them out.
Use the "Dough proofing" mode V to do this.
The bowl need not be covered with a moist cloth.
Raising only takes half as much as it used to.
The specified dough proofing time is for your
orientation only. Raise dough until its volume has
doubled.
Foodstuff Cooking recep-
tacle
Tempera-
ture in °F
(°C)
Cooking
time in
min.
Remarks
Baguette, bread rolls (frozen) Rack 285 (140) 8 - 12
Baguette, bread rolls
(from the day before)
Rack 355 (180) 4 - 8
Vegetables Plate, rack 195 - 212
(90 - 100)
7 - 10
Starch-based side dishes Plate, rack 250 (120) 7 - 10 e.g. noodles, potatoes, rice; baked or deep
fried foods such as french fries or cro-
quettes are not suitable
Plated meals Plate, rack 250 (120) 8 - 15
Pizza, thick Rack 355 (180) 8 - 10
Pizza, thin Rack 355 (180) 4 - 6
Foodstuff Cooking receptacle Tempera-
ture in °F
(°C)
Cooking
time in
min.
Remarks
Dough mixture Bowl/rack 100 (38) 25 - 45 e.g. yeast dough, self-raising flour and sour
dough