Gaggenau BS484611 Owner's Manual
49
Other
Cakes and cookies
▯
Using the steam oven, you can prepare your
baked items with the optimum humidity:
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.
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.
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.
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.
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.
baking.
▯
Misting brings additional steam to the food during
baking with Convection + 0% Humidity or with
Convection + 30% Humidity when touching the
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.
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
receptacle
Tempera-
ture in °F
(°C)
ture in °F
(°C)
Humid-
ity in %
ity in %
Cooking
time in
min.
time in
min.
Remarks
Disinfecting
(e.g. baby bottles, jelly jars)
(e.g. baby bottles, jelly jars)
Rack
212 (100)
100
20 - 25
Desiccating/drying
fruit or vegetables
fruit or vegetables
Perforated
175 - 210
(80 - 100)
(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
rack
195 (90)
80 - 100
25 - 30
Cover with heat-resistant transparent film
'Griessnockerl'
(semolina dumplings)
(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
receptacle
Tempera-
ture in °F
(°C)
ture in °F
(°C)
Humid-
ity in %
ity in %
Cooking
time in
min.
time in
min.
Remarks
Apple pie
20 cm spring-
form tin, rack
form tin, rack
330 - 350
(165 - 175)
(165 - 175)
0
70 - 80
Bagels
Unperforated 375 - 410
(190 - 210)
80 - 100
20 - 25
Baguette, prebaked
Rack
375 - 390
(190 - 200)
(190 - 200)
0 - 80
10 - 15
Sponge cake base, high
(6 eggs)
(6 eggs)
Springform
320 - 340
(160 - 170)
(160 - 170)
0
30 - 35
Jelly roll (2 eggs)
Unperforated 375 - 410
(190 - 210)
0 - 30
8 - 11
Small flaky pastry cakes and
cookies
cookies
Unperforated 375 - 410
(190 - 210)
80 - 100
12 - 20