Gaggenau BS471611 Owner's Manual
48
Side dishes
Also pay attention to the information on the
packaging.
packaging.
Desserts
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
Basmati rice
(250 g + 500 ml or 9 oz +
1 pint of water)
(250 g + 500 ml or 9 oz +
1 pint of water)
Unperforated 212 (100)
100
20 - 25
Couscous
(250 g + 250 ml or 9 oz +
(250 g + 250 ml or 9 oz +
^
pint of water)
Unperforated 212 (100)
100
5 - 10
Au gratin potatoes
(1.5 kg/3.5 lb of potatoes)
(1.5 kg/3.5 lb of potatoes)
Unperforated 355 - 390
(180 - 200)
0/30
35 - 50
Dumplings
(90 g/ 3.2 oz each)
(90 g/ 3.2 oz each)
Perforated/
unperforated
unperforated
205 - 212
(95 - 100)
(95 - 100)
100
20 - 25
Long grain rice
(250 g + 500 ml or 9 oz +
1 pint of water)
(250 g + 500 ml or 9 oz +
1 pint of water)
Unperforated 212 (100)
100
25 - 30
Rice (250 g + 375 ml or 9 oz
+ 0.8 pint of water)
+ 0.8 pint of water)
Unperforated 212 (100)
100
30 - 40
Tellerlinsen (German lentils)
(250 g + 500 ml or 9 oz +
1 pint of water)
(250 g + 500 ml or 9 oz +
1 pint of water)
Unperforated 212 (100)
100
25 - 35
Pastries, fresh, cooled
Perforated
212 (100)
100
5 - 7
Pastries, filled, fresh, cooled Perforated
212 (100)
100
7 - 10
White beans, pre-soaked
(250 g + 1 l or 9 oz + 2 pints
of water)
(250 g + 1 l or 9 oz + 2 pints
of water)
Unperforated 212 (100)
100
55 - 65
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
Crème brûlée
(130 g/4.5 oz each)
(130 g/4.5 oz each)
Perforated
195 - 205
(90 - 95)
(90 - 95)
100
35 - 40
in ramekins, covered with heat-resistant
transparent film
transparent film
Yeast dumplings
(100 g /3.5 oz each)
(100 g /3.5 oz each)
Unperforated 212 (100)
100
20 - 30
Leave yeast dumplings to rise for 30 min.
before steaming (see section entitled
before steaming (see section entitled
Dough proofing
).
Flan/crème caramel
(130 g /4.5 oz each)
(130 g /4.5 oz each)
Perforated
195 - 205
(90 - 95)
(90 - 95)
100
25 - 30
in ramekins, covered with heat-resistant
transparent film
transparent film
Compote
Unperforated 212 (100)
100
5 - 15
e.g. apples, pears, rhubarb
Add sugar, vanilla sugar, cinnamon or
lemon juice to taste.
lemon juice to taste.
Rice pudding
(250 g/9 oz of rice +
625 ml/1.3 pint of milk)
(250 g/9 oz of rice +
625 ml/1.3 pint of milk)
Unperforated 212 (100)
100
35 - 45
Add fruits, sugar or cinnamon to taste.
Sweet souffle
Unperforated 355 - 390
(180 - 200)
0/60
20 - 40
e.g. semolina, curd cheese or precooked
rice pudding
rice pudding