Gaggenau BS471611 사용자 매뉴얼
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.
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.
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.
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.
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.
orientation only. Raise dough until its volume has
doubled.
Foodstuff
Cooking recep-
tacle
tacle
Tempera-
ture in °F
(°C)
ture in °F
(°C)
Cooking
time in
min.
time in
min.
Remarks
Baguette, bread rolls (frozen)
Rack
285 (140)
8 - 12
Baguette, bread rolls
(from the day before)
(from the day before)
Rack
355 (180)
4 - 8
Vegetables
Plate, rack
195 - 212
(90 - 100)
(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
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)
ture in °F
(°C)
Cooking
time in
min.
time in
min.
Remarks
Dough mixture
Bowl/rack
100 (38)
25 - 45
e.g. yeast dough, self-raising flour and sour
dough
dough