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Gaggenau BS 220-130 Manual

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Displayanzeige Betriebsart Anwendung
Dämpfen Für Fisch, Gemüse und Beilagen, zum Entsaften
Temperatur 30 - 100 °C von Obst und zum Blanchieren. Die Speisen sind
vollständig von Dampf umgeben.
Gären Teig gehen lassen, die optimale Temperatur-
Temperatur 30 - 50 °C einstellung für Hefeteig ist 38 °C. Durch die
Feuchtigkeit wird die Wärme besonders gut
verteilt, die Oberfläche trocknet nicht aus.
Auftauen Gleichmäßiges und schonendes Auftauen von
Temperatur 40 - 60 °C Gemüse, Fleisch, Fisch und Obst. Die Speisen
trocknen nicht aus und verformen sich nicht.
Regenerieren Gegartes wird schonend wiedererwärmt.
Temperatur 60 - 100 °C Durch die Feuchtigkeit trocknen die Speisen
nicht aus.
Niedertemperatur-Dämpfen Fisch, Fleisch oder Geflügel schonend zubereiten.
Temperatur 70 - 90 °C
Reinigungsfunktion, Die Reinigungsfunktion ermöglicht das Anlösen
Entkalken von Verschmutzungen mit Dampf.
Betriebsarten
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Others manual(s) of Gaggenau BS 220-130

Gaggenau BS 220-130 User Manual - English - 40 pages

Gaggenau BS 220-130 User Manual - Dutch - 40 pages


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