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Gaggenau BS 220-130 Manual

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Steaming Suitable for fish, vegetables and side dishes,
temperature 30 - 100 °C extracting fruit juices and blanching. The dishes
are completely surrounded by steam.
Dough proofing Raising yeast dough, the perfect temperature
temperature 30 - 50 °C setting is 38 °C. The moisture distributes the
heat evenly and avoids the surface of the
dough drying out.
Defrosting Even and gentle defrosting of vegetables, meat,
temperature 40 - 60 °C fish and fruit. The food will not dry out and will
keep its shape.
Regenerating Gently refresh previously prepared dishes.
temperature 60 - 100 °C The moisture keeps the food from drying out.
Low-temperature steaming Gentle cooking of meat or poultry.
temperature 70 - 90 °C
Cleaning aid, The cleaning aid loosens soiling with steam.
descaling
Heating Modes
100
100
70
40
50
90
60
100
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Others manual(s) of Gaggenau BS 220-130

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

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


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