755826
53
Zoom out
Zoom in
Previous page
1/60
Next page
53
Tabellen und Tipps de
Beilagen
Desserts
Toast nach EN60350-1 Rost
1
230Z5- 7 5Minuten vorheizen.
Überbackene Zucchini,
gefüllt, längs halbiert
ungelocht
2
180 c30- 40
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Basmati Reis
(250 g + 500 ml Wasser)
ungelocht 100 100 20- 25
Bulgur
(250 g + 250 ml Wasser)
ungelocht 100 100 10- 15
Cous-cous
(250 g + 250 ml Wasser)
ungelocht 100 100 10- 15
Klöße (à 90 g) gelocht/
ungelocht
95- 100 100 25- 30
Langkornreis
(250 g + 500 ml Wasser)
ungelocht 100 100 25- 30
Naturreis
(250 g + 375 ml Wasser)
ungelocht 100 100 30- 35
Polenta
(250 g + 625 ml Wasser für
harte Polenta)
(250 g + 1125 ml Wasser für
weiche Polenta)
ungelocht 100 100 10- 15
Quinoa
(250 g + 500 ml Wasser)
ungelocht 100 100 30- 40
Risotto
(250 g + 750 ml Brühe)
ungelocht 100 100 35- 40
Rote Bohnen ungelocht 100 100 85- 95 1 Stunde einweichen. Mit Wasser bedecken.
Rote Linsen
(250 g + 375 ml Wasser)
ungelocht 100 100 15- 20
Tellerlinsen
(250 g + 375 ml Wasser)
ungelocht 100 100 50- 60
Weiße Bohnen, vorge-
weicht (250 g + 1 l Wasser)
ungelocht 100 100 55- 65
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Crème brûlée (à 130 g) gelocht 90 80 55- 65
Dampfnudeln / Germ-
knödel (à 100 g)
ungelocht 100 100 20- 30 Dampfnudeln vor dem Dämpfen 30 Min.
gehen lassen. ~ "Gären (Gehen
lassen)" auf Seite 56
Flan / Crème caramel
(à 130 g)
gelocht 90 100 35- 40
Kompott ungelocht 100 100 20- 25 z.B. Äpfel, Birnen, Rhabarber
Rezepttipp: Zucker, Vanillinzucker, Zimt oder
Zitronensaft hinzufügen.
Milchreis
(200 g Reis + 800 ml Milch)
ungelocht 100 100 55- 60 10 Minuten abkühlen lassen und umrühren.
Rezepttipp: Früchte, Zucker oder Zimt hinzu-
fügen.
Orangenflan gelocht 90 100 40- 45
Pochierte Birne gelocht 100 100 45- 50
Lebensmittel Garbehälter,
Ebene
Temperatur
in °C
Heizart Garzeit
in Min.
Bemerkungen
53


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BS450101 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BS450101 in the language / languages: German as an attachment in your email.

The manual is 2,24 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BS450101

Gaggenau BS450101 User Manual - English - 60 pages

Gaggenau BS450101 User Manual - Dutch - 64 pages

Gaggenau BS450101 User Manual - French - 64 pages

Gaggenau BS450101 Installation Guide - All languages - 36 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info