755817
54
Zoom out
Zoom in
Previous page
1/60
Next page
54
en Tables and tips
Desserts
Miscellaneous
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Crème brûlée (130 g each) Perforated 90 80 55–65
Steamed dumplings/yeast
dumplings (100 g each)
Unperforated 100 100 20–30 Allow steamed dumplings to rise for
30 minutes before steaming. ~ "Dough
proving (leaving to rise)" on page 56
Flan/crème caramel
(130 g each)
Perforated 90 100 35–40
Compote Unperforated 100 100 20–25 E.g. apples, pears, rhubarb
Recipe tip: Add sugar, vanilla sugar, cinna-
mon or lemon juice.
Rice pudding
(200 g rice + 800 ml milk)
Unperforated 100 100 55–60 Allow to cool down for 10 minutes and stir.
Recipe tip: Add fruit, sugar or cinnamon.
Orange flan Perforated 90 100 40–45
Poached pears Perforated 100 100 45–50
Sweet bake Unperforated 180–200 0/60 20–40 Preheating
E.g. semolina, quark or pre-cooked rice pud-
ding
Sweet soufflé Unperforated 160 0 30 With fruit, chocolate, vanilla
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Sterilising (e.g. baby bottles,
jam jars)
Wire rack 100 100 20–25
Drying fruit or vegetables Perforated 80–100 0 180–300 E.g. thinly sliced tomatoes, mush-
rooms, courgettes, apples, pears,
etc.
Eggs, hard-boiled Perforated 100 100 13–15 Preheating
Eggs, medium Perforated 100 100 7 Preheating
Eggs, soft-boiled Perforated 100 100 4 Preheating
Royale (500 g) Glass dish, wire
rack
90 100 25–30
Semolina dumplings Unperforated 90–95 100 12–15
Hot towels Unperforated 100 100 10–15 Moisten the towels.
Potato gratin (1 kg potatoes) Ovenproof dish,
wire rack
180 30 45–65
Lasagne Unperforated 170–190 30/60 40–55
Soufflé (cheese soufflé) Soufflé dishes,
wire rack
160 0 30
Melting chocolate Heat-resistant
bowl, wire rack
60 100 15–20 Cover with heat-resistant cling film.
54


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 BS470102 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 BS470102 in the language / languages: English as an attachment in your email.

The manual is 2,32 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 BS470102

Gaggenau BS470102 User Manual - German - 60 pages

Gaggenau BS470102 User Manual - Dutch - 60 pages

Gaggenau BS470102 User Manual - French - 64 pages

Gaggenau BS470102 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