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Gaggenau BS471111 Manual

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Baked items
▯ Using the steam oven, you can prepare your baked
items with the optimum humidity:
‒ a | Hot air + 0% humidity:
moisture can escape in the case of fruit cakes
and quiche. This mode corresponds to hot air in
the conventional oven.
‒ ` | Hot air + 30% humidity:
mixed cake does not dry out. The intrinsic
humidity in a food cannot escape from the oven
interior.
‒ _ - \ | Hot air + 60 - 100% humidity:
puff pastry and yeast-risen pastries become
looser on the inside and crispy on the outside
with a gloss.
▯ You can only bake on one level in the steam oven.
Insert the unperforated cooking container into the
second level. When using a high baking tin, place it
on the wire rack, which you then insert in the first
level.
▯ Misting brings additional steam to the food during
baking with Hot air + 0% humidity or with Hot air +
30% humidity when touching the e symbol. Use the
misting function for example when baking bread at
the beginning of the baking time. The bread will
increase in volume and will get a crispy crust.
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Apple pie
(in accordance with
EN60350-1)
20 cm spring-
form cake tin,
wire rack
160 0 110 Preheat
Bagels solid 190 - 210 80 - 100 20 - 25
Baguette, pre-baked Wire rack 190 - 200 0 - 80 10 - 15
Sponge base, thick (6 eggs) Springform
cake tin
160 - 170 0 30 - 35
Sponge base, thin (2 eggs) solid 190 - 210 0 - 30 8 - 10 E.g. for Swiss rolls
Danish pastries solid 190 - 210 80 - 100 10 - 18 E.g. with poppy seeds, marzipan, or savoury
with ham, cheese
Brioche, bread rolls solid 160 0 8 - 12
Bread rolls
(50 - 100 g/piece)
solid 180 - 200 80 - 100 15 - 25 Another very good way of baking bread rolls is
to preheat the appliance to 220 °C at 30%
humidity. After placing the items to be baked
into the appliance, inject additional steam once
or twice, and after 5 minutes, switch back to 0%
humidity and 190 °C.
Bread rolls, pre-baked Wire rack 150 - 170 0 8 - 15 Inject steam at the beginning.
Bread (0.5 - 1 kg) solid 1) 210 - 230
2) 165
30
0
15 - 20
35 - 50
Inject steam 2 - 3 times at the beginning.
Use the core temperature probe to check the
exact cooking temperature (see section entitled
'Core temperature sensor').
Place on the wire rack to cool.
Sponge tarts solid 160 - 165 0 35 - 40
Ring cake (1 kg flour) Ring cake tin,
wire rack
160 - 175 30 45 - 50
Yeast tray bakes solid 160 - 170 0 - 60 30 - 45 For yeast tray bakes with moist toppings (e.g.
plum tart or onion tart), use 0% humidity, and for
yeast tray bakes with dry toppings (e.g. crum-
ble), use 60% humidity.
Plaited loaf (500 g flour) solid 160 - 170 60 - 80 25 - 35
Muffins Muffin tray,
wire rack
170 - 180 0 - 30 20 - 30
Macaroons solid 150 - 160 0 15 - 20
Biscuits solid 150 - 175 0 10 - 20
… 51 …


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Others manual(s) of Gaggenau BS471111

Gaggenau BS471111 User Manual - German - 56 pages

Gaggenau BS471111 User Manual - Dutch - 56 pages

Gaggenau BS471111 User Manual - French - 60 pages


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