Bedienungsanleitung Gaggenau BS470102 (Seite 55 von 60) (Englisch)

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Tables and tips en

Baked items

▯With the combi-steam oven, you can always prepare

your baked goods with the optimal humidity:

–a | Hot air and 0% humidity:

When baking fruit flan and quiche, excess

humidity can escape. This operating mode

corresponds to the hot air in the conventional

baking oven.

–` | Hot air and 30% humidity:

Sponge cakes do not dry out. The humidity in the

food cannot escape from the cooking

compartment.

–_ - \ | Hot air + 60–100% humidity:

Puff pastry and yeast-risen pastry are fluffy

inside and crispy outside, with a gloss.

▯If you only bake on one level, use level 2. If you bake

on two levels at the same time, use levels 1and 3.

Slide the unperforated cooking insert into the

second level. If you are using a deep baking tin,

place it on the wire rack that you insert into the first

level.

▯With steam injection - possible in hot air mode (0%

humidity) and humidity level 30% - humidity is fed to

the food abruptly. Among other things, when used

at the beginning of the baking process when baking

bread or leavened cakes, this function ensures

more volume and a crust which is crispier and

shinier.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Comments

Apple cake

(in accordance with

EN 60350-1)

20 cm spring-

form cake tin,

wire rack

160 0 110 Preheat

Bagels Unperforated 190–210 80–100 20–25

Baguette, pre-baked Wire rack 190–200 0–80 10–15

Sponge base, thick (6 eggs) Springform

tin

150 0 45

Sponge base, thin (2 eggs) Unperforated 200 100 8–10 E.g. for Swiss roll

Puff pastry goods Unperforated 190–210 80–100 10–18 E.g. with poppy seeds, marzipan, or

savoury with ham, cheese

Brioche, bread rolls Unperforated 160 0 8–12

Bread rolls

(50–100 g/piece)

Unperforated 1) 150

2) 170–230

100

25 Step 2) 170 °C for light/230 °C for

dark

Bread rolls, pre-baked Wire rack 150–170 0 8–15 Inject steam at the beginning.

Bread (0.5–1kg) Unperforated 1) 150

2) 170–230

100

25–45

Step 2) 170 °C for light/230 °C for

dark

Use the core temperature probe to mon-

itor the exact cooking temperature.

~ Page 26

Place on the wire rack to cool.

Sponge traybakes Unperforated 160–165 0 35–40

Bundt cake (1 kg flour) Bundt cake

tin, wire rack

160–175 30 45–50

Yeast tray bakes Unperforated 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. crumble), use 60%

humidity.

Plaited loaf (500 g flour) Unperforated 160–170 30 25–35 Inject steam at the beginning

Muffins Muffin tin,

wire rack

170 30 20–30

Macaroons Unperforated 150–160 0 15–20

Biscuits Unperforated 150–165 0 10–20

Quiche, flan Quiche dish

or tin, wire

rack

190–210 0 45–60

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