Bedienungsanleitung Gaggenau BS485 (Seite 51 von 56) (Englisch)

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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

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

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