Bedienungsanleitung Gaggenau BSP251130 (Seite 53 von 56) (Englisch)

512143

Zoom out

Zoom in

Vorherige Seite

1/56

Nächste Seite

en Tables and tips

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

Sponge cake Loaf tin/

springform

cake tin, wire

rack

165–170 0–30 50–75

Small cakes

(in accordance with

EN 60350-1)

Unperforated

– level 2

160 0 25–30 Preheat

Perforated –

level 1

Unperforated

– level 3

150 0 30–35

Pastry strips

(in accordance with

EN 60350-1)

Unperforated

– level 2

140 0 50 Preheat

Perforated –

level 1

Unperforated

– level 3

140 0 50

Tables and tips en

Dough proving (leaving to rise)

▯The combi-steam oven provides the ideal conditions

for proving dough and dough mixtures or raw

pastries without them drying out.

▯To do this, use the V "Dough proving" operating

mode.

▯With this operating mode, no preheating is

necessary.

▯The bowl does not need to be covered by a wet

cloth. Proving only takes half as long as it usually

does.

▯The cooking time specified is intended as a guide

only. Leave the dough to rise until it has doubled in

volume.

Regenerating (reheating)

▯The combi-steam oven creates the perfect

environment for reheating cooked food without

drying it out. The flavour and quality are virtually

indistinguishable from food that has been freshly

prepared.

▯To use this function, select "Reheat" mode d.

▯Do not cover the food. Do not use aluminium foil or

clingfilm.

▯The figures listed are for portions for one person.

Larger quantities of food can also be warmed up in

the unperforated cooking insert; you will need to

cook the food for longer than the times specified in

the table.

Tart Tart dish or

tin, wire rack

190–200 0–30 30–45 E.g. with apples, chocolate, apricots, or

savoury with asparagus, onions, cheese

Hot water sponge cake

(in accordance with

EN 60350-1)

Unperforated 150 0 40 Preheat

Cream puffs, eclairs Unperforated 180–190 0–30 40–45

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking time

in mins

Comments

Food Cooking c

ontainer

Tempera-

ture in °C

Type of

heating

Cooking

time in mins

Comments

Dough mixture – pizza Bowl /

wire rack

38 V25 E.g. yeast dough, natural fermentation

starter, sourdough

Dough mixture – bread Bowl /

wire rack

45 V40

Dough mixture – brioche Bowl /

wire rack

45 V55

Food Cooking

container

Tempera-

ture in °C

Type of

heating

Cooking time

in mins

Comments

Baguette, bread rolls (frozen) Wire rack 140 d10–15

Baguette, bread rolls (from pre-

vious day)

Wire rack 180 d4–7

Roasts, sliced (150 g/slice) Unperforated 120 d15–20 Finger-thick slices, do not pile them

on top of one another; add sauce to

the cooking container to make the

roast more succulent.

Vegetables Dish, wire

rack

120 d10–12 Do not preheat.

Pizza (from the previous day,

not deep-frozen)

Wire rack 180 d8–10

Starchy side dishes Dish, wire

rack

120 d8–12 E.g. pasta, quartered potatoes, rice;

baked or fried food such as chips or

croquettes are not suitable

Plated meals Dish, wire

rack

120 d15–20

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Gaggenau BSP251130 Seite 53

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von Gaggenau BSP251130

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info