Bedienungsanleitung Gaggenau BSP261101 (Seite 51 von 56) (Englisch)

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en Settings table and tips

Side dishes

Desserts

Toast in accordance with EN

60350-1

Wire rack

230Z5–7 Preheat for 5minutes.

Topped, grilled courgettes,

stuffed, halved lengthways

Unperforated

180 c30–40

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

Basmati rice

(250 g + 500 ml water)

Unperforated 100 100 20–25

Bulgur wheat

(250 g + 250 ml water)

Unperforated 100 100 10–15

Couscous

(250 g + 250 ml water)

Unperforated 100 100 10–15

Dumplings (90 g each) Perforated/

unperforated

95–100 100 25–30

Long-grain rice

(250 g + 500 ml water)

Unperforated 100 100 25–30

Brown rice (250 g + 375 ml

water)

Unperforated 100 100 30–35

Polenta

(250 g + 625 ml water for

hard polenta)

(250 g + 1125 ml water for

soft polenta)

Unperforated 100 100 10–15

Quinoa

(250 g + 500 ml water)

Unperforated 100 100 30–40

Risotto

(250 g + 750 ml stock)

Unperforated 100 100 35–40

Red beans Unperforated 100 100 85–95 Soak for 1hour. Cover with water.

Red lentils

(250 g + 375 ml water)

Unperforated 100 100 15–20

Lentils

(250 g + 375 ml water)

Unperforated 100 100 50–60

White beans, pre-soaked

(250 g + 1 l water)

Unperforated 100 100 55–65

Food Cooking

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ture in °C

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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 53

Flan/crème caramel

(130 g each)

Perforated 90 100 35–40

Food Cooking

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level

Temperature

in °C

Type of

heating

Cooking

time

in mins

Comments

Settings table and tips en

Miscellaneous

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.

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

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Tempera-

ture in °C

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ity in %

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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.

Food Cooking

container

Tempera-

ture in °C

Humid-

ity in %

Cooking

time

in mins

Comments

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