Gaggenau BS 474/475 610, BS 484/485 610 manual Fish low-temperature steaming

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Foodstuff

Cooking

Tempera-

Humid-

Cooking

Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

 

(°C)

 

min.

 

 

 

 

 

 

 

Pollock, whole

Perforated

195 - 212

100

20 - 25

 

(800 g/1.8 lb)

 

(90 - 100)

 

 

 

 

 

 

 

 

 

Fillet of monkfish

Glass form/

355 - 390

100

10 - 12

in juice

(300 g/10.5 oz each)

rack

(180 - 200)

 

 

 

 

 

 

 

 

 

See bass, whole

Perforated

195 - 212

100

15 - 20

 

(400 g/0.9 lb)

 

(90 - 100)

 

 

 

 

 

 

 

 

 

Fish – low-temperature steaming

▯When steamed at between 70 and 90°C (approx. 160 and 190 °F), fish does not overcook and fall apart so easily. This is particularly advantageous for sensitive fish.

▯The data for the various fish types refers to fillets.

▯Insert the unperforated cooking insert in the first level from below to avoid extreme soiling of the oven interior with intensively smelling fish juice.

▯Serve on preheated cookware.

Foodstuff

Cooking

Tempera-

Humid-

Cooking

Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

 

(°C)

 

min.

 

 

 

 

 

 

 

Oysters (10 oysters)

Unperforated

180 - 190

100

2 - 5

in juice

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Tilapia (150 g/5-3 oz each)

Perforated

180 - 190

100

10 - 12

 

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Gilthead (200 g/7 oz each)

Perforated

180 - 190

100

12 - 15

 

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Fish fillet (200 - 300 g/7-

perforated

180 - 190

100

12 - 15

 

11 oz each)

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Fish terrine

Rack

160 - 180

100

50 - 90

in terrine form

 

 

(70 - 80)

 

 

 

 

 

 

 

 

 

Trout, whole (250 g/8.8 oz

Perforated

180 - 190

100

12 - 15

 

each)

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Halibut (300 g/11 oz each)

Perforated

180 - 190

100

12 - 15

 

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Scallops (6 scallops)

Unperforated

180 - 190

100

4 - 8

 

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Cod (250 g/8.8 oz each)

Perforated

180 - 190

100

10 - 12

 

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Red snapper (200 g/0.44 oz

Perforated

180 - 190

100

12 - 15

 

each)

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Redfish (120 g/0.3 oz each)

Perforated

180 - 190

100

10 - 12

 

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Monkfish (200 g/0.44 oz

Perforated

180 - 190

100

10 - 15

 

each)

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Rolled sole fillets (150 g/

Perforated

180 - 190

100

12 - 15

 

0.33 oz each)

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Turbot (300 g/0.66 oz each)

Perforated

180 - 190

100

12 - 15

 

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Sea bass (150 g/0.33 oz

Perforated

180 - 190

100

10 - 12

 

each)

 

(80 - 90)

 

 

 

 

 

 

 

 

 

Zander (250 g/8.8 ozeach)

Perforated

180 - 190

100

12 - 15

 

 

 

(80 - 90)

 

 

 

 

 

 

 

 

 

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Contents BS 474/475 610 BS 484/485 Table of Contents Customer service Tables and tips Safety DefinitionsFire Safety Proper Installation and MaintenanceState of California Proposition 65 Warnings Scalding hazard Burn PreventionRisk of scalding Cleaning Safety Child SafetyCookware Safety Environmental protection Causes of damageTips for saving energy Combi-steam oven Getting to know the applianceSymbol Function SymbolsDisplays and controls Colors Colors and displayAutomatic door opening Additional informationCooling fan Program selection positions Temperature UsePosition Position Function / heating type Temperature Use Special accessories AccessoriesSetting the date format Setting the time formatSetting the time Setting the languageSetting water hardness Setting the dateSetting the temperature format Setting the water filterCalibrating Cleaning accessoriesGrease filter Activate appliance Water filter Activating the applianceStandby Change water filterTurning on Inserting accessoriesSwitching off Operating the appliance Oven interiorAfter every use Safety lockMisting Steam removalStopwatch Timer functionsLaunching the timer menu TimerCooking time Changing the cooking time end Canceling the entire operationEnd of cooking time Shifting the end of the cooking timeSetting the Sabbath mode Sabbath mode and Yom Tov modeFollow these steps Setting the Yom Tov mode Yom Tov modeProgramming a recipe Enter the core temperature for a phasePersonal recipes Recording a recipeDeleting a recipe Entering a nameStarting a recipe Change recipeInsert the core temperature probe in the food to be cooked Core temperature probeRecommended core temperature values Setting the core temperatureMutton VenisonPoultry LambRequirement Child lockActivating the child lock Deactivating the child lockBasic setting Possible settings Explanation Factory settingMer and winter time Please note Cleaning and maintenanceCleaning agents Area Cleaning agentStarting The Cleaning Aid Cleaning aidMicrofiber cloth Descaling program Drying programRemoving slide-in racks Removing slide-in racksHooking in slide-in racks Disruption Possible cause Solution TroubleshootingDemo mode Power cutReplacing the oven interior lamp Nr.FD-Nr Customer Service O Customer serviceTo book an engineer visit and product advice Vegetables Tables and tipsFish Fish low-temperature steaming Meat cooking at higher temperatures Meat/poultry slow cooking Duck, whole 3 kg/6.6 lb Unperforated 1 320 150 430 PoultryGrilling Desserts Side dishesCakes and cookies OtherUnperforated 355 390 Tempera Cooking Remarks Tacle Ture in F Time Min Regenerating warming upRaising dough FoodstuffHealth risk ThawingExtracting juice soft fruits Boiling downAcrylamide in foodstuffs Mum when preparing foodPreparing yoghourt Preparing bulky foodPage Gaggenau Gaggenau Hausgeräte GmbH

BS 474/475 610, BS 484/485 610 specifications

Gaggenau, a name synonymous with premium kitchen appliances, continues to impress with its innovative offerings, particularly the BS 484/485 610 and BS 474/475 610 models. These built-in appliances exemplify the brand's commitment to excellence, blending functionality with sophisticated design.

The BS 484/485 610 series consists of advanced steam ovens that redefine culinary experiences. One of the standout features is the combination of steam and convection cooking, which allows for enhanced flavor retention and moistness in dishes. This dual functionality opens up a world of possibilities, from baking bread to sous vide cooking. The integrated water tank makes it easy to operate without the need for an external water connection, offering flexibility in placement.

Both models feature precise temperature control, adjustable from 30°C to 100°C, ensuring perfect results whether steaming vegetables or reheating leftovers. The ovens also come equipped with a powerful convection fan that promotes even heat distribution, making it easier to achieve consistent cooking results every time.

The BS 474/475 610 series focuses on the art of baking with its fully automatic baking programs. These ovens utilize a patented moisture regulation system, providing optimal moisture levels for various types of baking, from crusty baguettes to delicate soufflés. The intuitive touchscreen interface enables users to select from a range of pre-set programs or customize their own.

Additionally, both series include a self-cleaning function, simplifying maintenance and allowing users to enjoy their culinary creations without the burden of extensive clean-up. The elegant stainless-steel design complements any modern kitchen aesthetic, and custom paneling options allow for seamless integration into cabinetry.

In terms of energy efficiency, both the BS 484/485 610 and BS 474/475 610 models are designed to minimize power consumption, adhering to the highest sustainability standards.

With their blend of sophisticated technology, sleek design, and user-friendly features, the Gaggenau BS 484/485 610 and BS 474/475 610 series stand as a testament to the brand's dedication to quality and innovation in the world of culinary appliances. They not only elevate the cooking experience but also enhance the overall aesthetics of the modern kitchen.
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