Gaggenau BS 484/485 610, BS 474/475 610 manual Side dishes, Desserts

Page 48

Side dishes

Also pay attention to the information on the packaging.

Foodstuff

Cooking

Tempera-

Humid-

Cooking Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

(°C)

 

min.

 

 

 

 

 

 

Basmati rice

Unperforated

212

(100)

100

20 - 25

(250 g + 500 ml or 9 oz +

 

 

 

 

 

1 pint of water)

 

 

 

 

 

 

 

 

 

 

 

Couscous

Unperforated

212

(100)

100

5 - 10

(250 g + 250 ml or 9 oz +

 

 

 

 

 

^ pint of water)

 

 

 

 

 

 

 

 

 

 

 

Au gratin potatoes

Unperforated

355

- 390

0/30

35 - 50

(1.5 kg/3.5 lb of potatoes)

 

(180 - 200)

 

 

 

 

 

 

 

 

Dumplings

Perforated/

205

- 212

100

20 - 25

(90 g/ 3.2 oz each)

unperforated

(95 - 100)

 

 

 

 

 

 

 

 

Long grain rice

Unperforated

212

(100)

100

25 - 30

(250 g + 500 ml or 9 oz +

 

 

 

 

 

1 pint of water)

 

 

 

 

 

 

 

 

 

 

 

Rice (250 g + 375 ml or 9 oz

Unperforated

212

(100)

100

30 - 40

+ 0.8 pint of water)

 

 

 

 

 

 

 

 

 

 

 

Tellerlinsen (German lentils)

Unperforated

212

(100)

100

25 - 35

(250 g + 500 ml or 9 oz +

 

 

 

 

 

1 pint of water)

 

 

 

 

 

 

 

 

 

 

 

Pastries, fresh, cooled

Perforated

212

(100)

100

5 - 7

 

 

 

 

 

 

Pastries, filled, fresh, cooled

Perforated

212

(100)

100

7 - 10

 

 

 

 

 

 

White beans, pre-soaked

Unperforated

212

(100)

100

55 - 65

(250 g + 1 l or 9 oz + 2 pints

 

 

 

 

 

of water)

 

 

 

 

 

 

 

 

 

 

 

Desserts

Foodstuff

Cooking

Tempera-

Humid-

Cooking

Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

 

(°C)

 

min.

 

 

 

 

 

 

 

 

Crème brûlée

Perforated

195

- 205

100

35 - 40

in ramekins, covered with heat-resistant

(130 g/4.5 oz each)

 

(90 - 95)

 

 

transparent film

 

 

 

 

 

 

 

Yeast dumplings

Unperforated

212

(100)

100

20 - 30

Leave yeast dumplings to rise for 30 min.

(100 g /3.5 oz each)

 

 

 

 

 

before steaming (see section entitled

 

 

 

 

 

 

Dough proofing).

 

 

 

 

 

 

 

Flan/crème caramel

Perforated

195

- 205

100

25 - 30

in ramekins, covered with heat-resistant

(130 g /4.5 oz each)

 

(90 - 95)

 

 

transparent film

 

 

 

 

 

 

 

Compote

Unperforated

212

(100)

100

5 - 15

e.g. apples, pears, rhubarb

 

 

 

 

 

 

Add sugar, vanilla sugar, cinnamon or

 

 

 

 

 

 

lemon juice to taste.

 

 

 

 

 

 

 

Rice pudding

Unperforated

212

(100)

100

35 - 45

Add fruits, sugar or cinnamon to taste.

(250 g/9 oz of rice +

 

 

 

 

 

 

625 ml/1.3 pint of milk)

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet souffle

Unperforated

355

- 390

0/60

20 - 40

e.g. semolina, curd cheese or precooked

 

 

(180 - 200)

 

 

rice pudding

 

 

 

 

 

 

 

48

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Contents BS 474/475 610 BS 484/485 Table of Contents Safety Definitions Customer service Tables and tipsProper Installation and Maintenance Fire SafetyState of California Proposition 65 Warnings Burn Prevention Scalding hazardRisk of scalding Child Safety Cleaning SafetyCookware Safety Causes of damage Environmental protectionTips for saving energy Getting to know the appliance Combi-steam ovenSymbols Symbol FunctionDisplays and controls Colors and display Automatic door openingAdditional information ColorsCooling fan Temperature Use Program selection positionsPosition Position Function / heating type Temperature Use Accessories Special accessoriesSetting the time format Setting the timeSetting the language Setting the date formatSetting the date Setting the temperature formatSetting the water filter Setting water hardnessCleaning accessories CalibratingGrease filter Water filter Activating the appliance StandbyChange water filter Activate applianceInserting accessories Switching offOperating the appliance Oven interior Turning onSafety lock MistingSteam removal After every useTimer functions Launching the timer menuTimer StopwatchCooking time Canceling the entire operation End of cooking timeShifting the end of the cooking time Changing the cooking time endSabbath mode and Yom Tov mode Setting the Sabbath modeFollow these steps Yom Tov mode Setting the Yom Tov modeEnter the core temperature for a phase Personal recipesRecording a recipe Programming a recipeEntering a name Starting a recipeChange recipe Deleting a recipeCore temperature probe Insert the core temperature probe in the food to be cookedSetting the core temperature Recommended core temperature valuesVenison PoultryLamb MuttonChild lock Activating the child lockDeactivating the child lock RequirementFactory setting Basic setting Possible settings ExplanationMer and winter time Cleaning and maintenance Cleaning agentsArea Cleaning agent Please noteCleaning aid Starting The Cleaning AidMicrofiber cloth Drying program Descaling programRemoving slide-in racks Removing slide-in racksHooking in slide-in racks Troubleshooting Disruption Possible cause SolutionPower cut Demo modeReplacing the oven interior lamp Customer service Nr.FD-Nr Customer Service OTo book an engineer visit and product advice Tables and tips VegetablesFish Fish low-temperature steaming Meat cooking at higher temperatures Meat/poultry slow cooking Poultry Duck, whole 3 kg/6.6 lb Unperforated 1 320 150 430Grilling Side dishes DessertsOther Cakes and cookiesUnperforated 355 390 Regenerating warming up Raising doughFoodstuff Tempera Cooking Remarks Tacle Ture in F Time MinThawing Health riskBoiling down Extracting juice soft fruitsMum when preparing food Preparing yoghourtPreparing bulky food Acrylamide in foodstuffsPage 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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