Gaggenau BS 484/485 610, BS 474/475 610 manual Unperforated 355 390

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Foodstuff

Cooking

Tempera-

Humid-

Cooking

Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

 

(°C)

 

min.

 

 

 

 

 

 

 

 

Bread rolls (50 - 100 g each -

Unperforated

355

- 390

80 - 100

15 - 25

You can bake bread rolls very well as fol-

approx. 1.8 - 3.5 oz.)

 

(180 - 200)

 

 

lows: Preheat to 430°F (220°C) with

 

 

 

 

 

 

30 % humidity. After placing your items

 

 

 

 

 

 

for baking in the appliance, steam once

 

 

 

 

 

 

to twice and switch back to 0 % and

 

 

 

 

 

 

375°F (190°C) after 5 minutes.

 

 

 

 

 

 

Bread rolls, prebaked

Rack

300 - 340

0

8 - 15

Steam initially

 

 

(150 - 170)

 

 

 

 

 

 

 

 

 

Bread (1 - 1.5 kg)

Unperforated

1) 410 -

30

15 - 20

Steam 2 - 3 times at the beginning

 

 

445

(210 -

0

35 - 50

 

 

 

230)

 

 

 

 

 

 

 

 

2) 330 (165)

 

 

 

 

 

 

 

 

 

 

Flat cake made out of cake

Unperforated

320

- 345

0

25 - 40

 

mixture

 

(160 - 175)

 

 

 

 

 

 

 

 

 

 

Bundt cake

Bundt pan,

320

- 345

30 - 60

35 - 45

Yeast dough from 1 kg (approx. 2 lb) of

 

rack

(160 - 175)

 

 

flour

 

 

 

 

 

 

 

Yeast tray bake

Unperforated

320

- 340

0 - 60

30 - 45

Use 0 % humidity for yeast tray bakes

 

 

(160 - 170)

 

 

with a moist topping (e.g. plum cake or

 

 

 

 

 

 

onion tart) and 60 % humidity for a dry

 

 

 

 

 

 

topping (e.g. crumble).

 

 

 

 

 

 

 

'Hefezopf'

Unperforated

320

- 340

60 - 80

25 - 35

 

(500 g / approx. 1 lb of flour)

 

(160 - 170)

 

 

 

 

 

 

 

 

 

 

Muffins

Muffin tray,

340

- 355

0 - 30

20 - 30

 

 

rack

(170 - 180)

 

 

 

 

 

 

 

 

 

 

Macaroons

Unperforated

300

- 320

0

15 - 20

 

 

 

(150 - 160)

 

 

 

 

 

 

 

 

 

 

Cookies

Unperforated

300

- 350

0

10 - 20

 

 

 

(150 - 175)

 

 

 

 

 

 

 

 

 

 

Quiche, tart

Quiche form,

375

- 410

0

45 - 60

 

 

rack

(190 - 210)

 

 

 

 

 

 

 

 

 

 

Mixed cake

Cake tin/

320

- 345

0 - 30

50 - 60

 

 

springform,

(160 - 175)

 

 

 

 

rack

 

 

 

 

 

 

 

 

 

 

 

 

Small cakes

Unperforated

300

- 320

0

35 - 45

 

 

 

(150 - 160)

 

 

 

 

 

 

 

 

 

 

Cookies

Unperforated

300

- 320

0

25 - 30

 

 

 

(150 - 160)

 

 

 

 

 

 

 

 

 

 

Tarte

Tart form,

375

- 410

0 - 30

30 - 45

 

 

rack

(190 - 210)

 

 

 

 

 

 

 

 

 

Cream puffs, eclairs

Unperforated

355 - 375

0 - 30

40 - 45

 

 

 

(180 - 190)

 

 

 

 

 

 

 

 

 

 

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Contents BS 474/475 610 BS 484/485 Table of Contents Safety Definitions Customer service Tables and tipsState of California Proposition 65 Warnings Proper Installation and MaintenanceFire Safety Risk of scalding Burn PreventionScalding hazard Cookware Safety Child SafetyCleaning Safety Tips for saving energy Causes of damageEnvironmental protection Getting to know the appliance Combi-steam ovenDisplays and controls SymbolsSymbol Function Additional information Colors and displayAutomatic door opening ColorsCooling fan Position Temperature UseProgram selection positions Position Function / heating type Temperature Use Accessories Special accessoriesSetting the language Setting the time formatSetting the time Setting the date formatSetting the water filter Setting the dateSetting the temperature format Setting water hardnessGrease filter Cleaning accessoriesCalibrating Change water filter Water filter Activating the applianceStandby Activate applianceOperating the appliance Oven interior Inserting accessoriesSwitching off Turning onSteam removal Safety lockMisting After every useTimer Timer functionsLaunching the timer menu StopwatchCooking time Shifting the end of the cooking time Canceling the entire operationEnd of cooking time Changing the cooking time endFollow these steps Sabbath mode and Yom Tov modeSetting the Sabbath mode Yom Tov mode Setting the Yom Tov modeRecording a recipe Enter the core temperature for a phasePersonal recipes Programming a recipeChange recipe Entering a nameStarting a recipe Deleting a recipeCore temperature probe Insert the core temperature probe in the food to be cookedSetting the core temperature Recommended core temperature valuesLamb VenisonPoultry MuttonDeactivating the child lock Child lockActivating the child lock RequirementFactory setting Basic setting Possible settings ExplanationMer and winter time Area Cleaning agent Cleaning and maintenanceCleaning agents Please noteMicrofiber cloth Cleaning aidStarting The Cleaning Aid Drying program Descaling programHooking in slide-in racks Removing slide-in racksRemoving slide-in racks Troubleshooting Disruption Possible cause SolutionReplacing the oven interior lamp Power cutDemo mode To book an engineer visit and product advice Customer serviceNr.FD-Nr Customer Service O 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 Foodstuff Regenerating warming upRaising dough Tempera Cooking Remarks Tacle Ture in F Time MinThawing Health riskBoiling down Extracting juice soft fruitsPreparing bulky food Mum when preparing foodPreparing yoghourt 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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