Gaggenau BS 474/475 610, BS 484/485 610 manual Boiling down, Extracting juice soft fruits

Page 53

Boiling down

▯In the steam oven, you can preserve fruit and vegetables without much effort.

▯If possible, boil down foodstuffs directly after shopping or harvesting. Prolonged storage reduces vitamin content and leads easily to fermentation.

▯Use only fruit and vegetables that are in a perfect state.

▯The steam oven is not suitable for preserving meat.

▯Check and conscientiously clean preserving jars, rubber rings, clamps and springs.

▯Disinfect rinsed jars before preserving in your steam oven at 212°F (100 °C) and 100% humidity for 20-25 minutes.

▯Place preserving jars in the perforated cooking receptacles. They must not touch each other.

▯Open the oven interior door after the cooking time has elapsed. Do not remove preserving jars from the oven interior until they have cooled down fully.

Foodstuff

Cooking receptacle

Tempera-

Humid-

Cooking Remarks

 

 

ture in °F

ity in %

time in

 

 

(°C)

 

min.

 

 

 

 

 

Fruit and vegetables (in

Perforated

212 (100)

100

35 - 40

closed 0.75 l (approx. 0.5

 

 

 

 

pints) preserving jars)

 

 

 

 

 

 

 

 

 

Beans and peas (in closed

Perforated

212 (100)

100

120

0.75 l (approx. 0.5 pints)

 

 

 

 

preserving jars)

 

 

 

 

 

 

 

 

 

Extracting juice (soft fruits)

▯You can effortlessly and cleanly extract berry juice in the steam oven.

▯Place the berries in the perforated cooking insert and slide it into the third level from below. Slide in the unperforated cooking insert one level below it to collect the liquid.

▯Leave the berries in the appliance until no more juice appears.

▯You can then squeeze the berries dry in a dishtowel to preserve the last remainders of juice.

Foodstuff

Cooking receptacle

Tempera-

Humid-

Cooking

Remarks

 

 

ture in °F

ity in %

time in min.

 

 

 

(°C)

 

 

 

 

 

 

 

 

 

Berries

Perforated +

212 (100)

100

60 - 120

 

 

unperforated

 

 

 

 

 

 

 

 

 

 

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Contents BS 474/475 610 BS 484/485 Table of Contents Customer service Tables and tips Safety DefinitionsState 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 Combi-steam oven Getting to know the applianceDisplays and controls SymbolsSymbol Function Automatic door opening Colors and displayAdditional information ColorsCooling fan Position Temperature UseProgram selection positions Position Function / heating type Temperature Use Special accessories AccessoriesSetting the time Setting the time formatSetting the language Setting the date formatSetting the temperature format Setting the dateSetting the water filter Setting water hardnessGrease filter Cleaning accessoriesCalibrating Standby Water filter Activating the applianceChange water filter Activate applianceSwitching off Inserting accessoriesOperating the appliance Oven interior Turning onMisting Safety lockSteam removal After every useLaunching the timer menu Timer functionsTimer StopwatchCooking time End of cooking time Canceling the entire operationShifting the end of the cooking time Changing the cooking time endFollow these steps Sabbath mode and Yom Tov modeSetting the Sabbath mode Setting the Yom Tov mode Yom Tov modePersonal recipes Enter the core temperature for a phaseRecording a recipe Programming a recipeStarting a recipe Entering a nameChange recipe Deleting a recipeInsert the core temperature probe in the food to be cooked Core temperature probeRecommended core temperature values Setting the core temperaturePoultry VenisonLamb MuttonActivating the child lock Child lockDeactivating the child lock RequirementBasic setting Possible settings Explanation Factory settingMer and winter time Cleaning agents Cleaning and maintenanceArea Cleaning agent Please noteMicrofiber cloth Cleaning aidStarting The Cleaning Aid Descaling program Drying programHooking in slide-in racks Removing slide-in racksRemoving slide-in racks Disruption Possible cause Solution TroubleshootingReplacing the oven interior lamp Power cutDemo mode To book an engineer visit and product advice Customer serviceNr.FD-Nr Customer Service O 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 Raising dough Regenerating warming upFoodstuff Tempera Cooking Remarks Tacle Ture in F Time MinHealth risk ThawingExtracting juice soft fruits Boiling downPreparing yoghourt Mum when preparing foodPreparing 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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