Foodstuff

Cooking

Tempera-

Humid-

Cooking

Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

 

(°C)

 

min.

 

 

 

 

 

 

 

 

Vegetable terrine

Perforated/

212

(100)

100

40 - 50

In a terrine form

 

rack

 

 

 

 

 

 

 

 

 

 

 

 

Carrots, in slices

Perforated

212

(100)

100

10 - 15

 

 

 

 

 

 

 

 

Potatoes, peeled and quar-

Perforated

212

(100)

100

20 - 35

 

tered

 

 

 

 

 

 

 

 

 

 

 

 

 

Kohlrabi, in slices

Perforated

212

(100)

100

15 - 25

 

 

 

 

 

 

 

 

Leek, in slices

Perforated

212

(100)

100

5 - 10

 

 

 

 

 

 

 

 

Bell pepper, filled

Unperforated

355

- 390

80/100

15 - 20

If there is a meat filling, brown the filling

 

 

(180 - 200)

 

 

beforehand.

 

 

 

 

 

 

 

Jacket potatoes (about 50 g

Perforated

212

(100)

100

25 - 30

 

(approx. 1.8 oz) each)

 

 

 

 

 

 

 

 

 

 

 

 

 

Jacket potatoes (about

Perforated

212

(100)

100

40 - 45

 

100 g (approx. 3.5 oz) each)

 

 

 

 

 

 

 

 

 

 

 

 

 

Brussels sprouts

Perforated

212

(100)

100

15 - 20

 

 

 

 

 

 

 

 

Asparagus, green

Perforated

212

(100)

100

10 - 15

 

 

 

 

 

 

 

 

Asparagus, white

Perforated

212

(100)

100

18 - 25

 

 

 

 

 

 

 

 

Spinach

Perforated

212

(100)

100

4

 

 

 

 

 

 

 

 

Tomatoes, skinned

Perforated

212

(100)

100

3 - 4

Cut into tomatoes and quench them with

 

 

 

 

 

 

icy water after steaming.

 

 

 

 

 

 

 

Sugar snaps

Perforated

212

(100)

100

5 - 10

 

 

 

 

 

 

 

 

Fish

▯Steaming does not dry out fish and its intrinsic taste and texture are preserved very well.

▯For reasons of hygiene, fish and other critical foodstuffs should have a core temperature of at least 143 - 149° F (62 - 65°C) after cooking. This is simultaneously the ideal cooking point.

▯Do not salt fish until after cooking it. This preserves the natural aroma and less water is extracted from the fish.

▯When using the perforated cooking receptacle: you can grease it lightly if fish should stick to it too easily.

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

▯In the case of fillets with skin: place the fish with its skin side pointing upward to preserve its structure and aroma.

Foodstuff

Cooking

Tempera-

Humid-

Cooking

Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

 

(°C)

 

min.

 

 

 

 

 

 

 

 

Gilthead, whole

Unperforated

195

- 212

100

20 - 25

 

(700 g/24 oz)

 

(90

- 100)

 

 

 

 

 

 

 

 

 

 

Fish dumplings

Unperforated

195

- 212

100

5 - 10

Line the unperforated cooking recepta-

(20 - 40 g/0.7 - 1.4 oz)

 

(90

- 100)

 

 

cle with parchment paper

 

 

 

 

 

 

 

Lobster, cooked, peeled,

Perforated

160

- 175

100

10 - 12

 

regenerating

 

(70

- 80)

 

 

 

 

 

 

 

 

 

 

Carp, blue, whole

Unperforated

195

- 212

100

40 - 50

in juice

(1.5 kg/3.5 lb)

 

(90

- 100)

 

 

 

 

 

 

 

 

 

 

Salmon fillet

Perforated

195

- 212

100

12 - 15

 

(300 g/10.5 oz each)

 

(90

- 100)

 

 

 

 

 

 

 

 

 

 

Salmon, whole

Perforated

212

(100)

100

70 - 80

 

(2.5 kg/5.5 lb)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mussels (1.5 kg/3.5 lb)

Perforated

212

(100)

100

8 - 12

The mussels are done once the shells

 

 

 

 

 

 

 

have opened.

42

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Gaggenau BS 484/485 610, BS 474/475 610 manual Fish
Page 41 Page 43

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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