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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Image 48
Gaggenau BS 484/485 610, BS 474/475 610 manual Side dishes, Desserts

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.

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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.