Other

Foodstuff

Cooking

Tempera-

Humid-

Cooking

Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

 

(°C)

 

min.

 

 

 

 

 

 

 

 

Disinfecting

Rack

212

(100)

100

20 - 25

 

(e.g. baby bottles, jelly jars)

 

 

 

 

 

 

 

 

 

 

 

 

Desiccating/drying

Perforated

175

- 210

0

180 - 300 e.g. tomatoes, mushrooms, zucchini,

fruit or vegetables

 

(80 - 100)

 

 

apples, pears, etc. in thin slices

 

 

 

 

 

 

 

Eggs, size M (5 eggs)

Perforated

212

(100)

100

8 - 15

 

 

 

 

 

 

 

 

Royal (500 g/1 lb)

Glass mold,

195

(90)

80 - 100

25 - 30

Cover with heat-resistant transparent film

 

rack

 

 

 

 

 

 

 

 

 

 

 

 

'Griessnockerl'

Unperforated

195

- 205

100

8 - 10

 

(semolina dumplings)

 

(90 - 95)

 

 

 

 

 

 

 

 

 

 

Lasagne

Unperforated

340

- 375

0 /60

35 - 60

 

 

 

(170 - 190)

 

 

 

 

 

 

 

 

 

 

Soufflé

Ramekin, rack

355

- 390

60

12 - 20

 

 

 

(180 - 200)

 

 

 

 

 

 

 

 

 

 

Cakes and cookies

Using the steam oven, you can prepare your baked items with the optimum humidity:

a Convection + 0% Humidity:

moisture can escape in the case of fruit cakes and quiche. This mode corresponds to hot air in the conventional oven.

` Convection + 30% Humidity:

mixed cake does not dry out. The intrinsic humidity in a food cannot escape from the oven interior.

_ - \ Convection + 60 - 100% Humidity: puff pastry and yeast-risen pastries become looser on the inside and crispy on the outside with a gloss.

You can only bake on one level in the steam oven. Insert the unperforated cooking container into the second level from below. When using a high baking tin, place it on the wire rack, which you then insert in the first level from below.

Always leave the grease filter in place when baking.

Misting brings additional steam to the food during

baking with Convection + 0% Humidity or with Convection + 30% Humidity when touching the 2 symbol. Use the misting function for example when baking bread at the beginning of the baking time and the bread will increase in volume and will get a crispy crust.

Foodstuff

Cooking

Tempera-

Humid-

Cooking Remarks

 

receptacle

ture in °F

ity in %

time in

 

 

(°C)

 

min.

 

 

 

 

 

Apple pie

20 cm spring-

330 - 350

0

70 - 80

 

form tin, rack

(165 - 175)

 

 

 

 

 

 

 

Bagels

Unperforated

375 - 410

80 - 100

20 - 25

 

 

(190 - 210)

 

 

 

 

 

 

 

Baguette, prebaked

Rack

375 - 390

0 - 80

10 - 15

 

 

(190 - 200)

 

 

 

 

 

 

 

Sponge cake base, high

Springform

320 - 340

0

30 - 35

(6 eggs)

 

(160 - 170)

 

 

 

 

 

 

 

Jelly roll (2 eggs)

Unperforated

375 - 410

0 - 30

8 - 11

 

 

(190 - 210)

 

 

 

 

 

 

 

Small flaky pastry cakes and

Unperforated

375 - 410

80 - 100

12 - 20

cookies

 

(190 - 210)

 

 

49

Page 49
Image 49
Gaggenau BS 474/475 610, BS 484/485 610 manual Other, Cakes and cookies

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.