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

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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