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)

 

 

 

 

 

 

 

 

 

 

50

Page 50
Image 50
Gaggenau BS 484/485 610, BS 474/475 610 manual Unperforated 355 390

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.