Thawing

 

 

 

such as berries or bits of meat. Fish need not

 

 

 

 

thaw fully. It suffices if the surface is soft enough

▯ In the steam oven you can gently and evenly thaw

 

to absorb the spices.

deep frozen foods faster than at room

 

 

 

temperature.

 

 

9

WARNING

▯ Use the "Defrosting" mode W to do this.

 

 

 

 

 

Health risk

▯ The specified thawing times are for your

 

 

When thawing animal foodstuffs, it is imperative

orientation only. The time it takes to thaw

 

 

to remove the liquid that arises during thawing.

 

 

It must never come into contact with other

depends on the size and weight of the frozen

 

 

 

 

foodstuffs. Germs could be transmitted.

food: freeze your foods flatly or individually. This

 

 

 

 

Slide the unperforated cooking insert

shortens the thawing time.

 

 

 

 

 

 

underneath the food. Pour away the collected

▯ Take foods out of the packaging before thawing

 

 

 

 

thawing liquid from meat and poultry. Then

them.

 

 

 

 

 

 

 

 

clean the sink and rinse with plenty of water.

 

 

 

 

 

▯ Thaw only the amount you immediately need.

 

 

Clean the cooking insert in hot soapy solution

▯ Remember: in certain circumstances, thawed

 

 

or in a dishwasher.

 

 

After defrosting, operate the steam oven for

food does not keep so well and goes bad faster

 

 

 

 

15 minutes with Convection at 350 °F (approx.

then fresh food. Immediately process thawed food

 

 

 

 

180°C).

and cook it thoroughly.

 

 

 

 

 

 

 

 

 

▯ After half of the thawing time, turn meat or fish

 

 

 

over fish or separate fragmentary frozen food

 

 

 

 

 

 

 

 

Foodstuff

Cooking

Tempera-

Heating

Cooking Remarks

 

receptacle

ture in °F

function

time in

 

 

(°C)

 

 

min.

 

 

 

 

 

Berries (300 g/10.5 oz.)

Perforated

115 - 120

W

3 - 4

 

 

(45 - 50)

 

 

 

 

 

 

 

 

Roast (1,000 g/2 lb)

Perforated

115 - 120

W

45 - 60*

 

 

(45 - 50)

 

 

 

 

 

 

 

 

Fish fillet (150 g/5 oz. each)

Perforated

115 - 120

W

5 - 10*

 

 

(45 - 50)

 

 

 

 

 

 

 

 

Vegetables (400 g/14 oz.)

Perforated

115 - 120

W

5 - 7

 

 

(45 - 50)

 

 

 

 

 

 

 

 

Goulash (600 g/21 oz.)

Perforated

115 - 120

W

30 - 45*

 

 

(45 - 50)

 

 

 

 

 

 

 

 

Chicken (1,000 g/2 lb)

Perforated

115 - 120

W

45 - 60*

 

 

(45 - 50)

 

 

 

 

 

 

 

 

Chicken leg (400 g/14 oz.

Perforated

115 - 120

W

30 - 35*

each)

 

(45 - 50)

 

 

 

*You should add some extra time for this dish: switch off the appliance after the thawing time has elapsed and leaves dishes in the closed appliance for another 10 - 15 minutes so that they can thaw completely to their interior.

52

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Gaggenau BS 484/485 610, BS 474/475 610 manual Thawing, Health risk
Page 51 Page 53

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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