44
Baked goods
▯
Using the steam oven, you can always prepare your
baked items with the optimum humidity:
‒
a
| Hot air + 0% humidity:
surplus liquid can escape in the case of fruit
cakes and quiche. This mode corresponds to hot
air in the conventional oven.
‒
`
| Hot air + 30% humidity:
Mixed cake does not dry out. The intrinsic
humidity in a foodstuff cannot escape from the
oven interior.
‒
_
-
\
| Hot air + 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 insert into the
second level from below. When using a high baking
form, place it on the rack, which you then insert in
the first level from below.
▯
Also when baking, leave the grease filter in the
appliance.
Foodstuff
Cooking
receptacle
Temperature
in °F (°C)
Humidity
in %
Cooking
time in
min.
Remarks
Apple pie
20 cm spring-
form tin, rack
320 - 340
(160 - 170)
0
70 - 80
Bagels (100 g/3.5 oz. each)
Unperforated
375 - 410
(190 - 210)
80/100
20 - 25
Baguette, prebaked
Rack
375 - 390
(190 - 200)
60/100
10 - 15
Sponge cake base, high
(6 eggs)
Springform
320 - 340
(160 - 170)
0
30 - 35
Jelly roll (2 eggs)
Unperforated
410 - 430
(210 - 220)
0/30
6 - 8
Small flaky pastry cakes and
cookies
Unperforated
355 - 390
(180 - 200)
80/100
15 - 25
Bread rolls (50 - 100 g /1.8 -
3.5 oz.each)
Unperforated
355 - 390
(180 - 200)
80/100
15 - 25
Bread rolls, prebaked
Rack
340 - 355
(170 - 180)
60
8 - 15
Bread (1 - 1.5 kg)
Unperforated
1) 390 (200)
2) 320 - 330
(160 - 165)
100
0
15
25 - 35
Flat cake made out of cake
mixture
Unperforated
300 - 320
(150 - 160)
0
25 - 30
Bundt cake
(yeast dough from 1 kg/2 lb of
flour)
Bundt pan
320 - 345
(160 - 175)
30/60
35 - 45
Yeast tray bake
Unperforated
320 - 340
(160 - 170)
30/60
30 - 45
Use 30 % humidity for yeast tray bakes with
a moist topping (e.g. plum cake or onion
tart) and 60 % humidity for a dry topping
(e.g. crumble).
'Hefezopf' (500 g/1 lb of flour) Unperforated
300 - 320
(150 - 160)
60/80
20 - 30
Muffins
Muffin tray,
rack
340 - 355
(170 - 180)
0/30
20 - 30
Macaroons
Unperforated
285 - 300
(140 - 150)
0
25 - 35
Cookies
Unperforated
300 - 340
(150 - 170)
0
15 - 25
Quiche, tart
Quiche form,
rack
355 - 375
(180 - 190)
0
35 - 60
Summary of Contents for BS 464 610
Page 1: ...Gaggenau Use and care manual BS 464 610 BS 465 610 Combi steam oven...
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