51
Side dishes
Also note the instructions on the packaging.
Desserts
Food
Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Basmati rice
(250 g + 500 ml of water /
9 oz + 1 pint of water)
unperforated
212 (100)
100
15 - 20
Couscous
(250 g + 250 ml of water /
9 oz +
^
pint of water)
unperforated
212 (100)
100
5 - 10
Dumplings
(90 g / 3 oz apiece)
perforated/
unperforated
205 - 212
(95 - 100)
100
20 - 25
Long-grain rice
(250 g + 500 ml of water/
9 oz + 1 pint of water)
unperforated
212 (100)
100
20 - 25
Brown rice
(250 g + 375 ml of water /
9 oz + 0.8 pint of water)
unperforated
212 (100)
100
25 - 35
Lentils
(250 g + 500 ml of water/
9 oz + 1 pint of water)
unperforated
212 (100)
100
25 - 35
White beans, pre-softened
(250 g + 1 l of water /
9 oz + 2 pint of water)
unperforated
212 (100)
100
55 - 65
Food
Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Crème brûlée
(130 g / 4½ oz)
unperforated 195 (90)
100
40 - 45
In soufflé pan, cover with heat-resistant
plastic wrap.
Steamed dumplings /
yeast dumplings
(100 g / 3½ oz apiece)
unperforated 212 (100)
100
20 - 30
Let the steamed dumplings rise 30 min.
before steaming (see "Cooking" chapter).
Flan / Crème caramel
(130 g / 4½ oz)
perforated
195 - 205
(90 - 95)
100
30 - 35
In soufflé pan, cover with heat-resistant
plastic wrap.
Compote
unperforated 212 (100)
100
15 - 25
e.g. apples, pears, rhubarb
Recipe tip: add sugar, vanilla sugar, cinna-
mon or lemon juice.
Rice pudding
(250 g / 9 oz of rice +
625 ml / 1.3 pint of milk)
unperforated 212 (100)
100
35 - 45
Recipe tip: add fruits, sugar or cinnamon.
Sweet bake
unperforated 355 - 390 (180
- 200)
0 / 60
20 - 40
e.g. semolina, quark or pre-cooked rice
pudding
Summary of Contents for BS 470 611
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