53
Rolls
(50 - 100 g / 2 - 3½ oz apiece)
unperforated
355 - 390
(180 - 200)
80 - 100
15 - 25
You can also bake rolls very well as
follows: preheat to 430°F (220°C)
with 30% humidity. After inserting
the baked goods into the appli-
ance, inject steam once or twice
after 5 minutes at 0% and turn
down to 375°F (190°C).
Rolls, pre-baked
Wire rack
300 - 340
(150 - 170)
0
8 - 15
Inject steam at the beginning.
Bread (0.5 - 1 kg / 1 - 2 lbs)
unperforated
1) 410 - 445
(210 - 230)
2) 330 (165)
30
0
15 - 20
35 - 50
Inject steam 2-3 times at the begin-
ning.
For precise cooking point control,
use the core temperature probe
(see "core temperature probe"
chapter).
Place on the wire rack to cool.
Flat cake of sponge batter
unperforated
320 - 330
(160 - 165)
0
35 - 40
Bundt cake
(1 kg / 8 cup flour)
Bundt cake pan,
wire rack
320 - 345
(160 - 175)
30
45 - 50
Yeast sheet cake
unperforated
320 - 340
(160 - 170)
0 - 60
30 - 45
For yeast-risen sheet cakes with
moist topping (e.g. plum cake or
onion tart) 0% and with dry topping
(e.g. streusel) 60% humidity.
Plaited loaf
(500g / 4 cup flour)
unperforated
320 - 340
(160 - 170)
60 - 80
25 - 35
Muffins
Muffin tin,
wire rack
340 - 355
(170 - 180)
0 - 30
20 - 30
Macaroons
unperforated
300 - 320
(150 - 160)
0
15 - 20
Cookies,
unperforated
300 - 350
(150 - 175)
0
10 - 20
Quiche, Wähe
Quiche pan,
wire rack
375 - 410
(190 - 210)
0
45 - 60
Sponge cake
Loaf pan/spring-
form cake pan,
wire rack
330 - 340
(165 - 170)
0 - 30
60 - 65
Small cakes
unperforated
320 (160)
0
30
Piped cookies
(according to EN60350-1)
unperforated
330 (165)
0
30 - 32
Pre-heat
Tart
Tart pan,
wire rack
375 - 390
(190 - 200)
0 - 30
30 - 45
e.g. with apples, chocolate, apri-
cots or savory with asparagus,
onions, cheese
Hot water sponge cake
(according to EN60350-1)
unperforated
300 (150)
0
40
Pre-heat
Cream puffs, eclairs
unperforated
355 - 375
(180 - 190)
0 - 30
40 - 45
Food
Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking time
in min.
Observations
Summary of Contents for BS 470 611
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