Handleiding Gaggenau BS 250-130 (pagina 4 van 48) (Engels)

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Steam Oven

BS 250/251

BS 254/255

Gaggenau Instruction Manual

Safety Notes 4

Before Use 4

Intended Use 4

Safety while Baking and Steaming 4

Damage to the Appliance 4

Operating for the First Time 5

Avoiding Damage to the Appliance and the

Cabinet 5

Steam Oven and Cabinet Fronts 5

Avoiding Damage to the Oven Interior 5

Door Panel 5

Features of your New Steam Oven 6

Steam Oven 6

Display and Controls 7

Keys 7

Accessories 8

Heating Modes 9

Water Tank 10

First Settings after Installation 11

Note 11

Choosing the Time Format 11

Setting the Clock 11

Setting the Date 11

Temperature Unit °C or °F 12

Setting the Water Hardness 12

Exiting Menu and Saving Settings 12

Calibration 13

Calibrating the Steam Oven 13

Note 13

Activating the Steam Oven 14

Standby 14

Activating the Steam Oven 14

Setting the Steam Oven 15

Setting the Temperature and Heating Mode 15

Note 15

Current Oven Temperature Display 16

After Every Use 16

Operation Noises 17

Meat Probe 18

Programming the Meat Probe 18

Note 19

Cleaning 19

Recommended Temperature Values 19

Cooking Table 20

Timer 32

Calling up the Timer Menu 32

Timer 32

Stopwatch 33

Cooking Time Duration 34

Cooking Time End 35

Extended Timer 36

Setting the Program 36

Note 36

Child Lock 37

Activating the Child Lock 37

Deactivating the Child Lock 37

Note 37

Safety Deactivation 38

Changing the Basic Settings 39

Note 39

Example: Changing the Standby Screen 39

Basic Settings 40

Care and Manual Cleaning 42

Safety Notes 42

Oven Interior 42

Cooking Inserts 42

Racks 42

Grease Filter 42

Water Tank 42

Glass Front 42

Door Seal 42

Cleaning Function 43

How to Proceed 43

Note 43

Drying Function 44

How to Proceed 44

Note 44

Descaling Program 45

How to Proceed 45

Tip 45

Trouble Shooting 46

Error Messages 47

Power Cut 47

Exhibition Mode 47

Table of Contents

Before Use

The appliance is only guaranteed safe to use if

installed by a specialist in accordance with the

installation instructions. The installer is liable for

any damage resulting from incorrect installation.

The appliance may only be connected by a licensed

specialist. The local electricity supplier’s

regulations and construction regulations apply.

Read the instruction manual carefully before

operating the appliance. Only then will you be able

to operate your appliance safely and correctly. Keep

the instruction and installation manual for future

reference.

Do not connect the appliance if it has been

damaged.

Intended Use

This appliance is intended only for domestic use.

Only use the appliance to prepare meals. Do not

use the appliance to heat up the room in which it is

installed.

Never allow children to play with the appliance.

Do not let adults or children operate the appliance

unsupervised:

– if they are mentally or physically unable to use

the appliance safely and correctly

– if they don’t have the knowledge and experience

to use the appliance safely and correctly.

Safety while Baking and Steaming

Warning, risk of burns! Do not touch hot interior

surfaces of oven. Keep children away.

Warning, risk of fire! Do not store flammable

products in the oven. Only leave the parts needed

inside the oven during use.

Warning, if preparing food with alcoholic beverages

(for example rum, cognac, wine, etc.). Remember

that alcohol evaporates at high temperatures. It is

possible that vapours released by the alcohol can

catch fire.

Warning! Hot steam can escape during use. Do not

touch the ventilation openings.

Warning! Hot steam can escape when opening the

oven door. Hot water may drip from the door. Keep

children away.

Warning! Use an oven glove to take the cooking

inserts out of the hot oven. Hot liquid may spill over

when taking out the cooking inserts.

Warning, risk of burns! The inside of the door gets

very hot during operation; observe appropriate

caution when opening the appliance. The open door

can swing back.

Do not trap connecting cables of electrical

appliances in the hot oven door. The cable

insulation can melt. Risk of short-circuiting!

Damage to the Appliance

If the appliance is damaged, switch off the

corresponding household fuse. Call after-sales

service.

Incorrect repairs are dangerous. Repairs must be

carried out by one of our experienced after-sales

engineers.

Safety Notes

Remove the packaging from the appliance and

dispose of it according to local regulations.

Be careful to remove all accessories from the

packaging. Keep packaging elements and plastic

bags away from children.

Check the appliance for transport damage after

unpacking it. Do not connect the appliance if it has

been damaged.

The appliance must be connected by an authorised

specialist. No warranty claims can be lodged for

any damage resulting from incorrect connection.

Observe the installation instructions.

Thoroughly clean the appliance before using it for

the first time. This will eliminate any ‘newness’

smells and soiling.

Before operating the appliance fit the included

grease filter to the inside rear wall.

This appliance is labelled in accordance

with the European Directive 2002/96/EG

concerning used electrical and electronic

appliances (waste electrical and electronic

equipment – WEEE). The guideline

determines the framework for the return and

recycling of used appliances as applicable.

Avoiding Damage to the Appliance

and the Cabinet

Steam Oven and Cabinet Fronts

Do not cover the ventilation openings of the steam

oven.

Do not take off the door seal. A damaged door seal

must be changed immediately.

After taking the food out of the oven, allow the oven

to cool down with the door closed. Do not leave the

oven door half open, the hot air can cause damage

to adjacent cabinets. The cooling fan will continue

to run for a while and will then switch off

automatically.

Avoiding Damage to the Oven

Interior

Observe the following tips to avoid corrosion in the

oven. No warranty claims can be lodged for any

damage resulting from non compliance with these

notes.

•

Clean the oven interior after it has cooled

down. After cleaning, use the drying function to

dry the oven interior.

•

Aggressive cleaners may cause corrosion. Only

use hot soapy water to clean the oven interior.

Use the cleaning function.

•

Do not use oven cleaner or caustic cleaners.

Do not use cleaners containing chloride.

•

For regular care of the stainless steel interior

we recommend the Gaggenau oven care

product. Please observe the notes in the

cleaning chapter.

•

Salt in the oven reacts aggressively. Salt

residues on the oven interior may cause spots

of corrosion. Always remove residues

immediately.

•

Spicy sauces (e.g. ketchup, mustard) and

salted food (e.g. salted roasts) contain chloride

and acids. These act aggressively on stainless

steel. Always clean the oven interior after use.

•

If your tap water contains a high chloride

content (>40 mg/l) we recommend you use

non-carbonated bottled water with a low

chloride content instead. Refer to your local

water supply company for information

concerning your tap water.

•

Only use original accessories in the oven

interior. Rusting materials (e.g. serving plates,

cutlery) may cause corrosion of the oven

interior.

•

Only use original small parts (e.g. knurled

nuts). Order small parts from our after-sales

service, should you loose any.

Door Panel

Using aluminium foil in the oven compartment:

aluminium foil in the oven compartment should not

touch the glass panel of the oven door. This could

cause permanent marks on the glass panel.

Operating for the First Time

Features of your New Steam Oven

Steam Oven

This manual applies to

different models.

The pictures of this manual

show the model BS 254/255.

The operation is identical for

all models.

The water tank is on the

opposite side to the door

hinge.

The models BS 250/251 feature

display and controls on the

bottom front.

These models are especially

suitable for installation above an

oven.

The models BS 254/255

feature display and controls

on the top front.

These models are especially

suitable for single installation.

Display and controls

Ventilation openings Air flap

Grease filter

Socket for meat probe

Evaporating

dish

Door seal Water tank

Display and Controls

Temperature selector

You can turn the

temperature selector to

the right or left.

Temperature range is

between 30 and 230 °C.

First position to the right:

switches on light

First position to the left:

operates special functions

(cleaning function, drying

function, descaling)

Function selector

Use the left knob to select

the cooking mode you will

use to prepare your meal.

You can turn the knob to

the right or left.

Display

In the top part of the display

is the status bar or a call up

menu. The lower part shows

the different settings.

Touch keys

The keys on the left and

right beside the display

are touch sensitive. The

function of the keys

depends on the chosen

setting. The icon beside

the key shows the function

of the key.

Keys

Symbol Function

g move right

f move left

b save selected values / start

j cancel

d increase values

e decrease values

q timer menu

c basic settings menu

a call up current oven temperature

o child lock activate

p child lock deactivate

V extended timer

l timer stop

m timer start

As standard, your appliance comes with the

following accessories:

•

Stainless steel cooking insert GN 2/3,

40 mm deep

•

Stainless steel cooking insert GN 2/3,

perforated, 40 mm deep

•

Wire rack

•

Meat probe

You can order the following special accessories:

•

KB 220-000: Stainless steel cooking insert

GN 2/3, 40 mm deep

•

KB 220-324: Stainless steel cooking insert

GN 2/3, perforated, 40 mm deep

•

KB 220-114: Stainless steel cooking insert

GN 1/3, 40 mm deep

•

KB 220-124: Stainless steel cooking insert

GN 1/3, perforated, 40 mm deep

•

GR 220-046: Wire rack

Accessories

Display Heating mode Use

Moisture 100 %

C Steaming at 100 °C - 120 °C: fish, vegetables,

temperature 30 - 230 °C side dishes. The food is completely surrounded by

steam.

B Steam baking at 120 - 230 °C: puff pastry, bread,

bread rolls.

Moisture 80 % Combination steaming: puff pastry, meat, poultry.

temperature 30 - 230 °C

Moisture 60 % Combination steaming: yeast dough cakes, bread.

temperature 30 - 230 °C

Moisture 30 % Cooking in own moisture: pastries.

temperature 30 - 230 °C Low-temperature cooking: meat.

With this setting no additional steam is added, but

the air flap remains closed. Thus the natural moisture

of the food remains in the oven and keeps the food

from drying out.

Moisture 0 % Hot air: cakes, biscuits, gratin.

temperature 30 - 230 °C

Dough proofing Raising yeast dough, the perfect temperature

temperature 30 - 50 °C setting is 38 °C. The moisture distributes the

heat evenly and avoids the surface of the

dough drying out.

Defrosting Even and gentle defrosting of vegetables, meat,

temperature 40 - 60 °C fish and fruit. The food will not dry out and will

keep its shape.

Regenerating Gently refresh previously prepared dishes.

temperature 60 - 140 °C The moisture keeps the food from drying out.

Refresh dishes on plates at 120°C,

pastries at 140°C.

Cleaning function, The cleaning function loosens soiling with steam.

drying function,

descaling

Heating Modes

100

180

170

160

180

120

100

When you open the door of the oven, you will find

the water tank on the side. Depending on the

model, the tank is on the right or left side.

Before use, fill the water tank to the MAX marking

with fresh, cold water.

If the water in your area is very hard, it is better to

use filtered water or non-carbonated bottled water.

Do not use distilled water or other liquids.

Firmly close the lid of the tank. This is important for

the correct functioning of the oven.

Fully insert the water tank until it engages.

If the water tank is empty, the heating stops.The

L symbol appears on the display and three dashes

instead of the temperature are shown.

Open the oven door (Caution: steam might escape).

Slowly pull out the water tank from the slot. A small

amount of water might drip from the valve. Hold the

water tank level when you pull it out.

Fill the water tank to the MAX marking and re-insert

it.

Empty the water tank after every use and leave it to

dry with the lid open. Keep the seal in the lid clean

and dry after every use. Dry the slot for the tank

after every use.

Note:

Do not heat up the water tank in the oven to dry it!

This will damage the water tank.

Note:

For hygenic reasons, empty the water tank after

every use. If water remains in the water tank and the

appliance stays switched off for more than three

days, the

F and L symbols will appear on the

display. The symbols go out when you empty the

water tank.

Water Tank

13:30

First Settings after Installation

When your new steam oven has been connected,

the first settings menu appears on the display.

You can set the

•

time format,

•

clock,

•

date,

•

temperature unit,

•

water hardness.

Note

The first settings menu appears only after the

appliance has been connected or if the appliance is

without electricity for several days.

Refer to the chapter basic settings if you wish to

change these parameters at any time.

Choosing the Time Format

The time fomat setup menu appears on the screen.

The time fomat can be either 12 hour format

(AM/PM) or 24 hour format. The 24 hour format is

pre-selected.

You can change the time format using the centre

f key.

Setting the Clock

1 Using the menu key g select the clock

function Q.

2 Using the

d / e keys set the correct time.

Use the arrow keyg bottom right to change from

hours to minutes.

Setting the Date

1 Using the menu key g select the date

function a.

2 Using the

d / e keys enter day, month, year.

Use the arrow keyg bottom right to change from

day/month/year.

3013

07 0926

Temperature Unit °C or °F

1 Using the menu key g select the temperature

unit function l. °C is pre-selected.

2 You can change the temperature unit using the

middle

f key.

Setting the Water Hardness

1 Use the test kit included to test the water

hardness of your tap water. Fill the phial with

mains water up to the 5 ml marker.

2 Add indicator solution drop by drop until the

colour changes from purple to yellow.

Carbonate hardness content:

1 drop = 1°KH = 1.25°e = 1.8°f

Please note: count the number of drops that

are necessary and gently shake the phial after

each drop.

3 Use the

d / e keys to enter the value between

1 and 18. Pre-set value is 12. Depending on the

value entered the appliance will calculate the

intervals for descaling.

Exiting Menu and Saving Settings

Touch the b key to exit the menu. All settings are

saved.

The appliance is on standby. The standby screen

appears.

The boiling point depends on the air pressure. The

higher the altitude, the lower the air pressure, and

also the boiling point.

During the first steaming after installation, the

appliance calibrates the boiling point. During

calibration, the appliance is adjusted to the

pressure of the altitude where the appliance is

installed.

Calibrating the Steam Oven

1 Remove all accessories from the oven (cooking

inserts, wire rack). The oven must be empty

and cold.

2 Fill the water tank to the MAX marking with cold

water. Firmly close the lid. Fully insert the water

tank until it engages.

3 Turn the temperature knob to 100°C and the

function knob to the top position, steaming at

100% moisture.

The steam oven starts to calibrate.

During calibration more steam might escape from

the oven than during normal use. Calibration takes

about 15 minutes.

Note

If the oven has not yet been calibrated, sis

shown beside the current oven temperature when

you press the a info key.

Do not interrupt the calibration cycle. Do not open

the oven door during calibration.

Should the calibration process be interrupted by

opening the door or switching off the appliance, the

steaming function will not operate properly.

Switching on the appliance will automatically restart

calibration until the operation has been completed.

Recalibration is not necessary after a power failure.

Recalibrate the appliance manually if you should

move home to a different altitude.

•

First reset all parameters to the factory setting.

Refer to the chapter basic settings.

•

Now it is possible to recalibrate the appliance.

Calibration

100

13:30

Standby

The steam oven remains on standby when no

operating mode is selected or the child lock is

activated.

The keys are not activated. The display is not lit.

Note:

You can choose between different standby screens.

GAGGENAU and the clock is pre-selected. Refer to

the chapter basic settings if you want to change the

standby screen.

Note:

To protect the display, GAGGENAU will not be

shown on the screen between 23.00 and 6.00

o’clock if the oven is on standby.

Note:

The display contrast depends on the vertical

viewing angle. You can adjust the contrast of the

display in the basic settings.

Activating the Steam Oven

To leave standby do one of the following:

•

touch a key

•

open or close the oven door

•

turn the temperature knob

•

turn the function knob

Now you are able to set the required function. Read

the relevant chapter on how to activate the required

function.

Note:

The standby screen reappears after one minute if

no further function is chosen. The display light goes

off.

Activating the Steam Oven

The main operations of your steam oven are easily

set using the knobs.

Using the right knob you can set the temperature.

To switch on the light in the oven, turn the

temperature knob one position to the right.

Temperature range:

Steaming, hot air 30 - 230 °C

Dough proofing 30 - 50 °C

Defrosting 40 - 60 °C

Regenerating 60 - 140 °C

The light in the oven remains off if the temperature

is set below 70 °C.

Using the left knob you can set the heating mode.

The top position is steaming at 100% moisture.

Setting the Temperature and

Heating Mode

1 Fill the water tank to the MAX marking with cold

water. Firmly close the lid. Fully insert the water

tank until it engages.

2 Turn the function knob until the required

heating mode appears on the screen.

3 Set the temperature knob to the required

temperature.

Temperature, moisture level and cooking mode

symbol appear on the display. The light in the

oven goes on.

The heating up symbol

f appears until the required

temperature is reached. The symbol appears again

when the oven heats during operation.

A signal sounds when the selected temperature is

reached. Press any key to switch off the signal.

Note: You can deactivate the heating up signal in

the basic settings.

The temperature and heating mode can be changed

at any time.

When the meal is ready switch the steam oven off

using the temperature knob. The oven light goes

off. The standby screen appears.

Setting the Steam Oven

100

13.30

Note

If the L symbol appears on the left top side of the

display and three dashes instead of the

temperature, the water tank is empty.

Fill the water tank to the MAX marking with fresh

water.

If three dashes appear on the display instead of the

temperature, the knobs have not been set to the

correct position. Check the position of the

temperature and function selectors.

Current Oven Temperature Display

The current oven temperature is briefly shown when

you press the a info key. Using the b key you can

return to the standard screen.

Note:

Depending on the heating mode, a slight temperature

variation after heating up during use is normal.

After Every Use

Wipe the oven interior and the evaporating dish with

a soft sponge. Dry the oven interior with a cloth or

use the drying aid.

$ Warning! The water in the evaporating dish can

be hot.

Empty the water tank and leave it to dry with the lid

opened. Dry the slot in the appliance.

166

---

13.30

Operation Noises

For technical reasons the fan may be louder

depending on the temperature and heating mode.

The higher fan setting is necessary to cool the

electronics of the appliance.

The fan may temporarily switch to the higher setting

even if you have not changed the temperature and

heating mode setting.

During steam operation operation noises may be

heard.

Depending on the heating mode the air flap inside

the oven compartment may be open or closed.

After switching off the appliance the fan will

continue to operate in order to cool down the oven.

Meat Probe

The meat probe enables you to cook your meat

exactly as you want it.

Using the meat probe, during the cooking process

you can measure the core temperature of the

interior of the food you are preparing exactly

between 1 °C and 99 °C.

Fully insert the tip of the meat probe in the middle

of the food, at its thickest point. The tip should not

be inserted into fat and should not touch any

dishes, bones or fatty tissue.

In the case of poultry, do not insert the tip of the

meat probe in the middle (hollow) but between the

belly and the thigh.

When you connect the meat probe to the socket in

the oven, the

r symbol appears on the display.

The smaller temperature display on the top shows

the measured temperature from the meat probe.

Programming the Meat Probe

You can program the desired core temperature for

your meal. The appliance switches off

automatically, when the programmed temperature

has been reached.

1 Preheat the oven to the desired setting.

2 Insert the tip of the meat probe into the meat.

3 Put the meat in the oven. Connect the meat

probe to the socket.

$ Caution, risk of burns

when plugging the cable into the socket!

4 Using the d / e keys set the correct core

temperature.

The larger temperature display on the top shows the

programmed temperature, the smaller display

shows the measured temperature from the meat

probe.

The current oven temperature is briefly shown when

you press the

a info key. The temperature display on

the top shows the measured temperature from the

meat probe. Using the b key you can return to the

standard screen.

A signal sounds when the programmed core

temperature has been reached. The appliance stops

heating.

Switch the temperature knob off and open the oven

door. Remove the meat probe before taking the

food from the oven.

$ Danger, risk of burns! Use an oven glove. The

meat probe gets very hot during use.

175

15ºc

13.30

175

15ºc

13.30

Note

Pull the meat probe from the socket if you want to

end the programming.

If you program meat probe and timer simultaneously,

the program that reaches the entered value first will

switch off the oven.

Only use the included original meat probe. You can

order the meat probe as a spare part.

Remove the meat probe from the oven when it is not

in use.

Cleaning

Only rub the meat probe with a moist cloth. The

meat probe is not dishwasher-proof.

Recommended Temperature Values

Beef

Roast beef / fillet of beef / entrecôte

blood rare 45-47 °C

rare 50-52 °C

medium-rare 58-60 °C

well-done 70-75 °C

Beef roast 80-85 °C

Pork

Roast pork 72-80 °C

Back of pork medium-rare 65-70 °C

well-done 75 °C

Meat loaf 85 °C

Fillet of pork 65-70 °C

Veal

Fillet of veal rare 50-52 °C

medium-rare 58-60 °C

well-done 70-75 °C

Roast veal well-done 75-80 °C

Breast of veal, stuffed 75-80 °C

Back of veal medium-rare 58-60 °C

well-done 65-70 °C

Venison

Back of venison 60-70 °C

Leg of venison 70-75 °C

Back of venison steaks 65-70 °C

Back of hare 65-70 °C

Poultry

Chicken 85 °C

Guinea fowl 75-80 °C

Goose,turkey, duck 80-85 °C

Duck breast medium-rare 55-60 °C

well-done 70-80 °C

Ostrich steak 60-65 °C

Lamb

Leg of lamb medium-rare 60-65 °C

well-done 70-80 °C

Back of lamb medium-rare 55-60 °C

well-done 65-75 °C

Mutton

Leg of mutton medium-rare 70-75 °C

well-done 80-85 °C

Back of mutton medium-rare 70-75 °C

well-done 80 °C

Fish

Fillet 62-65 °C

Whole 65 °C

Tureen 62-65 °C

Other

Bread 90 °C

Pâte 72-75 °C

Tureen 60-70 °C

Foie gras 45 °C

Cooking Table

Important Notes

•

The cooking times given are only a

recommendation. The effective cooking time

depends on the quality of the food, its

temperature, the amount and the size of the

food.

•

Always preheat the oven. This will guarantee the

best results.

•

The cooking times given here are for a

preheated oven. Add about 5 minutes to the

cooking time if the oven has not been preheated.

•

The values given are for 4 average portions.

Add to the cooking time for larger amounts.

•

Use the recommended cooking inserts. Using

different cooking inserts might change the

cooking times.

•

Try new dishes at the shortest time value given.

If necessary, extend the cooking time.

•

Only open the oven door for a short time when

putting food in the oven.

•

If you use only one level, place the cooking

insert on the second level from the bottom.

•

When using the perforated cooking insert or the

wire rack without additional dishes, place the

unperforated cooking insert on the first level

from below to avoid the bottom of the oven

interior and the evaporating dish becoming soiled.

•

You can use simultaneously up to three levels

(level 2, 3 and 4 from the bottom) for steaming,

defrosting, dough proofing and regenerating.

You can cook different dishes simultaneously

without flavour transfer. However, the cooking

times may increase for large amounts of food.

•

Food being cooked must not come into contact

with the oven compartment, grease filter or rear

plate.

•

The steam oven door must seal well. Always

keep the door seal clean.

•

Do not place too much food on the wire rack or

the cooking insert. This will ensure optimum

circulation of the air.

•

Always leave the grease filter in place during

use.

Vegetables

•

The cooking times are for 1 kg of cleaned vegetables.

•

Use the perforated cooking insert on the second level from below. Place the unperforated cooking

insert on the first level from below to avoid the oven interior becoming soiled. Use the vegetable stock

that collects in the unperforated cooking insert as a base for sauce or stock.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Artichoke, large perforated 100 100 25-35

Artichoke, small perforated 100 100 15-20

Cauliflower, whole perforated 100 100 20-25

Cauliflower, in roses perforated 100 100 15-20

Green beans perforated 100 100 25-30

Broccoli, in roses perforated 100 100 10-15

Fennel, sliced perforated 100 100 10-15

Vegetable tureen tureen / wire rack 100 100 50-60

Carrots, sliced perforated 100 100 10-15

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Potatoes, peeled and quartered perforated 100 100 20-35

Kohlrabi, sliced perforated 100 100 15-25

Leeks, sliced perforated 100 100 5-10

Stuffed Peppers* unperforated 180-200 80-100 15-20

Jacket potatoes (ca. 50 g each) perforated 100 100 25-30

Jacket potatoes (ca. 100 g each) perforated 100 100 40-45

Brussel sprouts perforated 100 100 15-20

Asparagus, green perforated 100 100 10-15

Asparagus, purple perforated 100 100 18-25

To skin tomatoes** perforated 100 100 3-4

Stuffed courgette* unperforated 160-180 80-100 15-35

Sugar peas perforated 100 100 10-15

*Stuffed vegetables: fry the meat stuffing first.

**To skin tomatoes: cut peel once, place in ice water after steaming.

Fish

•

Steaming is a gentle cooking process and fish retains its taste.

•

For hygenic reasons, steam fish until it reaches a core temperature of at least 62-65 °C. This is also

the ideal core temperature for fish.

•

Salt the fish after steaming. Thus, the natural aroma is preserved and the fish does not dry out.

•

When using the perforated cooking insert grease it lightly to prevent the fish sticking to it.

•

Fillets with skin: place the fish with the skin to the top, this preserves the texture and aroma.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Bream, whole, 700 g unperforated 90-100 100 20-25

Fish dumplings, 20-40 g each* unperforated 90-100 100 5-10

*Fish dumplings: cover the unperforated cooking insert with baking paper.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Carp, whole, 1.5 kg perforated 90-100 100 40-50

Salmon fillet, 300 g each perforated 90-100 100 12-15

Salmon, whole, 2.5 kg perforated 100 100 70-80

Mussels, 1.5 kg** perforated 100 100 8-12

Hake, whole, 800 g perforated 90-100 100 20-25

Monkfish, 300 g each, in stock glass dish /wire rack 180-200 100 10-15

Monkfish fillet, 200 g each perforated 90-100 100 10-15

Bass, whole, 400 g each perforated 90-100 100 15-20

** The mussels are ready when their shells open.

Fish – Low-temperature Steaming

•

Steaming fish between 70 and 90 °C prevents it from becoming soft und breaking apart. This is

especially suitable for sensitive fish.

•

The values are for fillets of fish.

•

Serve on warmed dishes.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Oysters, in stock (10 oysters) unperforated 80-90 100 2-5

Tilapia, 150 g each perforated 80-90 100 10-12

Bream, 200 g each perforated 80-90 100 12-15

Fish tureen tureen / wire rack 70-80 100 50-90

Trout, whole, 250 g each perforated 80-90 100 12-15

Halibut, 300 g each perforated 80-90 100 12-15

Lobster, boiled, separated, perforated 70-80 100 10-12

regenerate

Scallops (6 scallops) unperforated 80-90 100 4-8

Cod, 250 g each perforated 80-90 100 10-12

Red Snapper, 200 g each perforated 80-90 100 12-15

Ocean perch, 120 g each perforated 80-90 100 10-12

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Rolled sole, stuffed, 150 g each perforated 80-90 100 12-15

Turbot, 300 g each perforated 80-90 100 12-15

Bass, 150 g each perforated 80-90 100 10-12

Pike-perch, 250 g each unperforated 80-90 100 12-15

Meat

The cooking times given are only a recommendation. The effective cooking time depends on the

temperature of the food and the roasting time on the hob. For precise control use the meat probe. Refer to

the chapter “Meat Probe” for tips on using the meat probe and the temperature table for the different

meats.

Meat – roasting at higher temperatures

•

Time to settle down: wrap the meat in aluminium foil and leave to rest for 10-15 minutes after roasting.

The meat can “settle down”. More juices will stay in the meat when cutting it open.

•

To roast the meat rare or medium: open the oven door when the core temperature is 5 °C below the

required value and wait until the value has been reached. This prevents overcooking and gives the meat

time to settle down.

•

When using the perforated cooking insert or the wire rack, place the unperforated cooking insert on

the level below. Fill with a small amount of water to avoid residues burning in. You can add vegetables,

wine, spices or herbs to get a delicious base for sauce.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Entrecôte, medium rare, 350 g each unperforated 170-180 0-30 10-20

Fillet in puff pastry, medium rare, 600 g unperforated 190-200 80-100 25-40

Back of veal, medium rare, 1 kg unperforated 160-180 0-60 20-30

Smoked pork chop, sliced unperforated 100 100 15-20

Roast pork with rind, 1.5 kg, wire rack 1) 120 100 30

well-done* 2) 170-180 60 30-35

3) 220 0 10-15

Leg of lamb, medium rare, 1.5 kg unperforated 170-180 0-60 60-80

Back of venison, medium rare, 500 g each unperforated 160-180 0-30 12-18

*Fillet in puff pastry: cut the rind crosswise before roasting. Use the meat probe: during the second step a core

temperature of about 65 °C should be reached, roast to about 75-80 °C in the third step.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Beef roast, 1.5 kg, well-done wire rack 1) 220-230 100 20

2) 150-160 30-60** 60-80

Roast beef, medium rare, 1 kg unperforated 160-180 0-30 40-60

Pork roast, 1.5 kg (collar or shoulder), wire rack 1) 220-230 100 20

well-done 2) 160-170 30-60** 60-90

To heat up boiled sausages unperforated 85-90 100 10-20

(e.g. Lyoner, white sausage)

**30% moisture is sufficient when using the unperforated cooking insert with added liquid.

Meat – Low-temperature Cooking

•

Seared meat matures over a longer time at a low temperature in the oven. The food will remain juicy and

preserve most of its nutrients.

•

30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, but

the air flap remains closed. Thus, the natural moisture of the food remains in the oven and prevents the

meat from drying out.

•

For hygenic reasons, briefly sear the meat from all sides in a hot pan on the hob before putting it in the

oven. This will give the roast the typical flavour.

•

Please note that the core temperature of the food will always stay below the set temperature in the

oven. As a recommendation, set the oven temperature 10-15°C higher than the required core

temperature.

•

Take the meat from the fridge one hour before cooking.

•

You can reduce the temperature to 60 °C towards the end of the cooking time (for example if your

guests arrive late).

•

Serve on warmed dishes.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Duck breast, medium, 350 g each unperforated 70-80 30 40-60

Entrecôte, medium, 350 g each unperforated 70-80 30 40-70

Leg of lamb, without bone, tied, unperforated 70-80 30 180-240

medium, 1.5 kg

Roast beef, medium, 1-1.5 kg unperforated 70-80 30 150-210

Pork medaillons, well-done, 70 g each unperforated 80 30 50-70

Beef steaks, medium, 200 g each unperforated 70-80 30 30-60

Poultry

•

The cooking times given are only a recommendation and depend on the temperature of the food before

roasting. For precise control use the meat probe. Do not insert the tip of the meat probe in the middle

(hollow) but between the belly and the thigh. Refer to the chapter “Meat Probe” for further tips and the

temperature table.

•

Season poultry with spices and only little or no oil to get a crispy skin.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Duck, whole, 3 kg* unperforated 1) 150-160 60 80-90

2) 220 0 20-30

Duck breast, medium rare, 350 g each unperforated 160-180 0 12-18

Chicken, whole, 1.5 kg wire rack 170-180 60 50-60

Stuffed chicken breast, steamed, unperforated 100 100 10-15

200 g each

Leg of chicken, 350 g each wire rack 170-180 30-60 40-45

Turkey breast, steamed, 300 g each perforated 100 100 12-15

Poussins, quails, pigeons, steamed, perforated 100 100 25-30

300 g each

Poussins, quails, pigeons, 300 g each perforated 180-200 60-80 12-16

*Start roasting the duck with the breast facing down. Turn the duck after half the cooking time. This prevents the

sensitive breast meat from drying out.

Side dishes

The cooking time is a rough value. Observe the manufacturer’s recommendations.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Basmati rice (250 g + 500 ml water) unperforated 100 100 20-25

Cous-cous (250 g + 250 ml water) unperforated 100 100 5-10

Potato gratin (1.5 kg potatoes) unperforated 180-200 0-30 35-50

Dumplings, 90 g each perforated 95-100 100 25-30

Long grain rice (250 g + 500 ml water) unperforated 100 100 25-30

Brown rice (250 g + 375 ml water) unperforated 100 100 25-35

Lentils (250 g + 500 ml water) unperforated 100 100 25-35

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Fresh pasta, cooled perforated 100 100 5-7

Fresh pasta, with filling, cooled perforated 100 100 7-10

Pre-soaked white beans unperforated 100 100 55-65

(250 g + 1 l water)

Dessert

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Crème Brulée*, 130 g each soufflé dishes / perforated 90-95 100 35-40

Yeast dumplings, 100 g each unperforated 100 100 20-30

Flan/Crème Caramel*, 130 g each soufflé dishes / perforated 90-95 100 25-30

Compote unperforated 100 100 5-15

Milk rice (250 g rice + 625 ml milk) unperforated 100 100 35-45

Baked puddings** unperforated 180-200 0-60 20-40

*Cover crème brulée or flan with heat-resistant cling film.

**Baked puddings: e.g. crumbles, bread and butter pudding, rice pudding.

Miscellaneous

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

To desinfect baby bottles or jam jars wire rack 100 100 20-25

To dry fruit or vegetables* perforated 80-100 0 180-300

Eggs, size M (5 eggs) perforated 100 100 8-15

Cooked-egg-garnish**, 500 g glass dish / wire rack 90 80-100 25-30

Semolina dumplings unperforated 90-95 100 8-10

Lasagne unperforated 170-190 0 35-60

Soufflé soufflé dishes / perforated 180-200 60 12-20

*To dry for example: tomatoes, courgettes, mushrooms, apples, pears etc., thinly sliced. Season with olive oil,

herbs, sugar, salt, etc.

**Cover with heat-resistant cling film.

Cakes and Pastries

•

In the steam oven you can only bake on one single level. Place the unperforated cooking insert on the

second level from below. If you use a baking form put it on the wire rack and place the wire rack on the

first level from below.

•

Always leave the grease filter in place during baking.

•

30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, but

the air flap remains closed. Thus, the natural moisture of the food remains in the oven and prevents the

food from drying out.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Apple pie, covered, 20 cm spring release cake tin 160-170 0 70-80

Bagels (100 g each) unperforated 190-210 80-100 15-25

Baguette, pre-baked wire rack 190-200 60-100 10-15

Biscuit base, high (6 eggs) spring release cake tin 160-170 0 30-35

Swiss roll (2 eggs) unperforated 210-220 0 6-8

Small flaky pastry cakes unperforated 180-200 80-100 15-25

Bread (1-1.5 kg) unperforated 1) 200 100 15

2) 160-165 0 25-35

Bread rolls (50-100 g each) unperforated 180-200 80-100 15-25

Bread rolls, pre-baked wire rack 170-180 60 8-15

Square sponge cake unperforated 150-160 0 25-30

“Gugelhupf” (yeast dough with 1 kg flour) gugelhupf tin 160-175 30-60 35-45

Brioche (500 g flour) unperforated 150-160 60-80 20-30

Macaroons unperforated 140-150 0 25-35

Muffins muffin tin 170-180 0-30 20-30

Fruit pie made of yeast dough* unperforated 160-170 0-60 30-45

Biscuits unperforated 150-170 0 15-25

Sponge cake loaf tin / spring release cake tin 160-175 0-30 50-70

Small Cakes unperforated 150-160 0 35-45

Piped biscuits unperforated 150-160 0 25-30

Tart flan tin 190-200 0-30 30-45

Quiche / fruit tart flan tin 180-190 0 35-60

Cream puffs / eclairs unperforated 170-180 0-30 40-45

*For moist fruit pies (e.g. plum or onion tart) use 0% moisture, for dry toppings (e.g. crumble) use 60 % moisture.

Regenerating (Reheating)

•

Reheat previously prepared dishes without loss of quality. Select the “Regenerating” heating mode.

•

The given values are for dishes reheated on a plate. To regenerate larger amounts use the unperforated

cooking insert. You will need to increase the time.

Dish Cooking insert Temperature Cooking time

in °C in minutes

Baguette, bread rolls ( frozen) wire rack 140 8-12

Baguette, bread rolls (from the day before) wire rack 140 4-8

Vegetables wire rack 90-100 7-10

Side dishes (pasta, potatoes, rice)* wire rack 120 7-10

Meals on a plate wire rack 120 7-15

*Side dishes: not suitable are baked or deep fried foods like french fries or potato croquettes.

Dough Proofing

•

Raising yeast dough and other dough mixtures without drying out. Do not cover the bowl.

Select the “Dough Proofing” heating mode.

•

The raising time is a rough value. Leave the dough until it has doubled in size.

Dish Cooking insert Temperature Cooking time

in °C in minutes

Dough mixture (for example yeast dough, bowl / wire rack 38 25-45

baking ferment, sour dough mixture)

Defrosting

•

Select the “Defrosting” heating mode.

•

The defrosting time given is a rough value. The defrosting time depends on the size, weight and shape

of the frozen food. Always freeze your food flat or in single pieces, this shortens the defrosting time.

•

Take the food out of the packaging before defrosting.

•

Only defrost the amount that you will need to prepare.

•

Please observe: defrosted food might not keep and will deteriorate more quickly than fresh food.

Immediately prepare defrosted food and cook it thoroughly.

•

Poultry, fish and meat: Important! Always insert an unperforated cooking insert one level below the

food. Pour away the defrosting liquid of meat and poultry. Clean the sink afterwards and rinse with

plenty of water. Clean the cooking insert in hot soapy water or in the dishwasher.

Dish Cooking insert Temperature Cooking time

in °C in minutes

Berries, 300 g perforated 40-45 3-4

Roast , 1000 g perforated 40-45 45-60*

Fish fillet, 150 g each perforated 40-45 5-10*

Vegetables , 400 g perforated 40-45 5-7

Goulash , 600 g perforated 45-50 30-45*

Chicken , 1000 g perforated 45-50 45-60*

Chicken legs, 400 g each perforated 45-50 20-30*

*After the time has elapsed, leave the food inside the oven for 10-15 minutes after switching off. This ensures the

food is thawed right through.

Preserving

•

Cook the fruit or vegetables immediately after buying or picking. A prolonged storage will reduce the

vitamins and might lead to fermenting.

•

Only use good quality fruit and vegetables.

•

Check and clean the preserving jars, rubber seals and clamps.

•

Disinfect the clean jars in the oven for 20-25 minutes at 100°C / 100% moisture before using them for

preserving.

•

Open the oven door after the cooking time has elapsed. Leave the jars to cool down completely before

taking them out of the oven.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Fruit, vegetables (in closed perforated 100 100 35-40

preserving jars 0.75l)

Extracting Juice

•

Place the fruit or berries in the perforated cooking insert. Insert the perforated cooking insert with the

fruit on the second level from below. Place the deep unperforated cooking insert one level lower to

collect the juice.

•

Leave the fruit in the oven until no more juice comes out.

•

You can squeeze the food in a dish towel afterwards to gain the remaining juice.

Dish Cooking insert Temperature Moisture Cooking time

in °C in% in minutes

Berry fruit perforated 100 100 60-120

Preparing Yogurt

•

Heat pasteurised milk on the hob to 90 °C to avoid damaging the yogurt bacteria. You do not need to

heat up long-life milk. (Note: the time needed for maturing will be lengthened if you use cold milk to

produce the yogurt).

•

Important! Cool the milk in a bain-marie until it reaches 40 °C to avoid destroying the yogurt bacteria.

•

Stir natural yogurt (use yogurt with yogurt bacteria) into the milk (1-2 teaspoons for every 100 ml).

•

In the case of yogurt ferment, pay attention to the notes on the packet.

•

Pour the yogurt into clean jars.

•

Disinfect the clean yogurt jars in the oven for 20-25 minutes at 100°C / 100% moisture before filling

them with yogurt. Note: let the jars and the oven cool down before filling the jars with yogurt to put

them in the oven.

•

On completion, place the yogurt in the fridge.

•

Add skimmed milk powder to the milk before heating it (1-2 tablespoons per litre) to get a more solid

yogurt.

Dish Cooking insert Temperature Moisture Cooking time

in °C in% in minutes

Fresh yogurt (in closed jars) perforated 45 100 240-360

Preparing large, bulky dishes

•

The side racks can be removed when preparing large, bulky roasts.

•

Pull out the racks after undoing the knurled nuts on the front side.

•

Place the wire rack directly onto the bottom of the oven and place the dish or the roaster onto the wire

rack. Do not place the dish or roaster directly onto the bottom of the oven.

Using the timer menu you can set the following:

M timer

N stopwatch

P cooking time duration (not during stand-by)

O cooking time end (not during stand-by)

Calling up the Timer Menu

Touch the key beside the symbol q to call up the

timer menu.

If the appliance is on standby, touch any key. Now

the display is activated. The info

a and timer q

symbols are shown.

Touch the key next to the timer symbol

q. The timer

menu appears.

Timer

The timer counts down independently of all other

settings of the appliance. You can enter a maximum

value of 90 minutes.

Setting the Timer

1 Call up the timer menu. The timer function M is

shown on the display.

2 Using

d or e set the desired duration.

3 Start using the

b key.

The timer menu is closed. The symbol M and the

elapsing time are shown in the status bar.

Note: the timer starts automatically after a few

seconds without touching the

b key.

A signal sounds when the time has elapsed. Touch

the

q key to switch off the signal.

Note

To cancel an active timer:

Call up the timer menu, select the timer function M

and touch the j key.

Timer

28.40

13:30

100

13.30

28.39

Stopwatch

The stopwatch will count the elapsed time up to

90 minutes.

The pause function pauses the stopwatch.

The stopwatch runs independently of all other

settings of the appliance.

Starting the Stopwatch

1 Call up the timer menu.

2 Using f or g select the stopwatch function N.

3 Start using the

m key.

The timer menu is closed.

The timer menu is closed immediately when you

touch the

b key.

Pausing the Stopwatch

1 Call up the timer menu.

2 Using f or g select the stopwatch function N.

3 Touch the

l key. The counter stops. The key

reverts to start m.

4 Start again using the m key. The counter

continues.

After 90 minutes the time reverts to 00:00 minutes.

The symbol

N in the status bar disappears. The

stopwatch is switched off.

Note

To cancel the stopwatch:

Call up the timer menu, select the stopwatch

function N and touch the j key.

00.00

100

13.30

00.05

06.40

Cooking Time Duration

If you set a cooking time duration for your meal, the

appliance switches off automatically after the

selected time.

This enables you to leave the kitchen while the meal

is being prepared.

You can select a cooking time between 1 minute

and 23 hours 59 minutes.

Select the temperature and heating mode and place

your meal in the oven.

Switching off Automatically

1 Call up the timer menu.

2 Using

f or g select the cooking time duration

function P.

3 Using

d or e set the required cooking time.

4 Start the program using the b key.

The timer menu is closed. Temperature and heating

mode are shown on the display.

After the time has elapsed the appliance switches

off. A signal sounds. Touch the

q key or open the

appliance door to switch off the signal.

Note

The cooking times given in the cooking table are for

a preheated oven. Add about 5 minutes to the

cooking time if the oven has not been preheated.

To cancel the cooking time:

Call up the timer menu. Touch the

j key, then touch

b to confirm.

To change the cooking time:

Call up the timer menu. Change the time with

d or

e , then touch b to confirm.

To stop the program:

Switch the temperature knob off.

00:40

100

00:4013.30

Cooking Time End

You can program a cooking time end. Example: it is

13:30. The meal will take 40 minutes to cook and

must be ready at 15:30.

Set the cooking time duration and set the cooking

time end to 15:30. The electronics will calculate the

start time. The appliance will start automatically at

14:50 and switch off at 15:30.

Please note that food which can easily go off should

not stay in the oven too long.

Note:

Always set the desired temperature, heating mode

and cooking time duration first. Only by setting

these values can the cooking time end be

programmed.

Switching on and off Automatically

1 Set the required cooking time.

2 Using

g select cooking time end O. The switch

off time appers on the display.

3 Using

d set a later switch-off time.

4 Start using the b key. The timer menu is

closed.

Temperature and operating mode appear on the

display. The appliance is on standby and will start

automatically. After the cooking time duration it will

switch off.

After the time has elapsed the appliance switches

off. A signal sounds. Touch the

q key, open the

appliance door or switch off the temperature

selector to switch off the signal.

Note

To cancel the cooking time:

Call up the timer menu. Touch the j key, then touch

b to confirm. Cooking time duration and end are

cancelled.

To stop the program:

Switch the temperature knob off.

If the

P symbol flashes:

You have not set the cooking time duration. Always

set the cooking time duration first.

00:40

15:30

100

15:30

00:4013.30

Extended Timer

This function keeps the steam oven at a

temperature of 85 °C in the hot air mode.

You can keep food warm 24 to 74 hours, without

switching the oven on or off.

Please note that food which can easily go off should

not stay in the oven too long.

Supposition:

The entended timer key

V is available. You have to

make the entended timer key available in the basic

settings. See chapter basic settings.

Setting the Program

1 Turn the temperature knob one position to the

right to the light position.

2 Touch the key beside the symbol V. The

suggested value of 28 h appears on the display.

3 Using

d or e set the desired duration.

4 Start using the

b key.

The cooking mode and temperature appear on the

display. The oven light stays off. The keys are

locked. The display lighting is switched off. The

softkey tone is switched off.

At the end of the programmed time the oven stops

heating. The display is empty. Switch the

temperature knob off.

Note

If you cannot find the V key:

You have to make the extended timer key available.

See chapter basic settings – extended timer.

To stop the program:

Switch the temperature knob off.

13:30

The steam oven has a child lock. It prevents the

oven being turned on unintentionally.

Supposition:

You have to make the child lock available in the

basic settings. See chapter basic settings.

Activating the Child Lock

Supposition:

The temperature knob is in the OFF position.

1 Touch any key. The symbol

o appears beside

the centre left key.

2 Touch the key

o for at least 6 seconds.

The child lock is active, the controls are locked.

The standby screen appears. The symbol

appears in the status bar.

Deactivating the Child Lock

1 Touch any key. The symbol p appears beside

the centre left key.

2 Touch the key p for at least 6 seconds.

The child lock is deactivated. You can operate the

appliance as usual.

Note

If you cannot find the o key beside the centre key:

Call up the basic settings menu. Select the child

lock function. Select “child lock available” o .

If the child lock key is no longer required:

Call up the basic settings menu. Select the child

lock function. Select “child lock not available”

Child Lock

13:30

For your protection the appliance has a safety

deactivation. The safety deactivation switches off

the heat if the oven is left on for more than 12 hours

without the controls being touched.

Exception:

The extended timer has been programmed.

Three dashes appear on the display. Switch the

temperature knob off. Then you can operate the

appliance as usual.

Safety Deactivation

13:30

Your appliance has several basic settings.

You can customize these settings:

Turn the temperature knob one position to the right

to the light position.

•

Call up the basic settings menu with the c key.

•

Use the top f or g keys to move between the

settings.

•

Use the centre keys to change the selected

setting. You can change several settings

individually without leaving the menu.

•

Touch the b key to exit the menu. All settings

are saved.

Note

The status bar only shows six options.

Use the top f or g keys to move to the required

option. You can scroll back- or forward with these

keys.

If no key has been touched for 60 secods the menu

disappears. The standby screen appears. All

settings are saved.

Example: Changing the Standby

Screen

1 Call up the basic settings menu by turning the

temperature knob one position to the right to

the light position.

Touch the key next to the c symbol. The menu

appears.

2 Use the menu key

g to select the function

standby screen M .

3 Use the middle keys

f or g to select the

required setting. The selected screen appears

briefly.

Now you can change further settings or exit the

menu with the b key.

Changing the Basic Settings

13:30

Basic Settings

3008

07 0926

Time format

•

12 hour format (AM/PM) or 24 hour format

Clock

•

Hours / minutes

Use the arrow key

g bottom right to change from

hours to minutes.

Date

•

Day / month / year

Use the arrow key

g bottom right to change from

day to month to year.

Key tones volume

•

In 8 levels

Adjust the volume of the key tones.

The signal volume cannot be adjusted.

Display brightness

•

In 8 levels

Display contrast

•

In 8 levels

The display contrast depends on the viewing angle.

Standby screen

•

Gaggenau with clock / clock and date / clock

The selected screen appears briefly.

Extended timer

•

Extended timer key not available / available

Reset all parameters to the factory setting

•

No / yes

Immediately confirm a reset with the

b key.

Exhibition mode

The setting

w “exhibition mode not active” must be

selected and must not be changed. The appliance

does not heat up during exhibition mode x.

You can only change this setting 3 minutes after the

appliance has been connected to the electricity.

Temperature unit

•

°F or °C

Date format

•

Day.month.year or

day/month/year or

month/day/year

Heating up with / without signal

•

heating up with signal / heating up without

signal

The signal sounds when the oven has heated up.

Key tones

•

Sound 1 (beep) / sound 2 (click) / key tones off

Choose the key tones.

The signal tone cannot be changed.

Child lock

•

Child lock key not available / available

Water hardness

•

Set the water hardness between 1 and 18

Reset the descaling symbol

•

No / yes

Immediately confirm a reset with the

b key.

Care and Manual Cleaning

Safety Notes

$ Warning! Do not clean the hob using high

pressure cleaners or steam jets.

$ Warning, risk of burns! Before cleaning, wait

until the appliance has cooled down.

Oven Interior

Important! Do not spray cleaning agents into the air

flap on the top of the oven interior!

Clean the oven interior with a cloth/sponge and a

small amount of hot soapy water. Avoid residues

burning in. After cleaning, leave the door open until

the oven has dried or use the drying function.

For regular care of the stainless steel oven interior

we recommend the Gaggenau oven care product

which is available through our after sales service or

your specialist dealer (order number 667 027).

Please observe the included instructions for use of

the product.

Do not scrape off baked-in remainders of food.

Instead, moisten them with a wet cloth and

detergent.

If the oven is heavily soiled use the cleaning

function for best results.

Do not use non-suitable cleaning agents:

– scouring cleaning agents

– nitro polishing agents

– cleaners containing chloride

– abrasive sponges or objects

Heavily Soiled Oven Interior

For heavy soiling we recommend you should only

use the oven cleaning gel (order number 463 582)

which is available through our after sales service.

Other cleaners can damage the oven.

When applying the cleaning gel avoid the gel

coming into contact with the light and all seals

(door, light and evaporating dish). Do not leave the

cleaning gel on for more than 12 hours and do not

heat up the oven during this time.

Carefully rinse the oven interior with clear water.

Remove all traces of the cleaning gel before using

the oven. Remaining traces of cleaner can damage

the oven.

Please observe the included instructions for use of

the product.

Cooking Inserts

Clean the cooking inserts in hot soapy water or in

the dishwasher.

Soak baked-in remainders of food and clean with a

brush.

Racks

You can take the racks out for easier cleaning.

Undo the knurled nuts and pull out the racks to the

front.

Clean the racks in a dishwasher.

Grease Filter

The grease filter can be detached in the upward

direction for cleaning.

Clean the grease filter in a dishwasher.

Water Tank

Clean the water tank with hot soapy water. Leave it

to dry with the lid opened. Keep the seal in the lid

clean and dry after every use.

Dry the slot in the oven after every use.

Glass Front

Clean the glass front with a soft cloth and glass

cleaner. Do not wipe the glass front with a soaking

wet cloth as water might enter behind the glass.

Do not use aggressive, scouring cleaning agents or

glass scrapers. They can scratch the surface and

destroy the glass.

A rainbow coloured shimmer may be seen on the

front glass. This is the heat resistant coating.

Only clean the display with a soft cloth. Do not wipe

the display with a soaking wet cloth as water might

enter behind the screen.

Door Seal

Always keep the door seal clean and free of food

remains.

Do not use aggressive cleaning agents (e.g. oven

cleaner) on the door seal. They can destroy the

door seal.

Do not remove the door seal.

Stubborn soiling can be loosened using the

cleaning function and may then be removed more

easily. The cleaning function takes approx.

34 minutes.

Leave the oven to cool down completely before

cleaning. Take all accessories out of the oven

interior. First clean the evaporating dish to avoid

residues burning in.

How to Proceed

1 Fill the water tank to the MAX marking with cold

water. Do not use distilled water. Fully insert

the water tank until it engages.

2 Put a small amount of washing up liquid into the

evaporating dish on the bottom of the oven

interior. Close the oven door.

3 Turn the function knob one position to the left.

Turn the temperature knob to the left to the

special functions. The cleaning menu appears.

The duration appears on the display.

4 Press

b to start. The cleaning starts.

5 After the time has elapsed, the second step

(rinsing) appears on the display.

6 Wipe the loosened soiling in the oven interior

and in the evaporating dish away with a sponge.

Empty the water tank, refill with cold water and

insert.

7 Close the oven door. Press

b to start. The oven

rinses.

8 Use a sponge to soak the remaining water from

the evaporating dish.

9 Close the oven door. Press

b to start. The oven

rinses again.

After 2 minutes a signal is sounded. The cleaning

function has ended. Switch off the temperature

knob.

Use a sponge to soak the remaining water from the

evaporating dish. Dry the oven interior with a soft

cloth or use the drying function.

Note

The duration of the cleaning function cannot be

changed. The oven light is off during the cleaning

function.

Cleaning Function

00:0214.00

00:02

100

00:3013.30

00:30

If you want to stop the cleaning function:

Switch off the temperature knob.

If three dashes appear on the display:

Operator error. Check if you have set the functions

and temperature knobs to the correct positions.

Use the drying function after cleaning to dry the

oven interior. You can also dry the oven interior

after steaming using the drying function.

Note:

Do not heat up the water tank in the oven to dry it!

This will damage the water tank.

How to Proceed

1 Turn the function knob one position to the left.

2 Turn the temperature knob to the left to the

special functions.

The cleaning menu appears.

3 Use the

g menu key to select the drying

function. The duration appears on the display.

4 Press b to start.

Temperature and moisture level appear on the

display.

After the time has elapsed a signal sounds. The

drying is finished. Switch the temperature knob off.

Leave the oven to cool down. Then polish the

interior and the glass panel with a soft cloth.

Note

If three dashes appear on the display:

Operator error. Check if you have set the functions

and temperature knobs to the correct positions.

00:2013.30

120

00:20

00:30

Drying Function

To keep your appliance in good working order, you

have to descale it regularly. Descale the oven when

the descaling symbol

n appears on the display.

The descaling program consists of three steps –

descaling and rinsing twice. The descaling program

lasts approx. 34 minutes. Always let the program

run until it has ended. The oven light is off during

the descaling program.

Use a sponge to empty the evaporating dish

between each of the three steps above.

Leave the oven to cool down completely before

descaling. Take all accessories out of the oven

interior.

Only use the descaler recommended by our after-

sales service (order number 311 138). Other

descalers may damage the appliance. Mix a

descaling solution of 300 ml of water and 60 ml of

descaler. Do not let the descaler come into contact

with the frame of the oven.

How to proceed

1 Fill the water tank with 360 ml of descaling

solution.

2 Turn the function knob one position to the left.

3 Turn the temperature knob to the left to the

special functions. The cleaning menu appears.

4 Use the

g menu key to select the n descaling

function. The duration appears on the display.

5 Press

b to start.

6 The descaling program starts. After the time

has elapsed, the second step (rinsing) appears

on the display.

7 Use a sponge to soak the descaling solution

from the evaporating dish. Thoroughly rinse the

water tank, fill with water and insert.

8 Press

b to start. The oven rinses.

9 Use a sponge to soak the water from the

evaporating dish. Close the oven door. Press b

to start. The oven rinses again.

After 2 minutes a signal is sounded. The descaling

has ended. Switch off the temperature knob.

Descaling Program

175

13.30

00:0213.30

00:02

100

00:3013.30

00:30

After descaling use the Gaggenau oven care

product. Please observe the included instructions

for use of the product.

Dry the oven interior with a soft cloth or use the

drying function.

Reset the descaling symbol in the basic settings.

Tip

You can descale the evaporating dish between

intervals. Mix a descaling solution of 100 ml of

water and 20 ml of descaler. Completely fill the

evaporating dish with descaling solution and the

tank with water. Start the descaling program.

In case of a malfunction first check the household

fuses. If the power supply is functioning correctly

contact your dealer or Gaggenau after-sales

service.

Please specify the E number and FD number of the

appliance when calling our after-sales service. You

find these numbers on the rating plate of the

appliance.

Repairs may only be carried out by authorised

technicians, in order to guarantee the electrical

safety of the appliance.

$ Warning! Incorrect repairs may result in serious

injury to the user.

All poles of the appliance must be disconnected

from the electricity when being repaired (switch off

the household fuse or the circuit breaker in the fuse

box).

For technical reasons the lamp cover cannot be

removed. Lamp must only be replaced by Gaggenau

after-sales service.

Important! Do not remove the lamp cover.

Non compliance with these recommendations

results in the warranty coverage becoming invalid.

Trouble Shooting

Error Messages

If a malunction occurs and the appliance does not

heat up, an error code will be shown on the display.

E003, E303, E115 or E215 is shown on the display

the appliance is too hot. Switch off the appliance

and let it cool down.

If a different error code is shown on the display call

the after-sales service. Please specify the error

code and the appliance type. You find the appliance

type on the rating plate.

Switch off the temperature knob.

Note:

The short timer and stop clock can still be used.

Power Cut

The appliance bridges a power cut of up to

5 minutes. The operation continues.

After a longer power cut the appliance will switch

off the operation. The

J symbol appears on the

display and three dashes instead of the

temperature.

Switch off the temperature knob and switch the

appliance back on.

The “first settings” menu reappears if the appliance

is without electricity for several days. You have to

set the clock and date.

Note: The basic settings remain stored even if the

appliance is without electricity for several days.

Exhibition Mode

If the x symbol appears on the standby screen,

exhibition mode is activated. The appliance does

not heat up.

Disconnect the appliance from the electricity for a

few seconds (switch off the household fuse or the

circuit breaker in the fuse box). Within 3 minutes

after reconnecting the appliance, go to the basic

settings menu and deactivate exhibition mode.

13:30

E104

13:30

Gaggenau Hausgeräte GmbH

Carl-Wery-Straße 34

D-81739 München

www.gaggenau.com

9000434552 EB 8912 en

Gaggenau BS 250-130 Handleiding

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