Gaggenau BS470611, BS475611, BS485611, BS484611 User Manual

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Page 1

Gaggenau Use and care manual

BS 470/471 611 BS 474/475 611 BS 484/485 611

Combi-steam oven

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Table of Contents

Use and car e manual

9 Safety Definitions 3

IMPORTANT SAFETY INSTRUCTIONS 4

Proper Installation and Maintenance 4 Fire Safety 4 Burn Prevention 5 Child Safety 6 Cleaning Safety 6 Cookware Safety 7 Proposition 65 Warning 7

Causes of Damage 8

Environmental protection 8

Saving energy 8

Getting to know the appliance 9

Combi-steam oven 9 Displays and controls 10 Symbols 10 Colors and display 11 Automatic door opening 11 Additional information ( and ) 11 Cooling fan 11 Program selection positions 12 Accessories 13 Special accessories 14

Operating the appliance 18

Oven interior 18 Inserting accessories 19 Turning on 19 Misting 19 Steam removal 19 After every use 20 Safety shut-off 20

Timer functions 20

Launching the timer menu 20 Timer 20 Stopwatch 21 Cooking time 21 End of cooking time 22

Sabbath mode 23

Sabbath mode 23 Yom Tov mode 24

Personal recipes 25

Recording a recipe 25 Programming a recipe 25 Entering a name 26 Starting a recipe 26 Change recipe 26 Deleting a recipe 26

Before first use 14

Setting the language 14 Setting the time format 15 Setting the time 15 Setting the date format 15 Setting the date 15 Setting the temperature unit 15 Setting the water filter 15 Setting water hardness 16 Completing initial set-up 16 Calibrating 16 Cleaning the door panel 17 Cleaning accessories 17

Water filter 17

Operation with or without water filter 17 Change water filter 17

Activating the appliance 18

Standby 18 Activate appliance 18

Core temperature probe 27

Stick the core temperature probe into the food 27 Setting the core temperature 27 Core temperature guidelines 28

Childproof lock 29

Activating the child lock 29 Deactivating the child lock 29

Factory setting 30

Cleaning and maintenance 32

Cleaning agents 32 Cleaning program 33 Drying program 35 Descaling program 36

Troubleshooting 38

Power cut 39 Demo mode 39 Replacing the oven interior lamp 39

Customer service 40

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Tables and tips 41

Vegetables 41 Fish 42 Fish – low-temperature steaming 43 Meat – cooking at higher temperatures 44 Meat/poultry – low-temperature cooking 45 Poultry 46 Sous-vide cooking 47 Grilling 50 Side dishes 51 Desserts 51 Other 52 Baked goods 52 Dough proving (leaving to rise) 54 Refreshing (warming up) 54 Defrosting 55 Preserving 55 Extracting juice (soft fruits) 56 Preparing yoghourt 56 Preparing bulky food 57 Acrylamide in foodstuffs 57

9 Safety Definitions

Saf ety Definitions

9 WARNING

This indicates that death or serious injuries may occur as a result of non-observance of this warning.

9 CAUTION

This indicates that minor or moderate injuries may occur as a result of non-observance of this warning.

NOTICE: This indicates that damage to the appliance or property may occur as a result of non-compliance with this advisory.

Note: This alerts you to important information and/or tips.

Additional information on products, accessories, replacement parts and services can be found at

www.gaggenau.com and in the online shop www.gaggenau.com/zz/store

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9 IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

IMPORTANT SAFET Y INSTRUCTIONS

READ AND SAVE THESE INSTRUCTI ONS

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS.

WARNING

When properly cared for, your new appliance has been designed to be safe and reliable. Read all instructions carefully before use. These precautions will reduce the risk of burns, electric shock, fire, and injury to persons. When using kitchen appliances, basic safety precautions must be followed, including those in the following pages.

Proper Installation and Maintenance

Have the installer show you the location of the circuit breaker or fuse. Mark it for easy reference.

WARNING

Risk of burns

To avoid risk of injury, turn off the interior light before cleaning the oven to allow the bulbs to cool down. The bulbs can become very hot when switched on. Keep the light off while cleaning the oven.

WARNING

Make sure the appliance and lights are cool and power to the appliance has been turned off before replacing the light bulb(s). Failure to do so could result in electrical shock or burns. The lenses (if equipped) must be in place when using the appliance. The lenses (if equipped) serve to protect the light bulb from breaking. The lenses (if equipped) are made of glass. Handle carefully to avoid breaking. Broken glass can cause an injury.

WARNING

Light socket is live when door is open if main power supply is not turned off.

This appliance must be properly installed and grounded by a qualified technician. Connect only to properly grounded outlet. Refer to Installation Instructions for details.

This appliance is intended for normal family household use only. It is not approved for outdoor use. See the Statement of Limited Product Warranty. If you have any questions, contact the manufacturer.

Do not store or use corrosive chemicals, vapors, flammables or nonfood products in or near this appliance. It is specifically designed for use when heating or cooking food. The use of corrosive chemicals in heating or cleaning will damage the appliance and could result in injury.

Do not operate this appliance if it is not working properly, or if it has been damaged. Contact an authorized servicer.

Do not obstruct oven vents.

Do not repair or replace any part of the appliance unless specifically recommended in this manual. Refer all servicing to an authorized servicer.

WARNING

Risk of short circuiting! Never allow electrical appliance cords to become pinched in the hot appliance door. The cord’s insulation can melt.

Fire Safety

WARNING

NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven. Aluminum foil linings may also trap heat, causing a fire hazard.

If materials inside an oven or warming drawer should ignite, keep door closed. Turn off the appliance and disconnect the circuit at the circuit breaker box.

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9 IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

WARNING

Use this appliance only for its intended use as described in this manual. NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in overheating the appliance. Never use the appliance for storage.

Always have a working smoke detector near the kitchen.

In the event that personal clothing or hair catches fire, drop and roll immediately to extinguish flames.

Have an appropriate fire extinguisher available, nearby, highly visible and easily accessible near the appliance.

Smother flames from food fires other than grease fires with baking soda. Never use water on cooking fires.

WARNING

TO REDUCE THE RISK OF INJURY TO PERSONS IN THE EVENT OF A GREASE FIRE, OBSERVE THE FOLLOWING: a) SMOTHER FLAMES with a close-fitting lid, cookie

sheet, or metal tray, then turn off the burner. BE CAREFUL TO PREVENT BURNS. If the flames do not go out immediately, EVACUATE AND CALL THE FIRE DEPARTMENT.

b) NEVER PICK UP A FLAMING PAN – You may be

burned.

c) DO NOT USE WATER, including wet dishcloths or

towels – a violent steam explosion will result.

d) Use an extinguisher ONLY if:

‒ You know you have a Class ABC extinguisher,

and you already know how to operate it.

‒ The fire is small and contained in the area where

it started.

‒ The fire department is being called. ‒ You can fight the fire with your back to an exit.

surfaces are oven vent openings, surfaces near these openings and oven doors.

Exercise caution when opening the appliance. Standing to the side, open the door (or drawer) slowly and slightly to let hot air and/or steam escape. Keep your face clear of the opening and make sure there are no children or pets near the unit. After the release of hot air and/or steam, proceed with your cooking. Keep doors shut unless necessary for cooking or cleaning purposes. Do not leave open doors unattended.

Do not heat or warm unopened food containers. Buildup of pressure may cause the container to burst and cause injury.

Always place oven racks in desired location while oven is cool. Always use oven mitts, when the oven is warm. If a rack must be moved while oven is hot, do not let potholder contact the heating elements.

CAUTION

To avoid possible injury or damage to the appliance, ensure rack is installed exactly per installation instructions and not backwards or upside down.

Always use dry potholders. Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

WARNING

Scalding hazard

Movement when opening the appliance door and when removing the cookware can cause hot liquid to spray out. Do not stand too close to the appliance when opening it. Open appliance door carefully. Remove cookware carefully. Keep children away.

Burn Prevention

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN - Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing, potholders, or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns. Among these

Secure all loose garments, etc. before beginning. Tie long hair so that it does not hang loose, and do not wear loose fitting clothing or hanging garments, such as ties, scarves, jewelry, or dangling sleeves.

Use caution when cooking foods with high alcohol content (e.g. rum, brandy, bourbon) in the oven. Alcohol evaporates at high temperatures. There is a risk of burning as the alcohol vapors may catch fire in the oven. Use only small quantities of alcohol in foods, and open the oven door carefully.

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9 IMPORTANT SAFETY INSTRUCTIONS

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WARNING

Risk of scalding

Hot liquid may spill over the sides of cooking accessories when they are removed from the oven cavity. Carefully remove cooking accessories with oven mitts.

WARNING

Risk of scalding

Hot steam can escape when you open the appliance door. Steam is not visible at certain temperatures. Do not stand too close to the appliance when opening it. Open the appliance door with caution. Keep children away.

WARNING

Risk of burns

Hot steam can leak during operation. Do not touch the ventilation openings. Keep children away.

Cleaning Safety

Risk of severe burns! Do not clean the appliance immediately after turning it off. The water in the evaporator dish is still hot. Wait until the appliance has cooled down.

Keep oven free from grease build up.

WARNING

Risk of injury

Scratched glass in the appliance door can burst. Do not use any glass scrapers or strong or abrasive cleaning agents.

WARNING

Risk of electrical shock

Moisture entering the appliance can cause an electrical shock. Don't use a high-pressure cleaner or steam cleaner.

Child Safety

When children become old enough to use the appliance, it is the responsibility of the parents or legal guardians to ensure that they are instructed in safe practices by qualified persons.

Do not allow anyone to climb, stand, lean, sit, or hang on any part of an appliance, especially a door, warming drawer, or storage drawer. This can damage the appliance, and the unit may tip over, potentially causing severe injury.

Do not allow children to use this appliance unless closely supervised by an adult. Children and pets should not be left alone or unattended in the area where the appliance is in use. They should never be allowed to play in its vicinity, whether or not the appliance is in use.

CAUTION

Items of interest to children should not be stored in an appliance, in cabinets above an appliance or on the backsplash. Children climbing on an appliance to reach items could be seriously injured.

CAUTION

Do not remove the wax plugs from the opening of the cleaning cartridge. Do not use any other detergents. Do not use damaged cartridges. Never heat the appliance up if a cartridges has been inserted.

WARNING

To prevent the cleaner from coming into contact with the skin or eyes, do not remove the locking cap from a spent cartridge.

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9 IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

Cookware Safety

Do not place food directly on oven bottom.

Follow the manufacturer’s directions when using cooking or roasting bags.

WARNING

Risk of electric shock

Use of a wrong core temperature probe can damage the insulation. Use only the core temperature probe intended for this appliance.

Ovenware must be heat and steam resistant. Silicone baking pans are not suitable for Combination mode.

When using Steam mode with a perforated cooking pan, always slide the baking pan underneath it. The pan will catch any drippings.

The oven bottom and the evaporator dish must always remain clear. Always place ovenware on the rack or in the perforated cooking pan.

Proposition 65 Warning:

This product may contain a chemical known to the State of California, which can cause cancer or reproductive harm. Therefore, the packaging of your product may bear the following label as required by California:

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Causes of Damage

Environmental protection

NOTICES:

▯ Do not place anything directly on the oven floor. Do

not line it with aluminum foil. Heat build-up can damage the appliance.

▯ The oven bottom should always remain clear.

Always place dishes in a perforated baking pan or on a rack.

▯ We recommend you install a descaling system for

hard mains water. You can inquire with your waterworks to obtain information about your mains water.

▯ Aluminum foil may not contact the door pane in the

oven. This can cause permanent discoloration of the door pane.

▯ Dishes must be heat and steam resistant. Silicone

baking dishes are not suited for combination operation with steam.

▯ Use only original accessories in the oven interior.

Rusting material (such as serving platters or knives and forks) can cause corrosion in the oven interior.

▯ Use original small parts (e.g. knurled nuts) only.

Reorder small parts through out spare parts service if these should be lost..

▯ Do not leave moist groceries in a closed oven for an

extended period of time. It can lead to corrosion inside the oven.

▯ Salt, spicy sauces (e.g. ketchup or mustard) or

salted dishes (e.g. cured roast) contain chlorides and acids. These corrode the surfaces of stainless steel. Always remove residues immediately.

▯ Fruit juice can leave stains in the oven. Always

remove fruit juice immediately when safe to touch, and wipe up first with a damp and then a dry cloth.

▯ Your appliance's oven interior consists of high-

grade stainless steel. Corrosion can occur in the oven interior if it is not cared for properly. Observe the care and cleaning notes in the operating instructions. After every use, clean the oven interior straight after the appliance has cooled down. After cleaning, dry the oven interior with the drying program.

▯ Do not detach the door seal. The appliance door

will no longer close properly if the door seal is damaged. Adjoining furniture frontages may be damaged. Have the door seal replaced.

Unpack the appliance and dispose of the packaging in an environmentally friendly manner.

Saving energy

▯ Open the appliance door as little as possible while

cooking.

▯ Use dark, black-painted or enamelled baking forms.

These absorb the heat particularly well.

▯ It is best to bake several cakes in succession. The

steam oven is still warm. This shortens the baking time for the second cake. You can also slide in two loaf tins next to each other.

▯ For longer cooking times, you can switch off the

steam oven 10 minutes before the end of the cooking time and you can use the residual heat to finish cooking.

▯ When steaming, you can cook simultaneously on

several levels. If dishes require different cooking times, insert the dishes that require the longest time first.

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Getting to know the appliance

You will get to know your new appliance here. We explain the control panel and the individual controls to

Combi-steam oven

These instructions apply to different versions of the appliance. Slight deviations are possible depending on the appliance type.

you. You are informed about the oven interior and accessories.

Operation is identical for all appliance versions.

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1 Ventilation slots 2 Broil element behind glass ceramic 3 Socket for cleaning or descaling cartridge 4 Socket for core temperature sensor 5 Door seal

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6 Drainage sieve 7 Recessed handle

Do not obstruct oven vents.

NOTICE: Do not place food directly on oven bottom.

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Displays and controls

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These instructions apply to different versions of the appliance. Slight deviations are possible depending on the appliance type.

Operation is identical for all appliance versions.

Operator control on the appliance top

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Operator control on the appliance bottom

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1 Control panel These areas are touch-sensitive.

Touch a symbol to select the applicable function.

2 Display The display shows current set-

tings and options, for example.

3 Rotary selector With the rotary selector you can

select the temperature and make other settings.

4 Function selector The function selector is used to

select the type of heating, the cleaning function or the basic set-

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tings.

Symbols

Symbol Function

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Start

Stop

Pause/end

Cancel

Delete

Confirm/save settings

Selection arrow

Open appliance door

Launching additional information

Preheating with status display

Launching personal recipes

Recording a menu

Edit settings

Enter a name

Delete letters

Child lock

Launching the timer menu

Launching the Sabbath mode

Demo mode

Core temperature probe

Misting

Starting steam removal

Stopping steam removal

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Colors and display

Additional information ( and )

Colors

The various colors serve to guide you in the various adjustment situations.

Orange First settings

Main functions

Blue Basic settings

Cleaning

White Adjustable values

Presentation

The presentation of symbols, values or the entire display changes depending on the situation.

Zoom The display of the setting you are just

changing is enlarged.

Just before it elapses, a duration that is just elapsing is enlarged (e.g. the last 60 seconds in the case of timers).

Minimized display screen

After a short time, the display screen is minimized and only the most important things are displayed. This function is the default and can be modified in the basic settings.

By touching the ( symbol, you can call up additional information. For example, information on the heating function set or on the current temperature of the cooking compartment.

Note: During continuous operation, small fluctuations in temperature are normal after the oven has heated up.

The ) symbol is displayed for important information and action prompts.Important information on safety and operation mode are occasionally shown automatically. These messages either disappear automatically after a few seconds or must be confirmed with ™.

Cooling fan

Your appliance has a cooling fan. The cooling fan switches on during operation. Depending on the appliance version, the warm air escapes above or under the door.

After removing cooked food, keep the door closed until the appliance cools down. The appliance door must not be left ajar, as adjoining kitchen furniture may be damaged. The cooling fan continues to run for a while and then switches off automatically.

9 CAUTION

Do not cover up the ventilation slots. Otherwise, the appliance will become overheated.

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Automatic door opening

When you touch the ! symbol, the appliance door springs open and you can open it fully with the handle recess at the side.

Automatic door opening does not work when the child lock is activated or in the event of a power failure. You can open the door manually with the handle recess at the side.

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Program selection positions

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Position Function/type of heating Temperature Use

0 Off position

Light

Hot air + 100% humidity

85 - 450° F (30 - 230°C)

Default temperature 212° F (100 °C)

Steaming at 160 - 212°F (70°C - 100°C): For vegetables, fish and side dishes.

The food is completely surrounded by steam

Combination mode at 250 - 450° F (120 - 230°C): For puff pastry, bread and rolls.

Hot air and steam are combined.

Hot air + 80% humidity

Hot air + 60% humidity

85 - 450° F (30 - 230°C)

Default temperature 340° F (170 °C)

85 - 450° F (30 - 230°C)

Default temperature 340° F (170 °C)

Combination mode: For puff pastry, meat and poultry.

Hot air and steam are combined. Combination mode: For yeast-risen dough and

bread. Hot air and steam are combined.

Letting dough rise: For yeast dough and sourdough. Dough will rise considerably more quickly than at room temperature. Hot air and steam are combined so that the surface of the dough does not dry out. The optimal temperature setting for yeast dough is 100°F (38°C).

Hot air + 30% humidity

85 - 450° F (30 - 230°C)

Default temperature 340° F (170 °C)

Cooking without added liquid: For pastries

With this setting, no steam is generated and the ventilation flap is closed. Any steam escaping from the food therefore remains in the cooking compartment and prevents the food from drying out.

Hot air and 0% humidity*

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Low-temperature cooking

85 - 450° F (30 - 230°C)

Default temperature 340° F (170 °C)

85 - 200° F (30 - 90°C)

Default temperature 160° F

Hot air: For cakes, biscuits and bakes.

The fan in the back panel of the oven distributes the heat evenly throughout the cooking compartment.

Low-temperature cooking for meat.

Gentle slow cooking for a particularly tender result.

(70°C)

Sous-vide cooking

125 - 200° F (50 - 95°C)

Default temperature 140° F (60°C)

Cooking "under a vacuum" at low temperatures between 125 - 200° F (50 - 95°C) and in 100% steam: suitable for meat, fish, vegetables and dessert.

A vacuum-packing machine is used to heat-seal the food in a special air-tight, heat-resistant cooking bag. The protective envelope retains the nutrients and flavors.

Full surface grill + circulated air

85 - 450° F (30 - 230°C)

Default temperature 445° F (230 °C)

For vegetable skewers and prawn skewers.

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Position Function/type of heating Temperature Use

Full surface grill

Full surface grill level 1 + humidity

Full surface grill level 2 + humidity

Defrosting

Reheating

t Basic settings

¢ Cleaning program

j Drying program

‘ Descaling program

œ Water filter change

¥ Delete the descaling

notice

85 - 450° F (30 - 230°C)

Default temperature 445° F (230 °C)

85 - 450° F (30 - 230°C)

Default temperature 340° F (170 °C)

85 - 450° F (30 - 230°C)

Default temperature 340° F (170 °C)

100 - 140° F (40 - 60°C)

Default temperature 115° F (45°C)

140 - 360° F (60 - 180°C)

Default temperature 250° F (120 °C)

For grilled vegetables, browning (e.g. cakes with meringue) and toast with topping.

Grill mode with humidity: For bakes and gratins.

Grill mode with humidity: For stuffed vegetables.

The grill output is increased.

For vegetables, meat, fish and fruit.

The moisture gently transfers the heat to the food. The food does not dry out or lose its shape.

For cooked food and baked goods.

Cooked food is gently reheated. The steam ensures that the food does not dry out.

Reheat plated meals at 250° F (120°C) and baked goods at 360° F (180°C).

Your appliance can be individually adjusted in the basic settings.

The cleaning program can be used to remove stubborn dirt from the cooking compartment.

The drying program dries the cooking compartment after steaming or cleaning.

The descaling program can be used to remove lime scale from the cooking compartment.

Change the water filter if a descaling system is installed.

Delete the message on the display after descaling.

Accessories

Use only the accessories included or obtainable from after-sales service. It has been specially adapted to your appliance. Make sure you always insert accessories into the interior the right way round.

Your appliance comes with the following accessories:

Rack

for cookware, cake pans and casseroles and for roasts

Stainless steel cooking receptacle, unperforated, GN

Z, 40 mm deep

for cooking rice, pulses and cereals, for baking cake baked on trays and for collecting dripping liquid during steaming

Stainless steel cooking receptacle, GN

for steaming vegetables or fish, for extracting berry juices and for thawing

Core temperature probe

for precise preparation of meat, fish, poultry and bread

Set with 4 cleaning cartridges

Water inlet hose, 3 m

Water outlet hose, 3 m

Z, 40 mm deep

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Special accessories

You can order the following accessories from your specialist dealer:

CL S10 040 Set with 4 cleaning cartridges

CL S20 040 Set with 4 descaling cartridges

GN 114 130 Stainless steel cooking insert GN 1/3,

unperforated, 1^" (40 mm) deep, 1.5 l

GN 114 230 Stainless steel cooking insert GN 2/3,

unperforated, 1^" (40 mm) deep, 3 l

GN 124 130 Stainless steel cooking insert GN 1/3,

perforated, 1^" (40 mm) deep, 1.5 l

GN 124 230 Stainless steel cooking insert GN 2/3,

perforated, 1^" (40 mm) deep, 3 l

GN 144 130 GN 1/3 cooking insert, non-stick,

unperforated, depth: 40 mm, 1.5 l

GN 144 230 GN 2/3 cooking insert, non-stick,

unperforated, depth: 40 mm, 3 l

GN 154 130 GN 1/3 cooking insert, non-stick,

perforated, depth: 40 mm, 1.5 l

GN 154 230 GN 2/3 cooking insert, non-stick,

perforated, depth: 40 mm, 3 l

GN 340 230

GN 410 130 Stainless steel cover GN 1/3

GN 410 230 Stainless steel cover GN 2/3

Cast aluminum roaster GN 2/3, 6^" (165 mm) high, non-stick

Before first use

In this chapter, you can find out what you must do before using your oven to prepare food for the first time. Read the "Safety information" chapter beforehand.

The appliance must be completely installed and connected.

The "First settings" menu appears in the display after the mains has been connected. You can now set your new appliance:

▯ Language

▯ Time format

▯ Time

▯ Date format

▯ Date

▯ Temperature format

▯ Water hardness

Notes

‒ The "Initial settings" menu only appears when you

first connect the power or if the appliance has been without power for several days. After connecting the power, first the GAGGENAU logo appears for approx. 30 seconds, then the "Initial settings" menu appears automatically.

‒ You can change these settings at any time (see the

"Basic settings" chapter).

GR 220 046 Wire rack, chrome-plated, with feet

Use the accessories only as indicated. The manufacturer assumes no liability for incorrect usage of the accessories.

Setting the language

The default language appears in the display.

1 Select the desired display language with the rotary

selector.

2 Confirm with ™.

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Note: When the language is changed, the system is restarted; this procedure takes a few seconds.

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Setting the time format

Setting the date

the two possible formats 24h and AM/PM appear in the display. The default format is 24h.

1 Set the required format with the rotary selector. 2 Confirm with ™.

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Setting the time

The time appears in the display.

1 Set the required time with the rotary selector. 2 Confirm with ™.

The default date appears in the display. The day setting is already active.

1 Set the required day with the rotary selector. 2 Switch to the month setting with the C symbol.

3 Set the month with the rotary selector. 4 Switch to the year setting with the C symbol.

5 Set the year with the rotary selector. 6 Confirm with ™.

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Setting the temperature unit

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Setting the date format

The three possible formats D.M.Y, D/M/Y and M/D/Y appear in the display. The D.M.Y is the default.

1 Set the required format with the rotary selector. 2 Confirm with ™.

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The two possible units °C and °F will appear on the display. The default unit is °C.

1 Use the rotary selector to select the unit you

require.

2 Press ™ to confirm.

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Setting the water filter

"Water filter” appears in the display. The default is "Available".

It is recommended to install the descaling system GF 111 100 if the water hardness exceeds 7°dH (carbonate hardness 5°dH).

1 Use the rotary selector to select "Available" (with

water filter) or "Not available" (without water filter).

2 Confirm with ™.

3 If water filter "Available" has been selected:

"Water filter capacity” is shown in the display.

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4 Turn the rotary selector to select the capacity of the

filter cartridge (between 100 - 9000 liters). Refer to the instructions included with the filter cartridge.

5 Confirm with ™.

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Setting water hardness

"Water hardness" appears in the display.

1 Check the mains water with the included carbonate

hardness test: fill the small measurement tube with mains water up to the 5 ml mark.

2 Add drops of indicator solution until the color

changes from purple to yellow.

Important: count the drops and carefully swing the

measurement tube after every drop until the liquids have mixed thoroughly. The number of drops corresponds to the water hardness.

3 Set the measured water hardness with the rotary

selector. The value 12 is set by default.

4 Confirm with ™.

The appliance enters the standby mode and the standby display appears. The appliance is now ready for operation.

Calibrate the appliance before steaming for the first time. The appliance sets the boiling point.

Calibrating

The boiling point of water depends on barometric pressure. As air pressure drops with increasing elevation, the boiling point drops as well. During calibration, the appliance sets the boiling point to the pressure conditions at the place where it is installed.

It is important for the appliance to steam for 20 minutes at 212° F (100°C) without interruption. Do not open the appliance door during this time.

Notes

‒ Calibrate the appliance only when it is cold.

‒ During calibration, the appliance generates more

steam than it normally would do.

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Completing initial set-up

"Initial set-up complete. Please calibrate the appliance before first cooking" appears in the display.

1 Set the function selector to S.

2 Select "Basic settings" using the rotary selector. 3 Touch the ™ symbol.

4 Select "Calibration" using the rotary selector. 5 Touch the % symbol.

6 Remove all accessories from the oven interior and

touch the ™ symbol.

7 The duration of 20:00 minutes appears. Touch I to

start calibration.

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Page 17

Calibration begins. The elapsing time is shown on the display.

Water filter

Operation with or without water filter

You can use the appliance with or without a water filter.

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Note: Do not interrupt calibration. Do not turn the function selector. Do not open the appliance door.

A message appears in the display once calibration has ended. Touch ™ to confirm and turn the function selector to 0.

After a removal

Repeat calibration so that the appliance will automatically adapt again to the new location.

After resetting to factory settings

After resetting to factory settings in the basic settings menu the appliance has to be recalibrated.

After a power failure

The appliance saves the calibration settings, even after a power failure or a disconnection from the mains. It need not be recalibrated.

Cleaning the door panel

The door seal has been greased in the factory to make it leaktight. There may be traces of grease left on the door panel.

Clean the door panel with glass cleaner and a window cloth or microfibre cloth before using the appliance for the first time. Do not use glass scrapers.

It is recommended to install the descaling system GF 111 700 if the water hardness exceeds 7°dH (carbonate hardness 5°dH).

Change water filter

Filter cartridges should be replaced regularly. Replacement cartridges are available from after-sales service or in the online shop (order number GF 121 710).

The capacity of the filter cartridge depends on the frequency of use of the appliance and your regional water hardness. A message will appear in the display to remind you when the filter needs to be replaced. Regardless of the actual amount of water filtered the filter cartridge needs to be changed after 12 months at the latest.

1 Set the function selector to S. Select "Water filter

change" using the rotary selector.

2 The œ symbol is displayed. Confirm with ™.

3 Change the water filter. Refer to the instructions

included with the filter cartridge. Confirm with ™.

4 "Select water filter capacity” is shown in the display.

Confirm with ™.

5 Turn the rotary selector to select the capacity of the

filter cartridge (between 100 - 9000 liters). Confirm with ™.

The water filter change is complete. Touch the ™ symbol. The appliance is now ready for operation.

Cleaning accessories

Before using accessories for the first time, thoroughly clean them with hot soapy water and a soft dish cloth.

Page 18

Activating the appliance

Operating the appliance

Standby

The appliance is in the standby mode when no function is set or the child lock is activated.

The control panel's brightness is reduced in the standby mode.

Notes

‒ There are various displays for the standby mode.

The GAGGENAU logo and the time are set by default. Refer to the section entitled Factory setting if you would like to change the display.

‒ The display's brightness depends on the vertical

viewing angle. You can adjust the display by way of the "Brightness" setting in the factory settings.

Activate appliance

Oven interior

The cooking compartment has four shelf positions. The shelf positions are counted from the bottom up.

Note: When steaming, defrosting, dough proofing and refreshing, you can use up to three insertion levels at the same time (levels 2, 3 and 4). You can only bake on one level, use level 2 when baking (or level 1 for higher cake tins).

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9 CAUTION

Do not place anything on the cooking compartment floor. Do not cover it with aluminium foil. A build-up of heat could damage the appliance or cause injury.

In order to exit standby mode, you can either

▯ Set the function selector,

▯ Touch a control panel,

▯ or open or close the door.

Now you can set the desired function. Read the appropriate chapters to learn how to set functions.

Notes

‒ If "Standby screen = off" is selected in the factory

setting, you must turn the function selector to exit the standby mode.

‒ The standby display appears again if you have not

made any settings for a long while after activation.

‒ The cooking compartment lighting goes out after a

little while if the door is open.

9 CAUTION

The cooking compartment floor must always be kept clear. Always place ovenware in a perforated cooking container or on a wire rack.

9 CAUTION

Do not slide any accessories between the shelf positions, or they may tip.

Page 19

Inserting accessories

The rack and the perforated cooking receptacle feature a latching function. The latching function prevents tilting of accessories when pulling them out. You must insert accessories in the cooking interior correctly so that tilt protection will work. When removing accessories, you must raise them slightly.

When inserting the rack, make sure

▯ that the engaging lug (a) points upward

▯ that the rack's safety clip is at the rear and top.

‒ When changing operation modes, the set

temperature is retained. The suggested temperature appears only after switching on.

Switching off:

Turn the function selector to 0.

Misting

Misting brings additional steam to the oven interior. You can add moisture to food while cooking, for example bread and rolls.

Misting is only possible with these heating functions:

When pushing in the perforated cooking receptacle, make sure that the recess (a) points to the side.

Turning on

1 Use the function selector to set the type of heating.

The selected heating type and suggested temperature appear on the display.

2 If you would like to change the temperature:

Turn the rotary selector to set the desired temperature.

The pre-heat symbol “ appears on the display. The bars continuously display the heating status. When the set temperature has been reached, a signal sounds and the “ preheat symbol goes out.

▯ Convection + 30% Humidity

▯ Convection + 0% Humidity

▯ Broil + circulated air

▯ Broil

Touch the e symbol as long as you want to add steam, up to 8 seconds. After waiting at least one second, you can trigger misting again by touching the e symbol.

Steam removal

Steam removal brings cold water to the cooking compartment. This cools down the cooking compartment, the steam condenses on the wall of the cooking compartment. This reduces the steam escaping when opening the door.

9 WARNING

Risk of scalding

Hot water may drip from the door when opened.

You can use the steam removal function only up to a temperature of 265° F (130 °C )with the following heating functions:

▯ Convection + 100% Humidity

▯ Convection + 80% Humidity

▯ Convection + 60% Humidity

▯ Broil level 1 + Humidity

▯ Broil level 2 + Humidity

▯ Sous-vide cooking

Notes

‒ With a temperature setting below 160° F (70°C),

the cooking compartment lighting remains switched off.

‒ With the "cook sous-vide" type of heating, the

cooking compartment light remains switched off.

Starting steam removal:

Touch the ¡ symbol. Steam removal lasts about 20 seconds. The heating remains switched off during steam removal.

Stopping steam removal prematurely:

Open the oven door or touch the ¢ symbol

Note: The steam removal function remains available for a short time after turning off the appliance.

Page 20

After every use

1 Remove soiling from the oven interior as soon as it

has cooled down. Baked-in residue is much harder to remove later on.

2 Wipe out the cooled down oven interior and dry

them well with a soft cloth.

3 Wipe furnishings or handles dry if condensate has

collected on them.

4 Dry the oven interior with the drying program (see

section entitled ‘Drying program’) or leave the appliance door open until the interior has dried completely.

Timer functions

In the timer menu, set:

Š Timer

p Stopwatch

6 Cooking time (not in the idle state)

5 Cooking time end (not in the idle state)

Timer funct i ons

Launching the timer menu

Safety shut-off

For your protection, the appliance has a safety shut-off feature. Every heating operation is switched off after 12 hours if the appliance is not operated during this time. A message appears in the display.

Exception: programming with the long-term timer.

Turn the program selection to 0, after which you can operate the appliance in the manner to which you are accustomed.

You can launch the timer menu from any mode. Only from the factory settings, program selection is set to S, the time menu is not available.

Touch the M symbol.

The timer menu appears.

Timer

The timer runs independently of the other appliance functions. You can enter a maximum of 90 minutes.

Setting the timer

1 Call up the Timer menu.

The "Timer" function Š is displayed.

2 Turn the rotary selector to set the desired time.

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Page 21

3 Start with I.

The Timer menu closes and the timer starts to run. The symbol for the timer Š appears on the display and the time can be seen counting down.

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The timer menu is closed and the time runs. The p symbol and the elapsing timer are shown in the display.

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Stopping and restarting the stopwatch

A signal sounds once the time has elapsed. The audible signal ceases if you touch the ™ symbol.

You can exit the Timer menu at any time by touching the

' symbol. This way, the settings are lost.

Suspend timer:

Call up the Timer menu. Select the "Timer" function with

C, select Š, and touch the H symbol. To let the timer

run on, touch the I symbol.

Switch off the timer early:

Call up the Timer menu. Select the "Timer" function with

C, select Š, and touch the Ž symbol.

Stopwatch

The stopwatch runs independently of the other appliance functions.

The stopwatch counts up from 0 seconds to 90 minutes.

It has a pause function. Therefore, you can stop the timer in between times.

Starting the stopwatch

1 Launch the timer menu. 2 With C, select the "Stopwatch" function p.

1 Launch the timer menu. 2 With C, select the "Stopwatch" function p. 3 Touch the H symbol.

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The time stops. The symbol changes to Start I again.

4 Start with I.

The time continues to run. Once 90 minutes have been reached, the display pulsates and a signal sounds. It goes off when you touch the ™ symbol. The p symbol disappears from the display. The operation has ended.

Switching off the stopwatch:

Launch the timer menu. With C, select the "Stopwatch" function p and touch the Ž symbol.

Cooking time

3 Start with I.

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If you set a cooking time for your meal, the appliance switches off heating automatically after this time has elapsed.

You can set a cooking time from 1 minute to 23:59 hours.

Setting the cooking time

You have set the heating function and temperature and you have placed your dish in the oven interior.

1 Touch the M symbol. 2 With C, select the "Cooking time" function 6.

Page 22

3 Set the required cooking time with the rotary

selector.

Note: You can also change the heating function and temperature during the cooking time.

End of cooking time

You can defer the end of the cooking time until later.

Example: it is 2 pm. The meal takes 40 minutes to cook. It should be ready by 3.30 pm.

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The appliance starts. The timer menu is closed. The temperature, the operating mode, the remaining cooking time and the end of the cooking time appear in the display

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One minute before expiration of the cooking time, the expiring cooking time is enlarged in the display.

Enter the cooking time and shift the end of the cooking time to 3.30 pm. The electronic circuitry calculates the starting time. The appliance starts automatically at 2:50 pm and switches off at 3.30 pm.

Note that easily perishable foodstuffs must not be left in the oven for too long.

Shifting the end of the cooking time

You have set the heating function, the temperature and the cooking time.

1 Touch the M symbol. 2 With C, select the "End of cooking time"

function 5.

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The appliance switches off after expiration of the cooking time. The 6 pulsates and a signal sounds. It goes off prematurely if you touch the ™ symbol, open the appliance door or set the program selection to 0.

Changing the cooking time:

Launch the timer menu. With C, select the "Cooking time" function 6. Set the cooking time with the rotary selector. Start with I.

Clearing the cooking time:

Launch the timer menu. With C, select the "Cooking time" function 6. Clear the cooking time with Ž. Return to normal operation with '.

Canceling the entire operation:

Set the program selection to 0.

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3 Set the required cooking time end with the rotary

selector.

4 Start with I.

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The appliance assumes a waiting mode. The operating mode, the temperature, the cooking time and the end of the cooking time appear in the display. The appliance starts at the calculated time and switches off automatically when the cooking time has elapsed.

Note: If the 6 symbol flashes: you have not set a cooking time. Always set a cooking time first.

Page 23

The appliance switches off after expiry of the cooking time. The 5 pulsates and a signal sounds. It goes off prematurely if you touch the ™ symbol, open the appliance door or set the program selection to 0.

Changing the cooking time end:

Launch the timer menu. With C, select "End of cooking time" 5. Set the required cooking time end with the rotary selector. Start with I.

Sabbath mode

Sabbat h mode

Sabbath mode

With this function, the appliance maintains a temperature between 120 and 450°F (50 and 230°C) with the convection heating function.

Canceling the entire operation:

Set the program selection to 0.

You can keep dishes warm for up to 74 hours without having to switch on or off.

Note that easily perishable foodstuffs must not be left in the oven for too long.

Note: You must activate the Sabbath mode in the factory setting in order to operate the mode.

Follow these steps:

1 Set the program selector to S.

2 Select "Factory setting" with the rotary selector. 3 Confirm by touching the ™ symbol. 4 Rotate the selector to Sabbath mode :. 5 Confirm by touching the ™ symbol.

6 Rotate the selector to “activate”. 7 Corfirm by touching the ™ symbol.

8 Turn the oven off.

Setting the Sabbath mode 1 Set the program selector to ž. 2 Touch the / symbol.

The suggested value of 24h at 185° F (85°C) appears in the display. Start with I

- or Change the cooking time and the temperature.

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3 Changing the cooking time 6 :

Touch the $ symbol. Set the preferred cooking time with the rotary selector. You can set up to 74 hours. Confirm by touching the ™ symbol. Then changing the temperature becomes an option.

4 Changing the temperature:

Set the required temperature with the rotary selector.

Page 24

5 Start with I .

The appliance starts. / and the temperature appear in the display. The Sabbath screen will appear as shown.

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The suggested value of 24h at 185° F (85°C) appears in the display.

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To set Stage 2 cooking time with rotary selector:

The oven and display lighting is off. The control panel is blocked and no tone can be heard when you touch it.

The appliance no longer heats after expiry of the time. The display is blank. Set the program selector to

Switching off:

To cancel the operation, set the program selector to 0.

Yom Tov mode

With this function, the appliance is programmed to perform in three stages.

Stage 1 and 2 can be programmed for a maximum total duration of 74 hours. The duration of Step 3 is 1 hour and cannot be modified.

Stage 1: maintains a warm temperature of 122° F

(50°C) in the convection heating function. The interior oven lights remain off through this stage.

Stage 2: the appliance raises to a desired temperature

setting and maintains a temperature between 120 and 450° F (50 -230°C). For warming and cooking foods in the convection heating function. The desired time can be adjusted for this stage. The interior oven lights will be on during this time.

Stage 3: maintains a warm temperature of 122° F

(50°C) in the convection heating function for 1 hour after stage 2 has ended. The interior oven lights will be on during this time.

1 Touch the $ symbol to adjust the duration of Stage

2 cooking time 6 .

2 Set the desired Stage 2 cooking time with the

rotary selector.

3 Touch the C symbol to adjust the end of Stage 2

cooking time 5 .

4 Select the end time with the rotary selector. 5 Change the date if needed by touching the C

symbol to V .

6 Rotate the selector to the desired date. 7 Confirm settings by touching the ™ symbol.

To set Stage 2 temperature:

1 Rotate selector to desired Stage 2 temperature. 2 Start with I .

The temperatures of Stage 1 and Stage 2 appear in the display. The remaining time to the beginning of Stage 2 is counted down in the display. The Yom Tov screen will appear as shown.

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Note that easily perishable foodstuffs must not be left in the oven for too long.

Setting the Yom Tov mode 1 Set the program selector to ž . 2 Touch the / symbol.

The program will begin with the pre-set warm temperature without light, then advance to the programmed temperature with light until the end of the set date and time, and then maintain the pre-set warm temperature for 60 minutes.

The appliance no longer heats after expiry of the time. The display is blank. Set the program selector to 0.

Switching off:

To cancel the operation, set the program selector to 0.

Page 25

Personal recipes

You can save up to 50 individual recipes. You can record a recipe. You can assign these recipes a name so that you can fall back on them quickly and conveniently if you need them.

Recording a recipe

Enter the core temperature for a phase:

Insert the core temperature probe in the socket in the oven interior. Set the heating function and temperature. Touch the

the required temperature and confirm it with +.

+ symbol. With the rotary selector, enter

Programming a recipe

You have the option of programming and saving up to five phases of preparation.

You can set up to five phases in succession and you can record them.

1 Set the program selection to the required heating

function. The i symbol is displayed.

2 Touch the i symbol.

3 Choose a free storage location with the rotary

selector.

4 Touch the g symbol.

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5 Set the desired temperature with the rotary

selector.

6 The cooking time is recorded.

7 Recording another phase:

Set the program selection to the required heating function. Set the required temperature with the rotary selector. A new phase begins.

8 Once the appliance has achieved the desired

cooking result, touch the & symbol to end the recipe.

9 Enter the name under "ABC" (see section “Entering

a name”).

Notes

‒ Recording a phase does not begin until the

appliance has reached the set temperature.

‒ Every phase must last at least one minute.

‒ During the first minute you can change the heating

function or the temperature.

1 Set the program selection to the required heating

function. Set the required temperature with the rotary selector. The

i symbol is displayed.

2 Touch the i symbol.

3 Choose a free storage location with the rotary

selector..

4 Touch the % symbol.

5 Enter the name under "ABC" (see section “Entering

a name”).

6 Choose the first phase with the C symbol.

The heating function and temperature set at the start are displayed. You can change the heating function and temperature with the rotary selectors.

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7 Choose the time setting with the C symbol.

8 Set the required cooking time with the rotary

selector.

9 Choose the next phase with the C symbol.

- or Preparation is complete, end input.

10 Save with ™.

- or Cancel with ' and quit the menu.

Enter the core temperature for a phase:

Choose the next phase with the C symbol. Set the heating function and temperature. Touch the + symbol. With the rotary selector, enter the required temperature and confirm it with +.

Note: For phases for which a core temerature has been programmed you cannot set a cook time.

Page 26

Entering a name

1 Enter the recipe's name under "ABC".

Notes

‒ The cooking time does not start counting down until

the appliance has reached the set temperature.

‒ You can use the rotary selector to change the

temperature while the recipe is in progress. This does not change the saved recipe.

Rotary selector

2 Save with ™.

- or Cancel with ' and quit the menu..

Note: For entering a name, Latin characters, certain special characters and numbers are available.

Starting a recipe

1 Set the program selection to any heating function.

The i symbol is displayed.

2 Touch the i symbol. Set the required recipe with

the rotary selector.

3 Start with I.

Operation begins. Its duration elapses visibly. The settings of the phases appear in the display bar.

Selecting letters

A new word always beings with an upper case letter.

Press briefly: cursor to the right

Press long: switch to diacritics and special characters

Press twice: insert line space Press briefly: cursor to the right

Press long: switch to normal characters

Press twice: insert line space Clear letters

Change recipe

You can change the settings of a recorded or programmed recipe.

1 Turn the function selector to any heating type.

The

i symbol is displayed.

2 Touch the i symbol.

3 Use the rotary selector to select the desired recipe. 4 Touch the % symbol. 5 Use the C symbol to select the desired phase.

The programmed heating type, temperature, and cooking time are displayed. You can change the settings with the rotary selector or the function selector.

6 Save with ™.

- or Cancel with ' and exit the menu.

Deleting a recipe

1 Set the function selector to any type of heating.

The i symbol is displayed.

2 Touch the i symbol.

3 Use the rotary selector to select the desired recipe. 4 Delete the recipe with Ž. 5 Confirm with ™.

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Page 27

Core temperature probe

The core temperature probe enables exact cooking to the spot. It measures the temperature inside the food being cooked. Automatic switching off when the desired core temperature is reached ensures that each cooked food is cooked precisely.

Use the included core temperature probe only. You can purchase one as a spare part from after-sales service or in the online shop.

The core temperature probe is damaged at temperatures above 480°F (250°C). Therefore, only ever use it in your appliance at a maximum temperature setting of 445°F (230°C).

Always remove the core temperature probe from the oven interior after use. Never store it in the oven interior.

After every use, clean the core temperature probe with a moist cloth. Do not wash it in a dishwasher!

9 WARNING

Risk of electric shock

Use of a wrong core temperature probe can damage the insulation. Use only the core temperature probe intended for this appliance.

middle. It may not be inserted in the fat or be touching the ovenware or bones.

If there are several pieces of food, stick the core temperature probe into the middle of the thickest piece.

Fully insert the core temperature probe as far as possible.

With poultry, make sure that the tip of the core temperature probe is not positioned in the cavity in the middle but is located in the meat between belly and thigh.

9 WARNING

Risk of burns

The oven interior and the core temperature probe become very hot. Use oven mitts to plug and unplug the core temperature probe.

Stick the core temperature probe into the food

Stick the core temperature probe into the food before you place the food in the cooking compartment.

Stick the metal spike into the thickest part of the food. Make sure that the tip of the spike is roughly in the

Setting the core temperature

1 Insert food into the oven interior with the core

temperature probe inserted. Insert the core temperature probe in the socket in the oven interior and close the appliance door. Do not jam the core temperature probe's cable!

+ and the current core temperature appear in the

display.

2 Set the program selection to the required heating

function.

3 Set the oven interior temperature with the rotary

selector.

Page 28

4 Touch the + symbol. With the rotary selector, set

the required core temperature and confirm it with

The set core temperature must be higher than the current core temperature.

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5 The appliance heats with the set heating function.

The current core temperature is displayed and, under it, the set core temperature. You can change the set core temperatur at any time.

A signal sounds when the set core temperature in the food has been reached. The cooking mode is ended automatically. Confirm with ™ and turn the program selection to 0.

Notes

‒ The measurable range is 59 to 210° F (15 to 99°C).

Outside the measurable range, "--°F" is displayed for the current core temperature.

‒ If you leave the food in the cooking compartment for

some time after cooking, the core temperature will continue to rise somewhat due to the residual heat in the cooking compartment.

‒ If at the same time you adjust a programming with

the core temperature probe and the cooking time timer, then the programming switches the device off that reaches the specified value first.

Changing the core temperature set:

Touch the + symbol. Use the rotary selector to change the set core temperature for the food and confirm with

Deleting the core temperature set:

Touch the + symbol. Delete the set core temperature with Ž. The appliance continues heating in normal cooking mode.

Food Core temperature

guideline

Beef

Sirloin, tenderloin, entrecôte

very rare

rare

medium

well-done

Roast beef 176 - 185°F

Pork

Pork roast 162 - 176°F

Pork loin

medium

well-done Meat loaf 185°F (85 °C) Fillet of pork 149 - 158°F

Veal

Veal roast, well-done 167 - 176°F

Breast of veal, stuffed 167 - 176°F

Saddle of veal

medium

well-done

Fillet of veal

rare

medium

well-done

113 - 117°F (45 - 47 °C)

122 - 126°F (50 - 52 °C)

137 - 140°F (58 - 60 °C)

158 - 167°F (70 - 75 °C)

(80 - 85 °C)

(72 - 80 °C)

149 - 158°F (65 - 70 °C)

167°F (75 °C)

(65 - 70 °C)

(75 - 80 °C)

137 - 140°F (58 - 60 °C)

149 - 158°F (65 - 70 °C)

122 - 126°F (50 - 52 °C)

137 - 140°F (58 - 60 °C)

158 - 167°F (70 - 75 °C)

Core temperature guidelines

Use chilled food only, not frozen food. The details given in the table are guidelines. Results depend on the quality and composition of the food.

For hygiene reasons, critical foodstuffs such as fish and game should reach a core temperature of 143 - 158° F (62 – 70 °C); for poultry and minced meat this should be as high as 176 - 185° F (80 – 85 °C).

Game

Saddle of venison 140 - 157°F

(60 - 70 °C)

Leg of venison 158 - 167°F

(70 - 75 °C)

Venison loin steaks 149 - 158°F

(65 - 70 °C)

Saddle of hare or rabbit 149 - 158°F

(65 - 70 °C)

Page 29

Food Core temperature

guideline

Childproof lock

Poultry

Chicken 195°F (90 °C) Guinea fowl 175 - 185°F

(80 - 85 °C)

Goose, turkey, duck 185 - 195°F

(85 - 90 °C)

Duck breast

medium

131 - 140°F (55 - 60 °C)

well-done

158 - 176°F (70 - 80 °C)

Ostrich steak 140 - 149°F

(60 - 65 °C)

Lamb

Leg of lamb

medium

140 - 149°F (60 - 65 °C)

well-done

158 - 176°F (70 - 80 °C)

Saddle of lamb

medium

131 - 140°F (55 - 60 °C)

well-done

149 - 167°F (65 - 75 °C)

The appliance has a panel lock to make sure children cannot operate it inadvertently.

Notes

‒ You must set the child lock in the factory setting to

"Available"

‒ If there is a power cut while the child lock is

activated, it may be deactivated when the power returns.

Activating the child lock

Requirement:

Program selector is set to 0.

Touch the 0 symbol for at least 6 seconds.

Mutton

Leg of mutton

medium

158 - 167°F (70 - 75 °C)

well-done

176 - 185°F (80 - 85 °C)

Saddle of mutton

medium

158 - 167°F (70 - 75 °C)

well-done

Fish

176 °F (80 °C)

Fillet 144 - 149°F

(62 - 65 °C) Whole 149°F (65 °C) Terrine 144 - 149°F

(62 - 65 °C)

Other provisions

Bread 205°F (96 °C) Paté 162 - 167°F

(72 - 75 °C) Terrine 140 - 158°F

(60 - 70 °C) Foie gras 113°F (45 °C)

The child lock is activated. The standby screen appears. The 0 appears at the top of the display.

Deactivating the child lock

Requirement:

Program selector is set to 0.

Touch the 1 symbol for at least 6 seconds.

The child lock is deactivated. You can switch on the appliance in the usual manner.

Page 30

Factory setting

In the general settings, you can adapt your appliance individually.

1 Set the program selector to S.

2 Select "General setting" with the rotary selector.

3 Touch the

4 Set the required general setting with the rotary

selector.

™ symbol.

Basic setting Possible settings Explanation

Brightness Stages 1, 2, 3, 4, 5*, 6, 7, 8 Setting display brightness

Standby screen On*/Off

- Clock

- Clock + GAGGENAU logo*

- Date

- Date + GAGGENAU logo

- Clock + date

- Clock + date + GAGGENAU logo

Display screen Minimized*/Standard When ‘Minimized’ is set, only the most important

5 Touch the % symbol.

6 Set the general setting with the rotary selector. 7 Save with ™ or cancel with ' and quit the current

general setting.

8 Turn the program selector to

setting menu.

Changes are saved.

Appearance of the standby screen.

Off: no display. Use this setting to reduce the standby consumption of your appliance.

On: several displays can be set, confirm "On" with ™ and choose the desired display with the rotary selector.

The selection is displayed.

details are displayed after a short time.

0 to quit the general

Touchpad color Gray*/White Select the color of symbols on the touchpads

Touchpad tone Tone 1*/Tone 2/Off Select the signal tone when touching a touchpad

Touchpad volume Levels 1, 2, 3, 4, 5*, 6, 7, 8 Sets the volume of the touchpad tone

Preheating signal On*/Off The signal tone sounds when the required tem-

perature is reached during preheating.

Signal volume Levels 1, 2, 3, 4, 5*, 6, 7, 8 Sets the volume of the signal tone

Water filter Available* / not available Available: use appliance with water filter.

Not available: use appliance without water filter.

Water filter capacity 100 - 9000 liters Set the water filter capacity

Water hardness 1-18 Check mains water with the included carbon

hardness test. Set the measured water hardness.

Calibration Calibrating the appliance Setting the boiling point

Time format AM/PM / 24 h* Time display in 24 or 12-hour format

Page 31

Time Current time Setting the time

Daylight savings Manual*/Automatic Automatic time changeover when changing day-

light savings time. If automatic: setting of the month, day and week when the time is to be changed. To be set separately for summer and winter time.

Date format D.M.Y*

D/M/Y

M/D/Y

Date Current date Setting the date. Switch between the year/month/

Temperature unit °C* / °F Setting the temperature unit

Setting the date format

day with the C symbol.

Language German* / French / Italian / Spanish /

Portuguese / Dutch / Danish / Swedish / Norwegian / Finnish / Greek / Turkish / Russian / Polish / Czech / Slovenian / Slovakian / Arabic / Hebrew / Japanese / Korean / Thai / Chinese / English US / English

Factory settings Restore appliance to factory settings Confirm the question "Delete all individual set-

Demo mode On/Off* For presentation purposes only. The appliance

Cleaning program demo

Sabbath mode Not Available* / Available Available: Sabbath mode can be set; see the sec-

Start cleaning program demo For presentation purposes only. No cleaning and

Select language for the text display

Note: When the language is changed, the system is restarted; this procedure takes a few seconds. Then the General settings menu is closed.

tings and restore appliance to factory settings?" with ™ or cancel with '.

Note: When restoring factory settings, the personal recipes are also deleted.

After restoring the factory settings, you will see the "Initial settings" menu.

does not heat in the demo mode, but all other functions are available.

The "Off" setting must be activated for normal operation. The setting is only possible in the first three minutes after connecting the appliance.

heating function.

The demo cleaning program takes 10 minutes. It can be ended at any time.

You need a new or previously-used standard cleaning cartridge. The appliance must be connected to the water and waste water lines.

Dry the cooking compartment manually afterwards.

tion entitled ‘Sabbath mode’.

Door lock Off*/On The door lock prevents unintentional opening of

the appliance door. When "On" is set, you must touch the " symbol for several seconds before the door opens.

Page 32

Child lock Not Available* / Available Available: the child lock can be activated (see

* Factory settings

section entitled ‘Child lock’).

Cleaning and maintenance

If taken care of and cleaned conscientiously, your appliance will stay beautiful and intact for a long time. Here we explain how to take care of and clean your appliance correctly.

9 WARNING

Risk of electrical shock

Moisture entering the appliance can cause an electrical shock. Don't use a high-pressure cleaner or steam cleaner.

9 WARNING

Risk of burns

‒ To avoid risk of injury, never touch the inside

surfaces of the oven interior or heating elements. These surfaces are extremely hot after use. Always allow the appliance to cool down before touching or cleaning the interior.

‒ Always turn off the interior light before

cleaning the oven to allow the bulbs to cool down. The bulbs can become very hot when switched on. Keep the light off while cleaning the oven.

‒ Keep children away.

9 WARNING

Risk of injury

Scratched glass in the appliance door can burst. Do not use any glass scrapers or strong or abrasive cleaning agents.

Cleaning agents

Pay attention to the information in the table to ensure that the various surfaces are not damaged by incorrect cleaning agents.

Do not use any

▯ sharp or abrasive cleaning agents

▯ metal or glass scrapers to clean the glass on the

appliance door.

▯ metal or glass scrapers to clean the door seal.

▯ hard abrasive pads or cleaning sponges.

Thoroughly rinse out new sponge cloths before use.

Area Cleaning agent

Door panels Glass cleaner: Clean with a soft cloth

and dry with a microfiber cloth. Do not use a glass scraper.

Display Wipe down using a microfiber cloth or a

slightly damp cloth. Do not wipe with a wet cloth.

Stainless steel Hot soapy water: Clean using a dish

cloth and then dry with a soft cloth. Remove flecks of lime scale, grease, starch and albumin (e.g. egg white) immediately. Corrosion can form under such flecks. Special stainless-steel cleaning agents are available from customer service or from specialist retailers.

Aluminum Clean with a mild window cleaning

agent. Using a window cloth or a lint-free microfiber cloth, wipe over the surfaces lightly in a horizontal direction.

9 WARNING

Do not clean the appliance while it is still hot. Some cleaners produce noxious fumes when applied to a hot surface. Wet clothes and sponges can cause burns from steam.

Page 33

Area Cleaning agent

Cooking compartment

Very dirty cooking compartment

Glass ceramic grilling surface (only version with grill)

Hot soapy water: Clean with a dish cloth and dry with a soft cloth.

Do not use oven spray and other aggressive oven cleaners or abrasive materials. Scouring pads, rough sponges and pan cleaners are also unsuitable. These items scratch the surface.

Always dry the cooking compartment after cleaning (see "Drying program" chapter).

For regular care of the stainless steel cooking compartment, use cleanser according to the manufacturer's instructions (order number 667027 from customer service or in the online shop).

NOTICE: Undissolved detergent causes flecks when heating up. Remove all detergent and care product residues thoroughly with water before drying the cooking compartment.

The cleaning program removes stubborn dirt (see "Cleaning program" chapter).

Clean the glass ceramic grilling surface in the cooking compartment regularly with glass ceramic cleaner (order number 311298 from customer service or in the online shop). Clean burned-on residues with a glass scraper.

Drain filter

Clean the drain filter on the bottom of the cooking compartment as necessary. With frequent preparation of fish or meat, we recommend monthly cleaning.

1 Turn the drain filter to the left and remove it.

2 Remove food residues from the drain sieve.

3 Rinse out under running water. If heavily soiled,

clean in the dishwasher.

4 Insert the drain filter and turn right to the stop.

Never operate the combination steam oven without the drain filter.

Enameled cooking compartment

The enamel in the cooking chamber gets lighter with use. The change in the color does not affect use user benefits. Do not try to remove the coloring by scouring with abrasive materials.

9 CAUTION

Do not scratch the cooking compartment with the glass scraper.

Glass cover for the cooking compartment light

Door seal

Do not remove.

Core temperature probe

Cooking container, wire rack

Microfiber cloth

The honeycomb microfiber cloth is particularly suitable for cleaning sensitive surfaces such as glass, glass ceramic, stainless steel or aluminum (product no. 00460770, also available from our online online shop). It removes liquid and greasy deposits in one go.

Hot soapy water: Clean with a dish cloth.

Hot soapy water: Clean with a dish cloth and do not scour. Do not use a metal or glass scraper for cleaning.

Wipe with a damp cloth. Do not place in the dishwasher.

Dishwasher or hot soapy water. Soak burned-on residues and clean with a brush.

Cleaning program

The cleaning program removes stubborn dirt. A cleaning cartridge (a) is screwed into the top of the cooking compartment. The cooking compartment is cleaned, rinsed, and dried completely automatically. The drain filter (b) must remain inserted in the cooking compartment floor while the cleaning program is in progress.

The complete cleaning program takes 3 hours and 45 minutes.

Page 34

With normal use, we recommend cleaning the appliance with the cleaning program four times a year. Depending on the use, more frequent cleaning can be necessary.

Do not let heavy dirt burn in; instead, start the cleaning program immediately after use.

You need special cleaning cartridges for the cleaning program. These are available from customer service or from the online shop (CL 510 04 0 set with 4 cleaning cartridges, order number 00311703).

The cleaning cartridges can only be used once and are not refillable. Do not use any other cleaner.

NOTICE: Damage to the cooking compartment: Use cleaning cartridges only for the cleaning program. Never place cleaning cartridges in the hot cooking compartment or heat them in the cooking compartment.

Starting the cleaning program

1 Set function selector to S. 2 The ¢ symbol is displayed. Press ™ to confirm.

3 The switch-off time is displayed at which the

cleaning program will end.If desired, move switchoff time with the rotary selector. Press ™ to confirm. The starting time and switch-off time are shifted, the cleaning time remains the same.

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Notes

‒ The cleaning program can only be started if the

appliance is cooled off below 104°F (40°C).

‒ Remove all accessories from the cooking

compartment before you start the cleaning program (wire rack, cooking containers, core temperature probe).

‒ Remove the worst soiling from the cooking

compartment.

‒ The drain filter must remain inserted in the cooking

compartment floor while the cleaning program is in progress. If the drain filter is removed before the cleaning program is started, the cooking compartment will not be clean at the end of the program.

‒ The appliance door is locked during the cleaning

program.

‒ Do not try and open the appliance door during the

cleaning program. Water could escape.

‒ Always leave the cleaning program run to the end.

The cleaning program cannot be canceled.

4 Remove all accessories from the cooking

compartment and remove the coarse dirt. Press ™ to confirm.

5 Remove the locking cap from the cleaning

cartridge.

9 CAUTION

Do not remove the wax plugs from the opening of the cleaning cartridge. Do not use any other detergents. Do not use damaged cartridges.

6 Screw the cleaning cartridge (a) as far as it will go

into the socket in the top of the cooking compartment. Close the appliance door. Press ™ to confirm. A cleaning time of 3 hours, 45 minutes is displayed.

Page 35

7 Start with I. The cleaning time counts down on the

display. The light in the cooking compartment remains switched off. The appliance door is locked.



After the cleaning program has finished, a signal sounds. The appliance door is unlocked. A message appears on the display.

8 Remove the cleaning cartridge.

NOTICE: Damage to the cooking compartment: never heat the appliance up if a cartridges has been inserted.

9 Turn the drain filter on the cooking compartment

floor to the left and remove it. Remove food residues from the drain sieve.Rinse out under running water.

Causes of an unsatisfactory cleaning result

If the cooking compartment is still not clean once the cleaning program has ended, use the table below to help you identify the causes. Then insert a new cleaning cartridge and start the cleaning program again.

Possible cause Solution

Locking cap on the cleaning cartridge

The locking cap has not been removed from the cleaning cartridge.

Once the cleaning program has finished, remove the cartridge from the appliance. Do not reuse the cartridge. Dispose of the cartridge in accordance with the local regulations.

9 WARNING

Risk of injury

To prevent the cleaner from coming into contact with the skin or eyes, do not remove the locking cap from a spent cartridge.

10 Insert the drain filter and turn right to the stop.

Press ™ to confirm.

The cleaning program is complete. Allow the appliance to cool down. Then polish the cooking compartment and the glass with a soft cloth.

Dispose of the empty cleaning cartridge in accordance with regional regulations for household garbage.

Wrong cartridge (descaling cartridge)

Drain filter not inserted The drain filter must remain

Power failure Following a power failure that lasts

Heavy burnt-in dirt Run cleaning program again in

Use only original cleaning cartridges for the cleaning program.

inserted in the cooking compartment floor while the cleaning program is in progress.

longer than 3 minutes, the cleaning program is ended with a short program.

order to remove stubborn dirt.

Drying program

With the drying program, you can dry the cooking compartment after cleaning or after steaming.

The drying program takes 20 minutes.

Starting the drying program

1 Remove accessories from the cooking

compartment. Wipe out the cooking compartment. Thoroughly remove residues of cleaner. Close appliance door.

2 Set the function selector to S. Select the drying

program with the rotary selector.

3 The j symbol is displayed. Confirm with ™.

Page 36

4 The drying time of 20 minutes appears. Touch I to

start. The drying time elapses on the display. The lamp in the cooking compartment stays off.

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

‒ The appliance door is locked during the descaling

program.

‒ Always leave the descaling program run to the end.

The descaling program cannot be canceled.

‒ Even with use of the descaling and taste filter

(special accessories GF 111 100), depending on the water type and use of the appliance, descaling may be necessary. A message appears on the display reminding you of this.

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5 A signal sounds after 20 minutes. A message

appears in the display. Confirm with ™.

The drying program has ended. Allow the appliance to cool down. Then polish the cooking compartment and the panel with a soft cloth.

Descaling program

Regular descaling maintains the good condition of the cooking compartment. The cooking compartment is descaled, rinsed, and dried completely automatically with the descaling program.

Depending on the type of water and use of the appliance, a message on the display reminds you that the descaling program should be run. If necessary (e.g. with scaling in the cooking compartment), you can run the descaling program more frequently.

The complete descaling program takes 2 hours 15 minutes.

For the descaling program, you need special descaling cartridges. These are available from customer service or from the online shop (CL S20 040 set with 4 descaling cartridges, order number 00311768).

Starting the descaling program

1 Set function selector to S. Use the rotary selector to

select the descaling program.

2 The ‘ symbol is displayed. Press ™ to confirm.

3 The switch-off time is displayed at which the

descaling program will end.If desired, move switchoff time with the rotary selector. Press ™ to confirm.

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4 Remove all accessories from the cooking

compartment. Press ™ to confirm.

5 Remove the locking cap from the descaling

cartridge.

9 CAUTION

Do not remove the wax plugs from the opening of the descaling cartridge. Do not use any other descaler.

NOTICE: Damage to the cooking compartment: Only use descaling cartridges for the descaling program. Never place descaling cartridges in the hot cooking compartment or heat them in the cooking compartment.

Notes

‒ The descaling program can only be started if the

appliance has cooled down below 104°F (40°C).

‒ Remove all accessories from the cooking

compartment before you start the descaling program (wire rack, cooking containers, core temperature probe).

‒ The drain filter must remain inserted in the cooking

compartment floor while the descaling program is in progress.

6 Screw the descaling cartridge (a) into the socket in

the top of the cooking compartment up to the stop. Close the appliance door. Press ™ to confirm. A descaling time of 2 hours 15 minutes is displayed.

Page 37

7 Start with I. The descaling time counts down on the

display. The light in the cooking compartment remains switched off. The appliance door is locked.



After the descaling program has finished, a signal sounds. The appliance door is unlocked. A message appears on the display.

8 Remove the descaling cartridge. Press ™ to

confirm.

9 Turn the drain filter on the cooking compartment

floor to the left and remove it. Remove food residues from the drain sieve.Rinse out under running water.

10 Insert the drain filter and turn right to the stop.

Press ™ to confirm.

The descaling program has finished. Then delete the descaling notice in the display. Press ™ to confirm.

Allow the appliance to cool down. Then polish the cooking compartment and the glass with a soft cloth.

Dispose of the empty descaling cartridge in accordance with regional regulations for household garbage.

Page 38

Troubleshooting

You can often easily eliminate problems that may occur on your own. Before calling customer service, take into account the following information.

Disruption Possible cause Solution

Appliance not working, no display Plug not inserted Connect the appliance to the electricity

Power failure Check whether other kitchen appliances

Fuse defective Check in the fuse box whether the fuse for

Operating error Switch off the fuse for the appliance in the

Appliance cannot be started Appliance door is not quite closed Close appliance door Appliance is not working, display is not

responding. 0 appears in the display. Appliance switches off automatically Safety deactivation: the appliance has not

Appliance does not heat up, ° appears in the display

Appliance will not start, a message appears in the display

No steam visible Steam is not visible above 212° F (100°C) This is normal Grill heating element is only hot at the

edge, not the middle The 3 "steam removal" symbol does not

appear Extreme amounts of steam emerging at

the top of the door

Extreme amounts of steam emerging at the side of the door

Humming when turned on Water outlet pump is warming up Normal operating sound

There is a 'plop' noise during cooking Stress expansion in the event of a large

Appliance does not steam properly any more

The cooking compartment is wet after operation

Child lock activated Deactivate child lock (see section entitled

been operated for longer than 12 hours

Appliance is in the demo mode Deactivate demo mode in the basic set-

No water in the appliance Check water intake

The grill tray heats only the edges in order to provide optimal heat distribution

You can use the steam removal function only up to a temperature of 266°F (130 °C)

Appliance is calibrating the boiling point or is preheating or the mode has been changed

Boiling point has not yet been adjusted Adjust the boiling point Door seal soiled or loose Clean the door seal and insert it in the

Appliance was not used for a few days Normal: automatic rinsing at start up

temperature difference Appliance is clogged with scale Start the descaling program

This is normal depending on the operating mode set by the user

9 WARNING

Risk of electric shock

Improper repairs are dangerous. Only an authorized servicer may perform repairs and may replace damaged plug and connections. Remove the power plug or turn off the circuit breaker or fuse in the fuse box if the appliance is damaged or not working. Call Customer Service.

mains

are working

the appliance is in working order

fuse box and switch it on again after about 10 seconds

‘Child lock’) Confirm the message with ™, switch off

the appliance and set it again.

tings

This is normal

groove

This is normal

After operation, dry the cooking compartment using the drying program

Page 39

Error message "Exxx" If an error message appears, turn the pro-

gram selection to 0; if the display goes off, it was a one-time problem. If the problem occurs repeatedly or if the display stops, please contact after-sales service and inform them of the error code.

Power cut

Your appliance can bridge a power cut of a few seconds. Operation continues.

If the power cut was for a longer period and the appliance was in operation, a message appears in the display. Operation is interrupted.

Set the function selector to 0, then the appliance can be operated again as usual.

Demo mode

The demo mode is activated if the ° symbol appears in the display. The appliance does not heat up.

Briefly disconnect the appliance from the mains (switch off the domestic fuse or the circuit-breaker in the fuse box). Then deactivate the demo mode within 3 minutes in the factory setting.

Replacing the oven interior lamp

For technical reasons, the lamp cover is not detachable. Only Gaggenau after-sales service may replace the lamp.

9 CAUTION

Do not detach the lamp cover. This would damage the seal.

The lamp cover in the oven must be replaced if it is damaged. You can obtain covers from after-sales service. Always specify the E number and the FD number of your appliance.

Page 40

Customer service

Cust omer service

If your appliance needs repairs, our customer service is there for you. We work hard to help solve problems quickly and without unnecessary service calls, getting your appliance back up and running correctly in the least amount of time possible.

When you call, please indicate the product number (E-Nr.) and serial number (FD-Nr.) so that we can support you in a qualified manner. You will find the type plate with these numbers on the bottom of the appliance. To avoid having to search for a long time when you need it, you can enter your appliance data and the customer support telephone number here.

E-Nr. FD-Nr.

Customer Service O

Please read the use and care instructions provided with your appliance. Failure to do so may result in an error in using the appliance. This could result in a service call that instead of fixing a mechanical issue is only needed for customer education. Such calls are not covered by the appliance warranty.

Please find the contact data of all countries in the enclosed customer service list.

To book a service visit and product advice

USA 877 442 4436

toll-free

CANADA 877 442 4436

toll-free

Page 41

Tables and tips

Notes

‒ The cooking times specified are intended as a

guide. The actual cooking times depend on the quality and temperature of the food before cooking, the weight and thickness of the food to be cooked.

‒ Always preheat the appliance. Here's how to get the

best cooking results. The cooking times specified refer to a pre-heated appliance. Add approximately 5 minutes to these times if you are placing food into the appliance without preheating it.

‒ The specifications refer to average quantities for

four people. If you would like to prepare more, you should calculate a longer cooking time.

‒ Use the cookware specified. If you use other

cookware, cooking times may be longer or shorter.

‒ If you have not made a particular dish before, use

the shortest time specified to start with. You can extend the cooking time if necessary.

‒ Open the cooking compartment door of the

preheated oven for a short time only and do not take too long to place your food inside the appliance.

‒ When using only one cooking container, place it in

the appliance at the second level from the bottom.

‒ When steaming, defrosting, cooking and reheating,

you can use up to three rack levels at a time (rack levels 2, 3 and 4 from the bottom). This will not cause flavor to transfer. This allows fish, vegetables and desserts to be prepared at the same time.However, the specified cooking times may need to be extended for large quantities of food.

‒ Only one level can be used for baking; the second

level from the bottom is designated for this.

‒ Do not allow the food to come into contact with the

cooking compartment, grease filter or back panel of the oven.

‒ The combination steam oven must shut properly.

Keep the seal surfaces clean at all times.

‒ Do not place too many items close together on wire

racks or containers. This is to ensure an optimal steam circulation.

‒ If you wish to prepare food using steam and the

appliance has been heated to over 212° F (100 °C) (for example because it has just been used for baking), allow the appliance to cool down before steaming your food.Otherwise, the high temperature will cause your food to dry out.

Vegetables

▯ Vegetables are prepared better in steam than in

boiling water: the taste, color, and consistency are retained better. Water-soluble vitamins and nutrients are hardly washed out. Since the combination steam oven works without pressure at just 212° F (100°C), the preparation is much gentler than in a pressure cooker, for example.

▯ All details refer to 1 kg (2 lb) washed vegetables.

Food Cooking

container

Artichokes, large perforated 212 (100) 100 30 - 40 Artichokes, small perforated 212 (100) 100 20 - 25 Cauliflower, whole perforated 212 (100) 100 25 - 30 Cauliflower, in florets perforated 212 (100) 100 15 - 25 Beans, green perforated 212 (100) 100 25 - 30 Broccoli, in florets perforated 212 (100) 100 15 - 20 Recipe tip: serve with almonds roasted in

Fennel, in slices perforated 212 (100) 100 15 - 20

Temperature in °F (°C)

Humidity in %

▯ For steaming vegetables, use the perforated

cooking insert; insert it in the second level from the bottom. Insert the unperforated cooking insert underneath it. Use the vegetable broth as the basis for a sauce or a vegetable stock.

▯ Blanching takes 8 - 10 minutes in the pre-heated

appliance. If the vegetables or fruit will not be served immediately, chill in ice water to prevent continued cooking due to residual heat.

Cooking time in min.

Observations

butter.

Page 42

Food Cooking

container

Vegetable terrine perforated/

wire rack

Carrots, in slices 0.5 cm (0.2 in)

Potatoes, peeled and quartered

Kohlrabi, in slices perforated 212 (100) 100 20 - 30 Leeks, in slices perforated 212 (100) 100 10 - 15 Pepper, stuffed unperforated 355 - 390

Unpeeled boiled potatoes (approx. 2 oz apiece)

Unpeeled boiled potatoes (approx. 4 oz apiece)

Brussels sprouts perforated 212 (100) 100 20 - 25 Asparagus, green perforated 212 (100) 100 12 - 15 Asparagus, white perforated 212 (100) 100 20 - 30 Spinach perforated 212 (100) 100 4 - 6 Then sweat in a pot with onions and garlic. Peeled tomatoes perforated 212 (100) 100 3 - 4 Cut tomatoes in, after steaming, chill with

Snap peas perforated 212 (100) 100 5 - 10

perforated 212 (100) 100 15 - 20

perforated 212 (100) 100 25 - 35

perforated 212 (100) 100 30 - 35

perforated 212 (100) 100 45 - 50

Temperature in °F (°C)

212 (100) 100 50 - 60 In a terrine mold

(180 - 200)

Humidity in %

80 / 100 20 - 25 With meat filling, brown the filling in

Cooking time in min.

Observations

For precise cooking point control, use the core temperature probe (see "core temperature probe" chapter).

advance.

ice water

Fish

▯ Steaming is a fat-free way of cooking food, with

which the fish does not dry out.

▯ Fish should (for hygienic reasons) have a core

temperature of at least 143 - 149° F (62 - 65°C) after cooking. This is also the ideal cooking point.

▯ Only salt the fish after cooking. Thus the natural

aroma is retained and less water is removed from the fish.

Food Cooking

container

Gilthead bream, whole (500 g / 1 lb 2 oz)

Fish dumplings (20 - 40 g / 1 - 1½ oz apiece)

Lobster, cooked, removed from the shell, reheating

Carp, blue, whole (1.5 kg / 3½ lb)

Salmon filet (150 g / 5 oz)

Salmon, whole (2.5 kg / 5½ lb)

Blue mussels (1.5 kg / 3½ lb)

unperforated 195 - 212

perforated 160 - 175

unperforated 195 - 212

perforated 195 - 212

perforated 212 (100) 100 65 - 75

perforated 212 (100) 100 6 - 8 The blue mussels are cooked as soon as

Temperature in °F (°C)

(90 - 100)

(70 - 80)

(90 - 100)

▯ If you are using the perforated cooking container:

you can grease the container if the fish sticks too much.

▯ Insert the unperforated cooking insert into the first

level from the bottom to prevent soiling the cooking compartment with fish juices.

▯ For fillets with skin: if you place the fish skin-side

up, the structure and aroma will be retained better.

Humidity in %

100 18 - 20 Can be cooked in swimming position if you

100 4 - 8 Line the unperforated cooking container

100 10 - 12

100 35 - 45 in broth

100 10 - 12

Cooking time in min.

Observations

set it on half a potato.

with greaseproof paper.

their shells open up.

Page 43

Food Cooking

container

Atlantic salmon, whole (800 g / 1 lb 12 oz)

Monkfish filet (300 g / 11 oz each)

Sea bass, whole (400 g / 14 oz)

perforated 195 - 212

Glass pan/ wire rack

perforated 195 - 212

Temperature in °F (°C)

(90 - 100) 355 - 390

(180 - 200)

(90 - 100)

Fish – low-temperature steaming

Humidity in %

100 18 - 20

100 8 - 10 In stock

100 12 - 18

Cooking time in min.

Observations

▯ When steaming between 160 and 190° F (70 and

90°C) overcooked and the fish does not fall apart so easily. This is especially an advantage for delicate fish.

▯ The details for the various types of fish refer to

fillets.

Food Cooking

container

Oysters (10) unperforated 180 - 190

Tilapia (150 g / 5 oz) perforated 180 - 190

Gilthead bream (200 g / 7 oz)

Fish fillet (200 - 300 g / 7 - 11 oz)

Fish terrine Wire rack 160 - 180

Trout, whole (250 g / 9 oz)

Halibut (300 g / 11 oz) perforated 180 - 190

Scallops (15 - 30 g/ ½ - 1 oz)

Cod (250 g / 9 oz) perforated 180 - 190

Red snapper (200 g / 7 oz)

Redfish (120 g / 4 oz) perforated 180 - 190

Monkfish (200 g / 7 oz)

Sole rolls, stuffed (150 g / 5 oz apiece)

Turbot (300 g / 11 oz) perforated 180 - 190

Sea bass (150 g / 5 oz)

Pike-perch (250 g / 9 oz)

perforated 180 - 190

unperforated 180 - 190

perforated 180 - 190

Temperature in °F (°C)

(80 - 90)

(70 - 80)

(80 - 90)

▯ Insert the unperforated cooking insert into the first

level from the bottom to prevent soiling the cooking compartment with fish juices.

▯ Serve on a pre-warmed dish.

Humidity in %

100 2 - 5 in broth

100 10 - 12

100 12 - 15

100 50 - 90 In a terrine mold

100 12 - 15

100 4 - 8 The more the scallops weigh, the longer

100 10 - 12

100 12 - 15

100 10 - 12

100 10 - 15

100 12 - 15

100 10 - 12

100 12 - 15

Cooking time in min.

Observations

For precise cooking point control, use the core temperature probe (see "core temperature probe" chapter).

the chosen cooking time should be.

Page 44

Meat – cooking at higher temperatures

▯ The combination of steam and hot air is the optimal

cooking process for many types of meat. The cooking compartment is hermetically sealed in this mode, the moisture prevents the meat from drying out as in conventional hot air. Thanks to the variable humidity control, the optimal climate can be achieved for every type of food.

▯ The cooking times specified should be regarded as

guidelines and depend heavily on the initial temperature of the food and the length of time roasted. For better results, use the core temperature probe. For notes and optimal target temperatures, see the "core temperature probe" chapter.

▯ Take the meat out of the refrigerator 1 hour before

preparation.

Food Cooking

container

Entrecôte, medium rare (350 g / 12 oz)

Filet, browned, medium rare in puff pastry (600 g / 1 lb 5 oz)

Rack of veal, browned, medium rare (1 kg / 2 lb 4 oz)

Smoked pork, cooked, in slices unperforated 212 (100) 100 15 - 20 Roast pork with crackling (pork

roast with crust), cooked through (1.5 kg / 3½ lb)

Rack of lamb, browned, medium rare (150 g / 5 oz)

Leg of lamb, browned, medium rare (1.5 kg / 3½ lb)

Saddle of venison, browned, medium rare (500 g / 1 lb 2 oz)

Roast beef, well-done (1.5 kg / 3½ lb)

Sirloin, browned, medium rare (1 kg / 2 lb 4 oz)

unperforated 340 - 355

unperforated 355 - 390

unperforated 320 - 355

Wire rack 1) 250 (120)

unperforated 320 - 340

unperforated 340 - 355

unperforated 320 - 340

Wire rack 1) 410 - 445

unperforated 340 - 355

Temperature in ° F (°C)

(170 - 180)

(180 - 200)

(160 - 180)

2) 300 - 320 (150 - 160)

3) 430 - 445 (220 - 230)

(160 - 170)

(170 - 180)

(160 - 170)

(210 - 230)

2) 285 - 320 (140 - 160)

(170 - 180)

▯ If you are using the perforated cooking inserts or

the wire rack, insert an unperforated cooking container underneath. Put a little water in the unperforated cooking insert to prevent burning. In addition, you can add vegetables, wine, spices and herbs in order to create a tasty sauce base.

▯ If you would like to cook the meat so it is medium or

rare: open the door 40° F (5°C) before the desired core temperature is reached and wait until the target temperature has been reached. This way you prevent overcooking and you give the meat the necessary time to rest.

▯ Meat's time to rest: Let the meat rest on a wire rack

for 5 min. after cooking. This way, the meat can "relax." The circulation of the meat juice slows down and there is less loss of juice when cutting into the meat.

Humidity in %

30 10 - 20

80 / 100 30 - 45 Line the cooking container with

30 / 60 20 - 30 If you add liquid to the unperforated

100

0 / 30 12 - 15

30 / 60 60 - 80

0 / 30 12 - 18

100

30 / 60

30 50 - 60

Cooking time in min.

30 - 40

20 - 40

15 - 20

60 - 90

Observations

greaseproof paper.

cooking container, 30% humidity is sufficient.

Make crosswise cuts into the crackling before cooking.

Use core temperature probe: in the second cooking step, cook up to a core temperature of approx. 140° F (60°C), in the third step up to a core temperature of 170 - 176° F (75 80°C).

If you add liquid to the unperforated cooking container, 30% humidity is sufficient.

Page 45

Food Cooking

container

Pork roast (neck or shoulder), well-done (1 - 1.5 kg / 2 lb 4 oz - 3½ lb)

Sausage, boiled, heating unperforated 185 - 195

Wire rack 1) 390 - 430

Temperature in ° F (°C)

(200 - 220)

2) 320 - 355 (160 - 180)

(85 - 90)

Meat/poultry – low-temperature cooking

Humidity in %

100

100 10 - 20 e.g. Lyon sausage, white sausage

Cooking time in min.

40 - 60

Observations

If you add liquid to the unperforated cooking container, 30% humidity is sufficient.

▯ Meat browned crisp needs to rest for a longer

period at low temperature. This way, the meat gets evenly pink and extremely juicy but for a very thin crusty edge. Here, neither turning nor basting are required.

▯ The cooking times specified should be regarded as

▯ Take the meat out of the refrigerator 1 hour before

preparation.

▯ For hygienic reasons, brown the meat on all sides in

the pan briefly and over high heat before cooking. This way, the meat has a crust that prevents the juices from escaping and provides a typical roast flavor.

▯ Season carefully: the slow resting of the meat

intensifies all flavors.

▯ With game and horse meat, the flavor is stronger

with low-temperature cooking than with a classic preparation.

▯ Use the "Low-temperature cooking" mode › . Any

steam escaping from the food therefore remains in the cooking compartment and prevents the food from drying out.

▯ Please note that you cannot reach any core

temperatures above the cooking compartment temperature. The rule of thumb is: the set cooking compartment temperature should be 50 - 60°F (1015 °C) above the desired core temperature.

▯ Toward the end of the cooking time, you can reduce

the temperature to 140°F (60 °C). This way, you can extend the cooking time (e.g. if your guests arrive late). If you want to stop the cooking process, the cooking compartment temperature may not be higher than the desired core temperature. Thus, large pieces can remain in the cooking compartment for 1 - 1.5 hours, small pieces for 3045 minutes.

▯ Serve on a pre-warmed dish.

Food Cooking

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Duck breast, medium rare (350 g / 12 oz)

Entrecôte, medium rare (350 g / 12 oz)

Leg of lamb, boned, trussed, medium (1.5 kg / 3½ lb)

Beef steaks, medium rare (175 g / 6 oz)

Sirloin, medium rare (1 - 1.5 kg / 2 lb 4 oz - 3½ lb)

Pork medallions, well-done (70 g / 2½ oz apiece)

unperforated 160 - 175

unperforated 175 (80)

Temperature in °F (°C)

(70 - 80)

Type of heating

›

Cooking time in min.

40 - 60 Skin side can be browned crisp in the

40 - 70

180 - 240 Before cooking, turn in oil with garlic and

30 - 60

150 - 210 Cut in slices and serve with Béchamel

50 - 70

Observations

pan after cooking.

herbs.

sauce.

Page 46

Poultry

▯ The humidity for combination operation prevents

the drying out, which is essential with poultry. At the same time, thanks to the high temperature, the surface gets crispy and brown. The hot steam has twice as much ability to transfer heat as conventional hot air and reaches all parts of the food. Therefore, a chicken is browned evenly and gets crispy, yet the breast meat remains tender and juicy.

Food Cooking

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Duck, whole (3 kg / 6½ lb) unperforated 1) 300 - 320

Duck breast, medium rare (350 g /12 oz)

Chicken, whole (1.5 kg / 3½ lb)

Chicken breast, filled, steamed (200 g / 7 oz)

Turkey breast fillet, steamed (300 g / 11 oz)

Spring chicken, quail, steamed (150 - 200 g / 5 - 7 oz)

Spring chicken, quail (150 - 200 g / 5 - 7 oz)

Pigeon, steamed (300 g / 11 oz)

Pigeon (300 g / 11 oz) unperforated 355 - 390

unperforated 320 (160) 0 25 - 30

Wire rack 1) 340 - 355

perforated 212 (100) 100 10 - 15 Recipe tip: fill with spinach and sheep's

perforated 212 (100) 100 12 - 15

perforated 212 (100) 100 15 - 20

unperforated 355 - 390

perforated 212 (100) 100 20 - 30

Temperature in °F (°C)

(150 - 160)

2) 430 (220)

(170 - 180)

2) 375 (190)

(180 - 200)

▯ The cooking times specified should be regarded as

guidelines and depend heavily on the initial temperature of the food and the food cooked. For better results, use the core temperature sensor. Do not place it in the middle (hollow space), but rather between the belly and upper thigh. For notes and optimal target temperatures, see the "core temperature probe" chapter.

▯ If you season poultry primarily with spices and with

little or no oil, the skin gets crispier.

Humidity in %

60 / 80 15 - 20 Recipe tip: brush with oil and herbes de

60 / 80 25 - 30

Cooking time in min.

80 - 90

20 - 30

35 - 45

15 - 20

Observations

Cook breast side down. After half the cooking time, turn the duck. This way, the delicate breast meat will not dry out so much.

Cook with trussed legs and breast side up.

cheese.

Provence.

Page 47

Sous-vide cooking

Sous-vide cooking is a method of cooking under a vacuum at low temperatures between 120 - 200°F (50 95 °C) and in 100% steam.

Sous-vide cooking is a gentle, low-fat method of preparing meat, fish, vegetables and desserts. A vacuum-packing machine is used to heat-seal the food in a special air-tight, heat-resistant cooking bag.

The protective envelope retains the nutrients and flavors. The low temperatures and the direct transfer of heat allow precisely controlled cooking in order to achieve the desired cooking results.It is almost impossible to overcook the food.

Portions

Use the portion sizes listed in the cooking table. For relatively large quantities and items, the cooking time must be adjusted accordingly.

The portions given for fish, meat and poultry correspond to a single serving. A portion size sufficient for four people has been selected for vegetables and desserts.

Rack levels

You can cook on up to two levels. Place the cooking containers on levels 1 and 3 to achieve the best cooking results. When cooking on just one level, use level 2.

Hygiene

Vacuum-pack bags

When using the sous-vide cooking method, only use heat-resistant vacuum-pack bags designed for this purpose.

Do not cook the food in the bag you bought it in (e.g. portions of fish). These bags are not suitable for sousvide cooking.

Vacuum sealing

Use a chamber vacuum-packing machine that can create a vacuum of at least 99% to vacuum-seal the food. This is the only way to achieve even heat transfer and therefore a perfect cooking result.

Before cooking the food, check whether the vacuum in the bag is intact. Make sure that:

▯ There is no/hardly any air in the vacuum-pack bag.

▯ The seam is perfectly sealed.

▯ There are no holes in the vacuum-pack bag. Do not

use the core temperature probe.

▯ Pieces of meat and fish that have been vacuum-

sealed together are not pressed directly against one another.

▯ As far as possible, you avoid piling up vegetables

and desserts when vacuum-sealing them.

If in doubt, place the food into a new bag and vacuumseal it again.

9 WARNING

Health risk

Sous-vide cooking is a method of cooking at low temperatures.As a result, it is important that you always follow the application and hygiene instructions below:

▯ Use only fresh, good-quality food.

▯ Wash and disinfect your hands. Use disposable

gloves or cooking/grill tongs.

▯ Take extra care when preparing critical food, such

as poultry, eggs and fish.

▯ Always thoroughly rinse and/or peel fruit and

vegetables.

▯ Always keep work surfaces and chopping boards

clean. Use different chopping boards for different types of food.

▯ Maintain the cold chain.Make sure that you only

interrupt it briefly to prepare the food, and then return the food in its vacuum-sealed bag to the refrigerator for storage before you cook it.

▯ Food is suitable for immediate consumption only.

Once the food is cooked, consume it immediately. Do not store it after cooking – not even in the refrigerator.It is not suitable for reheating.

Food should be vacuum-sealed at most one day before it is cooked. This is the only way to prevent the escape of gases from the food (e.g. from vegetables) which inhibit the transfer of heat, or to prevent the texture of the food from changing, and thus altering how it cooks.

Quality of the food

The quality of the cooking result is 100% influenced by the quality of the ingredients you use. Use only fresh, top-quality food. This is the only way to guarantee a consistent cooking result that delivers impeccable flavor.

Preparation

Sous-vide cooking prevents flavors from escaping, intensifying the food's natural flavor. Please note that the usual quantities of seasoning and condiments, such as herbs, spices and garlic, will have a much greater effect on the flavor. Start off by halving the quantities you usually use.

If the ingredients are of high quality, it is often sufficient to enclose them in the bag with just a small piece of butter and a little salt and pepper. Generally, the fact that the food's natural flavors intensify during cooking is sufficient on its own to produce a flavorful cooking result.

Do not place the vacuum-sealed food items on top of one another or too close together in the cooking

Page 48

containers. In order to ensure that the heat is distributed evenly, the food items should not be touching. If you have more than one vacuum-pack bag, cook on two levels.

overcooking it.You can achieve a particularly good result using a teppan yaki or a grill. Important: Dab the meat with a paper towel before placing it into hot oil, in order to avoid fat spitting out of the pan.

Remove the vacuum-pack bags with care after cooking as hot water accumulates on the bags. Place the unperforated cooking container on the rack underneath the perforated cooking container containing the hot food.

Dry the outside of the bag, place it into a clean, unperforated cooking container and cut it open with scissors.Place all of the food, along with its juices, into the cooking container.

The food can be finished off as follows once the sousvide cooking stage is complete:

Flash fry at a very high temperature for a few

Meat:

seconds only on each side. This gives it a nice crust and the flavors you would expect from frying, without

Food Cooking

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Meat

Entrecôte, rare (180 g / 6 oz) perforated 136 (58)

Entrecôte, medium rare (180 g / 6 oz)

Entrecôte, well done (180 g / 6 oz)

Veal topside steaks (160 g / 5½ oz)

Beef steaks, rare (180 g / 6 oz)

Beef steaks, medium rare (180 g / 6 oz)

Beef steaks, well done (180 g / 6 oz)

Pork medallions (80 g / 3 oz)

perforated 145 (63)

perforated 158 (70)

perforated 140 (60)

perforated 136 (58)

perforated 145 (63)

perforated 158 (70)

perforated 145 (63)

Temperature in ° F (°C)

Vegetables: Flash fry in a frying pan or on a teppan yaki

to give them the flavors you would expect from frying. When frying vegetables like this, it is easy to season them or mix them with other ingredients without them cooling down.

Fish: Season and coat with hot butter. Since many types

of fish fall apart easily after cooking using the sous-vide method, if you wish to flash fry it, this should be done before the sous-vide cooking stage.

Fry the food for longer if has not been sufficiently well cooked during the sous-vide cooking stage.

Serve the food on pre-heated plates and, if possible, with a hot sauce or butter as sous-vide cooking takes place at relatively low temperatures.

Type of heating

Cooking time in min.

100 Once the meat is cooked, flash fry it on a

Observations

teppan yaki or grill it at a high temperature on both sides. This gives the meat a nice crust and the flavors you would expect from frying, without overcooking it.

Poultry

Duck breast (350 g / 12 oz) perforated 136 (58)

Foie gras (300 g / 11 oz /1 round)

Chicken breast (250 g / 9 oz) perforated 149 (65)

Fish and seafood

Prawns (125 g / 4½ oz) perforated 140 (60)

perforated 176 (80)

70 Once the breast is cooked, fry the skin

side in a hot frying pan until it is crispy.

30 Recipe tip: Wash the goose liver and mix

it with other ingredients. Roll it in foil and prick it several times. Vacuum-seal the round and leave it to chill for several hours in the refrigerator before cooking it using the sous-vide method.

30 Recipe tip: Vacuum-seal along with some

olive oil, salt and garlic.

Page 49

Food Cooking

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Scallops (20 - 50 g / piece) (1 - 2 oz / piece)

Cod (140 g / 5 oz) perforated 138 (59)

Salmon filet (140 g / 5 oz) perforated 136 (58)

Pike-perch (140 g / 5 oz) perforated 140 (60)

Vegetables

Mushrooms, quartered (500 g / 1 lb 2 oz)

Chicory, halved (4 - 6 pieces)

White asparagus, whole (500 g / 1 lb 2 oz Green asparagus, whole (600 g / 1 lb 5 oz)

Carrots, in slices 0.5 cm (600 g / 1 lb 5 oz)

Potatoes, peeled, in 2 x 2 cm cubes (800 g / 1 lb 12 oz)

Potatoes, skin on, whole or halved (800 g / 1 lb 12 oz)

Cherry tomatoes, whole or halved (500 g / 1 lb 2 oz)

Pumpkin, in 2 x 2 cm cubes (600 g / 1 lb 5 oz)

Zucchini, in 1 cm slices (600 g / 1 lb 5 oz)

Snap peas, whole ( 500 g / 1 lb 2 oz)

perforated 140 (60)

perforated 185 (85)

perforated 200 (95)

perforated 185 (85)

perforated 194 (90)

perforated 185 (85)

Temperature in ° F (°C)

Type of heating

Cooking time in min.

6 - 10 The more the scallops weigh, the longer

30 If you wish, you can flash fry the salmon

20 Recipe tip: Vacuum-seal along with some

40 Recipe tip: Cut the chicory in half. Vac-

15 - 20 Recipe tip: Blanch before vacuum-sealing

35 - 40 Recipe tip: Vacuum-seal along with some

40 Recipe tip: Vacuum-seal along with some

50 Recipe tip: Vacuum-seal along with some

15 Recipe tip: Vacuum-seal along with some

20 - 25 The cooking time may vary depending on

30 Recipe tip: Vacuum-seal along with some

5 - 10 Recipe tip: Vacuum-seal along with some

Observations

the chosen cooking time should be.

fillet in a hot frying pan once it is cooked.

butter, rosemary, garlic and salt.

uum-seal along with some orange juice, sugar, salt, butter and thyme.

to retain the color.

Vacuum-seal along with some butter, salt and pepper.

orange juice, curry and butter.

butter and salt.

Can easily be used for making dishes such as salad.

butter and salt.

Wash thoroughly beforehand.

olive oil, salt and sugar.

Mix together red and yellow cherry tomatoes.

the type of pumpkin.

olive oil, salt and thyme.

butter and salt.

Dessert

Pineapple in 1.5 cm slices (400 g / 14 oz)

Apple, peeled, in 0.5 cm slices (2 - 4 pieces)

Bananas, whole (2 - 4 pieces)

Pear, peeled, sliced (2 - 4 pieces)

perforated 185 (85)

perforated 149 (65)

perforated 185 (85)

70 Recipe tip: Vacuum-seal along with some

butter, honey and vanilla.

10 - 15 Recipe tip: Vacuum-seal along with some

caramel sauce.

15 - 20 Recipe tip: Vacuum-seal along with some

butter, honey and a vanilla pod.

30 Recipe tip: Add honey or sugar to

sweeten.

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Food Cooking

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Kumquats, halved (12 - 16 pieces)

Vanilla sauce (0.5 l / 2 cup) perforated 180 (82)

perforated 185 (85)

Temperature in ° F (°C)

Grilling

Type of heating

Cooking time in min.

75 Recipe tip: Vacuum-seal along with some

18 - 20 Recipe tip: 0.5 l / 2 cup milk, 1 egg, 3 egg

Observations

butter, a vanilla pod, honey and apricot jam.

Rinse under warm water, cut in half and deseed.

yolks, 80 g / 3 oz sugar, 1 vanilla pod.

▯ With the help of the various grill functions, the food

can be browned more if necessary.

▯ For all operating modes with full surface grill, use

only the cooking levels 1 to 3. Grill only with the door closed.

▯ Use different slide-in levels for the desired

browning. On the first level from the bottom, you will get a little browning; on the third level, more browning.

Food Cooking

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Meringue topping (on cake/dessert)

Open-face sandwich Wire rack +

Trout (whole) Wire rack +

Grilled vegetables (700 g / 1 lb 9 oz)

Vegetable bake unperforated 2355 (180)

Wire rack 2

unperforated 2 / 3

unperforated 3

unperforated 2

Temperature in °F (°C)

445 (230)

390 (200)

445 (230)

▯ If the browning is too slight, you can re-grill on the

second level using the full surface grill operating mode.

▯ With the operating modes full surface grill and full

surface grill + circulated air, do not preheat longer than 5 minutes, since the grill takes effect after 5 minutes.

▯ Do not use the core temperature probe with the

operating modes full surface grill, full surface grill + circulated air and full surface grill + humidity.

Type of heating

Cooking time in min.

3 - 5

10 - 12

10 - 12 per side

20 - 25 e.g. zucchini, eggplant

35 - 40 e.g. with broccoli and cauliflower

Observations

Recipe tip: fill with lemon slices and parsley.

Vegetable skewers Wire rack +

unperforated 3

Chicken legs (350 g / 12 oz each)

Potato gratin (1 kg / 2 lbs 4 oz potatoes)

Toast

(according to EN60350-1) Zucchini au gratin,

stuffed, halved lengthwise

Wire rack + unperforated 2 / 3

unperforated 2

Wire rack 2

unperforated 2

445 (230)

355 - 390 (180 - 200)

355 (180)

445 (230)

355 (180)

Q / Z

12 - 14 per side

35 - 40

4 - 5 Preheat for 5 minutes.

20 - 25

Cooking time depends on the types of vegetables.

Page 51

Side dishes

Also note the instructions on the packaging.

Food Cooking

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Basmati rice (250 g + 500 ml of water / 9 oz + 1 pint of water)

Couscous (250 g + 250 ml of water / 9 oz + ^ pint of water)

Dumplings (90 g / 3 oz apiece)

Long-grain rice (250 g + 500 ml of water/ 9 oz + 1 pint of water)

Brown rice (250 g + 375 ml of water / 9 oz + 0.8 pint of water)

Lentils (250 g + 500 ml of water/ 9 oz + 1 pint of water)

White beans, pre-softened (250 g + 1 l of water / 9 oz + 2 pint of water)

unperforated 212 (100) 100 15 - 20

unperforated 212 (100) 100 5 - 10

perforated/ unperforated

unperforated 212 (100) 100 20 - 25

unperforated 212 (100) 100 25 - 35

unperforated 212 (100) 100 55 - 65

Temperature in °F (°C)

205 - 212 (95 - 100)

Humidity in %

100 20 - 25

Cooking time in min.

Observations

Desserts

Food Cooking

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Crème brûlée (130 g / 4½ oz)

Steamed dumplings / yeast dumplings (100 g / 3½ oz apiece)

Flan / Crème caramel (130 g / 4½ oz)

Compote unperforated 212 (100) 100 15 - 25 e.g. apples, pears, rhubarb

Rice pudding (250 g / 9 oz of rice + 625 ml / 1.3 pint of milk)

Sweet bake unperforated 355 - 390

unperforated 195 (90) 100 40 - 45 In soufflé pan, cover with heat-resistant

unperforated 212 (100) 100 20 - 30 Let the steamed dumplings rise 30 min.

perforated 195 - 205

unperforated 212 (100) 100 35 - 45 Recipe tip: add fruits, sugar or cinnamon.

Temperature in °F (°C)

(90 - 95)

(180 - 200)

Humidity in %

100 30 - 35 In soufflé pan, cover with heat-resistant

0 / 60 20 - 40 e.g. semolina, quark or pre-cooked rice

Cooking time in min.

Observations

plastic wrap.

before steaming (see "Cooking" chapter).

plastic wrap.

Recipe tip: add sugar, vanilla sugar, cinnamon or lemon juice.

pudding

Page 52

Other

Food Cooking

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Disinfect (e.g. baby bottles, canning jars)

Drying fruit or vegetables perforated 175 - 210

Eggs, size M (5) perforated 212 (100) 100 8 - 15 Egg custard

(500 g /1 lb 2 oz) Semolina dumplings unperforated 195 - 205

Lasagne unperforated 340 - 375

Soufflé Soufflé pan,

Melting chocolate Heat-resistant

Wire rack 212 (100) 100 20 - 25

Glass pan, wire rack

wire rack

bowl, wire rack

Temperature in °F (°C)

(80 - 100)

195 (90) 80 - 100 25 - 30 Cover with heat-resistant plastic wrap.

(90 - 95)

(170 - 190) 355 - 390

(180 - 200) 212 (100) 100 5 - 8 Cover with heat-resistant plastic wrap.

Humidity in %

0 180 - 300 e.g. tomatoes, mushrooms, zucchini,

100 8 - 10

0 /60 35 - 60

60 12 - 20

Cooking time in min.

Baked goods

▯ With the combination steam oven, you can always

prepare your baked goods with the optimal humidity:

‒ a | Hot air and 0% humidity:

For cake with fruit topping and quiche, excess humidity can escape. This operation mode corresponds to the hot air in the conventional baking oven.

‒ ` | Hot air and 30% humidity:

Sponge cakes do not dry out. The humidity in the food cannot escape from the cooking compartment.

‒ _ - \ | Hot air + 60 - 100% humidity:

Puff pastry and yeast-risen pastry are fluffy inside and crispy outside, with a gloss.

▯ In the combination steam oven, you can only bake

on one level. Insert the unperforated cooking insert into the second level. If you are using a high baking pan, place it on the wire rack that you insert into the first level.

▯ For steam injection - possible in hot air mode (0%

humidity) and humidity level 30% - humidity is fed to the food abruptly by touching the e symbol. Among other things, when used at the beginning of the baking process when baking bread, this function ensures more volume and a crispier crust.

Observations

apples, pears, etc. in thin slices

Food Cooking

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Apple pie

(according to EN60350-1)

Bagels unperforated 375 - 410

Baguettes, pre-baked Wire rack 375 - 390

Sponge base, high (6 eggs) Springform cake

Sponge base, low (2 eggs) unperforated 375 - 410

Puff pastry goods unperforated 375 - 410

Brioche, rolls unperforated 320 (160) 0 8 - 12

Springform cake pan 20 cm, wire rack

pan

Temperature in °F (°C)

320 (160) 0 110 Pre-heat

(190 - 210)

(190 - 200) 320 - 340

(160 - 170)

(190 - 210)

Humidity in %

80 - 100 20 - 25

0 - 80 10 - 15

0 30 - 35

0 - 30 8 - 10 e.g. for Swiss roll

80 - 100 10 - 18 e.g. with poppy seed, marzipan or

Cooking time in min.

Observations

savory with ham, cheese

Page 53

Food Cooking

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Rolls (50 - 100 g / 2 - 3½ oz apiece)

Rolls, pre-baked Wire rack 300 - 340

Bread (0.5 - 1 kg / 1 - 2 lbs) unperforated 1) 410 - 445

Flat cake of sponge batter unperforated 320 - 330

Bundt cake (1 kg / 8 cup flour)

Yeast sheet cake unperforated 320 - 340

Plaited loaf (500g / 4 cup flour)

Muffins Muffin tin,

Macaroons unperforated 300 - 320

Cookies, unperforated 300 - 350

Quiche, Wähe Quiche pan,

Sponge cake Loaf pan/spring-

Small cakes unperforated 320 (160) 0 30 Piped cookies

(according to EN60350-1) Tart Tart pan,

Hot water sponge cake

(according to EN60350-1) Cream puffs, eclairs unperforated 355 - 375

unperforated 355 - 390

Bundt cake pan, wire rack

unperforated 320 - 340

wire rack

form cake pan, wire rack

unperforated 330 (165) 0 30 - 32 Pre-heat

wire rack

unperforated 300 (150) 0 40 Pre-heat

Temperature in °F (°C)

(180 - 200)

(150 - 170)

(210 - 230)

2) 330 (165)

(160 - 165) 320 - 345

(160 - 175)

(160 - 170)

(160 - 170) 340 - 355

(170 - 180)

(150 - 160)

(150 - 175) 375 - 410

(190 - 210) 330 - 340

(165 - 170)

375 - 390 (190 - 200)

(180 - 190)

Humidity in %

80 - 100 15 - 25 You can also bake rolls very well as

0 8 - 15 Inject steam at the beginning.

0 35 - 40

30 45 - 50

0 - 60 30 - 45 For yeast-risen sheet cakes with

60 - 80 25 - 35

0 - 30 20 - 30

0 15 - 20

0 10 - 20

0 45 - 60

0 - 30 60 - 65

0 - 30 30 - 45 e.g. with apples, chocolate, apri-

0 - 30 40 - 45

Cooking time in min.

15 - 20

35 - 50

Observations

follows: preheat to 430°F (220°C) with 30% humidity. After inserting the baked goods into the appliance, inject steam once or twice after 5 minutes at 0% and turn down to 375°F (190°C).

Inject steam 2-3 times at the beginning.

For precise cooking point control, use the core temperature probe (see "core temperature probe" chapter).

Place on the wire rack to cool.

moist topping (e.g. plum cake or onion tart) 0% and with dry topping (e.g. streusel) 60% humidity.

cots or savory with asparagus, onions, cheese

Page 54

Dough proving (leaving to rise)

▯ The combination steam oven offers the ideal

climate for letting rise and making baked goods without drying out.

▯ For this, use the "Hot air + 60% humidity" operation

mode.

Food Cooking

container

Dough mixture (600 g / 5 cup flour)

Bowl/ wire rack

Temperature in °F (°C)

100 - 105 (38 - 40)

▯ The bowl does not have to be covered with a damp

cloth. Rising takes only half as long as in the usual way.

▯ The suggested cooking time is only a guideline. Let

the dough rise until its volume has doubled.

Humidity in %

60 30 - 45 e.g. yeast dough, natural fermentation

Cooking time in min.

Observations

starter, sourdough

Refreshing (warming up)

▯ The combi-steam oven creates the perfect

environment for reheating cooked food without drying it out. The flavour and quality are virtually indistinguishable from food that has been freshly prepared.

▯ To use this function, select "Reheat" mode d.

Food Cooking

container

Baguettes, rolls (frozen) Wire rack 285 (140) 10 - 15 Baguettes, rolls (day-old) Wire rack 355 (180) 5 - 8 Roast, in slices (150 g / 5 oz) unperforated 250 (120) 12 - 15 Finger-thick slices, do not place on top of

Vegetables Plate, wire rack 195 - 212

Pizza, thin Wire rack 355 (180) 10 - 12 Pizza, thick Wire rack 355 (180) 12 - 14 Starchy side dishes Plate, wire rack 250 (120) 7 - 8 e.g. noodles, potatoes, rice, not suitable are

Plated meals Plate, wire rack 250 (120) 8 - 15

Temperature in °F (°C)

(90 - 100)

▯ Do not cover the food. Do not use aluminium foil or

clingfilm.

▯ The figures listed are for portions for one person.

Larger quantities of food can also be warmed up in the unperforated cooking insert; you will need to cook the food for longer than the times specified in the table.

Cooking time in min.

8 - 10

Observations

each other, to keep juicy, add sauce to the cooking container.

baked or fried foods such as french fries or croquettes

Page 55

Defrosting

▯ In the steam oven you can gently and evenly thaw

deep frozen foods faster than at room temperature.

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

▯ The specified thawing times are for your orientation

only. The time it takes to thaw depends on the size and weight of the frozen food: freeze your foods flatly or individually. This shortens the thawing time.

▯ Take foods out of the packaging before thawing

them.

▯ Thaw only the amount you immediately need.

▯ Remember: in certain circumstances, thawed food

does not keep so well and goes bad faster then fresh food. Immediately process thawed food and cook it thoroughly.

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

fish or separate fragmentary frozen food such as berries or bits of meat. Fish need not thaw fully. It suffices if the surface is soft enough to absorb the spices.

9 WARNING

Health risk

When thawing animal foodstuffs, it is imperative to remove the liquid that arises during thawing. It must never come into contact with other foodstuffs. Germs could be transmitted. Slide the unperforated cooking insert underneath the food. Pour away the collected thawing liquid from meat and poultry. Then clean the sink and rinse with plenty of water. Clean the cooking insert in hot soapy solution or in a dishwasher. After defrosting, operate the steam oven for 15 minutes with Convection at 350 °F (approx. 180°C).

Food Cooking

container

Berries (300 g / 11 oz) perforated 115 - 120

Roast (1 - 1.5 kg / 2 lb 4 oz - 3½ lb)

Fish fillet (150 g / 5 oz each) perforated 115 - 120

Vegetables (400 g / 14 oz) perforated 115 - 120

Goulash (600 g / 1 lb 5 oz) perforated 115 - 120

Chicken (1 kg / 2 lbs 4 oz) perforated 115 - 120

Chicken legs (400 g / 14 oz each)

* Add balancing time for this dish: switch appliance off after the defrost time has elapsed and leave the food in the closed appli-

ance for 10 - 15 minutes so that it defrosts all the way to the center.

perforated 115 - 120

Temperature in °C

(45 - 50)

Type of heating

Cooking time in min.

4 - 6

80 - 110*

8 - 12*

6 - 8

30 - 45*

45 - 60*

30 - 35*

Observations

Preserving

▯ In combination steam ovens, you can can fruit and

vegetables with little effort.

▯ If possible, cook food immediately after purchase or

harvesting. Longer storage decreases the vitamin content and can cause spoilage.

▯ Only use fruit and vegetables in good condition.

▯ The combination steam oven is not suited for

preserving meat.

▯ Check and clean the canning jars, rubber rings,

clamps, and springs carefully.

▯ You can disinfect the clean jars in your combination

steam oven at 212°F (100 °C) and 100% humidity for 20 - 25 min before you preserve the fruit in them.

▯ Place the jars in the perforated cooking container

They must not be in contact with each other.

▯ Open the cooking compartment door after the

cooking time has elapsed. Do not remove the canning jars from the appliance until they have completely cooled down.

Page 56

Food Cooking container Temperature

in °F (°C)

Fruit, vegetables (in closed 0.75 l / ½ pint canning jars)

Beans, peas (in closed 0.75 l/ ½ pint canning jars)

perforated 212 (100) 100 35 - 40

perforated 212 (100) 100 120

Extracting juice (soft fruits)

Humidity in %

Cooking time in min.

Observations

▯ You can effortlessly and cleanly extract berry juice

in the steam oven.

▯ Place the berries in the perforated cooking insert

and slide it into the third level from below. Slide in the unperforated cooking insert one level below it to collect the liquid.

Food Cooking

container

Berries perforated +

unperforated

Temperature in °F (°C)

212 (100) 100 60 - 120

Humidity in %

Cooking time in min.

Preparing yoghourt

▯ You can even prepare your own yogurt in the

combination steam oven.

▯ Heat pasteurized milk to 195°F (90°C) on the

burner in order to prevent a disturbance of the yogurt cultures. Ultra-high-heated milk (H-milk) does not have to be heated. (Note: if you want to make yogurt with cold milk, the resting period is longer).

▯ NB! Leave milk cool to 105°F (40°C) in the water

bath so as not to destroy the yogurt cultures.

▯ Stir natural yogurt into the milk with active yogurt

cultures (1 - 2 teaspoons of yoghourt for every 100 ml).

▯ Leave the berries in the appliance until no more

juice appears.

▯ You can then squeeze the berries dry in a dishtowel

to preserve the last remainders of juice.

Observations

▯ For yogurt enzymes, heed the package instructions.

▯ Fill the yogurt into clean jars.

▯ You can disinfect the clean jars in your combination

steam oven at 212°F (100°C) and 100% humidity for 20 - 25 min before you pour the yogurt in. Make sure to let the jars and the cooking compartment cool off before you pour the yogurt into them and place the jars in the appliance.

▯ After preparation, put the yogurt in the refrigerator.

▯ To make thicker yogurt, add skin milk powder to the

milk before heating (1-2 tablespoons per liter).

Food Cooking container Temperature

in °F (°C)

Yogurt approach (in sealed jars)

unperforated 115 (45) 100 300 - 360 Recipe tip: if you use the yogurt approach

Humidity in %

Cooking time in min.

Observations

with fruit puree, jam, honey, vanilla or chocolate flavoring, then you may need to extend the preparation time.

Page 57

Preparing bulky food

▯ For the preparation of bulky foods, you can also

remove the side slide-in tray.

▯ To do this, loosen the knurled screws at the front of

the slide-in tray and pull the tray out toward the front.

▯ Place the wire rack directly on the bottom of the

cooking compartment and place the food or the roasting dishes on the wire rack. Do not place the food or the roasting dishes directly on the enameled bottom.

Acrylamide in foodstuffs

Which foods are affected?

Acrylamide is mainly produced in grain and potato products that are heated to high temperatures, such as chips, fries, toast, rolls, bread, fine baked goods (cookies, gingerbread, Christmas spice cookies).

Tips for keeping acrylamide to a minimum when preparing food

General Keep cooking times as short as possible.

Cook food until it is golden brown, but not too dark. Large, thick pieces of food con-

tain less acrylamide. Baking With hot air at max. 355° F (180 °C). Cookies Egg or egg yolk reduces the production of

acrylamide. Spread out a single layer

evenly on the baking tray. Oven

French fries

Cook at least 400 g at once on a baking

tray so that the fries do not dry out.

Page 58

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Page 60

Gaggenau

BSH Home Appliance Corporation 1901 Main Street, Suite 600 Irvine, CA 92614 +1-877-442-4436

www.gaggenau.com/us

Gaggenau Hausgeräte GmbH

Carl-Wery-Straße 34 81739 München GERMANY

9000975761 en-us (981220)

*9000975761*

Gaggenau BS470611, BS475611, BS485611, BS484611 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

BS 470/471 611 BS 474/475 611 BS 484/485 611

9 Safety Definitions 3

IMPORTANT SAFETY INSTRUCTIONS 4

Causes of Damage 8

Environmental protection 8

Getting to know the appliance 9

Operating the appliance 18

Timer functions 20

Sabbath mode 23

Personal recipes 25

Before first use 14

Water filter 17

Activating the appliance 18

Core temperature probe 27

Childproof lock 29

Factory setting 30

Cleaning and maintenance 32

Troubleshooting 38

Customer service 40

Tables and tips 41

9 WARNING

9 CAUTION

Note: This alerts you to important information and/or tips.

9 IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS.

WARNING

Proper Installation and Maintenance

WARNING

Risk of burns

WARNING

WARNING

WARNING

Fire Safety

WARNING

WARNING

WARNING

d) Use an extinguisher ONLY if:

CAUTION

WARNING

Scalding hazard

Burn Prevention

WARNING

Risk of scalding

WARNING

Risk of scalding

WARNING

Risk of burns

Cleaning Safety

WARNING

Risk of injury

WARNING

Risk of electrical shock

Child Safety

CAUTION

CAUTION

WARNING

Cookware Safety

WARNING

Risk of electric shock

Proposition 65 Warning:

Causes of Damage

Environmental protection

NOTICES:

Saving energy

Getting to know the appliance

Combi-steam oven

Displays and controls

Symbols

Colors and display

Additional information ( and )

Note: During continuous operation, small fluctuations in temperature are normal after the oven has heated up.

Cooling fan

9 CAUTION

Automatic door opening

Program selection positions