Gaggenau BS485 User Manual [ru]

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Gaggenau

Instruction manual

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

Combi-steam oven

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Table of contents

Instruction manual

Important safety information 4

Causes of damage 5

Environmental protection 6

Saving energy 6 Environmentally-friendly disposal 6

Getting to know the appliance 7

Steam oven 7 Display and operating controls 8 Symbols 8 Colours and display 9 Automatic door opening 9 Additional information ( and ) 9 Cooling fan 9 Function selector positions 10 Accessories 12 Special accessories 12

Before using for the first time 13

Setting the language 13 Setting the time format 13 Setting the clock 13 Setting the date format 13 Setting the date 14 Setting the temperature format 14 Setting the water filter 14 Setting the water hardness 14 Ending initial set-up 15 Calibration 15 Cleaning accessories 15

Water filter 16

Operation with or without a water filter 16 Changing the water filter 16

Long-term timer 22

Setting the long-term timer 22

Individual recipes 22

Recording a recipe 22 Programming a recipe 23 Entering names 23 Starting recipes 23 Change recipe 24 Deleting recipes 24

Core temperature probe 24

Inserting the core temperature probe in the food to be cooked 25 Setting the core temperature 25 Core temperature guidelines 26

Child lock 27

Activate the child lock 27 Deactivating the child lock 27

Basic settings 28

Cleaning and maintenance 30

Cleaning agents 30 Cleaning programme 31 Drying programme 33 Descaling programme 33

Trouble shooting 35

Power cut 36 Demo mode 36 Replacing the oven light 36

Aftersales service 37

Activating the appliance 16

Standby 16 Activating the appliance 16

Operating the appliance 17

Cooking compartment 17 Inserting accessories 17 Switching on 18 Misting 18 Steam removal 18 After every use 18 Safety shut-off 18

Timer functions 19

Calling up the timer menu 19 Timer 19 Stopwatch 19 Cooking time 20 End of cooking time 21

Settings table and tips 38

Vegetables 38 Fish 39 Fish – low-temperature steaming 40 Meat – cooking at higher temperatures 41 Meat/poultry – low-temperature cooking 42 Poultry 43 Sous-vide cooking 44 Grilling 47 Side dishes 48 Desserts 48 Miscellaneous 49 Baking 49 Raising dough 51 Regenerating (reheating) 51 Defrosting 52 Preserving 53 Extracting juice (soft fruit) 53 Preparing yoghourt 54 Preparing bulky food 55 Acrylamide in foodstuffs 55

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: Additional information on products, accessories,

replacement parts and services can be found at

www.gaggenau.com and in the online shop www.gaggenau-eshop.com

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m Important safety information

Read these instructions carefully. Only then will you be able to operate your appliance safely and correctly. Retain the instruction manual and installation instructions for future use or for subsequent owners.

This appliance is only intended to be fully fitted in a kitchen. Observe the special installation instructions.

Check the appliance for damage after unpacking it. Do not connect the appliance if it has been damaged in transport.

Only a licensed professional may connect appliances without plugs. Damage caused by incorrect connection is not covered under warranty.

This appliance is intended for domestic use only. The appliance must only be used for the preparation of food and drink. The appliance must be supervised during operation. Only use this appliance indoors.

This appliance is intended for use up to a maximum height of 2000 metres above sea level.

This appliance may be used by children over the age of 8 years old and by persons with reduced physical, sensory or mental capabilities or by persons with a lack of experience or knowledge if they are supervised or are instructed by a person responsible for their safety how to use the appliance safely and have understood the associated hazards.

Children must not play with, on, or around the appliance. Children must not clean the appliance or carry out general maintenance unless they are at least 8 years old and are being supervised.

Keep children below the age of 8 years old at a safe distance from the appliance and power cable.

Risk of fire!

▯ Combustible items stored in the cooking

compartment may catch fire. Never store combustible items in the cooking compartment. Never open the appliance door if there is smoke inside. Switch off the appliance and unplug it from the mains or switch off the circuit breaker in the fuse box.

Risk of fire!

▯ A draught is created when the appliance

door is opened. Greaseproof paper may come into contact with the heating element and catch fire. Do not place greaseproof paper loosely over accessories during preheating. Always weight down the greaseproof paper with a dish or a baking tin. Only cover the surface required with greaseproof paper. Greaseproof paper must not protrude over the accessories.

Risk of burns!

▯ The appliance becomes very hot. Never

touch the interior surfaces of the cooking compartment or the heating elements. Always allow the appliance to cool down. Keep children at a safe distance.

Risk of serious burns!

▯ Accessories and ovenware become very hot.

Always use oven gloves to remove accessories or ovenware from the cooking compartment.

Risk of burns!

▯ Alcoholic vapours may catch fire in the hot

cooking compartment. Never prepare food containing large quantities of drinks with a high alcohol content. Only use small quantities of drinks with a high alcohol content. Open the appliance door with care.

Risk of burns!

▯ Hot steam may escape during operation. Do

not touch the ventilation openings. Keep children away.

Always slide accessories into the cooking compartment correctly. See description of accessories in the instruction manual.

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Risk of scalding!

▯ When you open the appliance door, hot

steam can escape. Steam may not be visible, depending on its temperature. When opening, do not stand too close to the appliance. Open the appliance door carefully. Keep children away.

Risk of scalding!

▯ Hot liquid may spill over the sides of the

accessory when it is removed from the cooking compartment. Remove hot accessories with care and always wear oven gloves.

Risk of electric shock!

▯ Incorrect repairs are dangerous. Repairs

may only be carried out and damaged power cables replaced by one of our trained aftersales technicians. If the appliance is defective, unplug the appliance from the mains or switch off the circuit breaker in the fuse box. Contact the after-sales service.

Risk of electric shock and serious injury!

▯ The cable insulation on electrical appliances

may melt when touching hot parts of the appliance. Never bring electrical appliance cables into contact with hot parts of the appliance.

Risk of electric shock!

▯ Do not use any high-pressure cleaners or

steam cleaners, which can result in an electric shock.

Risk of electric shock!

▯ A defective appliance may cause electric

shock. Never switch on a defective appliance. Unplug the appliance from the mains or switch off the circuit breaker in the fuse box. Contact the after-sales service.

Risk of electric shock!

▯ The insulation of an incompatible meat

probe may be damaged. Only use the meat probe which is recommended for this appliance.

Causes of damage

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

– Aluminium foil in the cooking compartment must not

come into contact with the door panel. This could cause permanent discolouration of the door panel.

– We recommend you install a descaling system for

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

– Ovenware must be heat and steam resistant.

Silicone baking tins are not suitable for combined operation with steam.

– Use only original accessories in the cooking

compartment. 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.

Order small parts from our after-sales service if these should be lost.

– Do not store moist food in the closed cooking

compartment for long periods. It can lead to corrosion in the cooking compartment.

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

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

– Fruit juice may leave stains in the cooking

compartment. Always remove fruit juice immediately and wipe the cooking compartment with a moist and dry cloth.

– Improper care of the appliance may lead to

corrosion in the cooking compartment. Refer to the care and cleaning instructions in the instruction manual. Clean the cooking compartment each time you use it as soon as the appliance has cooled down. After cleaning the cooking compartment, use the drying programme to dry it.

– Do not detach the door seal. The appliance door

will no longer close properly if the door seal is damaged. The fronts of adjacent units could be damaged. Have the door seal replaced.

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Environmental protection

Your new appliance is particularly energy-efficient. Here you can find tips on how to save even more energy when using the appliance, and how to dispose of your appliance properly.

Saving energy

▯ Open the appliance door as little as possible while

cooking.

▯ Use dark, black lacquered or enamelled baking tins

for baking. They absorb the heat particularly well.

▯ It is best to bake several cakes one after the other.

The oven will still be hot. This reduces the baking time for the second cake. You can also place 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.

Environmentally-friendly disposal

Dispose of packaging in an environmentally-friendly manner.

This appliance is labelled in accordance with European Directive 2012/19/EU concerning used electrical and electronic appliances (waste electrical and electronic equipment WEEE). The guideline determines the framework for the return and recycling of used appliances as applicable throughout the EU.

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Getting to know the appliance

Use this section to familiarise yourself with your new appliance. The control panel and the individual operating controls are explained. You will find information on the cooking compartment and the accessories.

Steam oven

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1 Ventilation slots

2 Glass ceramic grilling surface

3 Socket for cleaning and descaling cartridge

4 Slot for core temperature sensor

5 Door seal

6 Drain filter

7 Recessed handle

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Display and operating controls

These instructions are valid for different versions of the appliance. Depending on the appliance model, some details may differ.

All versions of the appliance are operated in an identical manner.

Operating controls on the upper side of the appliance

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1 Control panel These areas are touch sensitive.

Touch a symbol to select the corresponding function.

2 Display The display shows, for example,

current settings and options.

3 Rotary selector You can use the rotary selector to

set the temperature and to make further settings.

4 Function selector The function selector is used to

select the type of heating, the cleaning function or the basic settings.

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Symbols

Symbol Function

Start

Operating controls on the lower side of the appliance

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' Cancel Ž Delete ™ Confirm/save settings

! Open appliance door ( Call up additional information “ Heating up with status indicator i Call up individual recipes g Record menu % Edit settings 4 Enter name l Delete letters 0 Child lock

/ Call up long-term timer

Stop

Pause/End

Selection arrow

Call up timer menu

Demo mode

+ Call up core temperature probe 2 Misting ¡ Steam removal start ¢ Steam removal stop

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Colours and display

Automatic door opening

Colours

The different colours are used to guide the user in the relevant setting situations.

Orange Initial settings

Main functions

Blue Basic settings

Cleaning

White Values which can be set

Display

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

Zoom The setting which is currently being

changed is displayed in an enlarged format.

A cooking time that is coming to an end is shown in an enlarged format shortly before running out (e.g. the last 60 seconds of the timer).

The appliance door springs open when you touch the ! symbol and you can open it fully by using the recessed handle on the side.

Automatic door opening does not work if the child lock is activated or there is a power cut. You can open the recessed handle on the side by hand.

Additional information ( and )

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 ™.

Reduced display After a short time, the display is reduced

and only the most important information is displayed. This function is preset and can be changed in the basic settings.

Cooling fan

Your appliance has a cooling fan. The cooling fan switches on during operation. Depending on the appliance version, the hot 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 certain time after operation and then switches off automatically.

Caution!

Do not cover the ventilation slots. Otherwise, the appliance will overheat.

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Function selector positions

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Position Function/heating function Temperature Use

0 Off position ž Light 2 \

Hot air + 100% humidity

30 - 230 °C

Default temperature 100 °C

Steaming at 70 °C - 100 °C: For vegetables, fish and side dishes.

The food is completely surrounded by steam

'Combination' mode at 120 - 230 °C: For puff pastry, bread and bread rolls.

Hot air and steam are combined.

3 ^

Hot air + 80% humidity

4 _

Hot air + 60% humidity

30 - 230 °C

Default temperature 170 °C

30 - 230 °C

Default temperature 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.

Dough proving, allowing dough to 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 38 °C.

5 `

Hot air + 30% humidity

30 - 230 °C

Default temperature 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.

6 a

Hot air and 0% humidity*

30 - 230 °C

Default temperature 170 °C

Hot air: For cakes, biscuits and bakes.

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

7 ›

Low temperature cooking

8 §

Sous-vide cooking

30 - 90 °C

Default temperature 70 °C

50 - 95 °C

Default temperature 60 °C

Low temperature cooking for meat.

Gentle, slow cooking for a particularly tender result.

Cooking under a vacuum at low temperatures between 50 and 95 °C and 100% steam: Suitable for 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 flavours.

9 Z

Full surface grill +

30 - 230 °C

Default temperature 230 °C

For vegetable skewers and prawn skewers.

circulated air

10 Q

Full surface grill

11 b

Full surface grill level 1 +

30 - 230 °C

Default temperature 230 °C

30 - 230 °C

Default temperature 170 °C

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

Grill mode with humidity: For bakes and gratins.

humidity

* Type of heating used to determine the energy efficiency class in accordance with EN 60350-1.

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Position Function/heating function Temperature Use

12 c

Full surface grill level 2 + humidity

13 W

Defrosting

14 d

Reheating

t Basic settings

¢ Cleaning programme

j Drying programme The drying programme dries the cooking compart-

‘ Descaling programme The descaling programme can be used to remove

œ Water filter change

¥ Delete the descaling hint Delete the message on the display after descaling.

* Type of heating used to determine the energy efficiency class in accordance with EN 60350-1.

30 - 230 °C

Default temperature 170 °C

40 - 60 °C

Default temperature 45 °C

60 - 180 °C

Default temperature 120 °C

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 120 °C and baked goods at 180 °C.

Your appliance can be individually adjusted in the basic settings.

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

ment after steaming or cleaning.

limescale from the cooking compartment.

Change the water filter if a descaling system is installed.

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Accessories

Special accessories

Use only the accessories supplied with the product or available from the after-sales service. They are specially designed for your appliance. Ensure that you always insert the accessories into the cooking compartment the right way round.

Your appliance is equipped with the following accessories:

Wire rack for cookware, cake tins and casseroles and for roasts

Stainless steel cooking container, 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 container, perforated, GN Z, 40 mm deep

for steaming vegetables or fish, for extracting juice and for defrosting

Core temperature probe for precise preparation of meat, fish, poultry and bread

You can order the following special accessories from your specialist dealer:

BA 476 310 Handle, stainless steel for

BS 470/471/474/475

BA 478 310 Handle, stainless steel for

BS 484/485

CL S10 040 Set with 4 cleaning cartridges

CL S20 040 Set with 4 descaling cartridges

GF 111 100 Descaling and neutralising filter (filter

head with filter for first installation)

GF 121 110 Filter cartridge for descaling and

neutralising filter

GN 114 130 Stainless steel cooking container

GN 1/3, perforated, 40 mm deep, 1.5 l

GN 114 230 Stainless steel cooking container

GN 2/3, unperforated, 40 mm deep, 3 l

GN 124 130 Stainless steel cooking container

GN 1/3, perforated, 40 mm deep, 1.5 l

GN 124 230 Stainless steel cooking container

GN 2/3, perforated, 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

Set with 4 cleaning cartridges

Water inlet hose, 3 m

Outlet hose, 3 m

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 Cast aluminium roaster GN 2/3,

165 mm high, non-stick coated

GN 410 130 Stainless steel lid, GN 1/3

GN 410 230 Stainless steel lid, GN 2/3

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

GZ 010 011 Inlet and outlet hose extension, 2 m

Only use the accessories as specified. The manufacturer accepts no liability if these accessories are used incorrectly.

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Before using for the first time

In this section, you can find out what you must do before using your appliance to prepare food for the first time. Read the section entitled 'Important safety information' beforehand.

The appliance must be fully installed and connected to the mains.

After connection to the mains, the "Initial settings" menu appears in the display. You can now make settings for your new appliance.

Setting the time format

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

1 Use the rotary selector to select the desired format. 2 Confirm with ™.

▯ Language

▯ Time format

▯ Time

▯ Date format

▯ Date

▯ Temperature format

▯ Water hardness

Notes

‒ The "Initial settings" menu will appear only after the

appliance has been connected to a power supply and switched on for the first time, or if the appliance has not been connected to a power supply for a number of days. Once the appliance has been connected to a power supply, the GAGGENAU logo will appear first for approximately 30 seconds. The "Initial settings" menu will then appear automatically.

‒ You can change the settings at any time (see

section entitled 'Basic settings').

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Setting the clock

The time is shown in the display.

1 Set the desired time using the rotary selector. 2 Confirm with ™.

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Setting the date format

Setting the language

The preset language appears in the display.

1 Turn the rotary selector to select the required

display language.

2 Confirm with ™.

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Note: If the language is changed, the system restarts. This takes a few seconds.

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

1 Use the rotary selector to select the desired format. 2 Confirm with ™.

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Setting the date

Setting the water filter

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

1 Set the day using the rotary selector. 2 Touch the C symbol to switch to the month setting.

3 Set the month using the rotary selector. 4 Touch the C symbol to switch to the year setting.

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

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Setting the temperature format

"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.

4 Turn the rotary selector to select the capacity of the

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

5 Confirm with ™.

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The two possible formats °C and °F appear in the display. The default setting is °C.

1 Use the rotary selector to select the desired format. 2 Confirm with ™.

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Setting the 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 Use the rotary selector to set the measured water

hardness. The value 12 is set by default.

4 Confirm with ™.

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Ending initial set-up

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

Confirm with ™.

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

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

Calibration

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

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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 moving house Repeat calibration so that the appliance adapts automatically to the new installation location.

After resetting to the factory settings After resetting to the factory settings in the basic settings menu, you must repeat calibration.

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 that the appliance steams without interruption for 20 minutes at 100°C. 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.

1 Turn 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.

Following a power cut The appliance saves the calibration settings even in the event of a power cut or disconnection from the mains. Recalibration is not necessary.

Cleaning accessories

Before using the accessories for the first time, clean them thoroughly using hot detergent solution and a soft cloth.

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Water filter

Activating the appliance

Operation with or without a water filter

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

If the water hardness exceeds 7°dH or carbonate hardness 5°dH, we recommend the installation of the descaling system GF 111 100.

Changing the water filter

Filter cartridges should be replaced regularly. Replacement cartridges are available from after-sales service or in the online shop (order number GF 121 110).

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 cartridge. Refer to the

instructions included with the filter cartridge. Confirm with ™.

4 "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 litres). Confirm with ™.

The water filter change is complete. Confirm with ™. The appliance is now ready for operation.

Standby

The appliance goes into standby mode if no function has been set or the child lock is activated.

The brightness of the control panel is dimmed in standby mode.

Notes

‒ Different displays are available for standby mode.

The default setting is the GAGGENAU logo and the clock. To change the display, refer to the Basic

settings

section.

‒ The brightness of the display depends on the

vertical viewing angle. You can adjust the display using the "Brightness" setting in the basic settings.

Activating the appliance

To exit standby mode, you can either

▯ Turn the function selector,

▯ Touch a control panel,

▯ Open or close the door.

You can now set the desired function. You can read about how to set functions in the respective chapters.

Notes

‒ When "Standby screen = off" is selected in the

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

‒ The appliance returns to the standby screen if you

have not made any settings for a long time after activation.

‒ When the door is open, the interior lighting

switches off after a short time.

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Operating the appliance

Cooking compartment

The cooking compartment has four rack levels. The rack levels are counted from the bottom up.

Note: When steaming, defrosting, dough proving and reheating, you can use up to three rack levels at a time (levels 2, 3 and 4). Only one level can be used for baking; level 2 is designated for this (or level 1 for high baking tins).

Inserting accessories

The wire rack and the perforated cooking container feature a locking function. The locking function prevents the accessories from tilting when they are pulled out. The accessories must be inserted into the cooking compartment correctly for the tilt protection to work properly. When removing accessories, you must raise them slightly.

When inserting the wire rack, check

▯ that the engaging lug (a) is pointing upward

▯ that the safety bar on the wire rack is at the back

and facing upwards.

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Caution!

– Do not place anything directly on the cooking

compartment floor. Do not cover it with aluminium foil. A build-up of heat could damage the appliance. The cooking compartment floor must always be kept clear. Always place cookware in the perforated cooking container or on the wire rack.

– Do not slide any accessories between the shelf

positions, or they may tip.

When pushing in the perforated cooking container, make sure that the recess (a) is pointing to the side.

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Switching on

Steam removal

1 Use the function selector to set the required type of

heating. The selected type of heating and the default temperature are shown on the display.

2 If you wish to change the temperature:

Turn the rotary selector to set the required temperature.

The heat-up symbol “ will appear on the display. The bar shows the current heat-up status. When the set temperature has been reached, an audible signal will sound and the heat-up symbol “ will go out.

Notes

‒ If the temperature is set to less than 70 °C, the

cooking compartment light will remain switched off.

‒ If the type of heating is set to "Sous-vide cooking",

the cooking compartment light will remain switched off.

‒ The temperature that has been set will be retained

when you change to a different operating mode. The default temperature will not appear until the appliance has been switched on.

Switching off: Turn the function selector to 0.

During the steam removal process, cold water is introduced into the cooking compartment. This cools the cooking compartment down and the steam condenses on the cooking compartment wall. When you then open the cooking compartment door, only a little steam escapes.

m Risk of scalding!

After opening the cooking compartment door, hot water may drip down from it.

Steam removal only works with the following types of heating and if the temperature in the cooking compartment is less than 130 °C:

▯ Hot air + 100% humidity

▯ Hot air + 80% humidity

▯ Hot air + 60% humidity

▯ Full surface grill setting 1 + humidity

▯ Full surface grill setting 2 + humidity

▯ Sous-vide cooking

Proceed as follows: Touch the ¡ symbol.Steam removal takes approximately 20 seconds. During this time, the heating is off.

Misting

Misting brings additional steam to the oven interior. You can add moisture to food while cooking (e.g. bread, bread rolls).

Misting is only possible with these heating functions:

▯ Hot air + 30% humidity

▯ Hot air + 0% humidity

▯ Full surface grill + circulated air

▯ Full surface grill

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.

Stopping steam removal early: Open the door or touch the ¢ symbol

Note: The steam removal function is also available for a short time after switching off the appliance.

After every use

1 Remove food remnants from the cooking

compartment surfaces as soon as the appliance has cooled down. Burnt-on remnants will be much harder to remove later.

2 Once the cooking compartment has cooled down,

wipe it down and dry it thoroughly with a soft cloth.

3 Wipe units and handles dry where condensation

has formed.

4 Use the drying programme to dry the cooking

compartment (see section entitled 'Drying programme') or leave the appliance door open until the cooking compartment is completely dry.

Safety shut-off

For your protection, the appliance is equipped with an automatic safety shut-off. Any heating process is switched off after 12 hours if the oven is not operated in this time. A message appears in the display.

Exception: The long-term timer has been programmed.

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

Page 19

Timer functions

You use the timer menu to make the following settings:

Š Short-term timer

p Stopwatch

The timer menu closes and the time begins to count down. The display.

Š symbol and the countdown appear in the

6 Cooking time (not in standby mode)

5 Cooking time end (not in standby mode)

Calling up the timer menu

You can call up the timer menu from any mode. Only from the basic settings, function selector is set to S, the timer menu is not available.

Touch the M symbol.

The timer menu is displayed.

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A signal sounds once the time has elapsed. Touch the ™ symbol to silence.

You can exit the timer menu at any time by touching the ' symbol. This erases the settings.

To stop the timer: Call up timer menu. Touch function and touch the H symbol. To allow the timer to continue counting down, touch the I symbol.

Switching off the timer early: Call up timer menu. Touch C to select the "Timer" Š function and touch the Ž symbol.

Stopwatch

The stopwatch runs independently of the other appliance functions.

C to select the "Timer" Š

Timer

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

Setting the timer

1 Call up timer menu.

The "Timer" Š function is displayed.

2 Turn the rotary selector to set the required cooking

time.

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3 Start with I.

The stopwatch counts from 0 seconds up to 90 minutes.

It also has a pause function, which enables you to temporarily stop the clock.

Starting the stopwatch

1 Call up the "Timer" menu. 2 Touch C to select the p "Stopwatch" function.

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3 Press I to start.

Page 20

The "Timer" menu is closed and the time starts counting down. The p symbol and the elapsed time are shown in the display.

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Pausing and restarting the stopwatch

1 Call up the "Timer" menu. 2 Touch C to select the p "Stopwatch" function. 3 Touch the H symbol.

3 Set the desired cooking time using the rotary

selector.

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4 Press I to start.

The appliance starts. The timer menu is closed. The settings for temperature, heating mode, elapsing time and cooking time end are shown in the display.

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

4 Press I to start.

The time continues to run. When 90 minutes is reached, the display pulsates and a signal sounds. The signal stops when you touch the ™ symbol. The p symbol in the display goes out. The process has finished.

To switch off the stopwatch: Call up the "Timer" menu. Touch C to select the p "Stopwatch" function and touch the Ž symbol.

Cooking time

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

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

During the last minute of the cooking time the remaining time is displayed in an enlarged format.

The appliance switches off after the cooking time has elapsed. The 6 symbol flashes and a signal sounds. The signal stops when you touch the ™ symbol, open the appliance door, or switch the function selector to 0.

Changing the cooking time: Call up the timer menu. Use C to select the 6 "Cooking time" function. Change the cooking time using the rotary selector. Press I to start.

Setting a cooking time

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

1 Touch the M symbol. 2 Use C to select the 6 "Cooking time" function.

Clearing the cooking time:

Call up the timer menu. Use C to select the 6 "Cooking time" function. Clear the cooking time with Ž. Return to normal operation with '.

Cancelling the entire operation: Set the function selector to 0.

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

Page 21

End of cooking time

You can delay the cooking time end to a later time.

Example: it is 14:00. The dish requires a cooking time of 40 minutes. You want it to be ready at 15:30.

Enter the cooking time and delay the cooking time end until 15:30. The electronics system calculates the start time. The appliance starts automatically at 14:50 and switches off at 15:30.

Bear in mind that food which spoils easily should not be left in the cooking compartment for too long.

Delaying the cooking time end

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

1 Touch the M symbol. 2 Use C to select the 5 "Cooking time end"

function.

To change the cooking time end: Call up the timer menu. Use "Cooking time end" function. Set the desired cooking time end using the rotary selector. Press

To terminate the whole procedure: Set the function selector to 0.

C to select the 5

I to start.

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3 Set the desired cooking time end using the rotary

selector.

4 Press I to start.

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The appliance switches to standby. The heating mode, temperature, cooking time and cooking time end 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 the cooking time. Always set the cooking time first.

Once the cooking time has elapsed, the appliance switches off. The 5 symbol flashes and an audible signal sounds. The signal stops early if you touch the ™ symbol, open the appliance door, or set the function selector to 0.

Page 22

Long-term timer

Individual recipes

With this function, the appliance maintains a temperature between 50 und 230°C with the "Hot air" heating function.

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

Bear in mind that food which spoils easily should not be left in the oven for too long.

Note: You must set the long-term timer to "available" in the basic settings (refer to the Basic settings section).

Setting the long-term timer

1 Set the function selector to ž. 2 Touch the / symbol.

The default value 24 hrs at 85 °C appears in the display. Press I to start –or– Change the cooking time, the cooking time end and the switch-off date.

It is possible to save up to 50 individual recipes. You can record a recipe. These recipes can be given a name so that they can be called up quickly and conveniently when required.

Recording a recipe

It is possible to consecutively set up to 5 phases and to record at the same time.

1 Select the required heating mode using the

function selector. The i symbol is displayed.

2 Touch the i symbol.

3 Select a free memory location by turning the rotary

selector.

4 Touch the g symbol.

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3 Changing the cooking time 6:

Touch the $ symbol. Set the required cooking time using the rotary selector.

4 Changing the cooking time end 5:

Touch the C symbol. Set the required cooking time end using the rotary selector.

5 Changing the switch-off date q:

Touch the C symbol. Set the required switch-off date with the rotary selector. Confirm with ™.

6 Changing the temperature:

Set the required temperature with the rotary selector.

7 Press I to start.

The appliance starts. / and the temperature appear in the display.

The oven and display lighting are switched off. The control panel is locked; no key tone sounds when you touch the touch keys.

Once the set time has elapsed, the appliance stops heating. Turn the function selector to 0.

5 Select the required temperature using the rotary

selector.

6 The cooking time is recorded.

7 To record another phase:

Select the required heating mode using the function selector. Set the temperature using the rotary selector. This begins a new phase.

8 If the dish has achieved the desired cooking result,

touch the & symbol to finish the recipe.

9 Enter the name in "ABC" (refer to the Entering names

section).

Notes

‒ Recording of a phase starts only once the selected

temperature has been reached.

‒ The minimum duration of each phase is 1 minute.

‒ During the first minute of a new phase it is possible

to change the heating mode or the temperature.

Set a core temperature for a phase: Connect the core temperature probe to the socket in the oven. Set the heating mode and the temperature. Touch the + symbol. Select the core temperature using the rotary selector and touch + to confirm.

Switching off: To end the process, turn the function selector to 0.

Page 23

Programming a recipe

Entering names

You can programme and save up to 5 preparation phases.

1 Turn the function selector to the desired type of

heating. Turn the rotary selector to set the desired temperature. The i symbol is displayed.

2 Touch the i symbol.

3 Select a free memory location by turning the rotary

selector.

4 Touch the % symbol.

5 Enter the name in "ABC" (see the Entering names

chapter).

6 Use the C symbol to select the first phase.

The type of heating and temperature at the beginning is displayed. You can change the type of heating and the temperature by using the rotary selectors.

1 Enter the name of the recipe in "ABC".

Rotary selector

4 Press briefly: moves the cursor right

5 Press briefly: moves the cursor right

l Deletes letters

Select letters

A new word always begins with a capital letter.

Press and hold: shifts to umlauts and special characters

Press twice: adds a line break

Press and hold: shifts to normal characters

Press twice: adds a line break

7 Use the C symbol to select the time setting.

8 Turn the rotary selector to set the desired cooking

time.

9 Use the C symbol to select the next phase.

- or Preparation is complete, finish making entries.

10 Save with ™.

- or Cancel with ' and exit the menu.

Entering the core temperature for a phase: Use the C symbol to select the next phase. Setting the type of heating and temperature. Touch the + symbol. Using the rotary selector, enter the desired core temperature and confirm with +.

Note: No cooking time can be entered for phases with programmed core temperatures.

2 Save with ™.

- or Cancel with ' and exit the menu .

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

Starting recipes

1 Set the function selector to any heating mode.

The i symbol is displayed.

2 Touch the i symbol. Use the rotary selector to

select the required recipe.

3 Press I to start.

Operation starts. The cooking time starts counting down in the display. The settings for each phase are shown in the display.

Page 24

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.

Change recipe

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

1 Turn the function selector to the 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 Touch the % symbol. 5 Use the C symbol to select the desired phase.

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

6 Save with ™.

- or Cancel with ' and exit the menu.

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 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 can be damaged at temperatures above 250°C. Therefore, only ever use it in your oven up to a temperature of 230°C.

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

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

m Risk of electric shock!

The insulation of an incompatible meat probe may be damaged. Only use the meat probe which is recommended for this appliance.

Deleting recipes

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 ™.

m Risk of burns!

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

Page 25

Inserting the core temperature probe

Setting the core temperature

in the food to be cooked

Insert the core temperature probe in the food to be cooked before you place it in the cooking interior.

Insert the metal tip at the thickest point in the food to be cooked. Make sure that the end of the tip is approximately in the centre. It must not be placed in the fat and must not touch any cookware or bones.

If there are several pieces, insert the core temperature probe in the middle of the thickest piece.

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!

2 Set the function selector to the required heating

mode.

3 Set the oven interior temperature with the rotary

selector.

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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Insert the core temperature probe completely, if possible.

In the case of poultry, make sure that the tip of the core temperature probe is not in the cavity in the centre, but in the meat between the belly and upper leg.

5 The appliance heats with the set heating mode.

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 function selector to 0.

Notes

‒ The measurable range is 15 °C to 99 °C. Outside

the measurable area, "--°C" is displayed for the current core temperature.

‒ If you leave food in the cooking compartment for

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

‒ If you set the core temperature probe and the

cooking timer at the same time, the appliance switches off whichever programme reaches the entered value first.

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

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

Page 26

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 62 – 70 °C; for poultry and minced meat this should be as high as 80 – 85 °C.

Food Core tempera-

ture guideline

Poultry

Chicken 85 °C

Guinea fowl 75 – 80 °C

Goose, turkey, duck 80 – 85 °C

Duck breast

Food Core tempera-

ture guideline

Beef

Sirloin, tenderloin, entrecôte

very rare

rare

medium

well-done

Joint of beef 80 – 85 °C

Pork

Joint of pork 72 – 80 °C

Loin of pork

medium

well-done

Meat loaf 85 °C

Fillet of pork 65 – 70 °C

Veal

45 – 47 °C

50 – 52 °C

58 – 60 °C

70 – 75 °C

65 – 70 °C

75 °C

medium

well-done

Ostrich steak 60 – 65 °C

Lamb

Leg of lamb

medium

well-done

Saddle of lamb

medium

well-done

Mutton

Leg of mutton

medium

well-done

Saddle of mutton

medium

well-done

55 – 60 °C

70 – 80 °C

60 – 65 °C

70 – 80 °C

55 – 60 °C

65 – 75 °C

70 – 75 °C

80 – 85 °C

70 – 75 °C

80 °C

Joint of veal, well-done 75 – 80 °C

Breast of veal, stuffed 75 – 80 °C

Saddle of veal

medium

well-done

Fillet of veal

rare

medium

well-done

Game

Saddle of venison 60 – 70 °C

Leg of roe venison 70 – 75 °C

Venison loin steaks 65 – 70 °C

Saddle of hare or rabbit 65 – 70 °C

58 – 60 °C

65 – 70 °C

50 – 52 °C

58 – 60 °C

70 – 75 °C

Fish

Fillet 62 – 65 °C

Whole 65 °C

Terrine 62 – 65 °C

Miscellaneous

Bread 90 °C

Paté 72 – 75 °C

Terrine 60 – 70 °C

Foie gras 45 °C

Page 27

Child lock

The appliance has a childproof lock to prevent children operating it accidentally.

Notes

‒ You need to set the childproof lock to "available" in

the basic settings (see section entitled 'Basic settings').

‒ If there is a power cut after the childproof lock has

been activated, the childproof lock may be off when the power comes back on again.

Activate the child lock

Prerequisite:

The function selector is set to 0.

Touch and hold the 0 symbol for at least 6 seconds.

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

Deactivating the child lock

Prerequisite:

The function selector is set to 0.

Touch and hold the 1 symbol for at least 6 seconds.

The child lock is deactivated. You can set the appliance as usual.

Page 28

Basic settings

Your appliance can be individually adjusted in the basic settings.

1 Turn the function selector to S.

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

4 Turn the rotary selector to select the required basic

setting.

Basic setting Permitted settings Explanation

Brightness Level 1, 2, 3, 4, 5*, 6, 7, 8 Sets the display brightness

Standby screen On*/Off

- Clock

- Clock + GAGGENAU logo*

- Date

- Date + GAGGENAU logo

- Clock + date

- Clock + date + GAGGENAU logo

Display Reduced*/Standard If the 'Reduced' setting has been selected,

Touch field colour Grey* / White Selects the colour of the symbols on the

5 Touch the % symbol.

6 Set the basic setting using the rotary selector. 7 Save with ™ or cancel with ' and exit the current

basic setting.

8 Turn the function selector to 0 to exit the basic

settings menu.

The 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 use the rotary selector to select the desired display.

The selection is displayed.

only the most important information will be shown on the display after a short time.

touch fields

Touch field tone Tone 1* / Tone 2 / Off Selects an audible signal for when a touch

field is touched

Touch field tone volume

Preheating signal On* / Off The signal tone sounds when the cooking

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

Water filter Available*/not available Available: Operating the appliance with a

Water filter capacity 100 - 9000 litres Sets the water filter capacity

Water hardness 1-18 Use the test kit included to test the water

Calibration Calibrate the appliance Adjusts the boiling point

Level 1, 2, 3, 4, 5*, 6, 7, 8 Sets the volume of the touch field tone

compartment has heated up to the required temperature.

water filter.

Not available: Operating the appliance without a water filter.

hardness of your mains water. Set the measured water hardness.

Time format AM/PM / 24 h* Display the clock in 24 or 12hour format

Page 29

Time Current time Setting the clock

Clock change Manual* / Automatic Automatically changes the clock to daylight-

savings time. If automatic: Setting the month, day and week for when the time should be changed over. To be set for both summer and winter time.

Date format D.M.Y*

D/M/Y

M/D/Y

Date Current date Sets the date. You can switch between

Temperature format °C* / °F Sets the temperature unit

Sets the date format

year/month/day using the symbol C.

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

Demo mode On / Off* Only for presentation purposes. The appli-

Demo cleaning programme

Starts the demo cleaning programme For presentation purposes only. Does not

Select language for text display Note: If the language is changed, the system

restarts. This takes a few seconds. The basic settings menu is also closed.

settings made and reset to factory settings?" by pressing ™ or cancel by pressing '.

Note: Individual recipes will also be deleted if the appliance is restored to factory settings.

After restoring factory settings, the "Initial settings" menu is displayed.

ance does not heat up in demo mode, all other functions are available.

The "Off" setting must be activated for normal operation. The setting is only possible in the first 3 minutes after connecting the appliance to the mains.

actually clean or heat.

The demo cleaning programme takes 10 minutes. It can be terminated at any time.

You will need a new or used standard cleaning cartridge. The appliance must be connected to a water supply and drainage system.

Then manually dry the cooking compartment.

Long-term timer Not available*/Available Available: The long-term timer can be set;

see section entitled 'Long-term timer'.

Door lock Off* / On The door lock prevents unintentional open-

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

Page 30

* Factory setting

--------

Childproof lock Not available*/Available Available: The childproof lock can be acti-

vated (see section entitled 'Childproof lock').

Cleaning and maintenance

With thorough care and cleaning your appliance will retain its looks and remain in good order. We will explain here how you should care for and clean your appliance correctly.

m Risk of burns!

The appliance becomes very hot. Never touch the interior surfaces of the cooking compartment or the heating elements. Always allow the appliance to cool down. Keep children at a safe distance.

m Risk of electric shock!

Do not use any high-pressure cleaners or steam cleaners, which can result in an electric shock.

m Risk of injury!

Scratched glass in the appliance door may develop into a crack. Do not use a glass scraper, sharp or abrasive cleaning aids or detergents.

Cleaning agents

Pay attention to the information in the table to avoid damaging the various surfaces by incorrect cleaning agents.

Do not use

▯ harsh 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 window cloth

or a microfibre cloth. Do not use a glass scraper.

Display Wipe down using a microfibre cloth or a

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

Area Cleaning agent

Stainless steel Hot soapy water: Clean using a dish

cloth and then dry with a soft cloth. Remove flecks of limescale, grease, starch and albumin (e.g. egg white) immediately. Corrosion can form under these patches or splashes. Special stainless-steel cleaning agents are available from the after-sales service or from specialist retailers.

Aluminium Clean with a mild window cleaning

agent. Using a window cloth or a nonfluffing microfibre cloth, wipe over the surfaces lightly in a horizontal direction.

Cooking compartment

Very dirty cooking compartment

Glass ceramic grilling surface (only version with grill)

Glass cover for the cooking compartment light

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

Do not use oven spray or 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 it (see section entitled 'Drying programme').

For regular care of the stainless steel cooking compartment, use cooking compartment care products in accordance with the manufacturer's instructions (part number 00667027 from the after-sales service or from our online shop).

Caution!

Undissolved detergent causes patches to appear when heating up. Remove all detergent and care product residues thoroughly with clean water before drying the cooking compartment.

The cleaning programme removes stubborn dirt (see section entitled 'Cleaning programme').

Clean the glass ceramic grilling surface in the cooking compartment regularly with glass ceramic cleaner (order number 00311499 from the after-sales service or from the online shop). Remove burned-on residues with a glass scraper.

Caution!

Do not scratch the cooking compartment with the glass scraper.

Hot soapy water: Clean with a dish cloth.

Page 31

Area Cleaning agent

Cleaning programme

Door seal

Do not remove.

Core temperature probe

Cooking container, wire rack

Microfibre cloth The honeycomb microfibre cloth is particularly suitable for cleaning sensitive surfaces such as glass, glass ceramic, stainless steel or aluminium (part number 00460770 from our after-sales service or from our online shop). It removes liquid and greasy deposits in one go.

Drain filter You can clean the drain filter in the cooking compartment floor as necessary. If you use the appliance frequently to prepare fish or meat, we recommend cleaning it once a month.

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 clean in the dishwasher.

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

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

The cleaning programme takes 3 hours 45 minutes from beginning to end.

With normal use, we recommend cleaning the appliance with the cleaning programme four times a year. Depending on how you use your appliance, more frequent cleaning may be necessary.

1 Turn the drain filter anti-clockwise and remove it.

2 Remove any food residues from the drain filter.

3 Rinse it out under running water. If it is very dirty,

wash it in the dishwasher.

4 Insert the drain filter and turn it clockwise as far as

it will go.

Never operate the combi-steam oven without the drain filter in place.

Enamelled cooking compartment The enamel in the cooking compartment will become lighter in colour with use. The change in colour does not affect its useful properties. Do not attempt to remove the discolouration by scouring with abrasive agents.

If there are a lot of food residues on the panels of the cooking compartment, do not allow them to burn on. Start the cleaning programme as soon as you have finished using the appliance.

You need special cleaning cartridges for the cleaning programme. These are available from the after-sales service or from our online shop (CL S10 040 set with four cleaning cartridges, part number 00311703).

The cleaning cartridges can only be used once and cannot be refilled. Do not use any other cleaning agents.

Caution!

Damage to the cooking compartment: Use cleaning cartridges for the cleaning programme only. Never place cleaning cartridges in the cooking compartment when it is hot or heat them up in the cooking compartment.

Notes

‒ The cleaning programme cannot be started until the

appliance has cooled down to below 40 °C.

‒ Remove all accessories from the cooking

compartment before you start the cleaning programme (wire rack, cookware, core temperature probe).

‒ Remove the worst of the food residues from the

cooking compartment.

‒ The drain filter must remain inserted in the cooking

compartment floor while the cleaning programme is in progress.If the drain filter is removed before the

Page 32

cleaning programme is started, the cooking compartment will not be clean at the end of the programme.

‒ The appliance door will remain locked while the

cleaning programme is in progress.

‒ Do not attempt to open the appliance door while the

cleaning programme is in progress. Otherwise, water may leak out.

‒ Always allow the cleaning programme to run to the

end. The cleaning programme cannot be cancelled.

Starting the cleaning programme

1 Set the function selector to S. 2 The ¢ symbol will be displayed. Press ™ to

confirm.

3 The switch-off time at which the cleaning

programme will end will be displayed.If required, you can alter the switch-off time using the rotary selector. Press ™ to confirm. The starting time and switch-off time will be altered but the cleaning time will remain the same.

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7 Press

I to start. The cleaning time will count down

on the display. The light in the cooking compartment will remain switched off. The appliance door will remain locked.

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Once the cleaning programme has finished, an audible signal will sound. The appliance door will be unlocked. A message will appear on the display.

8 Remove the cleaning cartridge.

Caution!

Damage to the cooking compartment: Never heat the appliance while a cartridge is still in place.

9 Turn the drain filter on the cooking compartment

floor anticlockwise and remove it. Remove any food residues from the drain filter.Rinse out under running water.

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4 Take all accessories out of the cooking

compartment and remove the worst of the dirt. Press ™ to confirm.

5 Remove the locking cap from the cleaning

cartridge.

Caution!

Do not remove the wax plug from the opening of the cleaning cartridge. Do not use any other cleaning agents. Do not use cartridges if they are damaged.

10 Insert the drain filter and turn it clockwise as far as

it will go. Press ™ to confirm.

The cleaning programme has now ended. Allow the appliance to cool down. Then polish the cooking compartment and the glass with a soft cloth.

Dispose of the empty cleaning cartridge along with your household waste in accordance with the regional

regulations.

6 Screw the cleaning cartridge (a) fully 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 will be displayed.

Page 33

Causes of an unsatisfactory cleaning result

Drying programme

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

Possible cause Solution

Locking cap on the cleaning cartridge

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

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

m Risk of injury!

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

Wrong cartridge (descaling cartridge)

Drain filter not inserted The drain filter must remain

Power cut Following a power cut that lasts

Stubborn burnt-on food residues

Use only genuine brand cleaning cartridges for the cleaning programme.

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

longer than 3 minutes, the cleaning programme will be ended with a short programme.

Run the cleaning programme again to remove stubborn food residues.

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 the appliance door.

2 Set the function selector to S. Select the drying

program with the rotary selector.

3 The j symbol is displayed. Touch ™ to confirm. 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.

_



'U\LQJSURJUDPPH

5 A signal sounds after 20 minutes. A message

appears in the display. Touch ™ to confirm.

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

Descaling programme

Regular descaling keeps the cooking compartment in good condition. The cooking compartment is descaled, rinsed and dried fully automatically with the descaling programme.

Depending on the type of water and your use of the appliance, a message on the display reminds you to run the descaling programme. If necessary (e.g. if there are traces of limescale in the cooking compartment), you can run the descaling programme more frequently.

The descaling programme takes 2 hours 15 minutes from beginning to end.

You need special descaling cartridges for the descaling programme. These are available from the after-sales service or from our online shop (CL S20 040 set with four descaling cartridges, part number 00311768).

Caution!

Damage to the cooking compartment: Use descaling cartridges for the descaling programme only. Never place descaling cartridges in the cooking compartment when it is hot or heat them up in the cooking compartment.

Page 34

Notes

‒ The descaling programme cannot be started until

the appliance has cooled down to below 40 °C.

‒ Remove all accessories from the cooking

compartment before you start the descaling programme (rack, cookware, core temperature probe).

‒ The drain filter must remain inserted in the cooking

compartment floor while the descaling programme is in progress.

‒ The appliance door is locked while the descaling

programme is in progress.

‒ Always allow the descaling programme to run to the

end. The descaling programme cannot be cancelled.

‒ Even if you use the descaling and neutralising filter

(special accessories GF 111 100), depending on the water type and your use of the appliance, descaling may be necessary. A message will appear on the display to remind you of this.

Starting the descaling program

1 Set the function selector to S. Use the rotary

selector to select the descaling programme.

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

3 The switch-off time at which the descaling

programme will end is displayed. If required, you can alter the switch-off time using the rotary selector. Press ™ to confirm.

6 Screw the descaling cartridge (a) fully into the

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

7 Press I to start. The descaling time counts down on

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



Once the descaling programme has finished, an audible signal sounds. The appliance door is unlocked. A message appears on the display.

8 Remove the descaling cartridge. Confirm with ™ .

9 Turn the drain filter on the cooking compartment

floor anticlockwise and remove it. Remove any food residues from the drain filter. Rinse out under running water.

10 Insert the drain filter and turn it clockwise as far as

it will go. Confirm with ™ .

The descaling programme has finished. Then delete the descaling message on the display. Press ™ to confirm.







(QGRIGHVFDOLQJ

4 Remove all accessories from the cooking

compartment. Press ™ to confirm.

5 Remove the locking cap from the descaling

cartridge.

Caution!

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

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

Dispose of the empty descaling cartridge along with your household waste in accordance with the regional regulations.

Page 35

Trouble shooting

Malfunctions often have simple explanations. Please read the following notes before calling the after-sales service.

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

Operating error Switch off the fuse for the appliance in

Appliance cannot be started Appliance door is not quite closed Close appliance door

The appliance is not working and the display does not respond. 0 appears on the display

Appliance switches off on its own Safety shut-off: the appliance has not

Appliance does not heat up, ° appears in the display

The appliance cannot be started, a message is shown on the display

No steam visible in the oven Steam above 100°C is invisible This is normal

The grilling surface only lights up around the sides, not in the middle

The "steam removal" 3 symbol does not appear on the display

A lot of steam escapes at the top of the door

A lot of steam escapes at the side of the door

Humming noise when switching on The drain pump starts to operate This is normal

There is a "pop" noise during cooking Cold/warm effect with frozen food,

The appliance is not producing steam properly

The cooking compartment is wet after operation

Childproof lock activated Deactivate the childproof lock (see sec-

been operated for longer than 12 hours

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

No water available in the appliance Check the water connection

Only the side of the grilling surface is heated to allow for better heat distribution

The steam removal function is only available if the oven temperature is below 130°C

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

The appliance has not yet been calibrated

Door seal soiled or loose Clean the door seal and insert it in the

Appliance has been switched off for several days

caused by the steam

Limescale has formed in the appliance Start the descaling programme

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

m Risk of electric shock!

Incorrect repairs are dangerous. Repairs may only be carried out and damaged power cables replaced by one of our trained after-sales technicians. If the appliance is defective, unplug the appliance from the mains or switch off the circuit breaker in the fuse box. Contact the aftersales service.

mains

are working

for the appliance is in working order

the fuse box and switch it on again after about 60 seconds

tion entitled 'Childproof lock')

Confirm the message with ™, switch off the appliance and set it again.

settings

This is normal

Calibrate the appliance

groove

This is normal: automatic rinsing when being switched on again

This is normal

After operation, dry the cooking compartment using the drying programme

Page 36

Error message "Exxx" If an error message is displayed, turn

the function selector to goes out, there was a non-recurring problem. If the error occurs repeatedly or the display remains on, please contact the after-sales service and inform them of the error code.

0; if the display

--------

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 ° symbol appears on the display when the appliance is in demo mode. The appliance will not heat up.

Briefly disconnect the appliance from the mains (switch off the household fuse or the circuit breaker in the fuse box). Then deactivate demo mode in the basic settings within 3 minutes (see section entitled 'Basic settings').

Replacing the oven light

For technical reasons the lamp cover cannot be removed. Lamp must only be replaced by Gaggenau after-sales service.

Caution!

Do not remove the lamp cover. This will damage the sealing.

If the lamp cover in the oven is damaged, it must be replaced. You can obtain covers from the after-sales service. Please supply your appliance's E number and FD number.

Page 37

Aftersales service

In the event of repairs please contact our after-sales service. We are committed fo find the best solution also in order to avoid an unnecessary call-out.

Please quote the E number (product number) and the FD number (production number) of your appliance when contacting the after-sales service. The rating plate bearing these numbers can be found on the front side when you open the appliance door.

For future reference you can note the data of your appliance and the telephone number of our after-sales service below.

E-Nr. FD-Nr.

After-sales service

Please note that calling out an after-sales service technician is not free of charge, even within the warranty period, should the problem result from an operating error.

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

To book an engineer visit and product advice

GB 0344 892 8988

Calls charged at local or mobile rate.

IE 01450 2655

0.03 € per minute at peak. Off peak 0.0088 € per minute.

AU 1300 368 339

NZ 09 477 0492

Trust the expertise of the manufacturer, and rest assured that the repair will be carried out by trained service technicians using original spare parts for your domestic appliance.

Page 38

Settings table and tips

Notes

‒ The cooking times specified are intended as a

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

‒ Always preheat the appliance. This will provide the

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

‒ The figures given refer to average quantities of food

for four people. If you wish to prepare a larger quantity of food, you should allow for a longer cooking time.

‒ Use the cookware specified. If you use other

cookware, the cooking times may be longer or shorter.

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

the shortest time specified to start with. If necessary, you can always cook the food for longer.

‒ 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, dough proving 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 any transfer of flavours. 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 combi-steam oven must be able to shut

properly. To ensure that this is possible, keep the seal surfaces clean at all times.

‒ Do not place too many items close together on wire

racks or containers. This is to allow optimal steam circulation.

‒ If you wish to prepare food using steam and the

appliance has been heated to over 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 more gently in steam than

in boiling water. Their taste, color and consistency are preserved better. Vitamins and ingredients that are soluble in water are not washed out. As the steam oven operates without pressure at only 100°C, food is prepared considerably more gently than in a pressure cooker, for example.

▯ All data refers to 1 kg of cleaned vegetables.

Food Cooking con-

tainer

Artichokes, large Perforated 100 100 30 - 40

Artichokes, small Perforated 100 100 20 - 25

Cauliflower, whole Perforated 100 100 25 - 30

Cauliflower, in florets Perforated 100 100 15 - 25

Beans, green Perforated 100 100 25 - 30

Broccoli, in florets Perforated 100 100 15 - 20 Recipe tip: Serve with almonds that have been

Fennel, sliced Perforated 100 100 15 - 20

Temperature in °C

▯ Use the perforated cooking container to steam

vegetables, sliding it into the second level from below. Insert the unperforated cooking container under it. You can collect the vegetable juice and use it as the base for a sauce or a vegetable broth.

▯ Blanch vegetables for 8 - 10 minutes in the

preheated appliance. If vegetables or fruits are not served straight away, place them in ice water to prevent simmering in the residual heat.

Humidity in %

Cooking time in min.

Comments

roasted in butter.

Page 39

Food Cooking con-

tainer

Temperature in °C

Humidity in %

Cooking time in min.

Comments

Vegetable terrine Perforated/

wire rack

Carrots, in 0.5 cm slices Perforated 100 100 15 - 20

Potatoes, peeled and quartered

Kohlrabi, sliced Perforated 100 100 20 - 30

Leeks, sliced Perforated 100 100 10 - 15

Peppers, stuffed solid 180 - 200 80 / 100 20 - 25 If stuffing with meat, sear the meat beforehand.

Unpeeled boiled potatoes (approx. 50 g/piece)

Unpeeled boiled potatoes (approx. 100 g/piece)

Brussels sprouts Perforated 100 100 20 - 25

Asparagus, green Perforated 100 100 12 - 15

Asparagus, white Perforated 100 100 20 - 30

Spinach Perforated 100 100 4 - 6 Then sweat in a pan with onions and garlic.

Peeling tomatoes Perforated 100 100 3 - 4 Cut the tomatoes, and rinse with ice-cold water

Mangetout Perforated 100 100 5 - 10

Perforated 100 100 25 - 35

Perforated 100 100 30 - 35

Perforated 100 100 45 - 50

100 100 50 - 60 In a terrine mould

Use the core temperature probe to check the exact cooking temperature (see section entitled 'Core temperature sensor').

after steaming.

Fish

▯ Steaming is a cooking method that does not use

any fat and does not allow fish to dry out.

▯ For food hygiene reasons, fish should have a core

temperature of at least 62-65 °C after cooking. This is also the ideal cooking temperature.

▯ Do not season the fish with salt until it is fully

cooked. This ensures that the natural flavour is retained and that less water is drawn out of the fish.

Food Cooking con-

tainer

Sea bream, whole (500 g/piece)

Fish dumplings (20 - 40 g/piece)

Lobster, cooked, shelled, reheating

Carp, rare, whole (1.5 kg) solid 90 - 100 100 35 - 45 In stock

Salmon fillet (150 g/piece) Perforated 90 - 100 100 10 - 12

Salmon, whole (2.5 kg) Perforated 100 100 65 - 75

Blue mussels (1.5 kg) Perforated 100 100 6 - 8 Blue mussels are cooked once the shell has

Pollock, whole (800 g) Perforated 90 - 100 100 18 - 20

solid 90 - 100 100 18 - 20 Can be cooked in the swimming position if

solid 90 - 100 100 4 - 8 Line the unperforated cookware with grease-

Perforated 70 - 80 100 10 - 12

Temperature in °C

▯ When using the perforated cookware, you can

grease the cookware if the fish sticks too much.

▯ Slide the unperforated cooking insert into the first

level from below to avoid getting fish stock on the cooking compartment surfaces.

▯ For fillets with skin, place the fish on the cooking

insert or wire rack with the skin side up – this helps to retain its texture and flavour.

Humidity in %

Cooking time in min.

Comments

placed on half a potato.

proof paper.

opened up.

Page 40

Food Cooking con-

tainer

Temperature in °C

Humidity in %

Cooking time in min.

Comments

Monkfish fillet (300 g/piece) Glass dish/

wire rack

Sea bass, whole (400 g/piece)

Perforated 90 - 100 100 12 - 18

180 - 200 100 8 - 10 In juices

Fish – low-temperature steaming

▯ If you steam the fish at between 70 and 90 °C, it is

less likely to be overcooked or to fall apart.This is a particular advantage for delicate fish.

▯ The values given for the different types of fish refer

to fillets.

Food Cooking con-

tainer

Oysters (x 10) solid 80 - 90 100 2 - 5 In stock

Tilapia (150 g/piece) Perforated 80 - 90 100 10 - 12

Sea bream (200 g/piece) Perforated 80 - 90 100 12 - 15

Fish fillet (200 - 300 g/piece) Perforated 80 - 90 100 12 - 15

Fish terrine Wire rack 70 - 80 100 50 - 90 In a terrine mould

Trout, whole (250 g/piece) Perforated 80 - 90 100 12 - 15

Halibut (300 g/piece) Perforated 80 - 90 100 12 - 15

Scallops (15 - 30 g/piece)

Cod (250 g/piece) Perforated 80 - 90 100 10 - 12

solid 80 - 90 100 4 - 8 The more the scallops weigh, the longer the

Temperature in °C

▯ Slide the unperforated cooking insert into the first

level from below to avoid getting fish stock on the cooking compartment surfaces.

▯ Serve on pre-warmed plates.

Humidity in %

Cooking time in min.

Comments

Use the core temperature probe to check the exact cooking temperature (see section entitled 'Core temperature sensor').

chosen cooking time should be.

Red snapper (200 g/piece) Perforated 80 - 90 100 12 - 15

Ocean perch (120 g/piece) Perforated 80 - 90 100 10 - 12

Monkfish (200 g/piece) Perforated 80 - 90 100 10 - 15

Sole rolls, stuffed (150 g/ piece)

Turbot (300 g/piece) Perforated 80 - 90 100 12 - 15

Sea bass (150 g/piece) Perforated 80 - 90 100 10 - 12

Pike-perch (250 g/piece) Perforated 80 - 90 100 12 - 15

Perforated 80 - 90 100 12 - 15

Page 41

Meat – cooking at higher temperatures

▯ Combining steam and hot air is the best way of

cooking many types of fish.In this operating mode, the cooking compartment is hermetically sealed and the moisture counteracts the drying effects of the hot air, which is used in conventional cooking.The optimal conditions can be achieved for any type of food thanks to the variable humidity control system.

▯ The cooking times listed are intended as a guide

only, and depend heavily on the temperature of the meat at the start of cooking and on how long the meat was seared for. Use the core temperature probe so that you can monitor the core temperature more easily. Information and instructions, as well as optimal target temperatures, can be found in the section entitled 'Core temperature probe'.

▯ Take the meat out of the refrigerator 1 hour before

you begin preparing it.

Food Cooking con-

tainer

Entrecôte, seared, medium rare (350 g/piece)

Fillet, seared, medium rare, in puff pastry (600 g)

Saddle of veal, seared, medium rare (1 kg)

Smoked pork, cooked, sliced

Roast pork with crackling (joint of pork with rind), well done (1.5 kg)

Saddle of lamb, seared, medium rare (150 g/piece)

Leg of lamb, seared, medium rare (1.5 kg)

Saddle of venison, seared, medium rare (500 g/piece)

Joint of beef, well done (1.5 kg)

Sirloin, seared, medium rare (1 kg)

Pork roast (neck or shoulder), well done (1 - 1.5 kg)

Sausages, boiled, heating solid 85 - 90 100 10 - 20 E.g. Bologna sausages, Bavarian veal sausages

solid 170 - 180 30 10 - 20

solid 180 - 200 80 / 100 30 - 45 Line the cookware with greaseproof paper.

solid 160 - 180 30 / 60 20 - 30 If you have added liquid to the unperforated

solid 100 100 15 - 20

Wire rack 1) 120

solid 160 - 170 0 / 30 12 - 15

solid 170 - 180 30 / 60 60 - 80

solid 160 - 170 0 / 30 12 - 18

Wire rack 1) 210 - 230

solid 170 - 180 30 50 - 60

Wire rack 1) 200 - 220

Temperature in °C

2) 160

3) 230

2) 140 - 160

2) 160 - 180

▯ When using the perforated cooking insert or the

wire rack, slide in an item of cookware with an unperforated base beneath it. Pour a little water into the unperforated cooking insert to prevent the meat from burning on. You can also add vegetables, wine, spices and herbs to it to make a tasty base for a sauce.

▯ If you want the meat to be rare or medium rare,

open the door when the temperature reaches 5 °C below the required core temperature and wait until the target temperature is reached. This prevents overcooking and allows the meat the necessary time to rest.

▯ Time to rest: Allow the meat to rest for 5 minutes on

a wire rack after cooking. This gives the meat a chance to "relax". The meat juices begin to circulate less, and when the meat is cut, less juice is lost.

Humidity in %

100

30 / 60

100

Cooking time in min.

30 - 40

20 - 40

15 - 20

60 - 90

40 - 60

Comments

cookware, 30% humidity is sufficient.

With a knife, crosshatch the rind before cooking.

Use the core temperature probe: In the second stage of cooking, cook the food to a core temperature of up to approximately 60 °C, and in the third stage of cooking, cook it up to a core temperature of 75 - 80 °C.

If you have added liquid to the unperforated cookware, 30% humidity is sufficient.

Page 42

Meat/poultry – low-temperature cooking

▯ Meat seared at a high temperature develops as it

cooks for an extended period at a low temperature. This gives the meat an even, delicate pink colour throughout (other than a very thin edge) and makes it extraordinarily succulent. You do not need to turn the meat during cooking or pour any liquid over it.

▯ The cooking times listed are intended as a guide

▯ Take the meat out of the refrigerator 1 hour before

you begin preparing it.

▯ For food hygiene reasons, sear the meat briefly on

all sides at a high temperature in the frying pan before cooking it. This gives the meat a crust, which prevents the meat juices from escaping and produces the kind of flavour characteristic of fried meat.

▯ Season with care: Because the meat develops as it

cooks slowly, all of the flavours become more intense.

▯ When game and horse meat is cooked at low

temperatures, its flavour becomes stronger than when prepared the conventional way.

▯ Use "Low-temperature cooking" mode › . In this

mode, any moisture escaping from the food remains in the cooking compartment and prevents the food from drying out.

▯ Please note that the core temperature of the food

cannot be higher than the temperature inside the cooking compartment. As a rule of thumb, the temperature that is set in the cooking compartment should be 10 - 15 °C above the required core temperature.

▯ Towards the end of the cooking time, you can

reduce the temperature to 60 °C. This will allow you to extend the cooking time (e.g. if your guests are going to be late). If you wish to pause cooking, the temperature in the cooking compartment must be no higher than the required core temperature. This means that large items can remain in the cooking compartment for 1 - 1.5 hours and small items can remain there for 30 - 45 minutes.

▯ Serve on pre-warmed plates.

Food Cooking con-

tainer

Duck breast, medium rare (350 g/piece)

Entrecôte, medium rare (350 g/piece)

Leg of lamb, boned, tied, medium rare (1.5 kg)

Beef steaks, medium rare (175 g/piece)

Sirloin, medium rare (1 - 1.5 kg)

Pork medallions, well done (70 g each)

solid 70 - 80 › 40 - 60 After cooking, you can crisp up the skin side

solid 70 - 80 › 40 - 70

solid 70 - 80 › 180 - 240 Turn in garlic and herbs before cooking in oil.

solid 70 - 80 › 30 - 60

solid 70 - 80 › 150 - 210 Slice and serve with béchamel sauce

solid 80 › 50 - 70

Temperature in °C

Type of heating

Cooking time in min.

Comments

quickly in the frying pan

Page 43

Poultry

▯ The moisture present when the appliance is

operating in 'Combination' mode prevents food from drying out, which is important for poultry in particular. At the same time, the high temperatures make the surface brown and crispy. The hot steam is able to transfer twice as much heat as conventional hot air, and reaches all parts of the food. This allows a chicken to be evenly browned and crispy all round, while the breast meat remains tender and succulent.

Food Cooking con-

tainer

Duck, whole (3 kg) solid 1) 150 - 160

Duck breast, seared, medium rare (350 g/piece)

Chicken, whole (1.5 kg) Wire rack 1) 170 - 180

Chicken breast, stuffed, steamed (200 g/piece)

Turkey breast fillet, steamed (300 g/piece)

Poussin, quail, steamed (150 - 200 g/piece)

Poussin, quail (150 - 200 g/piece)

Pigeon, steamed (300 g/piece)

solid 160 0 25 - 30

Perforated 100 100 10 - 15 Recipe tip: Stuff with spinach and sheep's

Perforated 100 100 12 - 15

Perforated 100 100 15 - 20

solid 180 - 200 60 / 80 15 - 20 Recipe tip: Brush with oil and herbes de

Perforated 100 100 20 - 30

Temperature in °C

2) 220

2) 190

▯ The cooking times listed are intended as a guide

only, and depend heavily on the temperature of the meat at the start of cooking. Use the core temperature probe so that you can monitor the core temperature more easily.Insert this between the belly and the thigh, rather than in the middle (cavity) of the bird. Further information and instructions, as well as optimal target temperatures, can be found in the section entitled 'Core temperature probe'.

▯ To make the skin crispier, season poultry mainly

with spices and herbs, and use little or no oil.

Humidity in %

Cooking time in min.

80 - 90

20 - 30

35 - 45

15 - 20

Comments

Cook with the breast side facing down. Turn the duck once half the cooking time has elapsed. This prevents the delicate breast meat from drying out as much.

Tie the thighs together and cook the bird with the breast side facing up.

cheese.

provence.

Pigeon (300 g/piece) solid 180 - 200 60 / 80 25 - 30

Page 44

Sous-vide cooking

Sous-vide cooking is a method of cooking under a vacuum at low temperatures between 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 flavours. 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

m 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.

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 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.

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 flavour.

Preparation Sous-vide cooking prevents flavours from escaping, intensifying the food's natural flavour. Please note that the usual quantities of seasoning and condiments, such as herbs, spices and garlic, will have a much greater effect on the flavour. 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 knob of butter and a little salt and pepper. Generally, the fact that the food's natural flavours intensify during cooking is sufficient on its own to produce a flavourful cooking result.

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

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

Page 45

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 sous-vide cooking stage is complete:

Meat: Flash fry at a very high temperature for a few

seconds only on each side. This gives it a nice crust and the flavours you would expect from frying, without overcooking it.You can achieve a particularly good result using a teppan yaki or under the grill. Important: Dab the meat with a tea towel before placing it into hot oil, in order to avoid fat spitting out of the pan.

Vegetables: Flash fry in a frying pan or on a teppan yaki to give them the flavours 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.

Food Cooking con-

tainer

Meat

Entrecôte, rare (180 g/piece) Perforated 58 § 100 Once the meat is cooked, sear it on a tep-

Entrecôte, medium rare (180 g/piece)

Entrecôte, well done (180 g)

Veal topside steaks (160 g/piece)

Beef steaks, rare (180 g/piece)

Beef steaks, medium rare (180 g/piece)

Beef steaks, well done (180 g/piece)

Pork medallions (80 g/piece)

Perforated 63 § 90

Perforated 70 § 85

Perforated 60 § 80

Perforated 58 § 60

Perforated 63 § 50

Perforated 70 § 45

Perforated 63 § 75

Temperature in °C

Type of heating

Cooking time in min.

Comments

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

Poultry

Duck breast (350 g/piece) Perforated 58 § 70 Once the breast is cooked, fry the skin side

in a hot frying pan until it is crispy.

Foie gras (300 g/1 round)

Chicken breast (250 g/piece) Perforated 65 § 60

Fish and seafood

Prawns (125 g) Perforated 60 § 30 Recipe tip: Vacuum-seal along with some

Scallops (20 - 50 g/piece)

Cod (140 g/piece) Perforated 59 § 25

Salmon fillet (140 g/piece) Perforated 58 § 30 If you wish, you can flash fry the salmon fil-

Perforated 80 § 30 Recipe tip: Prepare 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.

olive oil, salt and garlic.

Perforated 60 § 6 - 10 The more the scallops weigh, the longer

the chosen cooking time should be.

let in a hot frying pan once it is cooked.

Page 46

Food Cooking con-

tainer

Pike-perch (140 g/piece) Perforated 60 § 20

Vegetables

Temperature in °C

Type of heating

Cooking time in min.

Comments

Mushrooms, quartered (500 g)

Chicory, halved (4 - 6 pieces)

Green asparagus, whole (600 g)

Carrots, in 0.5 cm slices (600 g)

Potatoes, peeled, in 2 x 2 cm cubes (800 g)

Potatoes, skin on, whole or halved (800 g)

Cherry tomatoes, whole or halved (500 g)

Perforated 85 § 20 Recipe tip: Vacuum-seal along with some

butter, rosemary, garlic and salt.

Perforated 85 § 40 Recipe tip: Cut the chicory in half. Vacuum-

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

Perforated 85 § 15 - 20 Recipe tip: Blanch before vacuum-sealing

to retain the colour.

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

Perforated 95 § 35 - 40 Recipe tip: Vacuum-seal along with some

orange juice, curry and butter.

Perforated 95 § 40 Recipe tip: Vacuum-seal along with some

butter and salt.

Can easily be used for making dishes such as salad.

Perforated 95 § 50 Recipe tip: Vacuum-seal along with some

butter and salt.

Wash thoroughly beforehand.

Perforated 85 § 15 Recipe tip: Vacuum-seal along with some

olive oil, salt and sugar.

Mix together red and yellow cherry tomatoes.

Pumpkin, in 2 x 2 cm cubes (600 g)

Courgettes, in 1 cm slices (600 g)

Mangetout, whole (500 g)

Dessert

Pineapple in 1.5 cm slices (400 g)

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

Bananas, whole (2 - 4 pieces)

Pear, peeled, sliced (2 - 4 pieces)

Kumquats, halved (12 - 16 pieces)

Vanilla sauce (0.5 l) Perforated 82 § 18 - 20 Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,

Perforated 90 § 20 - 25 The cooking time may vary depending on

the type of pumpkin.

Perforated 85 § 30 Recipe tip: Vacuum-seal along with some

olive oil, salt and thyme.

Perforated 85 § 5 - 10 Recipe tip: Vacuum-seal along with some

butter and salt.

Perforated 85 § 70 Recipe tip: Vacuum-seal along with some

butter, honey and vanilla.

Perforated 85 § 10 - 15 Recipe tip: Vacuum-seal along with some

caramel sauce.

Perforated 65 § 15 - 20 Recipe tip: Vacuum-seal along with some

butter, honey and a vanilla pod.

Perforated 85 § 30 Recipe tip: Add honey or sugar to sweeten.

Perforated 85 § 75 Recipe tip: Vacuum-seal along with some

butter, a vanilla pod, honey and apricot jam.

Rinse under warm water, cut in half and deseed.

80 g sugar, 1 vanilla pod.

Page 47

Grilling

▯ If required, you can increase the degree of

browning on the food using the various grill functions.

▯ Use slide-in levels 1 - 3 only for operating modes

that use the full surface grill. Always make sure the appliance door is closed when you are grilling food.

▯ Use the different slide-in levels to achieve the

required level of browning. If you place the food on the first level from the bottom, it will be lightly browned; if you place it on the third level from the bottom, it will be dark brown in colour.

Food Cookware,

level

Meringue topping (on cakes/desserts)

Toast with topping Wire rack +

Trout (whole) Wire rack +

Wire rack 2

unperforated 2 / 3

unperforated 3

Temperature in °C

230 Q 3 - 5

200 Q 10 - 12

230 Q 10 - 12

▯ If your food is not brown enough after grilling, you

can place it on the second level and finish it off using the 'Full surface grill' mode.

▯ Do not preheat the appliance for more than 5

minutes when using the 'Full surface grill' or 'Full surface grill + circulated air' mode as it will start grilling after 5 minutes.

▯ Do not use the core temperature probe when using

the 'Full surface grill', 'Full surface grill + circulated air' or 'Full surface grill + humidity' mode.

Type of heating

Cooking time in min.

on each side

Comments

Recipe tip: Stuff with sliced lemon and parsley.

Grilled vegetables (700 g) solid

Vegetable bake solid

Vegetable kebabs Wire rack +

unperforated 3

Chicken thighs (350 g/piece) Wire rack +

unperforated 2 / 3

Potato gratin (1 kg potatoes)

Toast

(in accordance with EN60350-1)

Topped, grilled courgettes, stuffed, halved lengthways

solid 2

Wire rack 2

solid 2

230 Q 20 - 25 E.g. courgettes, aubergines

180 b 35 - 40 E.g. with broccoli and cauliflower

230 Q / Z 12 - 14 on

each side

180 - 200 c 35 - 40

180 b 35 - 40

230 Q 4 - 5 Preheat the appliance for 5 minutes.

180 c 20 - 25

The cooking time depends on the types of vegetable.

Page 48

Side dishes

Also follow the instructions on the packaging.

Food Cooking con-

tainer

Basmati rice (250 g + 500 ml water)

Couscous (250 g + 250 ml water)

Dumplings (90 g/piece) Perforated/

Long-grain rice (250 g + 500 ml water)

Brown rice (250 g + 375 ml water)

Lentils (250 g + 500 ml water)

Haricot beans, pre-soaked (250 g + 1 l water)

solid 100 100 15 - 20

solid 100 100 5 - 10

unperforated

solid 100 100 20 - 25

solid 100 100 25 - 35

solid 100 100 55 - 65

Desserts

Food Cooking con-

tainer

Temperature in °C

95 - 100 100 20 - 25

Temperature in °C

Humidity in %

Cooking time in min.

Comments

Crème brûlée (130 g each) solid 90 100 40 - 45 In ramekins, cover with heat-resistant cling film.

Yeast dumplings (100 g/ piece)

Crème caramel (130 g each) Perforated 90 - 95 100 30 - 35 In ramekins, cover with heat-resistant cling film.

Compote solid 100 100 15 - 25 E.g. apples, pears, rhubarb

Rice pudding (250 g rice + 625 ml milk)

Sweet bake solid 180 - 200 0 / 60 20 - 40 E.g. semolina, quark or pre-cooked rice pudding

solid 100 100 20 - 30 Allow yeast dumplings to rise for 30 minutes

before steaming (see section entitled 'Dough proving').

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

solid 100 100 35 - 45 Recipe tip: Add fruit, sugar or cinnamon.

Page 49

Miscellaneous

Food Cooking con-

tainer

Sterilising (e.g. baby bottles, jam jars)

Drying fruit or vegetables Perforated 80 - 100 0 180 - 300 E.g. thinly sliced tomatoes, mushrooms, cour-

Eggs, medium (x 5) Perforated 100 100 8 - 15

Royale (500 g) Glass dish,

Semolina dumplings solid 90 - 95 100 8 - 10

Lasagne solid 170 - 190 0 /60 35 - 60

Soufflé Ramekins,

Melting chocolate Heat-resist-

Wire rack 100 100 20 - 25

wire rack

ant bowl, wire rack

Temperature in °C

90 80 - 100 25 - 30 Cover with heat-resistant cling film.

180 - 200 60 12 - 20

100 100 5 - 8 Cover with heat-resistant cling film.

Humidity in %

Cooking time in min.

Comments

gettes, apples, pears, etc.

Baking

▯ Using the steam oven, you can prepare your baked

items with the optimum humidity: ‒ a | Hot air + 0% humidity:

moisture can escape in the case of fruit cakes and quiche. This mode corresponds to hot air in the conventional oven.

‒ ` | Hot air + 30% humidity:

mixed cake does not dry out. The intrinsic humidity in a food cannot escape from the oven interior.

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

puff pastry and yeast-risen pastries become looser on the inside and crispy on the outside with a gloss.

▯ You can only bake on one level in the steam oven.

Insert the unperforated cooking container into the second level. When using a high baking tin, place it on the wire rack, which you then insert in the first level.

▯ Misting brings additional steam to the food during

baking with Hot air + 0% humidity or with Hot air + 30% humidity when touching the e symbol. Use the misting function for example when baking bread at the beginning of the baking time. The bread will increase in volume and will get a crispy crust.

Food Cooking con-

tainer

Apple pie

(in accordance with EN 60350-1)

Bagels solid 190 - 210 80 - 100 20 - 25

Baguette, pre-baked Wire rack 190 - 200 0 - 80 10 - 15

Sponge base, thick (6 eggs) Springform

Sponge base, thin (2 eggs) solid 190 - 210 0 - 30 8 - 10 E.g. for Swiss rolls

Danish pastries solid 190 - 210 80 - 100 10 - 18 E.g. with poppy seeds, marzipan, or savoury

Brioche, bread rolls solid 160 0 8 - 12

20 cm springform cake tin, wire rack

cake tin

Temperature in °C

160 0 110 Preheat

160 - 170 0 30 - 35

Humidity in %

Cooking time in min.

Comments

with ham, cheese

Page 50

Food Cooking con-

tainer

Temperature in °C

Humidity in %

Cooking time in min.

Comments

Bread rolls (50 - 100 g/piece)

Bread rolls, pre-baked Wire rack 150 - 170 0 8 - 15 Inject steam at the beginning.

Bread (0.5 - 1 kg) solid 1) 210 - 230

Sponge tarts solid 160 - 165 0 35 - 40

Ring cake (1 kg flour) Ring cake tin,

Yeast tray bakes solid 160 - 170 0 - 60 30 - 45 For yeast tray bakes with moist toppings (e.g.

Plaited loaf (500 g flour) solid 160 - 170 60 - 80 25 - 35

Muffins Muffin tray,

Macaroons solid 150 - 160 0 15 - 20

Biscuits solid 150 - 175 0 10 - 20

Quiche, flan Quiche dish

Sponge cake Loaf tin/

solid 180 - 200 80 - 100 15 - 25 Another very good way of baking bread rolls is

to preheat the appliance to 220 °C at 30% humidity. After placing the items to be baked into the appliance, inject additional steam once or twice, and after 5 minutes, switch back to 0% humidity and 190 °C.

wire rack

or tin, wire rack

springform cake tin, wire rack

2) 165

160 - 175 30 45 - 50

170 - 180 0 - 30 20 - 30

190 - 210 0 45 - 60

165 - 170 0 - 30 60 - 65

15 - 20

35 - 50

Inject steam 2 - 3 times at the beginning.

Use the core temperature probe to check the exact cooking temperature (see section entitled 'Core temperature sensor').

Place on the wire rack to cool.

plum tart or onion tart), use 0% humidity, and for yeast tray bakes with dry toppings (e.g. crumble), use 60% humidity.

Small cakes solid 160 0 30

Whirls

(in accordance with EN60350-1)

Tart Tart dish or

Hot water sponge cake

(in accordance with EN60350-1)

Cream puffs, eclairs solid 180 - 190 0 - 30 40 - 45

solid 165 0 30 - 32 Preheat

190 - 200 0 - 30 30 - 45 E.g. with apples, chocolate, apricots, or savoury

tin, wire rack

solid 150 0 40 Preheat

with asparagus, onions, cheese

Page 51

Raising dough

▯ The combi-steam oven provides the ideal conditions

for proving dough and dough mixtures or raw pastries without them drying out.

▯ To do this, use the "Hot air + 60% humidity" mode.

Food Cooking con-

tainer

Dough mixture (600 g flour) Bowl/wire

rack

Temperature in °C

38 - 40 60 30 - 45 E.g. yeast dough, natural fermentation starter,

Regenerating (reheating)

▯ In the steam oven, you can generate the optimum

climate for heating ready-cooked meals without them drying out. Thus, taste and quality are preserved, and meals taste like freshly prepared.

▯ Use the "Regenerating" mode d to do this.

Food Cooking con-

tainer

Temperature in °C

▯ The bowl does not need to be covered by a wet

cloth. Proving only takes half as long as it usually does.

▯ The cooking time specified is intended as a guide

only. Leave the dough to rise until it has doubled its volume.

Humidity in %

Cooking time in min.

Comments

sourdough

▯ The data refers to portions for one person. You can

also warm up large quantities in the unperforated cooking container. The specified times are lengthened.

Cooking time in min.

Comments

Baguette, bread rolls (frozen) Wire rack 140 10 - 15

Baguette, bread rolls (left over from previous day)

Roasts, sliced (150 g/piece) solid 120 12 - 15 Finger-thick slices, do not pile them on top of one

Vegetables Dish, wire rack 90 - 100 8 - 10

Pizza, thin Wire rack 180 10 - 12

Pizza, deep pan Wire rack 180 12 - 14

Starchy side dishes Dish, wire rack 120 7 - 8 E.g. pasta, potatoes, rice; baked or fried food such

Plated meals Dish, wire rack 120 8 - 15

Wire rack 180 5 - 8

another; pour sauce into the cookware to make the roast more succulent.

as chips or croquettes are not suitable.

Page 52

Defrosting

▯ In the steam oven you can gently and evenly defrost

deep frozen food faster than at room temperature.

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

▯ The specified defrosting times are only a

recommendation. The time it takes to defrost depends on the size and weight of the frozen food: freeze your food flatly or individually. This shortens the defrosting time.

▯ Remove the packaging before defrosting.

▯ Defrost only the quantity you need for preparation.

▯ Remember: once defrosted, food will not keep for

as long and spoils more quickly than fresh food. Immediately process defrosted food and cook it thoroughly.

▯ After half of the defrosting time, turn meat or fish

over. Separate frozen pieces of food such as berries or bits of meat. It is not necessary to fully defrost fish. It will be sufficiently thawed if the tissue is soft enough to absorb the spices.

m Health risk!

When defrosting food from animal sources, you must remove the liquid that escapes during defrosting. It must never come into contact with other food. Bacteria could be transferred. Slide the unperforated cooking container 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 container in hot soapy solution or in a dishwasher. After defrosting, operate the steam oven for 15 minutes using Hot air at 180°C.

Food Cooking con-

tainer

Berries (300 g) Perforated 45 - 50 W 4 - 6

Roasts (1 - 1.5 kg) Perforated 45 - 50 W 80 - 110*

Fish fillet (150 g/piece) Perforated 45 - 50 W 8 - 12*

Vegetables (400 g) Perforated 45 - 50 W 6 - 8

Goulash (600 g) Perforated 45 - 50 W 30 - 45*

Chicken (1 kg) Perforated 45 - 50 W 45 - 60*

Chicken thighs (400 g/piece)

* For this food, you need to include a compensation period: Once the defrosting time has elapsed, switch off the appliance and

leave the food to rest in the appliance for a further 10 - 15 minutes with the door closed so that it has a chance to defrost right through to the very centre.

Perforated 45 - 50 W 30 - 35*

Temperature in °C

Type of heating

Cooking time in min.

Comments

Page 53

Preserving

▯ It is easy to preserve fruit and vegetables in the

combi-steam oven.

▯ Cook food as soon as possible after purchase or

after it has been harvested. Prolonged storage reduces the vitamin content and means that food is on the verge of fermenting.

▯ Only use fruit and vegetables that are in good

condition.

▯ The combi-steam oven is not suitable for preserving

meat.

Food Cooking container Tempera-

ture in °C

Fruit, vegetables (in sealed 0.75 l preserving jars)

Beans, peas (in sealed 0.75 l preserving jars)

Perforated 100 100 35 - 40

Perforated 100 100 120

▯ Carefully check and clean the preserving jars,

rubber sealing rings, clips and springs.

▯ Sterilise the washed jars in your combi-steam oven

for 20-25 minutes at 100 °C and 100% humidity before preserving.

▯ Place the preserving jars in the perforated

cookware. They must not be in contact with each other.

▯ Once the cooking time has elapsed, open the

cooking compartment door. Do not remove the preserving jars from the cooking compartment until they have completely cooled down.

Humidity in %

Cooking time in min.

Comments

Extracting juice (soft fruit)

▯ You can effortlessly and cleanly extract berry juice

in the steam oven.

▯ Place the berries in the perforated cooking

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

Food Cooking container Tempera-

ture in °C

Berries perforated + solid 100 100 60 - 120

▯ Leave the berries in the appliance until no more

juice appears.

▯ Finally, place the berries in a cloth and squeeze out

the rest of the juice.

Humidity in %

Cooking time in min.

Comments

Page 54

Preparing yoghourt

▯ Even yoghurt can be prepared in the combi-steam

oven.

▯ Heat pasteurised milk to 90 °C on the hob to

prevent the yoghurt cultures from being overcome by any unwanted microbes. Ultra-heat treated milk (UHT milk) does not need to be heated. (Please note: If you use cold milk to make yoghurt, the incubation time will be longer).

▯ Important! Allow the milk to cool to 40 °C in a water

bath so that the yoghurt cultures are not destroyed.

▯ Stir some natural yoghurt with identified yoghurt

cultures under the milk (1 - 2 teaspoons of yoghurt per 100 ml).

Food Cooking container Tempera-

ture in °C

Yoghurt mixture (in sealed jars)

solid 40 - 45 100 300 - 360 Recipe tip: Flavour the yoghurt mixture

▯ When using yoghurt starter, follow the instructions

on the packet.

▯ Pour the yoghurt into washed jars.

▯ You can sterilise the washed jars in your combi-

steam oven at 100 °C and 100% humidity for 20 25 min before pouring in the yoghurt.Make sure that you allow the jars and the cooking compartment to cool down before you pour in the yoghurt and place the jars in the appliance.

▯ Once you have finished making the yoghurt, place it

in the refrigerator.

▯ To make thick yoghurt, add skimmed milk powder to

the milk before heating it (1 - 2 tablespoons per litre).

Humidity in %

Cooking time in min.

Comments

with fruit purée, jam, honey, vanilla or chocolate, and then increase the preparation time if necessary.

Page 55

Preparing bulky food

Acrylamide in foodstuffs

▯ To prepare bulky food items, you can remove the

side slide-in racks.

▯ To do this, undo the knurled nuts at the front of the

slide-in racks, and pull the slide-in racks out towards you.

▯ Place the rack directly onto the bottom of the

cooking compartment and place the food or roasting dish onto the rack. Do not place the food or roasting dish directly onto the bottom of the cooking compartment.

Which foods are affected?

Acrylamide is mainly produced in grain and potato products that are heated to high temperatures, such as crisps, chips, toast, bread rolls, bread, fine baked goods (biscuits, gingerbread, 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 contain less acrylamide.

Baking With hot air at max. 180 °C.

Biscuits Egg or egg yolk reduces the production of

acrylamide. Spread out a single layer evenly on the baking tray.

Oven Chips

Cook at least 400 g at once on a baking tray so that the chips do not dry out.

Page 56

Gaggenau Hausgeräte GmbH

Carl-Wery-Straße 34 D-81739 München www.gaggenau.com

9000974168 en (950707)

*9000974168*