Gaggenau Magazine
Gaggenau is a small town at the northern edge of the Black Forest, Germany. Here, following the 30 Years’ War in 1683, Count Ludwig Wilhelm von Baden approved the establishment of hammer and nail factories. Iron ore had been discovered in the nearby Murg River valley and the area became a destination for poverty-stricken farmers looking for employment.
Gaggenau had a turbulent history, going through difficult periods, revolutions, various ruling powers and the ups and downs of economic cycles. In the 1880’s when the Industrial Revolution helped people with thousands of ideas, the Gaggenau local factory was known as a place where new products came to life. It manufactured bicycles, enameled signs, coal and gas stoves and much more.
Gaggenau’s rise to an internationally known luxury brand began after World War ll. In 1961, Georg von Blanquet, a passionate amateur cook, took the reins of the factory. He developed modern Gaggenau kitchen technology and began to manufacture top-quality built-in appliances.
Since then, Gaggenau kitchen appliances have been characterized by special practical benefits, top quality materials and finish and, in particular, the simple elegance of their functional shapes. Today, discerning people all over the world associate Gaggenau with the very best of kitchen technology. The difference is Gaggenau.
Function: technical process, objective, inner quality. Something is in operation, has this or that function. It functions – it works precisely, perfectly. To have an important function, serve a purpose, realise a desired effect.
Gaggenau makes the widest ovens on the market, a range of hobs of ultimate versatility, roomy fridge-freezer appliances whose true class is evident from the way they function, in day-to-day use in your kitchen. Evident in an oven that opens to an impressive width of 90 cm, a wok burner that delivers a powerful 5000 W performance, and evident in the lasting freshness of your refrigerated foodstuffs.
Gaggenau stands for exceptional convenience. Intuitive operation, just as in professional kitchens. High-quality, rugged surface finish, neat detailing, the most durable of materials. Shot-blasted aluminium surfaces that do not show fingerprints. Sturdy control knobs that are a pleasure to use.
Gaggenau’s credo is supreme functionality. In its combination steam oven, applying both hot air and steam for the full flavour of true haute cuisine. In its Vario hobs – an ensemble of unique and individual appliances but with a single keynote, from the gas burner, the grill and the deep fryer to glass-ceramic induction hobs. In its roomy wine cooler, designed to store your fine wines with the care they deserve. Each appliance as perfect in function as the next.
Form: unity of shape and structure, external appearance. This cup has a good form. Artistic shape, execution, design. The object has a clear, elegant, outstanding form. To find the right form, to give form to one’s life.
The professional chef knows what he wants. He expects switches and control knobs to fall readily to hand in the heat of the culinary moment, without the need to look. The professional kitchen is a selfcontained world, seemingly inward-looking – a world where form truly follows function. And Gaggenau derived its typical design keynotes from this model: Effortlessly superior, uncluttered, inspiring confidence and pleasing the eye.
The quality of a built-in kitchen appliance starts with the material, the detailing, the surfaces. Gaggenau makes outstandingly beautiful ovens, elegant refrigerators, extractors, hobs to covet – their class evident just from their proportions, their finish, their skilled design. A style that reflects confidence, both striking and straightforward.
Appliances by Gaggenau offer perfect workmanship, ease of operation and exceptional reliability. You can tell at a glance. Visibly perfect in function, uncompromising in material and finish, following the precepts of classic modern design, which we have carried over into the 21st century. Each appliance epitomising composed beauty. This excellence has earned many accolades, national and international, such as the red dot design award, the iF design award, including a recent “Gold” for the wine climate cabinet, and the Good Design award from the Chicago Athenaeum Museum of Architecture and Design.
The difference that is Gaggenau, at a glance. All Gaggenau's kitchen appliances, each in a class of its own; ovens, hobs, extractors, refrigerators and dishwashers. The world of Gaggenau from A to Z with detailed explanations of features and functions. Plus a catalogue of all available appliances with information tables. A taste for excellence, unfolded page by page.
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Ovens |
p. 13 |
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Ovens |
p. 14 |
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CombiSteam ovens |
p. 16 |
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Microwave ovens |
p. 22 |
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Warming drawers |
p. 24 |
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The A–Z of ovens |
p. 26 |
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Hobs |
p. 35 |
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New Vario 400 Series |
p. 36 |
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Vario 200 Series |
p. 44 |
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Large gas hob |
p. 48 |
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Induction hob |
p. 50 |
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The A–Z of hobs |
p. 52 |
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Extractor hoods |
p. 61 |
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Hob ventilation |
p. 62 |
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Wall-mounted hoods |
p. 64 |
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Island hood |
p. 70 |
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Flat kitchen extractor hoods |
p. 72 |
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The A–Z of extractor hoods |
p. 74 |
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Refrigerators and freezers |
p. 79 |
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IK 366 Wine Storage and Temperature Control Cabinet |
p. 80 |
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The A–Z of refrigeration and freezing appliances |
p. 82 |
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Dishwashers |
p. 85 |
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DF 461 High-performance Dishwasher |
p. 85 |
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DF 241 Dishwasher |
p. 86 |
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DI 230 Dishwasher |
p. 87 |
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The A–Z of dishwashers |
p. 87 |
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Catalogue and data tables |
p. 95 |
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with all available appliances |
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The oven forms the very heart of the kitchen. Capacity, power, a clear picture of what’s happening: Gaggenau brings all the aspirations of the professional kitchen into the home, and meets them without compromise. Each appliance special in its own right, technology and craftsmanship at their perfect best. From the extra large oven to the CombiSteam oven with its mixture of hot air and steam.
And ovens are the core of our kitchen expertise. In aluminium and stainless steel, with large or extra large glass-fronted doors, side-opening if preferred. With widths of 60, 70 or a generous 90 cm. Offering all heating methods and every feature you could wish for, such as the core temperature probe, or pyrolysis for easy self-cleaning. There are customised special accessories too, like the cast roaster and the baking stone, both with separate heating elements, as well as the rotisserie. All operated by pleasingly chunky control knobs that give you a feeling of effortless mastery with just the lightest of touches.
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The EB 388 professional oven
–The EB 388, strikingly roomy and good-looking, is the best oven in the world’s top kitchens.
The centrepiece.
–Its width of 90 cm provides up to 30% more volume than conventional appliances. Plenty of space for three to four whole pieces of poultry, a large joint of venison or a small lamb.
–Precise temperature adjustment from 50°C to 300°C, maintained under all conditions. For the exacting requirements of gourmets.
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Naturally, the EB 388 has every heating system available. With separate controls for heat from above and below. With a large area infrared grill, a core temperature* sensor. If desired, with a rotisserie* and baking* stone featuring separate heating* elements, ideal for baking bread, pizza or tarte flambée. Function* display with automatic cooking timer. Also featuring a pyrolytic* self-cleaning function, making your work that much easier. Further details in the catalogue section, from page 96. The features marked with an * are explained in “The A-Z of Gaggenau ovens”, from page 26.
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The ED 220/230 CombiSteam oven
–The best and gentlest cooking method of all: Steam, generated without pressure. For dishes that retain their vitamin content. We’ve taken the idea from Asian cuisine, and given it our high tech touch. Three-level cooking means that flavours don’t transfer between dishes.
–Combined with hot air, steam opens up all kinds of possibilities: steaming, baking, simmering, braising, reheating, and juicing. For perfect results every time – making a speciality of perfect texture, perfect flavour.
–Revolutionary design. Quality shows, even on the outside. Glass-fronted to give you the full picture. Available in aluminium.
Typically Gaggenau: side*-opening door, superfine temperature adjustment from 30°C to 230°C, with humidity at 100, 80, 60 or 30%, to combine as you wish: for any cooking method you could desire. Or dehumidify to 0%, for really dry cooking. Steam fish like the professionals do, at low* temperatures. With the CombiSteam* system, meat remains succulently tender, while the surface browns and crisps to perfection. Use hot air by itself, ideal for short crust pastry and pies. Core temperature* sensor. Stainless* steel cavity. No limitations to your cooking time, as steam is replenished through a direct connection to the water* pipe. Including a water inlet and outlet. Available in 60cm (ED220) and 70cm (ED230) widths. Further details in the catalogue section, from page 96. The features marked with an * are explained in “The A–Z of Gaggenau ovens”, from page 26.
The large digital display shows the combination of temperature and humidity selected.
The core temperature* probe automatically switches off the appliance when the centre of what you are cooking is perfectly done.
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Note: Anthracite not available in Australia.
The EB 260 oven
–The classic oven. Capacity to spare, with every Gaggenau feature: the door swings open to the side*, 69 litre cavity. Special accessories include a cast* roaster and baking* stone, both with separate heating elements.
–Technical perfection: nine heating modes, full electronic control allowing precise temperature* regulation, pyrolytic* self-cleaning.
–Front in glass-faced aluminium presenting a stylish face to the world. Perfect when teamed up with the steam oven and the built-in appliances from the 200 Series.
60 cm across. Thanks to a variety of heating systems, the universal oven for all types of world cuisine. Automatic cooking timer. Technical refinements that let you give free rein to your culinary imagination. Further details in the catalogue section, from page 96. The features marked with an * are explained in “The A–Z of Gaggenau ovens”, from page 26.
The large heated cast* roaster is also perfect for browning.
The baking* stone, featuring its own heating* element, ensures your bread and pizza turn out like those the professionals make.
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The EB 290 oven and the ED 230 CombiSteam oven
–A magnificent 70 cm wide. The EB 290 boasts a volume of 81 litres, with plenty of room for that extra large roast.
–The ideal partner for the ED 230 CombiSteam oven in 70 cm: two different cooking methods. For sheer volume and gentle cooking.
–In shot-blasted aluminium and glass. Luxury surface finish that is resistant to stains and fingermarks. Perfection in design.
The EB 290 and the ED 230 make a perfect pairing. Matching the 200 Series of built-in appliances. The oven provides over eleven heating modes, autopyrolysis*, core temperature* probe, baking* stone/roasting* functions and a rotisserie*. For international cuisine. Further details in the catalogue section, from page 96. The features marked with an * are explained in “The A–Z of Gaggenau ovens”, from page 26.
The EB295 double oven possesses the same performance features as the EB290 as well as the added flexibility of double the oven space. Perfect when several dishes have to be prepared at the same time or when cooking for a large number of guests.
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The EM 220 microwave oven
–Gaggenau’s large-capacity microwave oven. Plenty of cooking space, simplicity itself to operate.
–To match the 200 Series in shot-blasted aluminium.
–The ideal team-mate for your oven. With an infrared* grill, special blue easy-clean enamel finish and glass dish.
A truly professional-style appliance from Gaggenau. Microwave oven with five power levels up to 850 W, with pre-set function infinitely variable up to ninety minutes. 60 cm wide. Shown here beautifully paired with a 200 series oven in aluminium. Further details in the catalogue section, from page 100. The features marked with an * are explained in “The A–Z of Gaggenau ovens”, from page 26.
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CM 200 built-in fully automatic coffee machine
–Elegantly integrated into the cabinet: high-tech in aluminium. 60 cm wide.
–Full aroma: the drip grind is whirled during the brewing process; water reaches each coffee granule.
–Full flavor: the water pipes are rinsed after each cycle. No residue water, 100% hygiene.
A high-end professional coffee machine, just like the one in a coffee shop. Espresso, cappuccino, latte macchiato; foaming milk and brewing coffee without a time-out. High-quality conical grinding gear of hardened steel. Thermo block-pump pressure system (15 bar). Very quite operation.
For the self-confident gourmet.
The ideal match: the WS 260 aluminium warming drawer to preheat dishes and cups
Foaming milk and brewing coffee without a time-out.
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The WS 260 warming drawer
–Low heat for great cuisine. Pre-heat and keep things warm in the heat drawer with its stainless* steel interior, from 30°C to 80°C.
–Small version for soup bowls and plates for six. Large version for twelve place-settings. Choose between a height of 14 or 29 cm, a width of 60 or 70 cm.
–Matching the 200 series: in glass-faced aluminium, with a matching door handle. Or aluminium to suit the CM200 coffee machine.
Heat drawers from Gaggenau offer a new kind of convenience: you can use them to keep dishes warm, or even to finish off a roast. Find out what sorts of options it opens up. Further details in the catalogue section from page 98. The features marked with an * are explained in “The A–Z of Gaggenau ovens”, from page 26.
The stainless* steel interior does more than just warm dishes hygienically. The glass bottom is easy to clean too.
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The A–Z of Gaggenau ovens |
Air cleaning catalyst It is not normally possible to |
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build air extraction outlets into ovens, for technical |
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reasons, and Gaggenau is the first manufacturer |
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to produce a built-in air cleaning system for ovens. |
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With this system, the air is cleaned of grease and |
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odour particles by a catalytic converter. The catalytic |
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converter is self-regenerating and therefore has a |
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virtually unlimited service life. |
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Automatic boiling point detection The combination |
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steam and hot-air oven automatically determines |
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boiling temperature, which is dependent on the |
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geographical position (height above sea level). |
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Automatic weight feature An extremely convenient |
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programming option for microwaves, which allows |
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the weight of up to 10 dishes to be entered. The |
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appliance then automatically determines the heating |
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method, power setting and cooking time, guarantee- |
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ing the best results for both cooking and defrosting. |
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Autopyrolysis See Pyrolytic self-cleaning. |
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Baking stone This oven accessory instantly turns |
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your kitchen into a bread or pizza bakery. The baking |
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stone is heated by a heating element of the same |
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type used to heat the cast roaster. Selectable tem- |
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peratures of up to 300°C are perfect for baking |
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loaves, rolls or pizzas. (Optional accessory) |
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Cast roaster for ovens This large-volume roasting |
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pan that is only found in Gaggenau’s 200 Series |
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ovens (EB 295/290/260) is heated by its own heating |
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element, which is supplied separately and plugs into |
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a socket in the oven’s interior. As heat is transferred |
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directly from the heating element to the roaster, both |
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initial high and subsequent lower roasting tempera- |
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tures are exact. Meat can be briefly seared with the |
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lid off in the initial stage. This is the only roaster with |
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which you can specify the initial searing temperature. |
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No oil or fat burns at 190°C, so meat does not brown |
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at this temperature and, with the lid on, cooking can |
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continue without the need for a further appliance. |
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If the oven door is opened, the output of the heating |
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element automatically increases for a short time, |
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to compensate for any fluctuation in temperature. |
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The roaster is made of non-stick coated cast alu- |
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minium and is easy to clean. (Optional accessory) |
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Catalytic special enamelling This special enamelling for the interior walls of our ovens, a retrofittable feature, is an extremely practical aid to cleaning. During the process of catalysis, dirt is broken down by oxidation with atmospheric oxygen at temperatures from about 200°C. This cleaning takes place while the oven is in use. Higher temperatures are used for removing more intensive dirt and stains: this is done when the oven is empty, and after the non-coated surfaces have been cleaned by hand. The optimum self-cleaning system for ovens, however, is the pyrolytic system. (Optional accessory)
Child or holiday lock for ovens The child lock is activated by a push-button and dial combination and prevents the oven from being switched on unintentionally. The holiday lock interrupts any heating of the oven after 12 hours if it is not in use.
CleanEnamel See Gaggenau CleanEnamel.
Cleaning programme for combi steam oven: See CombiSteam.
Cooled housing with temperature protection Gaggenau ovens are equipped with temperature protection to guard against overheating of the builtin appliance and surrounding units, as well as a housing cooling system that automatically cuts in when necessary after the oven is switched off.
CombiSteam
CombiSteam system for steam-baking, regeneration, etc. The ED 220/230 combi steam oven is one of the most versatile built-in cooking appliances in existence. This method is particularly good for meat, as the combination of moist steam and hot air makes it wonderfully tender. The cooking compartment is hermetically sealed, and the moisture prevents drying out. At the lowest moisture setting, roasts cook in their own juice. With the ED 220/230, you can obtain the right conditions, whatever you’re cooking.
Steam-baking With the ED 220/230 it is possible to roast, bake or steam in pure steam at normal temperatures. The combination of high humidity level and high temperature prevents drying out and at the same time allows items such as bread, poultry or roasts “en croûe” to stay crisp. Also, hot steam has twice the thermal transfer capacity of hot air and penetrates right to the centre of food. Until now, results like these were only achieved by professionals. Steaming Steaming is a better way of cooking almost anything that can be cooked in water, because the food is not immersed in water, just surrounded by steam, so neither vitamins nor flavour are lost. And you can see and taste the difference: vegetables stay a fresher colour, and have a more natural and distinctive flavour. As the steaming process is nonpressurized and the temperature stays at 100°C, this is a much more gentle method than using a pressure cooker, for example, as even non-water soluble vitamins are retained better at such low temperatures. Another advantage is that the whole cooking compartment can be utilised at the one time: several different kinds of pans, containing different items, can be placed inside together, as the steam insulates the different foods from one another and prevents flavour transfer. For example, you can achieve perfect results even if you cook marinated pot roast, vegetable terrine and crème caramel all at the same time. The steaming mode can also be used for extracting or reducing fruit juice – highly efficient and very little preparation needed.
Low temperature steaming At this setting, the
ED 220/230 operates with 100 per cent steam-satu- rated air at low temperature. This ensures optimum heat transfer without drying out, and is ideal for cooking fish. Protein can neither clot nor be lost through leakage, and the fish stays tender
and juicy, retaining its own distinctive flavour and consistency.
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Low temperature cooking (baking) This professional cooking method is especially suited for bringing pre-browned meat slowly and gently to perfection. There’s no better way, for example, of cooking large joints of beef, which stay pink and juicy to within a few millimetres of their crispy outsides. It’s the extra precise temperature regulation on the ED 220/230 that makes this possible, as it allows almost no fluctuation. And even when the meat has been cooked to perfection, it can be kept for long periods at constant temperature, so that it stays that way. In practice, this means that a joint prepared earlier can
be put in the oven during the afternoon, and even if evening guests arrive late, the meat will still be perfect.
Hot-air This corresponds to hot-air mode in conventional ovens. The cooking compartment is ventilated through an opening, so any moisture that is produced can escape. This is especially important when baking: dishes such as cheesecake, fruit tarts and flans, sponge cake, Swiss roll or savoury quiches must be allowed to release moisture during cooking, otherwise the result can be soggy.
Regeneration Even in the world of professional gastronomy, it is not always possible to prepare everything to order, and this is why pressureless steaming has established itself as the perfect method for regenerating previously prepared dishes without loss of quality. This has made it possible to start preparing menus the day before they are to be served – when the food must, of course, taste just as good as if cooked the same day.
Juice extraction Juice can be conveniently extracted from fruit using the perforated cooking insert. The juice is collected in a non-perforated tray which is slid underneath.
Cool steam system The cool steam generated without pressure in the combination steam and hot-air oven transfers heat very quickly, keeps things moist and is more energy-saving than hot air. Individual flavours and aromas are better retained, as are the colour and shape of what is being cooked. With pressureless steam, the loss of nutrients, including minerals and vitamins, is kept to an absolute minimum.
Misting This function is a highly sophisticated feature of the Gaggenau combi steam oven: simply press a button to introduce a controlled amount of moisture to the cooking compartment. This is particularly useful for cooking bakery items such as frozen baguettes, as well as for baking fresh bread. Steam removal The steam removal function causes vapour in the cooking compartment to condense in 20 seconds at the push of a button, so you won’t be met by a cloud of hot steam if you open the oven door.
Cleaning programme Using steam, this cleaning aid helps soften burnt-on dirt in the cooking compartment, making it easier to clean.
Cool steam system See CombiSteam.
Eco plus programme In this operating mode, all energy-dependent functions of the oven are optimized to save as much energy as possible. For example, the light is switched off during cooking and residual heat in the oven interior is utilized in the baking and roasting processes.
Electronic temperature regulation in ovens By precisely regulating the temperature, it is possible, for example, to roast large joints at lower temperatures and to keep them warm for several hours without loss of quality. Roasts have never been so tender, pink and juicy.
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