Gaggenau IK 111-115, IK 366-251 User Manual

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 ap-

pearance. 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 21

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.

Ovens p. 13

Ovens p. 14 CombiSteam ovens p. 16 Microwave ovens p. 22 Warming drawers p. 24 The A–Z of ovens p. 26

Hobs p. 35

New Vario 400 Series p. 36 Vario 200 Series p. 44 Large gas hob p. 48 Induction hob p. 50 The A–Z of hobs p. 52

Extractor hoods p. 61

Hob ventilation p. 62 Wall-mounted hoods p. 64 Island hood p. 70 Flat kitchen extractor hoods p. 72 The A–Z of extractor hoods p. 74

Refrigerators and freezers p. 79

IK 366 Wine Storage and Temperature Control Cabinet p. 80 The A–Z of refrigeration and freezing appliances p. 82

Dishwashers p. 85

DF 461 High-performance Dishwasher p. 85 DF 241 Dishwasher p. 86 DI 230 Dishwasher p. 87 The A–Z of dishwashers p. 87

Catalogue and data tables p. 95 with all available appliances

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.

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.

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.

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.

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.

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.

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.

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.

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.

The A–Z of Gaggenau ovens

Air cleaning catalyst It is not normally possible to

build air extraction outlets into ovens, for technical reasons, and Gaggenau is the first manufacturer to produce a built-in air cleaning system for ovens. With this system, the air is cleaned of grease and odour particles by a catalytic converter. The catalytic converter is self-regenerating and therefore has a virtually unlimited service life.

Automatic boiling point detection The combination

steam and hot-air oven automatically determines boiling temperature, which is dependent on the geographical position (height above sea level).

Automatic weight feature An extremely convenient

programming option for microwaves, which allows the weight of up to 10 dishes to be entered. The appliance then automatically determines the heating method, power setting and cooking time, guaranteeing the best results for both cooking and defrosting.

Autopyrolysis See Pyrolytic self-cleaning.

Baking stone This oven accessory instantly turns

your kitchen into a bread or pizza bakery. The baking stone is heated by a heating element of the same type used to heat the cast roaster. Selectable temperatures of up to 300°C are perfect for baking loaves, rolls or pizzas. (Optional accessory)

Cast roaster for ovens This large-volume roasting

pan that is only found in Gaggenau’s 200 Series ovens (EB 295/290/260) is heated by its own heating element, which is supplied separately and plugs into a socket in the oven’s interior. As heat is transferred directly from the heating element to the roaster, both initial high and subsequent lower roasting temperatures are exact. Meat can be briefly seared with the lid off in the initial stage. This is the only roaster with which you can specify the initial searing temperature. No oil or fat burns at 190°C, so meat does not brown at this temperature and, with the lid on, cooking can continue without the need for a further appliance. If the oven door is opened, the output of the heating element automatically increases for a short time, to compensate for any fluctuation in temperature. The roaster is made of non-stick coated cast aluminium and is easy to clean. (Optional accessory)

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 al-

most 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-saturated 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.

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 conven-

tional 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 with-

out 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 pre-

cisely 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.

Function display with automatic cooking timer The

automatic cooking timer allows both the length of cooking and the actual time the oven switches itself off to be programmed up 24 hours in advance. A roast that is prepared and put in the oven in the morning can be ready to serve at a set time in the evening. The digital clock can be used as a timer independently of the function set for the appliance. The display clearly shows the time and all the functions. In some models, the operating mode is shown on the knobs.

Gaggenau CleanEnamel The speckled blue enamel

coating repels just about everything, so a quick wipe around wth a damp sponge and a little washing-up liquid is sufficient to keep the oven clean after normal use. The CleanEnamel surface of the grill pan and baking trays that are supplied with the oven ensures that they are also easy to clean.

Grease filter in front of hot-air fan Deposits left behind

by steam during baking and roasting are collected in a removable grease filter that can easily be cleaned in the dishwasher. The filter is not necessary in selfcleaning appliances, as dirt that accumulates around the hot-air fan is removed by pyrolysis.

Halogen light The halogen lighting gives plenty of

light, thus ensuring good visibility, in the cooking compartment. It allows the baking or roasting process to be accurately checked at any stage without glare.

Heating element For full-power operation of the

baking stone and BT 026 cast roaster for ovens. Plugs into the socket in the cooking compartment of selected Gaggenau ovens.

Infrared grill for microwave Thanks to the selectable

grill heat setting you can choose the optimum temperature for any grilled meals, including “au gratin” dishes and dishes that require browning. The temperature setting is visible on the display.

Innowave Innowave’s cutting-edge “inverter” tech-

nology featured in the EM 201 offers “real” microwave power settings with variable energy outputs – a much more energy-saving cooking method than with conventional appliances because of the choice it offers between high, medium and low power settings. This means fast, reliable results for both cooking and defrosting. Also, because with this technology the heat penetrates “gently” , food cannot become overcooked on top or around the edges when it’s only half-cooked or not even fully defrosted in the middle. It also looks and tastes better.

Juice extraction See CombiSteam.

Low temperature steaming/cooking See Combi-

Steam.

Microwave cooking With this technology, you can

cook vegetables, fish or meat in the gentlest and most energy-saving way possible. As connoisseurs know, microwaves are not just for heating food up quickly: these days, they offer an alternative method of cooking fine dishes, too. In fact, the innumerable uses to which microwaves can be put – from heating up pre-prepared portions of food to making hot drinks in a glass, from bringing food from the fridge to room temperature in no time at all to shortening the preparation time of frozen foods, they are indispensable. The key element of any microwave is the Magnetron. The “transmitter” generates electromagnetic waves whose effect is evenly distributed in the cooking compartment of the microwave thanks to a wave distributor. When the microwaves hit the item being cooked, they cause the water molecules contained in it to oscillate at high speed. The oscillating molecules produce friction and the friction generates heat. So with microwaves, the heat is generated inside the items being cooked – it does not come from the outside, as in conventional ovens.

Misting See CombiSteam.

Multiple glazing with safety glass The multiple glaz-

ing used in our ovens has up to four layers of glass. The temperature on the outer pane remains low, even when the pyrolytic process is at maximum power.

Telescopic rails A particularly practical feature: all

three levels (EB 205/211) can be pulled out effortlessly and, above all, safely, when the oven is hot. (Optional accessory)

Pyrolytic self-cleaning

One of the most attractive features of Gaggenau ovens is the extremely practical self-cleaning system: this integral programme, which operates at 485°C, removes any soiling of the oven's interior unavoidably produced by cooking fumes during roasting and grilling. During cleaning, the oven door is of course closed and, once the oven has cooled down, it simply needs wiping with a damp cloth.

Autopyrolysis When the autopyrolysis function is in

operation, the appliance automatically determines the level of soiling in the interior of the oven; this ensures that the optimum cleaning time is always selected.

Deluxe pyrolysis This works in the same way as

conventional pyrolysis, except that the temperature does not rise continuously, but in several stages. The positive effects are reduced noise and lower energy consumption.

Regeneration See CombiSteam.

Roasting function All Gaggenau series 200 ovens

with electronic temperature regulation include this function, which makes it possible to specify the surface temperature in the cast roaster for ovens. This requires the same type of heating element as is used to heat the baking stone.

Rotisserie Even grilling on all sides – for poultry,

boned joints or meat on the bone, such as leg of lamb. In the 70 cm ovens the spit is positioned diagonally, in order to make optimum use of the space.

Side-opening doors with tinted glass fronts Appli-

ance doors are fitted with heat-insulated tinted glass fronts so that it is always possible to keep an eye on what is cooking. There is a choice of door finishes – aluminium backed, or anthracite tinted. The oven door handle is positioned at the side to protect it from the heat. The door itself swivels through a full 180°.

Stainless steel cooking inserts All our steam ovens

are equipped with a shelf and both a perforated and a non-perforated container. These stable, high-sided stainless steel trays are ideal for use in the ED 220/ 230 – but they are also handy for storing items in the fridge, and make perfectly acceptable serving dishes. These cooking inserts can be used in combination to cook various dishes at the same time. They are dishwasher-proof, easy to clean and hygienic.

Stainless steel cooking interior The door of the

combi steam oven with its sturdy, easy-to-clean frame made of specially treated, high quality aluminium opens to reveal the 42-litre high quality stainless steel cooking cavity. Its jointless construction meets the highest hygiene requirements, and its 60-watt halogen lighting shows up its contents nicely during cooking.

Stainless steel interior The hygienic, stainless steel

surface of the warming drawer means you can not only warm plates, etc. in it, but also use it for keeping food warm.

Steam-baking See CombiSteam.

Steaming See CombiSteam.

Steam removal See CombiSteam.

SuperQuick control When the hot-air function is in

operation, the heating element is automatically set to bottom heat in the heating phase, which gives quicker heating to the desired temperature. For example, a series 200 oven reaches a temperature of 200°C in around 8 minutes. The appliance then switches back to the hot-air setting automatically.

Swing doors See side-opening doors.

Temperature probe The core temperature sensor

allows the temperature at the centre of items being cooked to be checked at any time. Ovens and steam ovens can be programmed to switch themselves off once the desired temperature is reached and then to keep this temperature constant. This means that no matter what is being cooked, it is always cooked to perfection.

Water pipe for the combi steam oven Gaggenau’s

steam ovens are fully built in and connected directly to the water supply and drainage. This means that the water supply is unlimited, and water never needs to be physically handled – which is convenient, safe and hygienic.

Temperature regulation See electronic temperature

regulation.

ThermoTest actual temperature display Precise

temperature control and monitoring are especially important in the preparation of some dishes. The “Thermo-Test” feature allows you to check the temperature in the cooking compartment at any time and if, for example, you turn it down, to see when the new temperature you have set is reached. It may surprise you to discover that not many cooking appliances, even those used in professional gastronomy, have this feature. Another example of how Gaggenau appreciates the needs of discerning cooks.

Universal metal pan A universal metal pan for col-

lecting meat juices completes the EM 201 microwave set. It is also suitable for flat items or cakes.

Great functionality, discreet beauty, capacity and power to spare – we build the appliances cooks dream

of. Wok burners, electric grills, deep fryers, steam hobs, each setting a standard of its own, and together forming a unified whole. Beautiful, powerful, highspeed hobs, individual, but perfect in combination.

The choice is yours: the new professional 400 Series offers special-purpose appliances, high tech in stainless steel, with new-style, sturdy control knobs set in a glowing orange ring. In the 200 Series, surfaces are finished in shot-blasted aluminium, gleaming, light, and robust, with top-mounted control knobs. There are new gas hobs too, along with glass ceramic, induction, sensor switches. But see for yourself.

The new VP 421 teppan yaki

– Professional griddle without a grill, with large hard* chromed surface, smooth and flat, like those used in catering. – Two zones, offering precise temperature regulation over the entire surface or just one half. Cooking and warming at one level. – Large, robust control knobs*, set in a circular orange light. Professional standards in your hands.

A star among the hobs of the brand new 400 built-in series. Robust stainless steel, solid surfaces. Not just for lovers of Asian cuisine. You grill and cook directly on the absolutely smooth chromium plated surface. Output adjustable from 120°C. Setting for keeping things warm*. Particularly easy to clean, no pots, no pans, no grills. One-handed operation. Further details in the catalogue section, from page 110. The features marked with an * are explained in “The A–Z of Gaggenau hobs”, from page 52.

The new control knobs* from the 400 Series: Simply push, turn, release. No chance of accidentally changing the settings.

The new 400 Series of built-in hobs

– The VR 421 electric* grill, left front. An open-style cast grill for low-fat barbecuing. Lava stones for even heat distribution. Two independently controlled grilling zones. With a large griddle pan. – The VL 431/430 direct extractor. Extremely effective extraction: an air fan fully integrated into the hob surface, the most visually discreet form of ventilation. See also page 62 onwards – ventilation. – The VC 422 glass-ceramic hob. Plenty of options in a small area. Two SuperQuick* cooking zones, with a switch-on roaster* zone. – The VK 411 steam cooker. Steam and boil without pressure on two levels. You choose the precise water temperature, from 45 to 95°C. No more overcooked dishes. Complete with glass cover.

The 400 Series of built-in hobs is brand new. New technology, new design, new control knobs*. High standards that take their cue from the professional kitchen. Individuality with a single keynote, in stainless steel. With the unique hob* extractor: cooking fumes and steam disappear as if by magic. Further details in the catalogue section, from page

110. The features marked with an * are explained in “The A–Z of Gaggenau hobs” from page 52.

The new 400 built-in hob Series

– The VP 421 teppan yaki*, right front. Grill, fry and cook in the Japanese tradition, with a choice of temperatures for two separate zones, so you can grill and warm using all or just half the surface, for instance. Smooth, tempered chrome grill surface. Stops burning. – The VL 431/430 direct extractor: Gaggenau’s raises the bar in extractor technology, perfectly integrated into the new series. See page 62. – The VI 411 induction wok*. Super quick cooking for results that are done to a turn, a perfect match for any size of pan. Delivering up to 3500 W. Shown here with the removable support for the traditional round-bottomed wok. – The VI 421 2 burner induction hob offers the latest heat transmission technology with optimum energy utilisation. Functionality delivered with versatility. (not pictured) – The VF 411 deep fryer*. Precise electronic oil temperature regulation from 135 to 190°C, designed for continuous operation. Provides just the right temperature for any kind of deep-fried food.

International cuisine delivered to your kitchen. Take the induction wok*: with the newest energy transfer technology, long since indispensable in the restaurant world. Extremely fast, highly effective and very economical. Heat exactly where you want it, for just as long as you need it. You can’t see it, but hearing (not to mention enjoying the aromas) is believing. Further details in the catalogue section, from page 110. The features marked with an * are explained in “The A–Z of Gaggenau hobs”, from page 52.

The stainless steel cover protects the surface, and maintains the beautiful lines of the series.

The new control knob* for the glassceramic hobs: automatic* ignition, just push, turn, and release.

The new 400 Series of built-in hobs

– The VR 421 electric* grill, left front. Two independently controlled grilling zones, with lava stones and an open-style cast grill for low-fat barbecuing. A large griddle pan, for pancakes for example. – The VG 411 gas wok. Large three ring wok burner for cooking and frying in a cooking vessel, pan or wok. Automatic electric ignition. – The VC 422 glass-ceramic hob. Two SuperQuick cooking zones, with a switch-on roaster zone. A wealth of options within compact dimensions. – The VK 411 steam* cooker. Steam and boil without pressure on two levels. Electronic water temperature control from 45 to 95°C. With glass cover.

The 400 series of hobs brings the standards of professionals into the home kitchen. It gives the cook exactly what they need. Electricity, gas, and induction. Appliances that couple high performance and great design. Each unit self-contained but complementary – like the grill with its outstanding versatility and perfection. Further details in the catalogue section, from page 110. The features marked with an * are explained in “The A–Z of Gaggenau hobs”, from page 52.

With the new timer module, cooking times in the steam cooker can be precisely controlled.

The 200 Series of hobs

– The VG 232 gas hob: two burners, one a high output unit producing up to 10 mj. Set in a stainless steel frame. – The VL 051 direct extractor with automatic arm positioning: an eye-catching direct extraction system offering visual continuity coupled with functional perfection. – The VR 230 electric* grill: a powerful grill featuring an aluminium cover. Two separately controlled zones mean you can you can cook and warm food at the same time. With lava stones. A large griddle pan is available as an optional accessory.

The 200 hob series gives the cook what he really needs, in a design that is striking in its simplicity. Using electricity, gas and induction. Powerful appliances of great elegance. The shot-blasted aluminium surface copes easily with fingermarks. Each element is self-contained but a perfect team-worker. Further details in the catalogue section, from page

110. The features marked with an * are explained in “The A–Z of Gaggenau hobs”, from page 52.

The 200 Series of hobs

– The VK 230 steam* cooker, right front. Steam on two levels. Cook without pressure, boil without burning. – The VL 041 hob* extractor. The ventilation system built into the cooking range, discreet, simple perfection. – The VI 230 induction* hob. Electric cooking with the convenience of gas. The pan detection and switch-off function delivers precisely the heat you want. – The VF 230 deep fryer*. Oil temperatures precisely regulated from 135 to 190°C. For continuous operation.

Another example of the scope of the built-in appliances in the 200 Series. Great versatility within compact dimensions. The steam cooker and the induction* hob are among the most technically advanced on the market. Featuring induction techniques straight from the professional kitchen, and Asian-style steam-cooking, complemented with a touch of western know-how. Finished in shot-blasted aluminium. Further details in the catalogue section from page 110. The features marked with an * are explained in “The A–Z of Gaggenau hobs” from page 52.

Large-format KG 291 gas hob

– The 90 cm gas hob for the 200 Series. Featuring a full range of power outputs, and the typical aluminium operating panel. – A huge range of power outputs: a total of 61.2 mj from five burners. No fall in output when all units are in operation, thanks to air supply from above. Constant low heat from as little as 0.5 mj. Includes a wok* burner. – Automatic electric ignition and cast pan supports with a flat top surface, for optimum ease of use. Offering the convenience of an electric hob: rapid automatic electric* ignition, simply press, turn, and release.

The gas hob features an aluminium control panel, stainless steel frame, solid cast pan supports with a flat surface, and space for five large pans at a time. The true heart of your professional-style kitchen when the heat is on. Further details in the catalogue section, from page 110. The features marked with an * are explained in “The A–Z of Gaggenau hobs”, from page 52.

CI 482 Induction cooktop

– Precise cooking. Heat only where you need it. Straight out of the commercial kitchen. – Magnificent looks: flat and integrated into the countertop without a frame. 80 cm wide. With a large 28 cm zone. – Twist pad control. New: the maneuverable magnetic knob selects and controls the cooking zones. Handy, safe and easy to clean.

The new induction technology is as fast and precise as gas. No excess heat, no waste of energy. Now even for the large paella pan. Automatic pot recognition. Memory cooking.

New: the handy magnetic knob selects and controls the cooking zones.

The A–Z of Gaggenau hobs

All-gas appliances All Gaggenau gas hobs, including

our wok burners, are available for either natural or LP gas.

Automatic boiling point detection The appliance

automatically determines boiling temperature, which is dependent on the geographical position (height above sea level).

Automatic fast ignition This feature makes switching

on faster and more convenient: press the knob on the gas hob, rotate to the desired setting and release. The electronic ignites the flame immediately and keeps it burning without further intervention – the knob can be released.

Automatic quick boil

Ceramic hobs A selected heat setting is briefly

raised by 4 stages. After approximately 4 minutes the hob automatically switches back to the original setting. Individual timings can be set via the options menu, for example for pans with different base thicknesses. This function is not a higher power setting than maximum, but can be relied upon to prevent pans from boiling over.

Induction hobs With these hobs, the power setting is

always raised to maximum, and the timing depends on the setting selected for the remainder of the cooking process (longer for higher settings).

Booster function Some Gaggenau induction hobs

have a booster function as well as boil-start and autotimer functions. This increases the output of the hotplate by 50 per cent for between two and ten minutes (to 3000 watts in the case of the 21 cm diameter cooking zone). This function can be activated for any cooking zone, though only one hotplate on the left and one on the right may be activated at the same time. Ideal for rapidly heating large quantities of water.

Automatic cooking timer The time at which you wish

one or more cooking zones to be switched off automatically can be selected up to either 90 (CK) or 99 (CI) minutes in advance. The integral clock can be used as a timer independently of the function set for the appliance.

Timer: The Vario 400 Series appliances offer the

same functions with the aid of the connecting strip and timer (see page 43), which is available as an accessory. Up to two electric cooking zones can be selected for 90 minutes. These could be the two cooking zones of a Vario hob or of two different appliances, e.g. the Vario steam cooker and one Vario cooking zone.

Booster function See automatic quick boil.

Cast pan support This is a single-section shelf on

our Vario gas appliances; and on our larger gas hobs, it consists of either two or three sections and is designed to be used with either large or small pans without them tipping over. There is always enough room on the shelf to push a pan to one side.

Cast roaster pan See electric grill.

Child lock See graphical control panel.

Cleaning setting See deep fryer.

Cold oil zone See deep fryer.

Deep fryer

The special three-zone construction of the electric fryer shows just how professional the Vario series is:

Foaming edge The fryer is wider at the top to prevent

hot oil from bubbling over.

Frying zone Situated above the electronically con-

trolled hinged heating element.

Cold oil zone In the area below the heating element

it ensures that the frying zone remains free of residue, so the oil has a much longer useful life. It also collects any water from the food being fried, thus preventing the oil from bubbling up.

Fat melting setting Allows gentle and smoke-free

heating of solid fat, which means the fat has a much longer useful life.

Two-basket hanger The appliance features an inte-

grated hanger, which accommodates two baskets simultaneously, allowing them to drain. With a second basket, it is possible to fry larger quantities at once.

Hinged heating element The heating rod easily folds

upwards to facilitate cleaning of the stainless steel hob.

Cleaning setting (Vario 400) You can bring water for

cleaning the deep fryer to the right temperature in the appliance itself.

Child lock (Vario 200) With this feature, it is possible

to lock all the appliance’s functions via the knobs.

Drain valve See steamer.

Electric grill

Independently set hinged heating elements

The two grill heating elements can be set independently. This means that whilst the front part of the grill is being used for grilling, the rear part can be used for keeping food warm. And to clean the stainless steel hob, simply swivel both heating rods upwards, out of the way. The 400 Series open grill shelf has concealed heating elements. This ensures that very little smoke is produced, as fat cannot drip onto them.

Cast roaster pan This is an extremely useful, easy-

care accessory for grilling or cooking on a flat surface. Three of its sides are high and effectively protect against fat splashes, and the front edge curves slightly upwards to prevent spillage of fat and deposits of burnt food.

Stainless steel container with lava stones The base

of the lava stone container is perforated, so that fat can drip into the pull-out collection tray.

Electric ignition This feature makes switching on gas

hobs easier: actuating the knob directly triggers the integrated ignition. Once ignition takes place, the knob is held for a few seconds until the burner reaches the right temperature for a stable flame: the thermoelectric ignition feature ensures even burning of the gas flames and automatically shuts off the gas supply if a flame is extinguished.

Electronic flame monitoring Based on the principle

of ionisation, this feature provides maximum safety. If a flame is extinguished unintentionally, it is reignited immediately. If re-ignition fails, the gas supply to all burners is automatically interrupted.

Electronic precision control A light touch of the

sensor button is enough to switch on one or more cooking zones and select the desired power setting. The precise electronic fine tuning allows heat to be supplied continuously to each cooking zone. This provides ideal conditions for cooking dishes or recipes for which temperature settings are crucial, as no temperature peaks are reached.

Graphical sensor control panel with child lock

The cooking zones, digital display and sensor buttons are all reproduced on the ceramic surface of the hob. They are clearly arranged so that it is easy to activate and monitor all the settings. The main switch must be touched for two seconds in order to turn the hob on; this prevents the appliance from being activated accidentally by children or during cleaning. The appliance is also not switched on if an object happens to be placed on the push button area. Activation of the main switch whilst the appliance is in operation switches off all the cooking zones.

Holiday lock After running for four hours, the appli-

ance automatically switches itself off if it receives no operator commands during this time.

Hard chromium-plated cooking level See teppan

yaki.

Hob extractor See from page 62.

Holiday lock See graphical control panel.

Electronic steam control See steamer.

Fat melting setting See deep fryer.

Foaming edge See deep fryer.

Induction hobs Induction is a method of heat trans-

fer that makes optimum use of energy. The most important characteristic of induction is the speed and fast reaction time with which power is supplied by the electromagnetic field. The result is that initial boiling times are almost as short as with gas cookers. And because with the induction method only the bottom of the pan is heated, and not the hob, there is no loss of unused heat. In practice, this is also demonstrated by the fact that the hob itself hardly heats up at all, so spilled liquids, etc. cannot burn on. Also, on this type of cooking zone, you can use pots and pans of all shapes and sizes: the induction method “recognises” the size of the base of the pan and heats an area of that size only, whatever its diameter. Another feature of this method, in addition to the programmable boil-start and automatic cooking timer, is the intelligent thermal cut-out feature, which reacts to the removal of any vessel from the cooking zone and uses its temperature sensor to prevent cooking zones not in use from remaining switched on. Even more power can be supplied when and where it’s needed by the booster function, which supplies 50 per cent more energy to a cooking zone for a short time – ideal for quickly heating large quantities of water. Pots and pans suitable for induction cooking can be identified either by their labelling or by the fact that a magnet placed on a pan’s base stays in place.

Induction wok This is a single-zone induction hob

which is so powerful, it is the electric equivalent of the gas wok. If the wok attachment is used, it is possible to use woks of the original round shape. The heat is concentrated in the centre of the wok, for stir-frying. The effect is the same as with a strong gas flame: the power is “audible”.

Knobs

400 Series All control knobs are designed to prevent

unintentional activation of the appliance, because they need to be both pressed and rotated. Before a knob can be turned, it must be pushed through a clearly felt stop position. The temperature selection knobs on electrical appliances may then be turned in either direction, even past the zero position. The setting selected for a cooking zone via a particular knob position is then retained. Active cooking zones are indicated by a discreet circular orange light. In gas appliances, rotation of the knob is limited to one direction; illumination of the ring is not possible.

200 Series The gas appliances are protected from

unintentional activation because their control knobs need to be both pressed and rotated.

Memory function See graphical control panel.

Noodle basket See steamer.

Options menu See graphical control panel.

Pan detection Since only the bases of pans are

heated in induction cooking, different sized pots and pans can be used on one and the same cooking zone. A particularly practical characteristic of this feature is that the induction system recognises the diameter of individual pan bases, so that only that area is heated. If a cooking vessel is pushed off the cooking zone when it is on, it is automatically switched off.

Residual heat indication All cooking zones on

Gaggenau‘s electric ceramic hobs are equipped with separate individual residual heat indicators, to indicate whether individual cooking zones are still radiating residual heat after use.

Roasting zone Individual cooking zones can be

enlarged to suit the dimensions of various different sized pans, roasters, etc., so that the entire surface of the bottom of the pan heats evenly.

Sensor buttons See graphical control panel.

Stainless steel container with lava stones See electric

grill.

Steamer

Electronic temperature control The graduated tem-

perature regulation (5°C stages) makes it possible to cook at precisely defined temperatures (water temperature of between 45°C and 95°C) or to steam at 100°C. Many delicate foodstuffs, such as fish, can be prevented from “falling apart” by being kept at a constant temperature below boiling point. With this function, food can also be gently heated up or kept warm for long periods without drying out or losing its flavour.

Electronic steam control The steamer’s special

heating system ensures that water, stock or wine can be brought to evaporation point in a very short time, and that only as much steam is produced as is needed for the cooking process.

Automatic adjustment of boiling point The appliance

automatically determines boiling temperature, which is dependent on the geographical position (height above sea level).

Two cooking trays Up to two inserts can be placed

in the steamer (the basic set of inserts contains a perforated and a non-perforated insert) for cooking either simultaneously or with a time delay. Dishes requiring different cooking times can therefore be served at once.

Glass cover The attractively shaped glass cover

allows you to see into the cooking compartment of the appliance, to check the progress of cooking. As Gaggenau steamers operate without pressure, you can also remove the convex, transparent tinted glass cover during steaming.

Noodle basket For cooking pasta without it boiling

over, using the basket insert for the steamer. To drain, just pour away the water.

Drain valve The motorised water outlet function is

conveniently operated via the second control knob.

SuperQuick cooking zones These are characterised

by the even heat they produce, and once switched on, they allow heat to be raised or reduced rapidly. It is not only easy to control, but also to see, the amount of heat produced – by looking at the size of the red light.

Teppan yaki Grilling and cooking in the Japanese

tradition, directly on a smooth stainless steel surface. Two spatulas are used to turn meat, or stir-fry vegetables and mix in sauces. The grill plate has two separate zones. The adjustable surface temperature control, across either the whole of the plate, or just half, to prepare small snacks, allows more precise cooking than in a pan or grill.

Hard chromed surface Very tough: it does show

signs of use – like a good frying pan – but the surface always remains easy to clean.

Warming stage Using this regulated setting, you can

keep meals warm with greater precision than is possible in a pan.

Thermal cut-out If the induction hob is switched on

but no pots or pans have been placed on it, the heat setting display blinks and the appliance produces no power. It is also impossible for pans to boil dry, because the temperature sensor registers the threat of overheating and automatically reduces the power.

Timer: See automatic cooking timer.

Variable zone function Our unusually large cooking

zones have settings for varying the arrangement of the individual zones. These cooking zones are positioned far enough apart for it to be just as convenient and easy to cook with large pots and pans as it is with long, narrow fish kettles or rectangular roasting pans and stewpots.

Warming stage See teppan yaki.

Warming zone It is possible to keep food warm

between the induction zones, just as you can on the residual heat of a heated cooking zone that has been switched off.

Wok burner The gas burner has three flame rings of

different sizes, arranged in a circle, offering a power range of between 1.1–18 mj – ideal for braising in a large wok. But even large pots and pans can be used on this gas hob, which distributes the precisely regulated heat over large areas.

Whether wall-mounted for maximum impact, suspended over the cooking area, or discreetly tucked away in the kitchen units, extractor hoods from

Gaggenau are always something special. Because of their beauty and great efficiency. Because of their technical brilliance. And because they are so quiet. So you can see clearly and keep a cool head when every second counts and the heat is on in the kitchen.

Whether it’s an eye-catching island unit or a traditional wall-mounted system, a unit neatly built into the upper cabinet or a hob extractor integrated into the unashamedly luxurious 200 Series appliances – Gaggenau has the answer for every situation. The Coanda effect, the hob extractor, the flat extractor hood are evidence of our pioneering role in ventilation technology. You’ll see it at a glance – and sense it in the good atmosphere.

The VL 431 hob extractor

– As if by magic, smoke and kitchen vapours disappear. Thanks to the unique hob* extractor from the pioneers in ventilation technology. – Fumes and steam are extracted at saucepan level, right where they actually develop. So your head remains clear and your senses acute. – Cover and frame slot in unobtrusively between the stainless steel appliances. The flaps close automatically.

Invisible, but truly a sight for sore eyes. The VL 431 hob* extractor is highly efficient and provides perfect visual continuity when teamed up with the built-in appliances of the 400 Series. Comprising either one or two elements, controlled via a panel at your fingertips. The flaps open only when ventilation is needed. Stainless* steel grease filters for easy cleaning in a dishwasher. The VL 431 hob* extractor is shown here teamed up with the new VC 422 glass ceramic hob and the VR 421 electric grill, also see page 38. Further details in the catalogue section, from page 120. The features marked with an * are explained in “The A–Z of Gaggenau extractor hoods”, from page 74.

Follows the same principle: the hob* VL 041/040 extractor designed to match the hobs of the 200 Series, see also page 120.

The VL 051 hob* extractor with an extendible* swivel arm matches the hobs of the 200 Series, see also page 120.

The AH 360 wall-mounted extractor hood

– 120 cm wide, with dimensions taken from the professional kitchen. Features a grease collecting channel. – The Coanda* effect makes use of aerodynamic principles: a carefully directed current of air ensures cooking vapours are captured at the unit’s leading edge. – The sound of near-silence. Strikingly quiet for such an amazing performer. – Efficiently removes smoke generated by barbecue cooking – suitable for use over the Gaggenau 200 and 400 series grills.

A real revolution from Gaggenau: making use of the Coanda* effect from aerodynamics. With an extra fan for effortlessly increased airflow. In stainless steel with an aluminium front and glass inserts. Designed for wall-mounting in any convenient location. Large-format function display. The main functions are activated with the control knobs, while additional features are controlled using auxiliary buttons, for full performance with just a touch of the hand. Further details in the catalogue section, from page 120. The features marked with an * are explained in “The A–Z of Gaggenau extractor hoods”, from page 74.

The AH 600 wall-mounted extractor hood

– Function and form. The Coanda* effect shapes the design and form, dynamic, distinguished, beautiful. – Three plus one air output levels: When the first three stages are not enough for your needs, the intensive* mode setting will do the job. Switches back automatically. – So easy to operate via control knobs and buttons. Large-format function display. For simple access to complex technology.

The AH 600 is particularly beautiful, whisperquiet and highly effective, thanks to Coanda technology. At level three its air output measures up to other extractors’ intensive* mode. Suitable for both air extraction* and recirculation. High power halogen lamps ensure your cooking area is seen in its best light. The grease filter is made of stainless* steel, for easy cleaning in a dishwasher. Illustrated are two AH 600 extractor hoods mounted above hobs from the 200 Series. Further details in the catalogue section, from page 120. The features marked with an * are explained in “The A–Z of Gaggenau extractor hoods”, from page 74.

The AW 201 wall-mounted ventilator hood

– The classic, featuring new technology. Clean design, beautiful, discreet. – Ventilator for air* extraction or recirculation. 90 cm in width. – Especially quiet, despite exceptionally high air output.

Eight buttons take you through all functions easily and quickly. Stainless* steel grease filter. Three air output levels, one intensive* mode, run-on* function for up to ten minutes. In shot-blasted aluminium. Dimmable soft-light*. Brings illumination levels up gently from atmospheric background lighting to full brightness. Further details in the catalogue section, from page 120. The features marked with an * are explained in “The A–Z of Gaggenau extractor hoods”, from page 74.

The AI 541 island ventilator hood

– The overall solution: Large island ventilator hood mounted above your island cooking unit. A full 120 cm in width. – Available in aluminium. The shot-blasted aluminium trim strips cope brilliantly with marks and fingerprints. – Elegant form: beautiful, unfussy, clean lines. For those who are passionate about cooking.

Three air output levels and one intensive* mode setting. For fresh air even when you are away for a longer period, thanks to interval* ventilation. Run-on* function, stainless* steel grease filter. Grease* filter saturation indicator for cleaning. Halogen lighting with dimmer function and soft-light*. Also available for wall-mounting as the AW 541, in widths of 120 and 90 cm, with the same features. Further details in the catalogue section, from page 120. The features marked with an * are explained in “The A–Z of Gaggenau extractor hoods”, from page 74.

The AH 900 flat kitchen extractor hood

– Slim, retractable and beautiful. When not in use, it slides in flat under the top cupboard unit so that only the slim-line stainless steel handle remains visible. – Double inlet fan. Particularly powerful and whisperquiet. The screen features a toughened glass insert. – The integral fluorescent lamp provides even, glarefree lighting.

The flat extractor hood was one of Gaggenau’s early innovations. Ultra-slim lines, extremely quiet, particularly beautiful. In widths of 60 and 90 cm. For air* extraction and recirculation. The run-on* function operates for up to ten minutes, plus interval* ventilation. The intensive mode switches off after three, five, or ten minutes. Further details in the catalogue section, from page 120. The features marked with an * are explained in “The A–Z of Gaggenau extractor hoods”, from page 74.

The A–Z of Gaggenau extractor hoods

Air extraction/recirculation Most Gaggenau cooker

hoods can be used both for air extraction and recirculation. In the extraction function, cooking fumes are conducted outside either directly or via a ventilation duct. In the recirculation function, kitchen steam is cleaned by a built-in active charcoal filter. In both cases the air, which is saturated with grease and odour particles, first passes through a grease filter. This prevents the inside of the hood and the exhaust air ducts from becoming coated with deposits. In the circulating air version, in which no air is conducted outside, the odour particles are absorbed by an additional, active charcoal, filter. This needs replacing about twice a year – a simple operation with all Gaggenau ventilation appliances.

Coanda effect An additional fan on the front of the

extractor hood generates a stream of air that is directed towards the rear over a cylinder. This effect, known from aerodynamics, causes any cooking fumes in front of the hood to be more effectively conducted into the filter area. The Gaggenau AH 600 extractor hood, for example, is as effective at setting 3 as many other appliances at “intensive” setting.

Extendible swivel arm In the grill position, the direct

ventilation system VL 051 automatically moves to a height of 6 cm, and in the cooking position to a maximum height of 40 cm. At its highest setting, the extendible arm can also be turned through 90° in both directions. The arm can be moved to any height between these two positions using the control knob. Once the appliance is switched off it automatically returns to the central position and retracts into the hob. A sensor prevents objects from being caught in the arm when it is returning to this position.

Fan unit Hob ventilation units operate with a

separate fan. Fan modules can be built into kitchen furniture, or installed in another room (in a pantry, cellar or loft) or outside (in a wall or roof). All the functions are controlled via a connection cable, just as with an integral fan.

Grease filter saturation indicator For ease of hood

maintenance. A blinking light on the control panel acts as a reminder that the grease filter is due for cleaning. Soiled filters are less effective and increase noise levels in the hood.

Hob extractor A very interesting and effective alter-

native to conventional wall-mounted or, island hoods. The ventilation is integrated directly into the hob and sucks up the cooking steam before it can rise, mix with the air in the room and get into the cook's clothing. The headroom above the hob remains free for communicating across the hob or looking into all the saucepans. And if you want clean lines in your kitchen, it is definitely the most unobtrusive option. The design of Gaggenau hob ventilation units is adapted directly from our Vario appliance series 200 and 400. They are available with or without automatic arm positioning and flaps. All hob ventilation units operate with separate fan modules, so a suitable solution can be found for any configuration.

Intensive mode Three power settings and an addi-

tional intensive mode can be activated via individual control buttons (rotary knobs on the AH 600 and the AH 360). The intensive mode automatically switches back to the previously selected setting after three, five or ten minutes’ running, depending on the model – which is very practical, especially after roasting meat.

Interval ventilation When this feature is activated,

the extractor hood automatically switches back to the pre-selected power setting for five minutes during each hour, allowing the room to be regularly supplied with fresh air, even when vacated for long periods. It is also ideal when the room needs plenty of ventilation overnight, for example after a big party in the kitchen.

Run-on function This function allows you to set the

ventilation to run on for a further ten minutes after use on any setting, before automatically switching itself off. This way, the air is cleaned especially thoroughly after cooking.

Sealing flaps In the hob ventilation for the 400 Series,

the suction opening is covered when not in use, to improve the appearance of the hob. When the ventilation is switched off, the flaps remain open for a few seconds to prevent sudden closing and the unpleasant noise of the fan shutting down.

Soft-light The soft-light illumination of the cooking

zones automatically goes on and off gradually, and can be dimmed manually from bright illumination of the cooking zones to atmospheric background lighting.

Stainless steel grease filter With Gaggenau extractor

hoods, the air which is saturated with grease and odour particles first passes through a grease filter. This prevents the inside of the hood and the exhaust air ducts from becoming coated. The stainless steel filter can be easily removed and cleaned in the dishwasher.

Controlled temperature wine for connoisseurs.

The IK 360 wine storage cabinet creates optimum humidity and climatic conditions for expert storage of fine wine, just like a wine cellar. Three freely selectable separately controllable temperature zones which allow wine to be stored in one part of the cabinet while in the two other sections, bottles can gently be brought up to drinkable temperature.

Manufactured without compromise, to a

standard usually reserved for professionals only.

The IK 366 wine storage and temperature control cabinet

– The ultimate in wine storage. Creates the ideal constant climate for up to 118 bottles, ranging from

0.375 litres to the double magnum. – In each of the three climate zones, the temperature can be precisely regulated from 4°C to 21°C, at two humidity levels. Including a temperature* mode to gently bring your wine up to drinking temperature. – Available with glass doors and an aluminium frame.

Only if a wine is kept at the right temperature and humidity, can its true qualities fully develop. The IK 366 provides a versatile space for storing wine, both red and white, champagne and cigars at the right temperature and humidity. The damped compressor ensures low vibration levels. Externally mounted lighting protects wines that are sensitive to light. Two-level humidity* regula-tion and electronic temperature control. Sliding drawers in beech and aluminium. A humidor* hand-crafted in Ireland is an additional option allowing cigars to remain fresh over time, or mature at leisure. Further details in the catalogue section, from page 128. The features marked with an * are explained in “The A–Z of Gaggenau refrigeration and freezing appliances”, from page 82.

A must-have for the aficionado of fine cigars: humidor* with its own humidifier.

Space to spare for carafes or opened bottles.

The A–Z of Gaggenau wine storage cabinet

Humidity-controlled wine storage and temperature control cabinet The defrosting function in a modern

refrigeration appliance has the effect of removing moisture from its interior, which therefore becomes increasingly dry if fresh moisture is not introduced by the door being opened or moist food being placed in it. In "humid" mode, the IK 366 prevents this dehydration process, because the air in its interior is re-circulated, thus keeping the moisture in the appliance.

Humidor For the humidity and temperature-con-

trolled storage and ripening of fine quality cigars. The humidor is hand-crafted from solid hardwoods carefully matched to the interior of the wine cabinet and can accommodate up to 50 cigars. A thoughtfully constructed humidity element in the humidor’s interior and the fact that it is located in the slightly higher temperature of the red wine compartment ensure optimum conditions for cigars. (Optional accessory)

Tray sets With the two sensibly designed sets of

trays in the IK 366, you can vary the shelving arrangements to suit your preferences: one is for spacesaving wine storage, and the other for presenting your finer wines in the manner they deserve – behind glass doors for example.

Special trays are available for customising either

side, such as the humidor for lovers of fine quality cigars, or the option for accommodating upright carafes and opened or specially shaped bottles.

Temperature mode Raises temperature slowly and

gently to the desired level – for example, from a storage temperature of 10°C to a drinking temperature of 18°C – in approximately half a day. Normally, the IK 366 changes temperature as fast as possible, for example to adjust to the kind of slight fluctuations in temperature that are produced by an appliance door being opened.

Economic performers, designed to save water, energy and your time. Essential to the way things work in

the kitchen today. A dishwasher from Gaggenau is also particularly good-looking, supremely efficient, and genuinely easy to operate. An intelligent machine, quiet, adaptable, with sensitive controls. And especially flexible internally.

Our dishwashers set technical and environmental standards. They run automatically and fit invisibly in your kitchen. Sensors determine the ideal program, heat is re-used to save energy, and the soiling level of the water is continuously checked. Glass care feature. Condensation drying without external air flow. Our quiet masterpiece. See (and hear) for yourself.

The DF 461 high-performance dishwasher

– With the new turbo*-function: three quick-run programmes. Perfect cleaning and drying in as little as 59 minutes. – Especially hygienic: condensation* drying without external air flow, so your dishes are quickly ready for use again. – InfoLight: programme status indicator which is visible from the outside so you know when the dishwasher is operating. – Fully integrated into the individual design of your kitchen, 86 cm high

Automatic* dishwasher, 60 cm in width, with every technical feature. Six dishwashing programmes, including three with a reduced time option, for perfect cleaning and drying of heavily soiled items in as little as 59 minutes. Variable internal fittings. Concealed unobtrusively in your kitchen layout, so you can concentrate on what really matters. Matches all appliance series. Further details in the catalogue section, from page 132. The features marked with an * are explained in “The A–Z of Gaggenau dishwashers”, from page 88.

DF 241 Dishwasher

Fully integrated 86 cm high dishwasher featuring 4 wash programmes. Further details from page 132.

DI 230 Dishwasher

Semi-integrated 81 cm high dishwasher featuring 3 wash programmes. Further details from page 132.

The A–Z of Gaggenau dishwashers Accelerate feature The “Intensive”, “Auto” and

“Standard Eco” programmes take approximately 20% less time, with comparable performance.

Additional cutlery basket Specially designed for

small pieces of cutlery, such as coffee spoons or cake forks. Can be placed anywhere in the top basket, allowing you to make optimum use of the space available.

Aqua-Sensor In programmes that include a cold

pre-wash, an infrared sensor checks how cloudy the water is after the pre-wash. If it detects that the water can be used again for the next main rinse cycle, it omits the usual water change. This technology makes it possible for up to four litres of water to be saved per programme with normal soiling. Aqua-Sensor provides the information you require to make flexible use of automatic programmes.

Aquastop All Gaggenau dishwashers have automatic

water inlet control, so the appliance helps itself to water as and when necessary: no more checking the tap before and after every wash. A series of protection features prevent flooding and water damage even if the power fails.

Automatic 3-in-1 detergent function The dishwasher’s

controls automatically recognise when 3-in-1 detergent tablets are used instead of individual detergents, and the programme sequence adapts itself to suit whatever concentration of individual detergents is present, so the same cleaning and drying results are achieved.

Automatic timer The electronic timer enables you to

specify when to start the wash programme up to 24 hours in advance. This is particularly useful in areas with access to cheaper night-time electricity.

Baking tray spray head The top basket can be re-

moved from the appliance to allow large items such as baking trays, metal filters and vases to be washed. The large item spray head, which is supplied as standard, ensures that the jets of water are evenly distributed.

Condensation drying During the drying cycle, the hot

steam condenses in the form of droplets on the sides of the heat exchanger, which is filled with cold water. These droplets then run down the sides of the heat exchanger, which means the drying process is not only thorough but hygienic. Neither additional energy nor an external air supply are needed, and there is no steam to escape when the door of the dishwasher is opened.

Easy-fill detergent compartment To add detergent or

rinsing agent, you only need to open the dishwasher door slightly – no more tiresome bending!

Eco detergent dispenser Detergent is dispensed to

suit the programme selected, saving detergent and protecting the environment.

Glass care technology This new technology avoids

damaging fine glassware in several ways: the heat exchanger prevents major fluctuations in water temperature, and the surface of your glassware is also protected because the hardness of the water, which is also normally subject to fluctuation, is controlled during the washing process. Both the glassware and soaking programmes described above are extremely gentle washing methods.

Glass programme An especially gentle 40°C pro-

gramme (55°C in the clear wash cycle) for delicate porcelain or glassware.

Continuous flow heater Water is heated by an exter-

nally positioned heating element, leaving more room inside the washing compartment.

Duo cutlery basket The dividable cutlery basket can

be placed in the most convenient position to suit the load, for example to allow space for awkwardlyshaped crockery, pans, etc.

Heat exchanger This innovative technology makes

use of residual heat in the wash cycle water in an intelligent way. The fresh cold water is collected in a side-mounted reservoir in the dishwasher, ready for use in the next wash cycle, while being pre-heated by the hot water of the current cycle. No more electricity is needed for the drying cycle, and this cuts energy consumption by about 15%. It also smoothes the temperature transition between different stages of the programmes, which makes the dishwasher considerably more hospitable for delicate glassware.

Saucepan/Intensive programme Programme for

heavily soiled pots and pans. Temperatures of 50°C are reached in the pre-wash cycle and 65 – 70°C in the clear wash cycle.

Soften programme Heavily soiled items are loaded

into the bottom basket, where they are pre-washed at 55°C before the actual programme sequence starts. This improves cleaning performance without the use of high temperatures, which is ideal for mixed loads that include delicate glassware.

InfoLight By projecting a red dot onto the floor in

front of fully integrated dishwashers, this feature provides an external visual indication that the programme is coming to an end. The light goes out when the programme is completed.

Knife holder Ideal for long knives or cooking spoons.

Quick programme With this programme, lightly

soiled items are ready to use again after half an hour.

Rackmatic The height of the upper basket is simple

to adjust, for example to accommodate large items. The upper cutlery basket pulls out an additional 5 cm, giving better access for loading and unloading the rear area of the shelf.

Regeneration electronics The water softening sys-

tem is not regenerated automatically after each wash, and is only activated when necessary. The electronics calculates when the next batch of salt solution needs to be introduced into the water softening system, thus saving both salt and water.

Standard Eco This wash programme operates at

50–55°C instead of 60–65°C. It also omits the prewash, so uses less water and is more energy-saving than the normal programme.

Time remaining display Shows the remaining number

of minutes in a programme. The remaining time is recalculated and updated several times during a programme. In the fully integrated 60 cm-wide models the end of a programme is indicated by a humming sound.

Top/bottom basket folding spines The adjustable

spines make loading large pots and bowls easier and more flexible.

Turbo function The three main programmes can be

shortened when even heavily soiled items are needed again in a hurry. Using the combination of “Standard Eco” and the turbo function ensures optimum results (washing and drying efficiency class A) in just 59 minutes. The “Auto” and “Intensive” programmes run up to 30% faster.

Vario bottom basket PLUS This completely re-de-

signed bottom basket now has a handle and, as well as the glass rest, no less than eight rows of foldable spines, making it even more flexible. Just what you need for mixed loads.

Vario top basket Rows of foldable spines now also

save room in the top basket.

86 cm appliance height Some models are suitable

for installation under worktop heights of 90 cm or more. They offer 5 cm more interior height and can accommodate plates of up to 35 cm diameter.

The catalogue pages list and illustrate all available Gaggenau appliances, arranged according to product groups.

The material variant shown is in each case quoted first in the list of types. The tables that follow provide comprehensive information on the dimensions, technical details and features of the appliances.

01 The ovens and combi steam ovens at a glance

05 06

07 08

Ovens

01 EB 388-110 90 cm, stainless steel, pyrolysis 02 EB 294/295-131 70 cm, aluminium, pyrolysis 03 EB 290/291-131 70 cm, aluminium, pyrolysis 04 EB 260/261-131 60 cm, aluminium, pyrolysis 05 EB 210/211-131 60 cm, aluminium 06 EB 204/205-131 60 cm, aluminium

Combi steam ovens

07 ED 230/231-130 70 cm, aluminium 08 ED 220/221-130 60 cm, aluminium

01 The microwave ovens and warming drawers at a glance

01 02

03 04 05

Gaggenau IK 111-115, IK 366-251 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual