Gaggenau Instruction manual
BS 470/471
BS 474/475
BS 484/485
Combi-steam oven
Table of contents
omunircstIal
Intended use
4
Timer functions
Calling up the timer menu
Timer
Stopwatch
Cooking time
End of cooking time
18
18
18
19
19
20
Important safety information
5
Causes of damage
6
Environmental protection
Saving energy
Environmentally-friendly disposal
6
6
6
Long-term timer
Setting the long-term timer
21
21
Getting to know the appliance
Steam oven
Display and operating controls
Symbols
Colours and display
Automatic door opening
Additional information ( and )
Cooling fan
Function selector positions
Accessories
Installation accessories
Special accessories
7
7
8
8
9
9
9
9
10
11
12
12
Individual recipes
Recording a recipe
Programming a recipe
Entering names
Starting recipes
Change recipe
Deleting recipes
22
22
22
23
23
23
23
Core temperature probe
Inserting the core temperature probe in the food
to be cooked
Setting the core temperature
Core temperature guidelines
24
Before using for the first time
Setting the language
Setting the time format
Setting the clock
Setting the date format
Setting the date
Setting the temperature format
Setting the water filter
Setting the water hardness
Ending initial set-up
Calibration
Cleaning the door panel
Cleaning accessories
12
12
13
13
13
13
13
13
14
14
14
15
15
Child lock
Activate the child lock
Deactivating the child lock
26
26
26
Basic settings
27
Cleaning and maintenance
Cleaning agents
Cleaning programme
Drying programme
Descaling programme
30
30
31
33
33
Water filter
Operation with or without a water filter
Changing the water filter
15
15
15
Trouble shooting
Power cut
Demo mode
Replacing the oven light
35
36
36
36
Activating the appliance
Standby
Activating the appliance
16
16
16
After­sales service
E number and FD number
37
37
Operating the appliance
Cooking compartment
Inserting accessories
Switching on
Misting
Steam removal
After every use
Safety shut-off
16
16
17
17
17
17
18
18
Settings table and tips
Vegetables
Fish
Fish – low-temperature steaming
Meat – cooking at higher temperatures
Meat/poultry – low-temperature cooking
Poultry
Sous-vide cooking
Grilling
38
39
40
41
42
43
44
45
48
2
24
25
25
Side dishes
Desserts
Miscellaneous
Baked items
Dough proving (leaving to rise)
Regenerating (reheating)
Defrosting
Preserving
Extracting juice (soft fruit)
Preparing yoghourt
Preparing bulky food
Acrylamide in foodstuffs
49
49
50
51
52
53
53
54
54
55
55
55
: Additional information on products, accessories,
replacement parts and services can be found at
www.gaggenau.com and in the online shop
www.gaggenau.com/zz/store
3
m Intended use
entIdus
Read these instructions carefully. Only then will
you be able to operate your appliance safely and
correctly. Retain the instruction manual and
installation instructions for future use or for
subsequent owners.
This appliance is only intended to be fully fitted
in a kitchen. Observe the special installation
instructions.
Check the appliance for damage after
unpacking it. Do not connect the appliance if it
has been damaged in transport.
Only a licensed professional may connect
appliances without plugs. Damage caused by
incorrect connection is not covered under
warranty.
This appliance is intended for domestic use
only. The appliance must only be used for the
preparation of food and drink. The appliance
must be supervised during operation. Only use
this appliance indoors.
This appliance is intended for use up to a
maximum height of 2000 metres above sea level.
This appliance may be used by children over the
age of 8 years old and by persons with reduced
physical, sensory or mental capabilities or by
persons with a lack of experience or knowledge
if they are supervised or are instructed by a
person responsible for their safety how to use
the appliance safely and have understood the
associated hazards.
Children must not play with, on, or around the
appliance. Children must not clean the
appliance or carry out general maintenance
unless they are at least 15 years old and are
being supervised.
Keep children below the age of 8 years old at a
safe distance from the appliance and power
cable.
Always slide accessories into the cooking
compartment correctly. See description of
accessories in the instruction manual.
4
m Important safety information
Risk of fire!
Risk of scalding!
Combustible items stored in the cooking
compartment may catch fire. Never store
combustible items in the cooking
compartment. Never open the appliance
door if there is smoke inside. Switch off the
appliance and unplug it from the mains or
switch off the circuit breaker in the fuse box.
▯ A draught is created when the appliance
door is opened. Greaseproof paper may
come into contact with the heating element
and catch fire. Do not place greaseproof
paper loosely over accessories during
preheating. Always weight down the
greaseproof paper with a dish or a baking
tin. Only cover the surface required with
greaseproof paper. Greaseproof paper must
not protrude over the accessories.
▯
▯
Risk of fire!
When you open the appliance door, hot
steam can escape. Steam may not be visible,
depending on its temperature. When
opening, do not stand too close to the
appliance. Open the appliance door
carefully. Keep children away.
▯ Hot liquid may spill over the sides of the
accessory when it is removed from the
cooking compartment. Remove hot
accessories with care and always wear oven
gloves.
Risk of scalding!
Risk of electric shock!
▯
Risk of burns!
▯
Risk of serious burns!
▯
Risk of burns!
▯
Risk of burns!
▯
Risk of burns!
▯
The appliance becomes very hot. Never
touch the interior surfaces of the cooking
compartment or the heating elements.
Always allow the appliance to cool down.
Keep children at a safe distance.
Accessories and ovenware become very hot.
Always use oven gloves to remove
accessories or ovenware from the cooking
compartment.
Alcoholic vapours may catch fire in the hot
cooking compartment. Never prepare food
containing large quantities of drinks with a
high alcohol content. Only use small
quantities of drinks with a high alcohol
content. Open the appliance door with care.
Hot steam may escape during operation. Do
not touch the ventilation openings. Keep
children away.
Bulbs become very hot when switched on.
There is still a risk of burning for some time
after they have been switched off. Allow the
bulbs to cool down before cleaning the
appliance. Switch off appliance light during
cleaning.
Incorrect repairs are dangerous. Repairs
may only be carried out and damaged power
cables replaced by one of our trained aftersales technicians. If the appliance is
defective, unplug the appliance from the
mains or switch off the circuit breaker in the
fuse box. Contact the after-sales service.
The cable insulation on electrical appliances
may melt when touching hot parts of the
appliance. Never bring electrical appliance
cables into contact with hot parts of the
appliance.
Do not use any high-pressure cleaners or
steam cleaners, which can result in an
electric shock.
A defective appliance may cause electric
shock. Never switch on a defective
appliance. Unplug the appliance from the
mains or switch off the circuit breaker in the
fuse box. Contact the after-sales service.
The insulation of an incompatible meat
probe may be damaged. Only use the meat
probe which is recommended for this
appliance.
Risk of electric shock and serious injury!
▯
Risk of electric shock!
▯
Risk of electric shock!
▯
Risk of electric shock!
▯
5
Causes of damage
Environmental protection
Caution!
Your new appliance is particularly energy-efficient. Here
you can find tips on how to save even more energy when
using the appliance, and how to dispose of your
appliance properly.
–
Do not place anything on the cooking compartment
floor. Do not cover it with aluminium foil. A build-up
of heat could damage the appliance.
The cooking compartment floor must always be kept
clear. Always place ovenware in a perforated
cooking container or on a wire rack.
–
Aluminium foil in the cooking compartment must not
come into contact with the door panel. This could
cause permanent discolouration of the door panel.
–
We recommend you install a descaling system for
hard mains water. You can inquire with your
waterworks to obtain information about your mains
water.
–
–
▯
Open the appliance door as little as possible while
cooking.
▯
Use dark, black lacquered or enamelled baking tins
for baking. They absorb the heat particularly well.
▯
Ovenware must be heat and steam resistant.
Silicone baking tins are not suitable for combined
operation with steam.
It is best to bake several cakes one after the other.
The oven will still be hot. This reduces the baking
time for the second cake. You can also place two
loaf tins next to each other.
▯
Use only original accessories in the cooking
compartment. Rusting material (such as serving
platters or knives and forks) can cause corrosion in
the oven interior.
For longer cooking times, you can switch off the
steam oven 10 minutes before the end of the
cooking time and you can use the residual heat to
finish cooking.
▯
When steaming, you can cook simultaneously on
several levels. If dishes require different cooking
times, insert the dishes that require the longest
time first.
–
Use original small parts (e.g. knurled nuts) only.
Order small parts from our after-sales service if
these should be lost.
–
Do not store moist food in the closed cooking
compartment for long periods. It can lead to
corrosion in the cooking compartment.
–
Salt, spicy sauces (e.g. ketchup or mustard) or
salted dishes (e.g. cured roast) contain chloride
and acids. These corrode the surfaces of stainless
steel. Always remove residues immediately.
–
Fruit juice may leave stains in the cooking
compartment. Always remove fruit juice immediately
and wipe the cooking compartment with a moist and
dry cloth.
–
Improper care of the appliance may lead to
corrosion in the cooking compartment. Refer to the
care and cleaning instructions in the instruction
manual. Clean the cooking compartment each time
you use it as soon as the appliance has cooled
down. After cleaning the cooking compartment, use
the drying programme to dry it.
–
Do not detach the door seal. The appliance door
will no longer close properly if the door seal is
damaged. The fronts of adjacent units could be
damaged. Have the door seal replaced.
6
Saving energy
Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly
manner.
This appliance is labelled in accordance with
European Directive 2012/19/EU concerning
used electrical and electronic appliances
(waste electrical and electronic equipment WEEE). The guideline determines the
framework for the return and recycling of used
appliances as applicable throughout the EU.
Getting to know the appliance
Use this section to familiarise yourself with your new
appliance. The control panel and the individual
operating controls are explained. You will find
information on the cooking compartment and the
accessories.
Steam oven
1
Ventilation slots
2
Glass ceramic grilling surface
3
Socket for cleaning and descaling cartridge
4
Slot for core temperature sensor
5
Door seal
6
Drain filter
7
Recessed handle
7
Display and operating controls
1
Control panel
These instructions are valid for different versions of the
appliance. Depending on the appliance model, some
details may differ.
These areas are touch sensitive.
Touch a symbol to select the corresponding function.
2
Display
The display shows, for example,
current settings and options.
All versions of the appliance are operated in an identical
manner.
3
Rotary selector
Operating controls on the upper side of the
appliance
You can use the rotary selector to
set the temperature and to make
further settings.
4
Function selector The function selector is used to
select the type of heating, the
cleaning function or the basic settings.
--------
Symbols
Operating controls on the lower side of the appliance
Symbol
Function
I
Start
Ø
Stop
H
Pause/End
'
Cancel
Ž
Delete
™
Confirm/save settings
C
Selection arrow
!
Open appliance door
(
Call up additional information
“
Heating up with status indicator
i
Call up individual recipes
g
Record menu
%
Edit settings
4
Enter name
l
Delete letters
0
Child lock
M
Call up timer menu
/
Call up long-term timer
°
Demo mode
+
Call up core temperature probe
2
Misting
¡
Steam removal start
¢
Steam removal stop
--------
8
Colours and display
Additional information
Colours
By touching the ( symbol, you can call up additional
information. For example, information on the heating
function set or on the current temperature of the
cooking compartment.
The different colours are used to guide the user in the
relevant setting situations.
(
and
)
Orange
Initial settings
Main functions
Note: During continuous operation, small fluctuations in
temperature are normal after the oven has heated up.
Blue
Basic settings
Cleaning
White
Values which can be set
The ) symbol is displayed for important information
and action prompts.Important information on safety and
operation mode are occasionally shown automatically.
These messages either disappear automatically after a
few seconds or must be confirmed with ™.
Appearance
Depending on the situation, the appearance of symbols,
values or the entire display changes.
Cooling fan
Zoom
Your appliance has a cooling fan. The cooling fan
switches on during operation. Depending on the
appliance version, the hot air escapes above or under
the door.
Pared-down
display
The setting that you are changing will
appear larger on the display.
If you have set a time and it is about to
run out, it will appear larger on the display just before it runs out (e.g. 60 seconds before the end, if you have set the
timer).
After a short while, the amount of information shown on the display will be
reduced and only the most important
information will remain.This function is
pre-set and can be changed in the basic
settings.
After removing cooked food, keep the door closed until
the appliance cools down. The appliance door must not
be left ajar, as adjoining kitchen furniture may be
damaged. The cooling fan continues to run for a certain
time after operation and then switches off automatically.
Caution!
Do not cover the ventilation slots. Otherwise, the
appliance will overheat.
Automatic door opening
The appliance door springs open when you touch the !
symbol and you can open it fully by using the recessed
handle on the side.
Automatic door opening does not work if the child lock
is activated or there is a power cut. You can open the
recessed handle on the side by hand.
9
Function selector positions
Position
Function/heating function
Temperature
Use
0
Off position
ž
Light
2
\
Hot air + 100% humidity
30 - 230 °C
Default temperature 100 °C
Steaming at 70 °C - 100 °C: For vegetables, fish
and side dishes.
The food is completely surrounded by steam
'Combination' mode at 120 - 230 °C: For puff pastry, bread and bread rolls.
Hot air and steam are combined.
3
^
Hot air + 80% humidity
30 - 230 °C
Default temperature 170 °C
Combination mode: For puff pastry, meat and poultry.
Hot air and steam are combined.
4
_
Hot air + 60% humidity
30 - 230 °C
Default temperature 170 °C
Combination mode: For yeast-risen dough and
bread.
Hot air and steam are combined.
Dough proving, allowing dough to rise: For yeast
dough and sourdough.
Dough will rise considerably more quickly than at
room temperature. Hot air and steam are combined
so that the surface of the dough does not dry out.
The optimal temperature setting for yeast dough is
38 °C.
5
`
Hot air + 30% humidity*
30 - 230 °C
Default temperature 170 °C
Cooking without added liquid: For pastries
With this setting, no steam is generated and the
ventilation flap is closed. Any steam escaping from
the food therefore remains in the cooking compartment and prevents the food from drying out.
6
a
Hot air and 0% humidity
30 - 230 °C
Default temperature 170 °C
Hot air: For cakes, biscuits and bakes.
The fan in the back panel of the oven distributes the
heat evenly throughout the cooking compartment.
7
›
Low temperature cooking
30 - 90 °C
Default temperature 70 °C
Low temperature cooking for meat.
Gentle, slow cooking for a particularly tender result.
8
§
Sous-vide cooking
50 - 95 °C
Default temperature 60 °C
Cooking under a vacuum at low temperatures
between 50 and 95 °C and 100% steam: Suitable
for meat, fish, vegetables and desserts.
A vacuum-packing machine is used to heat-seal the
food in a special air-tight, heat-resistant cooking
bag. The protective envelope retains the nutrients
and flavours.
9
Z
Full surface grill +
circulated air
30 - 230 °C
Default temperature 230 °C
For vegetable skewers and prawn skewers.
10
Q
Full surface grill
30 - 230 °C
Default temperature 230 °C
For grilled vegetables, browning (e.g. cakes with
meringue) and toast with topping.
*
10
Type of heating used to determine the energy efficiency class in accordance with EN60350-1.
Position
Function/heating function
Temperature
Use
11
b
Full surface grill level 1 +
humidity
30 - 230 °C
Default temperature 170 °C
Grill mode with humidity: For bakes and gratins.
12
c
Full surface grill level 2 +
humidity
30 - 230 °C
Default temperature 170 °C
Grill mode with humidity: For stuffed vegetables.
The grill output is increased.
13
W
Defrosting
40 - 60 °C
Default temperature 45 °C
For vegetables, meat, fish and fruit.
The moisture gently transfers the heat to the food.
The food does not dry out or lose its shape.
14
d
Reheating
60 - 180 °C
Default temperature 120 °C
For cooked food and baked goods.
Cooked food is gently reheated. The steam ensures
that the food does not dry out.
Reheat plated meals at 120 °C and baked goods at
180 °C.
S
t Basic settings
Your appliance can be individually adjusted in the
basic settings.
¢ Cleaning programme
The cleaning programme can be used to remove
stubborn dirt from the cooking compartment.
j Drying programme
The drying programme dries the cooking compartment after steaming or cleaning.
‘ Descaling programme
The descaling programme can be used to remove
limescale from the cooking compartment.
œ Water filter change
Change the water filter if a descaling system is
installed.
¥ Delete the descaling hint
Delete the message on the display after descaling.
*
Type of heating used to determine the energy efficiency class in accordance with EN60350-1.
Accessories
Use only the accessories supplied with the product or
available from the after-sales service. They are specially
designed for your appliance. Ensure that you always
insert the accessories into the cooking compartment
the right way round.
Your appliance is equipped with the following
accessories:
Wire rack
for cookware, cake tins and
casseroles and for roasts
Stainless steel cooking
container, unperforated,
GN Z , 40 mm deep
for cooking rice, pulses and
cereals, for baking cake baked
on trays and for collecting
dripping liquid during
steaming
Stainless steel cooking
container, perforated, GN Z ,
40 mm deep
for steaming vegetables or
fish, for extracting juice and for
defrosting
Core temperature probe
for precise preparation of
meat, fish, poultry and bread
Set with 4 cleaning
cartridges
Water inlet hose, 3 m
Outlet hose, 3 m
11
Installation accessories
BA 476 310
Handle, stainless steel for
BS 470/471/474/475
BA 478 310
Handle, stainless steel for BS 484/485
GF 111 100
Water descaling system
(Filter head with filter cartridge for initial
installation)
GF 121 110
GZ 010 011
Filter cartridge for water descaling
system
Inlet and outlet hose extension, 2 m
Special accessories
You can order the following special accessories from
your specialist dealer:
Before using for the first time
In this section, you can find out what you must do before
using your appliance to prepare food for the first time.
Read the section entitled 'Important safety information'
beforehand.
The appliance must be fully installed and connected to
the mains.
After connection to the mains, the "Initial settings" menu
appears in the display. You can now make settings for
your new appliance.
▯
Language
▯
Time format
▯
Time
▯
Date format
▯
Date
▯
Temperature format
Water hardness
CL S10 040
Set with 4 cleaning cartridges
CL S20 040
Set with 4 descaling cartridges
▯
GN 114 130
Stainless steel cooking container
GN 1/3, perforated, 40 mm deep, 1.5 l
Notes
GN 114 230
Stainless steel cooking container
GN 2/3, unperforated, 40 mm deep, 3 l
GN 124 130
Stainless steel cooking container
GN 1/3, perforated, 40 mm deep, 1.5 l
GN 124 230
Stainless steel cooking container
GN 2/3, perforated, 40 mm deep, 3 l
GN 144 130
GN 1/3 cooking insert, non-stick,
unperforated, depth: 40 mm, 1.5 l
GN 144 230
GN 2/3 cooking insert, non-stick,
unperforated, depth: 40 mm, 3 l
GN 154 130
GN 1/3 cooking insert, non-stick,
perforated, depth: 40 mm, 1.5 l
GN 154 230
GN 2/3 cooking insert, non-stick,
perforated, depth: 40 mm, 3 l
GN 340 230
Cast aluminium roaster GN 2/3, 165 mm
high, non-stick coated
GN 410 130
Stainless steel lid, GN 1/3
GN 410 230
Stainless steel lid, GN 2/3
GR 220 046
Wire rack, chrome-plated, with feet
Only use the accessories as specified. The
manufacturer accepts no liability if these accessories
are used incorrectly.
‒
The "Initial settings" menu will appear only after the
appliance has been connected to a power supply
and switched on for the first time, or if the
appliance has not been connected to a power
supply for a number of days.
Once the appliance has been connected to a power
supply, the GAGGENAU logo will appear first for
approximately 30 seconds. The "Initial settings"
menu will then appear automatically.
‒
You can change the settings at any time (see
section entitled 'Basic settings').
Setting the language
The preset language appears in the display.
1
Turn the rotary selector to select the required
display language.
2
Confirm with ™.
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Note: If the language is changed, the system restarts.
This takes a few seconds.
12
Setting the time format
Setting the date
The two possible formats 24h and AM/PM appear in the
display. The default is the 24h format.
The preset date appears in the display. The day setting
is already active.
1
Use the rotary selector to select the desired format.
1
Set the day using the rotary selector.
2
Confirm with ™.
2
Touch the C symbol to switch to the month setting.
3
Set the month using the rotary selector.
4
Touch the C symbol to switch to the year setting.
5
Set the year using the rotary selector.
6
Confirm with ™.
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Setting the clock
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The time is shown in the display.
1
Set the desired time using the rotary selector.
2
Confirm with ™.
Setting the temperature format
The two possible formats °C and °F appear in the
display. The default setting is °C.
1
Use the rotary selector to select the desired format.
2
Confirm with ™.
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Setting the date format
The three possible formats D.M.Y, D/M/Y and M/D/Y
appear in the display. The default is the D.M.Y format.
1
Use the rotary selector to select the desired format.
2
Confirm with ™.
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Setting the water filter
"Water filter" appears in the display. The default is
"Available".
It is recommended to install the descaling system
GF 111 100 if the water hardness exceeds 7°dH
(carbonate hardness 5°dH).
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1
Use the rotary selector to select "Available" (with
water filter) or "Not available" (without water filter).
2
Confirm with ™.
3
If water filter "Available" has been selected:
"Water filter capacity” is shown in the display.
13
4
Turn the rotary selector to select the capacity of the
filter cartridge (between 100 - 9000 litres). Refer to
the instructions included with the filter cartridge.
5
Confirm with ™.
The appliance enters standby mode and the standby
screen appears. The appliance is now ready for
operation.
Calibrate the appliance before steaming for the first
time. The appliance sets the boiling point.
Calibration
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The boiling point of water depends on barometric
pressure. As air pressure drops with increasing
elevation, the boiling point drops as well. During
calibration, the appliance sets the boiling point to the
pressure conditions at the place where it is installed.
Setting the water hardness
It is important that the appliance steams without
interruption for 20 minutes at 100°C. Do not open the
appliance door during this time.
"Water hardness" appears in the display.
Notes
1
Check the mains water with the included carbonate
hardness test: fill the small measurement tube with
mains water up to the 5 ml mark.
‒
Calibrate the appliance only when it is cold.
‒
During calibration, the appliance generates more
steam than it normally would do.
Add drops of indicator solution until the color
changes from purple to yellow.
Important: count the drops and carefully swing the
measurement tube after every drop until the liquids
have mixed thoroughly. The number of drops
corresponds to the water hardness.
1
Turn the function selector to S.
2
Select "Basic settings" using the rotary selector.
3
Touch the ™ symbol.
4
Select "Calibration" using the rotary selector.
5
Touch the % symbol.
6
Remove all accessories from the oven interior and
touch the ™ symbol.
7
The duration of 20:00 minutes appears. Touch I to
start calibration.
2
3
Use the rotary selector to set the measured water
hardness. The value 12 is set by default.
4
Confirm with ™.
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Ending initial set-up
"Initial set-up complete. Please calibrate the appliance
before first cooking." appears in the display.
Calibration begins. The elapsing time is shown on the
display.
Confirm with ™.
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Note: Do not interrupt calibration. Do not turn the
function selector. Do not open the appliance door.
14
A message appears in the display once calibration has
ended. Touch ™ to confirm and turn the function
selector to 0.
After moving house
Repeat calibration so that the appliance adapts
automatically to the new installation location.
After resetting to the factory settings
After resetting to the factory settings in the basic
settings menu, you must repeat calibration.
Following a power cut
The appliance saves the calibration settings even in the
event of a power cut or disconnection from the mains.
Recalibration is not necessary.
Cleaning the door panel
The door seal has been greased in the factory to make it
leaktight. There may be traces of grease left on the door
panel.
Clean the door panel with glass cleaner and a window
cloth or microfibre cloth before using the appliance for
the first time. Do not use glass scrapers.
Cleaning accessories
Before using the accessories for the first time, clean
them thoroughly using hot detergent solution and a soft
cloth.
Water filter
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Operation with or without a water
filter
You can use the appliance with or without a water filter.
If the water hardness exceeds 7°dH or carbonate
hardness 5°dH, we recommend the installation of the
descaling system GF 111 100.
Changing the water filter
Filter cartridges should be replaced regularly.
Replacement cartridges are available from after-sales
service or in the online shop (order number
GF 121 110).
The capacity of the filter cartridge depends on the
frequency of use of the appliance and your regional
water hardness. A message will appear in the display to
remind you when the filter needs to be replaced.
Regardless of the actual amount of water filtered the
filter cartridge needs to be changed after 12 months at
the latest.
1
Set the function selector to S. Select "Water filter
change" using the rotary selector.
2
The œ symbol is displayed. Confirm with ™.
3
Change the water filter cartridge. Refer to the
instructions included with the filter cartridge.
Confirm with ™.
4
"Water filter capacity” is shown in the display.
Confirm with ™.
5
Turn the rotary selector to select the capacity of the
filter cartridge (between 100 - 9000 litres). Confirm
with ™.
The water filter change is complete. Confirm with ™.
The appliance is now ready for operation.
15
Activating the appliance
Operating the appliance
Standby
Cooking compartment
The appliance goes into standby mode if no function
has been set or the child lock is activated.
The cooking compartment has four rack levels. The rack
levels are counted from the bottom up.
The brightness of the control panel is dimmed in
standby mode.
Note: When steaming, defrosting, dough proving and
reheating, you can use up to three rack levels at a time
(levels 2, 3 and 4). Only one level can be used for
baking; level 2 is designated for this (or level 1 for high
baking tins).
Notes
‒
Different displays are available for standby mode.
The default setting is the GAGGENAU logo and the
clock. To change the display, refer to the Basic
settings section.
‒
The brightness of the display depends on the
vertical viewing angle. You can adjust the display
using the "Brightness" setting in the basic settings.
Caution!
–
Do not place anything directly on the cooking
compartment floor. Do not cover it with aluminium
foil. A build-up of heat could damage the appliance.
The cooking compartment floor must always be kept
clear. Always place cookware in the perforated
cooking container or on the wire rack.
–
Do not slide any accessories between the shelf
positions, or they may tip.
Activating the appliance
To exit standby mode, you can either
▯
Turn the function selector,
▯
Touch a control panel,
▯
Open or close the door.
You can now set the desired function. You can read
about how to set functions in the respective chapters.
Notes
‒
When "Standby screen = off" is selected in the
basic settings, you must turn the function selector
to exit standby mode.
‒
The appliance returns to the standby screen if you
have not made any settings for a long time after
activation.
‒
When the door is open, the interior lighting
switches off after a short time.
16
Inserting accessories
‒
The wire rack and the perforated cooking container
feature a locking function. The locking function prevents
the accessories from tilting when they are pulled out.
The accessories must be inserted into the cooking
compartment correctly for the tilt protection to work
properly. When removing accessories, you must raise
them slightly.
Switching off:
Turn the function selector to 0.
When inserting the wire rack, check
▯
that the engaging lug (a) is pointing upward
▯
that the safety bar on the wire rack is at the back
and facing upwards.
The temperature that has been set will be retained
when you change to a different operating mode.
The default temperature will not appear until the
appliance has been switched on.
Misting
Misting brings additional steam to the oven interior. You
can add moisture to food while cooking (e.g. bread,
bread rolls).
Misting is only possible with these heating functions:
D
D
▯
Hot air + 30% humidity
▯
Hot air + 0% humidity
▯
Full surface grill + circulated air
▯
Full surface grill
Touch the e symbol as long as you want to add steam,
up to 8 seconds. After waiting at least one second, you
can trigger misting again by touching the e symbol.
When pushing in the perforated cooking container,
make sure that the recess (a) is pointing to the side.
D
D
Steam removal
During the steam removal process, cold water is
introduced into the cooking compartment. This cools
the cooking compartment down and the steam
condenses on the cooking compartment wall. When you
then open the cooking compartment door, only a little
steam escapes.
m
Risk of scalding!
After opening the cooking compartment door, hot water
may drip down from it.
Switching on
1
2
Use the function selector to set the required type of
heating. The selected type of heating and the
default temperature are shown on the display.
If you wish to change the temperature:
Turn the rotary selector to set the required
temperature.
The heat-up symbol “ will appear on the display. The
bar shows the current heat-up status. When the set
temperature has been reached, an audible signal will
sound and the heat-up symbol “ will go out.
Notes
‒
If the temperature is set to less than 70 °C, the
cooking compartment light will remain switched off.
‒
If the type of heating is set to "Sous-vide cooking",
the cooking compartment light will remain switched
off.
Steam removal only works with the following types of
heating and if the temperature in the cooking
compartment is less than 130 °C:
▯
Hot air + 100% humidity
▯
Hot air + 80% humidity
▯
Hot air + 60% humidity
▯
Full surface grill setting 1 + humidity
▯
Full surface grill setting 2 + humidity
▯
Sous-vide cooking
Proceed as follows:
Touch the ¡ symbol.Steam removal takes approximately
20 seconds. During this time, the heating is off.
Stopping steam removal early:
Open the door or touch the ¢ symbol
Note: The steam removal function is also available for a
short time after switching off the appliance.
17
After every use
1
Timer functions
Remove food remnants from the cooking
compartment surfaces as soon as the appliance has
cooled down. Burnt-on remnants will be much
harder to remove later.
You use the timer menu to make the following settings:
2
Once the cooking compartment has cooled down,
wipe it down and dry it thoroughly with a soft cloth.
p Stopwatch
3
Wipe units and handles dry where condensation
has formed.
4
Use the drying programme to dry the cooking
compartment (see section entitled 'Drying
programme') or leave the appliance door open until
the cooking compartment is completely dry.
Safety shut-off
For your protection, the appliance is equipped with an
automatic safety shut-off. Any heating process is
switched off after 12 hours if the oven is not operated in
this time. A message appears in the display.
Š Short-term timer
6 Cooking time (not in standby mode)
5 Cooking time end (not in standby mode)
Calling up the timer menu
You can call up the timer menu from any mode. Only
from the basic settings, function selector is set to S, the
timer menu is not available.
Touch the M symbol.
Exception:
The long-term timer has been programmed.
Set the function selector to 0, then the appliance can be
operated again as usual.
The timer menu is displayed.
Timer
The timer runs independently of the other appliance
functions. You can enter a maximum of 90 minutes.
Setting the timer
1
Call up timer menu.
The "Timer" Š function is displayed.
2
Turn the rotary selector to set the required cooking
time.
7LPHU
3
18
Start with I .
The timer menu closes and the time begins to count
down. The Š symbol and the countdown appear in the
display.
The "Timer" menu is closed and the time starts counting
down. The p symbol and the elapsed time are shown in
the display.
A signal sounds once the time has elapsed. Touch the
™ symbol to silence.
You can exit the timer menu at any time by touching the
' symbol. This erases the settings.
To stop the timer:
Call up timer menu. Touch C to select the "Timer" Š
function and touch the H symbol. To allow the timer to
continue counting down, touch the I symbol.
Pausing and restarting the stopwatch
1
Call up the "Timer" menu.
2
Touch C to select the p "Stopwatch" function.
3
Touch the H symbol.
Switching off the timer early:
Call up timer menu. Touch C to select the "Timer" Š
function and touch the Ž symbol.
6WRSZDWFK
Stopwatch
The stopwatch runs independently of the other
appliance functions.
The stopwatch counts from 0 seconds up to 90 minutes.
It also has a pause function, which enables you to
temporarily stop the clock.
Starting the stopwatch
1
Call up the "Timer" menu.
2
Touch C to select the p "Stopwatch" function.
The time stops. The symbol changes to I "Start".
4
Press I to start.
The time continues to run. When 90 minutes is reached,
the display pulsates and a signal sounds. The signal
stops when you touch the ™ symbol. The p symbol in
the display goes out. The process has finished.
To switch off the stopwatch:
Call up the "Timer" menu. Touch C to select the p
"Stopwatch" function and touch the Ž symbol.
Cooking time
6WRSZDWFK
If you set a cooking time for your meal, the appliance
switches off heating automatically after the selected
time.
You can set a cooking time from 1 minute to 23 hours
59 minutes.
Setting a cooking time
3
Press I to start.
You have set the heating mode and temperature and you
have placed your dish in the oven.
1
Touch the M symbol.
2
Use C to select the 6 "Cooking time" function.
19
3
Set the desired cooking time using the rotary
selector.
End of cooking time
You can delay the cooking time end to a later time.
Example: it is 14:00. The dish requires a cooking time of
40 minutes. You want it to be ready at 15:30.
&RRNLQJWLPH
Enter the cooking time and delay the cooking time end
until 15:30. The electronics system calculates the start
time. The appliance starts automatically at 14:50 and
switches off at 15:30.
Bear in mind that food which spoils easily should not be
left in the cooking compartment for too long.
4
Press I to start.
The appliance starts. The timer menu is closed. The
settings for temperature, heating mode, elapsing time
and cooking time end are shown in the display.
Delaying the cooking time end
You have set the heating mode, temperature and
cooking time.
1
Touch the M symbol.
2
Use C to select the 5 "Cooking time end"
function.
&RRNLQJWLPHHQG
During the last minute of the cooking time the remaining
time is displayed in an enlarged format.
3
Set the desired cooking time end using the rotary
selector.
4
Press I to start.
The appliance switches off after the cooking time has
elapsed. The 6 symbol flashes and a signal sounds.
The signal stops when you touch the ™ symbol, open
the appliance door, or switch the function selector to 0.
Changing the cooking time:
Call up the timer menu. Use C to select the 6
"Cooking time" function. Change the cooking time using
the rotary selector. Press I to start.
Clearing the cooking time:
Call up the timer menu. Use C to select the 6 "Cooking
time" function. Clear the cooking time with Ž. Return to
normal operation with '.
Cancelling the entire operation:
Set the function selector to 0.
Note: You can also change the heating mode and
temperature during the cooking time.
20
The appliance switches to standby. The heating mode,
temperature, cooking time and cooking time end appear
in the display. The appliance starts at the calculated
time and switches off automatically when the cooking
time has elapsed.
Note: If the 6 symbol flashes: You have not set the
cooking time. Always set the cooking time first.
Once the cooking time has elapsed, the appliance
switches off. The 5 symbol flashes and an audible
signal sounds. The signal stops early if you touch the ™
symbol, open the appliance door, or set the function
selector to 0.
To change the cooking time end:
Call up the timer menu. Use C to select the 5
"Cooking time end" function. Set the desired cooking
time end using the rotary selector. Press I to start.
To terminate the whole procedure:
Set the function selector to 0.
Long-term timer
With this function, the appliance maintains a
temperature between 50 und 230°C with the "Hot air"
heating function.
You can keep food warm for up to 74 hours without
having to switch the appliance on or off.
Bear in mind that food which spoils easily should not be
left in the oven for too long.
Note: You must set the long-term timer to "available" in
the basic settings (refer to the Basic settings section).
Setting the long-term timer
1
Set the function selector to ž.
2
Touch the / symbol.
The default value 24 hrs at 85 °C appears in the
display. Press I to start
–or–
Change the cooking time, the cooking time end and
the switch-off date.
/RQJWHUPWLPHU
3
Changing the cooking time 6 :
Touch the $ symbol. Set the required cooking
time using the rotary selector.
4
Changing the cooking time end 5 :
Touch the C symbol. Set the required cooking
time end using the rotary selector.
5
Changing the switch-off date q:
Touch the C symbol. Set the required switch-off
date with the rotary selector. Confirm with ™.
6
Changing the temperature:
Set the required temperature with the rotary
selector.
7
Press I to start.
The appliance starts. / and the temperature appear in
the display.
The oven and display lighting are switched off. The
control panel is locked; no key tone sounds when you
touch the touch keys.
Once the set time has elapsed, the appliance stops
heating. Turn the function selector to 0.
Switching off:
To end the process, turn the function selector to 0.
21
Individual recipes
It is possible to save up to 50 individual recipes. You
can record a recipe. These recipes can be given a name
so that they can be called up quickly and conveniently
when required.
Programming a recipe
You can programme and save up to 5 preparation
phases.
1
Turn the function selector to the desired type of
heating. Turn the rotary selector to set the desired
temperature.
The i symbol is displayed.
2
Touch the i symbol.
3
It is possible to consecutively set up to 5 phases and to
record at the same time.
Select a free memory location by turning the rotary
selector.
4
Touch the % symbol.
1
5
Enter the name in "ABC" (see the Entering names
chapter).
6
Use the C symbol to select the first phase.
The type of heating and temperature at the
beginning is displayed. You can change the type of
heating and the temperature by using the rotary
selectors.
7
Use the C symbol to select the time setting.
8
Turn the rotary selector to set the desired cooking
time.
9
Use the C symbol to select the next phase.
- or Preparation is complete, finish making entries.
Recording a recipe
Select the required heating mode using the
function selector.
The i symbol is displayed.
2
Touch the i symbol.
3
Select a free memory location by turning the rotary
selector.
4
Touch the g symbol.
5
Select the required temperature using the rotary
selector.
6
The cooking time is recorded.
7
To record another phase:
Select the required heating mode using the
function selector. Set the temperature using the
rotary selector. This begins a new phase.
8
If the dish has achieved the desired cooking result,
touch the & symbol to finish the recipe.
9
Enter the name in "ABC" (refer to the Entering names
section).
Notes
‒
Recording of a phase starts only once the selected
temperature has been reached.
‒
The minimum duration of each phase is 1 minute.
‒
During the first minute of a new phase it is possible
to change the heating mode or the temperature.
Set a core temperature for a phase:
Connect the core temperature probe to the socket in the
oven. Set the heating mode and the temperature. Touch
the + symbol. Select the core temperature using the
rotary selector and touch + to confirm.
22
10 Save with ™.
- or Cancel with ' and exit the menu.
Entering the core temperature for a phase:
Use the C symbol to select the next phase. Setting the
type of heating and temperature. Touch the + symbol.
Using the rotary selector, enter the desired core
temperature and confirm with +.
Note: No cooking time can be entered for phases with
programmed core temperatures.
Entering names
1
Notes
Enter the name of the recipe in "ABC".
$B
‒
The cooking time does not start counting down until
the appliance has reached the set temperature.
‒
You can use the rotary selector to change the
temperature while the recipe is in progress. This
does not change the saved recipe.
Change recipe
You can change the settings of a recorded or
programmed recipe.
1
Rotary selec- Select letters
tor
A new word always begins with a capital letter.
Turn the function selector to the any type of heating.
The i symbol is displayed.
2
Touch the i symbol.
3
Use the rotary selector to select the desired recipe.
4
4
Touch the % symbol.
5
Use the C symbol to select the desired phase.
The programmed type of heating, temperature and
cooking time are displayed. You can use the rotary
selector or function selector to change the settings.
6
Save with ™.
- or Cancel with ' and exit the menu.
Press briefly: moves the cursor right
Press and hold: shifts to umlauts and special characters
Press twice: adds a line break
5
Press briefly: moves the cursor right
Press and hold: shifts to normal characters
Press twice: adds a line break
l
Deletes letters
2
Save with ™.
- or Cancel with ' and exit the menu .
Note: For entering a name, Latin characters, certain
special characters and numbers are available.
Starting recipes
1
Set the function selector to any heating mode.
The i symbol is displayed.
2
Touch the i symbol. Use the rotary selector to
select the required recipe.
3
Press I to start.
Operation starts. The cooking time starts counting
down in the display.
The settings for each phase are shown in the
display.
Deleting recipes
1
Set the function selector to any type of heating.
The i symbol is displayed.
2
Touch the i symbol.
3
Use the rotary selector to select the desired recipe.
4
Delete the recipe with Ž.
5
Confirm with ™.
23
Core temperature probe
Inserting the core temperature probe
in the food to be cooked
The core temperature probe enables exact cooking to
the spot. It measures the temperature inside the food
being cooked. Automatic switching off when the desired
core temperature is reached ensures that each food is
cooked precisely.
Insert the core temperature probe in the food to be
cooked before you place it in the cooking interior.
Use the included core temperature probe only. You can
purchase one as a spare part from after-sales service or
in the online shop.
Insert the metal tip at the thickest point in the food to be
cooked. Make sure that the end of the tip is
approximately in the centre. It must not be placed in the
fat and must not touch any cookware or bones.
The core temperature probe can be damaged at
temperatures above 250°C. Therefore, only ever use it
in your oven up to a temperature of 230°C.
Always remove the core temperature probe from the
oven after use. Never store it in the oven.
After every use, clean the core temperature probe with a
moist cloth. Do not wash it in a dishwasher!
m
Risk of electric shock!
The insulation of an incompatible meat probe may be
damaged. Only use the meat probe which is
recommended for this appliance.
m
Risk of burns!
The cooking interior and the core temperature probe
become very hot. Use oven mitts to plug and unplug the
core temperature probe.
24
If there are several pieces, insert the core temperature
probe in the middle of the thickest piece.
Insert the core temperature probe completely, if
possible.
In the case of poultry, make sure that the tip of the core
temperature probe is not in the cavity in the centre, but
in the meat between the belly and upper leg.
Setting the core temperature
Core temperature guidelines
1
Use chilled food only, not frozen food. The details given
in the table are guidelines. Results depend on the
quality and composition of the food.
Insert food into the oven interior with the core
temperature probe inserted. Insert the core
temperature probe in the socket in the oven interior
and close the appliance door.
Do not jam the core temperature probe's cable!
2
Set the function selector to the required heating
mode.
3
Set the oven interior temperature with the rotary
selector.
4
Touch the + symbol. With the rotary selector, set
the required core temperature and confirm it with
+.
The set core temperature must be higher than the
current core temperature.
For hygiene reasons, critical foodstuffs such as fish and
game should reach a core temperature of 62 – 70 °C;
for poultry and minced meat this should be as high as
80 – 85 °C.
Food
Core temperature
guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
45 – 47 °C
50 – 52 °C
58 – 60 °C
70 – 75 °C
Joint of beef
80 – 85 °C
Pork
Joint of pork
5
The appliance heats with the set heating mode.
The current core temperature is displayed and,
under it, the set core temperature.
You can change the set core temperatur at any time.
A signal sounds when the set core temperature in the
food has been reached. The cooking mode is ended
automatically. Confirm with ™ and turn the function
selector to 0.
72 – 80 °C
Loin of pork
medium
well-done
65 – 70 °C
75 °C
Meat loaf
85 °C
Fillet of pork
65 – 70 °C
Veal
Notes
Joint of veal, well-done
75 – 80 °C
‒
Breast of veal, stuffed
75 – 80 °C
‒
‒
The measurable range is 15 °C to 99 °C. Outside
the measurable area, "--°C" is displayed for the
current core temperature.
If you leave food in the cooking compartment for
some time after cooking, the core temperature
continues to rise somewhat due to the residual heat
in the cooking compartment.
If you set the core temperature probe and the
cooking timer at the same time, the appliance
switches off whichever programme reaches the
entered value first.
Changing the set core temperature:
Touch the + symbol. Use the rotary selector to change
the set core temperature for the food and confirm with
+.
Deleting the set core temperature:
Touch the + symbol. Delete the set core temperature
with Ž. The appliance continues heating in normal
cooking operation.
Saddle of veal
medium
well-done
58 – 60 °C
65 – 70 °C
Fillet of veal
rare
medium
well-done
50 – 52 °C
58 – 60 °C
70 – 75 °C
Game
Saddle of venison
60 – 70 °C
Leg of roe venison
70 – 75 °C
Venison loin steaks
65 – 70 °C
Saddle of hare or rabbit
65 – 70 °C
Poultry
Chicken
85 °C
Guinea fowl
75 – 80 °C
Goose, turkey, duck
80 – 85 °C
25
Food
Core temperature
guideline
Duck breast
medium
well-done
55 – 60 °C
70 – 80 °C
Ostrich steak
60 – 65 °C
Child lock
The appliance has a childproof lock to prevent children
operating it accidentally.
Notes
‒
You need to set the childproof lock to "available" in
the basic settings (see section entitled 'Basic
settings').
‒
If there is a power cut after the childproof lock has
been activated, the childproof lock may be off when
the power comes back on again.
Lamb
Leg of lamb
medium
well-done
60 – 65 °C
70 – 80 °C
Saddle of lamb
medium
well-done
55 – 60 °C
65 – 75 °C
Mutton
Prerequisite:
The function selector is set to 0.
Touch and hold the 0 symbol for at least 6 seconds.
Leg of mutton
medium
well-done
Activate the child lock
70 – 75 °C
80 – 85 °C
Saddle of mutton
medium
well-done
70 – 75 °C
80 °C
Fish
Fillet
62 – 65 °C
Whole
65 °C
Terrine
62 – 65 °C
The child lock is activated. The standby screen appears.
The 0 symbol is shown at the top of the display.
Bread
96 °C
Deactivating the child lock
Paté
72 – 75 °C
Terrine
60 – 70 °C
Foie gras
45 °C
Miscellaneous
Prerequisite:
The function selector is set to 0.
Touch and hold the 1 symbol for at least 6 seconds.
The child lock is deactivated. You can set the appliance
as usual.
26
Basic settings
Your appliance can be individually adjusted in the basic
settings.
5
Touch the % symbol.
6
Set the basic setting using the rotary selector.
1
Turn the function selector to S.
7
2
Select "Basic settings" using the rotary selector.
Save with ™ or cancel with ' and exit the current
basic setting.
3
Touch the ™ symbol.
8
4
Turn the rotary selector to select the required basic
setting.
Turn the function selector to 0 to exit the basic
settings menu.
The changes are saved.
Basic setting
Permitted settings
Explanation
Brightness
Level 1, 2, 3, 4, 5*, 6, 7, 8
Sets the display brightness
Standby screen
On*/Off
- Clock
- Clock + GAGGENAU logo*
- Date
- Date + GAGGENAU logo
- Clock + date
- Clock + date + GAGGENAU logo
Appearance of the standby screen.
Off: No display. Use this setting to reduce
the standby consumption of your appliance.
On: Several displays can be set, confirm
"On" with ™ and use the rotary selector to
select the desired display.
The selection is displayed.
Display
Reduced*/Standard
If the 'Reduced' setting has been selected,
only the most important information will be
shown on the display after a short time.
Touch field colour
Grey* / White
Selects the colour of the symbols on the
touch fields
Touch field tone
Tone 1* / Tone 2 / Off
Selects an audible signal for when a touch
field is touched
Touch field tone
volume
Level 1, 2, 3, 4, 5*, 6, 7, 8
Sets the volume of the touch field tone
Preheating signal
On* / Off
The signal tone sounds when the cooking
compartment has heated up to the required
temperature.
Signal volume
Level 1, 2, 3, 4, 5*, 6, 7, 8
Sets the volume of the audible signal
Water filter
Available*/not available
Available: Operating the appliance with a
water filter.
Not available: Operating the appliance without a water filter.
Water filter capacity
100 - 9000 litres
Sets the water filter capacity
Water hardness
1-18
Use the test kit included to test the water
hardness of your mains water. Set the measured water hardness.
Calibration
Calibrate the appliance
Adjusts the boiling point
Time format
AM/PM / 24 h*
Display the clock in 24 or 12­hour format
27
28
Time
Current time
Setting the clock
Clock change
Manual* / Automatic
Automatically changes the clock to daylightsavings time. If automatic: Setting the
month, day and week for when the time
should be changed over. To be set for both
summer and winter time.
Date format
D.M.Y*
D/M/Y
M/D/Y
Sets the date format
Date
Current date
Sets the date. You can switch between
year/month/day using the symbol C.
Temperature format
°C* / °F
Sets the temperature unit
Language
German* / French / Italian / Spanish /
Portuguese / Dutch / Danish / Swedish
/ Norwegian / Finnish / Greek / Turkish
/ Russian / Polish / Czech / Slovenian /
Slovakian / Arabic / Hebrew / Japanese
/ Korean / Thai / Chinese / English US
/ English
Select language for text display
Note: If the language is changed, the system
restarts. This takes a few seconds.
The basic settings menu is also closed.
Factory settings
Restore appliance to factory settings
Confirm the question "Delete all individual
settings made and reset to factory settings?" by pressing ™ or cancel by pressing '.
Note: Individual recipes will also be deleted
if the appliance is restored to factory settings.
After restoring factory settings, the "Initial
settings" menu is displayed.
Demo mode
On / Off*
Only for presentation purposes. The appliance does not heat up in demo mode, all
other functions are available.
The "Off" setting must be activated for normal operation. The setting is only possible
in the first 3 minutes after connecting the
appliance to the mains.
Demo cleaning
programme
Starts the demo cleaning programme
For presentation purposes only. Does not
actually clean or heat.
The demo cleaning programme takes 10
minutes. It can be terminated at any time.
You will need a new or used standard cleaning cartridge. The appliance must be connected to a water supply and drainage
system.
Then manually dry the cooking compartment.
Long-term timer
Not available*/Available
Available: The long-term timer can be set;
see section entitled 'Long-term timer'.
Door lock
Off* / On
The door lock prevents unintentional opening of the appliance door. When "On" is set,
you must touch the " symbol for several
seconds before the door opens.
Childproof lock
Not available*/Available
Available: The childproof lock can be activated (see section entitled 'Childproof
lock').
* Factory setting
--------
29
Cleaning and maintenance
Area
Cleaning agent
Stainless steel
Hot soapy water: Clean using a dish
cloth and then dry with a soft cloth.
Remove flecks of limescale, grease,
starch and albumin (e.g. egg white)
immediately. Corrosion can form under
these patches or splashes. Special stainless-steel cleaning agents are available
from the after-sales service or from specialist retailers.
Aluminium
Clean with a mild window cleaning
agent. Using a window cloth or a nonfluffing microfibre cloth, wipe over the
surfaces lightly in a horizontal direction.
Cooking
compartment
Hot soapy water:
Clean with a dish cloth and dry with a
soft cloth.
Do not use oven spray or other aggressive oven cleaners or abrasive materials.
Scouring pads, rough sponges and pan
cleaners are also unsuitable. These items
scratch the surface.
Always dry the cooking compartment
after cleaning it (see section entitled 'Drying programme').
For regular care of the stainless steel
cooking compartment, use cooking compartment care products in accordance
with the manufacturer's instructions (part
number 00667027 from the after-sales
service or from our online shop).
Caution!
Undissolved detergent causes patches
to appear when heating up. Remove all
detergent and care product residues
thoroughly with clean water before drying
the cooking compartment.
With thorough care and cleaning your appliance will
retain its looks and remain in good order. We will
explain here how you should care for and clean your
appliance correctly.
m
Risk of electric shock!
Do not use any high-pressure cleaners or steam
cleaners, which can result in an electric shock.
m
Risk of burns!
The appliance becomes very hot. Never touch the
interior surfaces of the cooking compartment or the
heating elements. Always allow the appliance to cool
down. Keep children at a safe distance.
m
Risk of burns!
Bulbs become very hot when switched on. There is still
a risk of burning for some time after they have been
switched off. Allow the bulbs to cool down before
cleaning the appliance. Switch off appliance light
during cleaning.
m
Risk of injury!
Scratched glass in the appliance door may develop into
a crack. Do not use a glass scraper, sharp or abrasive
cleaning aids or detergents.
Cleaning agents
Pay attention to the information in the table to avoid
damaging the various surfaces by incorrect cleaning
agents.
Do not use
▯
harsh or abrasive cleaning agents
▯
metal or glass scrapers to clean the glass on the
appliance door
▯
metal or glass scrapers to clean the door seal
▯
hard abrasive pads or cleaning sponges
Very dirty cooking The cleaning programme removes stubcompartment
born dirt (see section entitled 'Cleaning
programme').
Glass ceramic
grilling surface
Thoroughly rinse out new sponge cloths before use.
Area
Cleaning agent
Door panels
Glass cleaner: Clean with a window cloth
or a microfibre cloth. Do not use a glass
scraper.
Display
Wipe down using a microfibre cloth or a
slightly damp cloth. Do not wipe with a
wet cloth.
Clean the glass ceramic grilling surface
in the cooking compartment regularly
with glass ceramic cleaner (order number 00311499 from the after-sales service or from the online shop). Remove
burned-on residues with a glass scraper.
Caution!
Do not scratch the cooking compartment
with the glass scraper.
Glass cover for the Hot soapy water: Clean with a dish cloth.
cooking compartment light
Door seal
Do not remove.
Hot soapy water: Clean with a dish cloth
and do not scour. Do not use a metal or
glass scraper for cleaning.
Core temperature Wipe with a damp cloth. Do not clean in
probe
the dishwasher.
Cooking container, wire rack
30
Dishwasher or hot soapy water. Soak
burned-on residues and clean with a
brush.
Microfibre cloth
The honeycomb microfibre cloth is particularly suitable
for cleaning sensitive surfaces such as glass, glass
ceramic, stainless steel or aluminium (part number
00460770 from our after-sales service or from our
online shop). It removes liquid and greasy deposits in
one go.
Drain filter
You can clean the drain filter in the cooking
compartment floor as necessary. If you use the
appliance frequently to prepare fish or meat, we
recommend cleaning it once a month.
With normal use, we recommend cleaning the appliance
with the cleaning programme four times a year.
Depending on how you use your appliance, more
frequent cleaning may be required.
If there are a lot of food residues on the panels of the
cooking compartment, do not allow them to burn on.
Start the cleaning programme as soon as you have
finished using the appliance.
You need special cleaning cartridges for the cleaning
programme. These are available from the after-sales
service or from our online shop (CL S10 040 set with
four cleaning cartridges, order number 00311703).
The cleaning cartridges can only be used once and
cannot be refilled. Do not use any other cleaning
agents.
Caution!
Damage to the cooking compartment: Use cleaning
cartridges for the cleaning programme only. Never place
cleaning cartridges in the cooking compartment when it
is hot or heat them up in the cooking compartment.
Notes
1
Turn the drain filter anti-clockwise and remove it.
2
Remove any food residues from the drain filter.
3
Rinse it out under running water. If it is very dirty,
wash it in the dishwasher.
4
Insert the drain filter and turn it clockwise as far as
it will go.
Never operate the combi-steam oven without the drain
filter in place.
‒
The cleaning programme cannot be started until the
appliance has cooled down to below 40 °C.
‒
Remove all accessories from the cooking
compartment before you start the cleaning
programme (wire rack, cookware, core temperature
probe).
‒
Remove the worst of the food residues from the
cooking compartment.
‒
The drain filter must remain inserted in the cooking
compartment floor while the cleaning programme is
in progress.If the drain filter is removed before the
cleaning programme is started, the cooking
compartment will not be clean at the end of the
programme.
‒
The appliance door will remain locked while the
cleaning programme is in progress.
‒
Do not attempt to open the appliance door while the
cleaning programme is in progress. Otherwise,
water may leak out.
‒
Always allow the cleaning programme to run to the
end. The cleaning programme cannot be cancelled.
Cleaning programme
D
E
Starting the cleaning programme
The cleaning programme removes stubborn dirt. A
cleaning cartridge (a) is screwed into the top of the
cooking compartment. The cooking compartment is
cleaned, rinsed and dried fully automatically. The drain
filter (b) must remain inserted in the cooking
compartment floor while the cleaning programme is in
progress.
1
Set the function selector to S.
2
The ¢ symbol will be displayed. Press ™ to
confirm.
3
The switch-off time at which the cleaning
programme will end will be displayed. If required,
you can alter the switch-off time using the rotary
The cleaning programme takes 3 hours and 45 minutes
from beginning to end.
31
selector. Press ™ to confirm. The starting time and
switch-off time will be altered but the cleaning time
will remain the same.
8
Caution!
Damage to the cooking compartment: Never heat
the appliance while a cartridge is still in place.
9
Remove the cleaning cartridge.
Turn the drain filter on the cooking compartment
floor anticlockwise and remove it. Remove any food
residues from the drain filter. Rinse out under
running water.
(QGRIFOHDQLQJ
4
Take all accessories out of the cooking
compartment and remove the worst of the dirt.
Press ™ to confirm.
5
Remove the locking cap from the cleaning
cartridge.
E
Caution!
Do not remove the wax plug from the opening of the
cleaning cartridge. Do not use any other cleaning
agents. Do not use cartridges if they are damaged.
10 Insert the drain filter and turn it clockwise as far as
it will go. Press ™ to confirm.
The cleaning programme has now ended. Allow the
appliance to cool down. Then polish the cooking
compartment and the glass with a soft cloth.
D
Note: The last rinse may leave white stripes in the
cooking compartment and on the glass after drying. This
depends on the hardness of the water. Remove the
white stripes with a damp cloth.
Dispose of the empty cleaning cartridge along with your
household waste in accordance with the regional
regulations.
6
7
Screw the cleaning cartridge (a) fully into the
socket in the top of the cooking compartment.
Close the appliance door. Press ™ to confirm. A
cleaning time of 3 hours and 45 minutes will be
displayed.
Press I to start. The cleaning time will count down
on the display. The light in the cooking
compartment will remain switched off. The
appliance door will remain locked.
Causes of an unsatisfactory cleaning result
If the cooking compartment is still not clean once the
cleaning programme has ended, use the table below to
help you identify the causes.Then insert a new cleaning
cartridge and start the cleaning programme again.
Possible cause
Solution
Locking cap on the
cleaning cartridge
The locking cap has not been
removed from the cleaning cartridge.
Once the cleaning programme has
finished, remove the cartridge from
the appliance. Do not reuse the cartridge. Dispose of the cartridge in
accordance with the local regulations.
Once the cleaning programme has finished, an
audible signal will sound. The appliance door will
be unlocked. A message will appear on the display.
32
m Risk of injury!
To prevent the cleaning agent from
coming into contact with your skin
or eyes, do not remove the locking
cap from a spent cartridge.
Wrong cartridge
(descaling cartridge)
Use only genuine brand cleaning
cartridges for the cleaning programme.
Possible cause
Solution
Descaling programme
Drain filter not inserted
The drain filter must remain
inserted in the cooking compartment floor while the cleaning programme is in progress.
Regular descaling keeps the cooking compartment in
good condition. The descaling programme descales,
rinses and dries the cooking compartment fully
automatically.
Power cut
Following a power cut that lasts
longer than 3 minutes, the cleaning
programme will be ended with a
short programme.
Stubborn burnt-on food Run the cleaning programme again
residues
to remove stubborn food residues.
Drying programme
With the drying program, you can dry the cooking
compartment after cleaning or after steaming.
Depending on the type of water and your use of the
appliance, a message on the display will remind you to
run the descaling programme. If necessary (e.g. if there
are traces of limescale in the cooking compartment),
you can run the descaling programme more frequently.
The descaling programme takes 2 hours and 15 minutes
from beginning to end.
You need special descaling cartridges for the descaling
programme. These are available from the after-sales
service or from our online shop (CL S20 040 set with
four descaling cartridges, part number 00311768).
The drying program takes 20 minutes.
Caution!
Starting the drying program
1
Remove accessories from the cooking
compartment. Wipe out the cooking compartment.
Thoroughly remove residues of cleaner. Close the
appliance door.
Damage to the cooking compartment: Use descaling
cartridges for the descaling programme only. Never
place descaling cartridges in the cooking compartment
when it is hot or heat them up in the cooking
compartment.
2
Set the function selector to S. Select the drying
program with the rotary selector.
Notes
3
The j symbol is displayed. Touch ™ to confirm.
‒
4
The drying time of 20 minutes appears. Touch I to
start. The drying time elapses on the display. The
lamp in the cooking compartment stays off.
The descaling programme cannot be started until
the appliance has cooled down to below 40 °C.
‒
Remove all accessories from the cooking
compartment before starting the descaling
programme (rack, cookware, core temperature
probe).
‒
The drain filter must remain inserted in the cooking
compartment floor while the descaling programme
is in progress.
‒
The appliance door is locked while the descaling
programme is in progress.
'U\LQJSURJUDPPH
‒
Always allow the descaling programme to run to the
end. The descaling programme cannot be
cancelled.
‒
Depending on the water type and your use of the
appliance, descaling may be still be required even if
you use the water descaling system (special
accessory GF 111 100). A message will appear on
the display to remind you of this.
_
5
A signal sounds after 20 minutes. A message
appears in the display. Touch ™ to confirm.
The drying programme has ended. Allow the appliance
to cool down. Then polish the cooking compartment and
the panel with a soft cloth.
33
Starting the descaling program
8
Remove the descaling cartridge. Confirm with ™ .
1
Set the function selector to S. Use the rotary
selector to select the descaling programme.
9
2
The ‘ symbol is displayed. Press ™ to confirm.
3
The switch-off time at which the descaling
programme will end is displayed. If required, you
can alter the switch-off time using the rotary
selector. Press ™ to confirm.
Turn the drain filter on the cooking compartment
floor anticlockwise and remove it. Remove any food
residues from the drain filter. Rinse out under
running water.
The descaling programme has finished. Then delete the
descaling message on the display. Press ™ to confirm.
Allow the appliance to cool down. Then polish the
cooking compartment and the glass with a soft cloth.
Dispose of the empty descaling cartridge along with
your household waste in accordance with the regional
regulations.
(QGRIGHVFDOLQJ
4
Remove all accessories from the cooking
compartment. Press ™ to confirm.
5
Remove the locking cap from the descaling
cartridge.
Caution!
Do not remove the wax plug from the opening of the
descaling cartridge. Do not use any other descaler.
D
6
Screw the descaling cartridge (a) fully into the
socket in the top of the cooking compartment.
Close the appliance door. Press ™ to confirm. A
descaling time of 2 hours 15 minutes is displayed.
7
Press I to start. The descaling time counts down on
the display. The light in the cooking compartment
remains switched off. The appliance door is locked.
Once the descaling programme has finished, an
audible signal sounds. The appliance door is
unlocked. A message appears on the display.
34
10 Insert the drain filter and turn it clockwise as far as
it will go. Confirm with ™ .
Trouble shooting
Malfunctions often have simple explanations. Please
read the following notes before calling the after-sales
service.
m
Risk of electric shock!
Incorrect repairs are dangerous. Repairs may only be
carried out and damaged power cables replaced by one
of our trained after-sales technicians. If the appliance is
defective, unplug the appliance from the mains or switch
off the circuit breaker in the fuse box. Contact the aftersales service.
Disruption
Possible cause
Solution
Appliance not working, no display
Plug not inserted
Connect the appliance to the electricity
mains
Power failure
Check whether other kitchen appliances
are working
Fuse defective
Check in the fuse box whether the fuse
for the appliance is in working order
Operating error
Switch off the fuse for the appliance in
the fuse box and switch it on again after
about 60 seconds
Appliance cannot be started
Appliance door is not quite closed
Close appliance door
The appliance is not working and the
display does not respond. 0 appears
on the display
Childproof lock activated
Deactivate the childproof lock (see section entitled 'Childproof lock')
Appliance switches off on its own
Safety shut-off: the appliance has not
Confirm the message with ™, switch off
been operated for longer than 12 hours the appliance and set it again.
Appliance does not heat up, ° appears Appliance is in demo mode
in the display
Deactivate the demo mode in the basic
settings
The appliance cannot be started, a
message is shown on the display
No water available in the appliance
Check the water connection
No steam visible in the oven
Steam above 100°C is invisible
This is normal
The grilling surface only lights up
around the sides, not in the middle
Only the side of the grilling surface is
heated to allow for better heat distribution
This is normal
The "steam removal" 3 symbol does not The steam removal function is only avail- This is normal
appear on the display
able if the oven temperature is below
130°C
A lot of steam escapes at the top of the
door
Appliance is calibrating the boiling point This is normal
or is preheating or the heating mode has
been changed
The appliance has not yet been calibrated
Calibrate the appliance
A lot of steam escapes at the side of the Door seal soiled or loose
door
Clean the door seal and insert it in the
groove
Humming noise when switching on
This is normal
The drain pump starts to operate
Appliance has been switched off for sev- This is normal: automatic rinsing when
eral days
being switched on again
There is a "pop" noise during cooking
Cold/warm effect with frozen food,
caused by the steam
This is normal
The appliance is not producing steam
properly
Limescale has formed in the appliance
Start the descaling programme
The cooking compartment is wet after
operation
This is normal depending on the operat- After operation, dry the cooking coming mode set by the user
partment using the drying programme
35
Error message "Exxx"
If an error message is displayed, turn
the function selector to 0; if the display
goes out, there was a non-recurring
problem. If the error occurs repeatedly
or the display remains on, please contact the after-sales service and inform
them of the error code.
--------
Power cut
Replacing the oven light
Your appliance can bridge a power cut of a few
seconds. Operation continues.
For technical reasons the lamp cover cannot be
removed. Lamp must only be replaced by Gaggenau
after-sales service.
If the power cut was for a longer period and the
appliance was in operation, a message appears in the
display. Operation is interrupted.
Set the function selector to 0, then the appliance can be
operated again as usual.
Demo mode
The ° symbol appears on the display when the
appliance is in demo mode. The appliance will not heat
up.
Briefly disconnect the appliance from the mains (switch
off the household fuse or the circuit breaker in the fuse
box). Then deactivate demo mode in the basic settings
within 3 minutes (see section entitled 'Basic settings').
36
Caution!
Do not remove the lamp cover. This will damage the
sealing.
If the lamp cover in the oven is damaged, it must be
replaced. You can obtain covers from the after-sales
service. Please supply your appliance's E number and
FD number.
After­sales service
Our after-sales service is there for you if your appliance
needs to be repaired. We will always find an appropriate
solution, also in order to avoid after-sales personnel
having to make unnecessary visits.
E number and FD number
When calling us, please give the full product number (E
no.) and the production number (FD no.) so that we can
provide you with the correct advice. The rating plate
bearing these numbers can be found when you open the
appliance door.
(1U
)'
=1U
7\SH
To save time, you can make a note of the number of your
appliance and the telephone number of the after-sales
service in the space below, should it be required.
E no.
FD no.
After-sales service O
Please note that a visit from an after-sales service
engineer is not free of charge, even during the warranty
period.
Please find the contact data of all countries in the
enclosed customer service list.
To book an engineer visit and product advice
GB
0344 892 8988
Calls charged at local or mobile rate.
IE
01450 2655
0.03 € per minute at peak.
Off peak 0.0088 € per minute.
AU
1300 368 339
NZ
09 477 0492
Trust the expertise of the manufacturer, and rest
assured that the repair will be carried out by trained
service technicians using original spare parts for your
domestic appliance.
37
Settings table and tips
Notes
‒
The cooking times specified are intended as a
guide. The actual cooking time depends on the
quality and temperature of the food before cooking,
and the weight and thickness of the food to be
cooked.
‒
Always preheat the appliance. This will provide the
best cooking results.
The cooking times specified refer to a preheated
appliance. Add approximately 5 minutes to these
times if you are placing food into the appliance
without preheating it.
‒
The figures given refer to average quantities of food
for four people. If you wish to prepare a larger
quantity of food, you should allow for a longer
cooking time.
‒
When steaming, defrosting, dough proving and
reheating, you can use up to three rack levels at a
time (rack levels 2, 3 and 4 from the bottom). This
will not cause any transfer of flavours. This allows
fish, vegetables and desserts to be prepared at the
same time. However, the specified cooking times
may need to be extended for large quantities of
food.
‒
Only one level can be used for baking; the second
level from the bottom is designated for this.
‒
Do not allow the food to come into contact with the
cooking compartment, grease filter or back panel of
the oven.
‒
The combi-steam oven must be able to shut
properly. To ensure that this is possible, keep the
seal surfaces clean at all times.
‒
Use the cookware specified. If you use other
cookware, the cooking times may be longer or
shorter.
‒
Do not place too many items close together on wire
racks or containers. This is to allow optimal steam
circulation.
‒
If you have not made a particular dish before, use
the shortest time specified to start with. If
necessary, you can always cook the food for longer.
‒
‒
Open the cooking compartment door of the
preheated oven for a short time only and do not
take too long to place your food inside the
appliance.
If you wish to prepare food using steam and the
appliance has been heated to over 100°C (for
example because it has just been used for baking),
allow the appliance to cool down before steaming
your food. Otherwise, the high temperature will
cause your food to dry out.
‒
When using only one cooking container, place it in
the appliance at the second level from the bottom.
38
Vegetables
▯
▯
Vegetables are prepared more gently in steam than
in boiling water. Their taste, color and consistency
are preserved better. Vitamins and ingredients that
are soluble in water are not washed out. As the
steam oven operates without pressure at only
100°C, food is prepared considerably more gently
than in a pressure cooker, for example.
▯
Use the perforated cooking container to steam
vegetables, sliding it into the second level from
below. Insert the unperforated cooking container
under it. You can collect the vegetable juice and
use it as the base for a sauce or a vegetable broth.
▯
Blanch vegetables for 8 - 10 minutes in the
preheated appliance. If vegetables or fruits are not
served straight away, place them in ice water to
prevent simmering in the residual heat.
All data refers to 1 kg of cleaned vegetables.
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Comments
Artichokes, large
Perforated
100
100
30 - 40
Artichokes, small
Perforated
100
100
20 - 25
Cauliflower, whole
Perforated
100
100
25 - 30
Cauliflower, in florets
Perforated
100
100
15 - 25
Beans, green
Perforated
100
100
25 - 30
Broccoli, in florets
Perforated
100
100
15 - 20
Fennel, sliced
Perforated
100
100
15 - 20
Vegetable terrine
Perforated/
wire rack
100
100
50 - 60
Carrots, in 0.5 cm slices
Perforated
100
100
15 - 20
Potatoes, peeled and
quartered
Perforated
100
100
25 - 35
Kohlrabi, sliced
Perforated
100
100
20 - 30
Leeks, sliced
Perforated
100
100
10 - 15
Peppers, stuffed
solid
180 - 200
80 / 100
20 - 25
Unpeeled boiled potatoes
(approx. 50 g/piece)
Perforated
100
100
30 - 35
Unpeeled boiled potatoes
(approx. 100 g/piece)
Perforated
100
100
45 - 50
Brussels sprouts
Perforated
100
100
20 - 25
Asparagus, green
Perforated
100
100
12 - 15
Asparagus, white
Perforated
100
100
20 - 30
Spinach
Perforated
100
100
4-6
Then sweat in a pan with onions and garlic.
Peeling tomatoes
Perforated
100
100
3-4
Cut the tomatoes, and rinse with ice-cold water
after steaming.
Mangetout
Perforated
100
100
5 - 10
Recipe tip: Serve with almonds that have been
roasted in butter.
In a terrine mould
Use the core temperature probe to check the
exact cooking temperature (see section entitled
'Core temperature sensor').
If stuffing with meat, sear the meat beforehand.
39
Fish
▯
Steaming is a cooking method that does not use
any fat and does not allow fish to dry out.
▯
When using the perforated cookware, you can
grease the cookware if the fish sticks too much.
▯
For food hygiene reasons, fish should have a core
temperature of at least 62-65 °C after cooking. This
is also the ideal cooking temperature.
▯
Slide the unperforated cooking insert into the first
level from below to avoid getting fish stock on the
cooking compartment surfaces.
▯
Do not season the fish with salt until it is fully
cooked. This ensures that the natural flavour is
retained and that less water is drawn out of the fish.
▯
For fillets with skin, place the fish on the cooking
insert or wire rack with the skin side up – this helps
to retain its texture and flavour.
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Comments
Sea bream, whole
(500 g/piece)
solid
90 - 100
100
18 - 20
Can be cooked in the swimming position if
placed on half a potato.
Fish dumplings
(20 - 40 g/piece)
solid
90 - 100
100
4-8
Line the unperforated cookware with greaseproof paper.
Lobster, cooked, shelled,
reheating
Perforated
70 - 80
100
10 - 12
Carp, rare, whole (1.5 kg)
solid
90 - 100
100
35 - 45
Salmon fillet (150 g/piece)
Perforated
90 - 100
100
10 - 12
Salmon, whole (2.5 kg)
Perforated
100
100
65 - 75
Blue mussels (1.5 kg)
Perforated
100
100
6-8
Pollock, whole (800 g)
Perforated
90 - 100
100
18 - 20
Monkfish fillet (300 g/piece) Glass dish/
wire rack
180 - 200
100
8 - 10
Sea bass, whole (400 g/
piece)
90 - 100
100
12 - 18
40
Perforated
In stock
Blue mussels are cooked once the shell has
opened up.
In juices
Fish – low-temperature steaming
▯
If you steam the fish at between 70 and 90 °C, it is
less likely to be overcooked or to fall apart.This is a
particular advantage for delicate fish.
▯
Slide the unperforated cooking insert into the first
level from below to avoid getting fish stock on the
cooking compartment surfaces.
▯
The values given for the different types of fish refer
to fillets.
▯
Serve on pre-warmed plates.
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Comments
Oysters (x 10)
solid
80 - 90
100
2-5
In stock
Tilapia (150 g/piece)
Perforated
80 - 90
100
10 - 12
Sea bream (200 g/piece)
Perforated
80 - 90
100
12 - 15
Fish fillet (200 - 300 g/piece) Perforated
80 - 90
100
12 - 15
Fish terrine
Wire rack
70 - 80
100
50 - 90
Trout, whole (250 g/piece)
Perforated
80 - 90
100
12 - 15
Halibut (300 g/piece)
Perforated
80 - 90
100
12 - 15
Scallops
(15 - 30 g/piece)
solid
80 - 90
100
4-8
Cod (250 g/piece)
Perforated
80 - 90
100
10 - 12
Red snapper (200 g/piece)
Perforated
80 - 90
100
12 - 15
Ocean perch (120 g/piece)
Perforated
80 - 90
100
10 - 12
Monkfish (200 g/piece)
Perforated
80 - 90
100
10 - 15
Sole rolls, stuffed
(150 g/piece)
Perforated
80 - 90
100
12 - 15
Turbot (300 g/piece)
Perforated
80 - 90
100
12 - 15
Sea bass (150 g/piece)
Perforated
80 - 90
100
10 - 12
Pike-perch (250 g/piece)
Perforated
80 - 90
100
12 - 15
In a terrine mould
Use the core temperature probe to check the
exact cooking temperature (see section entitled
'Core temperature sensor').
The more the scallops weigh, the longer the
chosen cooking time should be.
41
Meat – cooking at higher temperatures
▯
Combining steam and hot air is the best way of
cooking many types of fish.In this operating mode,
the cooking compartment is hermetically sealed
and the moisture counteracts the drying effects of
the hot air, which is used in conventional
cooking.The optimal conditions can be achieved for
any type of food thanks to the variable humidity
control system.
▯
The cooking times listed are intended as a guide
only, and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and instructions, as well as
optimal target temperatures, can be found in the
section entitled 'Core temperature probe'.
▯
▯
When using the perforated cooking insert or the
wire rack, slide in an item of cookware with an
unperforated base beneath it. Pour a little water
into the unperforated cooking insert to prevent the
meat from burning on. You can also add vegetables,
wine, spices and herbs to it to make a tasty base for
a sauce.
▯
If you want the meat to be rare or medium rare,
open the door when the temperature reaches 5 °C
below the required core temperature and wait until
the target temperature is reached. This prevents
overcooking and allows the meat the necessary
time to rest.
▯
Time to rest: Allow the meat to rest for 5 minutes on
a wire rack after cooking. This gives the meat a
chance to "relax". The meat juices begin to circulate
less, and when the meat is cut, less juice is lost.
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Entrecôte, seared, medium
rare (350 g/piece)
solid
170 - 180
30
10 - 20
Fillet, seared, medium rare,
in puff pastry (600 g)
solid
180 - 200
80 / 100
30 - 45
Line the cookware with greaseproof paper.
Saddle of veal, seared,
medium rare (1 kg)
solid
160 - 180
30 / 60
20 - 30
If you have added liquid to the unperforated
cookware, 30% humidity is sufficient.
Smoked pork, cooked,
sliced
solid
100
100
15 - 20
Roast pork with crackling
Wire rack
(joint of pork with rind), well
done (1.5 kg)
1) 120
2) 160
3) 230
100
80
0
30
30 - 40
20 - 40
Saddle of lamb, seared,
medium rare (150 g/piece)
solid
160 - 170
0 / 30
12 - 15
Leg of lamb, seared,
medium rare (1.5 kg)
solid
170 - 180
30 / 60
60 - 80
Saddle of venison, seared,
medium rare (500 g/piece)
solid
160 - 170
0 / 30
12 - 18
Joint of beef, well done
(1.5 kg)
Wire rack
1) 210 - 230
2) 140 - 160
100
30 / 60
15 - 20
60 - 90
Sirloin, seared, medium rare solid
(1 kg)
170 - 180
30
50 - 60
Pork roast
(neck or shoulder), well
done (1 - 1.5 kg)
Wire rack
1) 200 - 220
2) 160 - 180
100
60
15
40 - 60
If you have added liquid to the unperforated
cookware, 30% humidity is sufficient.
Sausages, boiled, heating
solid
85 - 90
100
10 - 20
E.g. Bologna sausages, Bavarian veal sausages
42
Comments
With a knife, crosshatch the rind before cooking.
Use the core temperature probe: In the second
stage of cooking, cook the food to a core temperature of up to approximately 60 °C, and in
the third stage of cooking, cook it up to a core
temperature of 75 - 80 °C.
If you have added liquid to the unperforated
cookware, 30% humidity is sufficient.
Meat/poultry – low-temperature cooking
▯
▯
Meat seared at a high temperature develops as it
cooks for an extended period at a low temperature.
This gives the meat an even, delicate pink colour
throughout (other than a very thin edge) and makes
it extraordinarily succulent. You do not need to turn
the meat during cooking or pour any liquid over it.
The cooking times listed are intended as a guide
only, and depend heavily on the temperature of the
meat at the start of cooking and on how long the
meat was seared for. Use the core temperature
probe so that you can monitor the core temperature
more easily. Information and instructions, as well as
optimal target temperatures, can be found in the
section entitled 'Core temperature probe'.
▯
Take the meat out of the refrigerator 1 hour before
you begin preparing it.
▯
For food hygiene reasons, sear the meat briefly on
all sides at a high temperature in the frying pan
before cooking it. This gives the meat a crust, which
prevents the meat juices from escaping and
produces the kind of flavour characteristic of fried
meat.
▯
Season with care: Because the meat develops as it
cooks slowly, all of the flavours become more
intense.
▯
When game and horse meat is cooked at low
temperatures, its flavour becomes stronger than
when prepared the conventional way.
▯
Use "Low-temperature cooking" mode › . In this
mode, any moisture escaping from the food remains
in the cooking compartment and prevents the food
from drying out.
▯
Please note that the core temperature of the food
cannot be higher than the temperature inside the
cooking compartment. As a rule of thumb, the
temperature that is set in the cooking compartment
should be 10 - 15 °C above the required core
temperature.
▯
Towards the end of the cooking time, you can
reduce the temperature to 60 °C. This will allow
you to extend the cooking time (e.g. if your guests
are going to be late). If you wish to pause cooking,
the temperature in the cooking compartment must
be no higher than the required core temperature.
This means that large items can remain in the
cooking compartment for 1 - 1.5 hours and small
items can remain there for 30 - 45 minutes.
▯
Serve on pre-warmed plates.
Food
Cooking con- Temperatainer
ture in °C
Type of
heating
Cooking
time in
min.
Comments
Duck breast, medium rare
(350 g/piece)
solid
70 - 80
›
40 - 60
After cooking, you can crisp up the skin side
quickly in the frying pan
Entrecôte, medium rare
(350 g/piece)
solid
70 - 80
›
40 - 70
Leg of lamb, boned, tied,
medium rare (1.5 kg)
solid
70 - 80
›
180 - 240 Turn in garlic and herbs before cooking in oil.
Beef steaks, medium rare
(175 g/piece)
solid
70 - 80
›
30 - 60
Sirloin, medium rare
(1 - 1.5 kg)
solid
70 - 80
›
150 - 210 Slice and serve with béchamel sauce
Pork medallions, well done
(70 g each)
solid
80
›
50 - 70
43
Poultry
▯
The moisture present when the appliance is
operating in 'Combination' mode prevents food
from drying out, which is important for poultry in
particular. At the same time, the high temperatures
make the surface brown and crispy. The hot steam
is able to transfer twice as much heat as
conventional hot air, and reaches all parts of the
food. This allows a chicken to be evenly browned
and crispy all round, while the breast meat remains
tender and succulent.
▯
The cooking times listed are intended as a guide
only, and depend heavily on the temperature of the
meat at the start of cooking. Use the core
temperature probe so that you can monitor the core
temperature more easily.Insert this between the
belly and the thigh, rather than in the middle (cavity)
of the bird. Further information and instructions, as
well as optimal target temperatures, can be found in
the section entitled 'Core temperature probe'.
▯
To make the skin crispier, season poultry mainly
with spices and herbs, and use little or no oil.
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Comments
Duck, whole (3 kg)
solid
1) 150 - 160
2) 220
60
0
80 - 90
20 - 30
Cook with the breast side facing down. Turn the
duck once half the cooking time has elapsed.
This prevents the delicate breast meat from drying out as much.
Duck breast, seared,
medium rare (350 g/piece)
solid
160
0
25 - 30
Chicken, whole (1.5 kg)
Wire rack
1) 170 - 180
2) 190
60
0
35 - 45
15 - 20
Tie the thighs together and cook the bird with
the breast side facing up.
Chicken breast, stuffed,
steamed (200 g/piece)
Perforated
100
100
10 - 15
Recipe tip: Stuff with spinach and sheep's
cheese.
Turkey breast fillet, steamed Perforated
(300 g/piece)
100
100
12 - 15
Poussin, quail, steamed
(150 - 200 g/piece)
Perforated
100
100
15 - 20
Poussin, quail
(150 - 200 g/piece)
solid
180 - 200
60 / 80
15 - 20
Pigeon, steamed
(300 g/piece)
Perforated
100
100
20 - 30
Pigeon (300 g/piece)
solid
180 - 200
60 / 80
25 - 30
44
Recipe tip: Brush with oil and herbes de
provence.
Sous-vide cooking
Sous-vide cooking is a method of cooking under a
vacuum at low temperatures between 50 - 95 C and in
100% steam.
Sous-vide cooking is a gentle, low-fat method of
preparing meat, fish, vegetables and desserts. A
vacuum-packing machine is used to heat-seal the food in
a special air-tight, heat-resistant cooking bag.
The protective envelope retains the nutrients and
flavours. The low temperatures and the direct transfer of
heat allow precisely controlled cooking in order to
achieve the desired cooking results. It is almost
impossible to overcook the food.
Portions
Use the portion sizes listed in the cooking table. For
relatively large quantities and items, the cooking time
must be adjusted accordingly.
The portions given for fish, meat and poultry correspond
to a single serving. A portion size sufficient for four
people has been selected for vegetables and desserts.
Rack levels
You can cook on up to two levels. Place the cooking
containers on levels 1 and 3 to achieve the best cooking
results. When cooking on just one level, use level 2.
Hygiene
m
Health risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you always
follow the application and hygiene instructions below:
▯
Use only fresh, good-quality food.
▯
Wash and disinfect your hands. Use disposable
gloves or cooking/grill tongs.
▯
Take extra care when preparing critical food, such
as poultry, eggs and fish.
▯
Always thoroughly rinse and/or peel fruit and
vegetables.
▯
Always keep work surfaces and chopping boards
clean. Use different chopping boards for different
types of food.
▯
Maintain the cold chain.Make sure that you only
interrupt it briefly to prepare the food, and then
return the food in its vacuum-sealed bag to the
refrigerator for storage before you cook it.
▯
Food is suitable for immediate consumption only.
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the
refrigerator.It is not suitable for reheating.
Vacuum-pack bags
When using the sous-vide cooking method, only use
heat-resistant vacuum-pack bags designed for this
purpose.
Do not cook the food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sousvide cooking.
Vacuum sealing
Use a chamber vacuum-packing machine that can create
a vacuum of 99% to vacuum-seal the food. This is the
only way to achieve even heat transfer and therefore a
perfect cooking result.
Before cooking the food, check whether the vacuum in
the bag is intact. Make sure that:
▯
There is no/hardly any air in the vacuum-pack bag.
▯
The seam is perfectly sealed.
▯
There are no holes in the vacuum-pack bag – do
not use the core temperature probe.
▯
Pieces of meat and fish that have been vacuumsealed together are not pressed directly against
one another.
▯
As far as possible, you avoid piling up vegetables
and desserts when vacuum-sealing them.
If in doubt, place the food into a new bag and vacuumseal it again.
Food should be vacuum-sealed at most one day before it
is cooked. This is the only way to prevent the escape of
gases from the food (e.g. from vegetables) which inhibit
the transfer of heat, or to prevent the texture of the food
from changing, and thus altering how it cooks.
Quality of the food
The quality of the cooking result is 100% influenced by
the quality of the ingredients you use. Use only fresh,
top-quality food. This is the only way to guarantee a
consistent cooking result that delivers impeccable
flavour.
45
Preparation
Sous-vide cooking prevents flavours from escaping,
intensifying the food's natural flavour. Please note that
the usual quantities of seasoning and condiments, such
as herbs, spices and garlic, will have a much greater
effect on the flavour. Start off by halving the quantities
you usually use.
The food can be finished off as follows once the
sous-vide cooking stage is complete:
Meat: Flash fry at a very high temperature for a few
seconds only on each side. This gives it a nice crust and
the flavours you would expect from frying, without
overcooking it.You can achieve a particularly good
result using a teppan yaki or under the grill. Important:
Dab the meat with a tea towel before placing it into hot
oil, in order to avoid fat spitting out of the pan.
If the ingredients are of high quality, it is often sufficient
to enclose them in the bag with just a small knob of
butter and a little salt and pepper. Generally, the fact
that the food's natural flavours intensify during cooking
is sufficient on its own to produce a flavourful cooking
result.
Vegetables: Flash fry in a frying pan or on a teppan yaki
to give them the flavours you would expect from frying.
When frying vegetables like this, it is easy to season
them or mix them with other ingredients without them
cooling down.
Do not place the vacuum-sealed food items on top of
one another or too close together in the cooking
containers. In order to ensure that the heat is
distributed evenly, the food items should not be
touching. If you have more than one vacuum-pack bag,
cook on two levels.
Fish: Season and coat with hot butter. Since many types
of fish fall apart easily after cooking using the sous-vide
method, if you wish to flash fry it, this should be done
before the sous-vide cooking stage.
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Remove the vacuum-pack bags with care after cooking
as hot water accumulates on the bags. Place the
unperforated cooking container onto the rack and
underneath the perforated cooking container containing
the hot food.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Dry the outside of the bag, place it into a clean,
unperforated cooking container and cut it open with
scissors.Place all of the food, along with its juices, into
the cooking container.
Food
Cooking container
Temperature
in °C
Heating
function
Cooking
time in
min
Comments
Entrecôte, rare (180 g each)
Perforated
58
§
100
Entrecôte, medium rare
(180 g each)
Perforated
63
§
90
Entrecôte, well done
(180 g)
Perforated
70
§
85
Once the meat is cooked, sear it on a teppan yaki or grill it briefly at a high temperature on both sides. This gives the meat a
nice crust and the flavours you would
expect from frying, without overcooking it.
Veal topside steaks
(160 g each)
Perforated
60
§
80
Beef steaks, rare
(180 g each)
Perforated
58
§
60
Beef steaks, medium rare
(180 g each)
Perforated
63
§
50
Beef steaks, well done
(180 g each)
Perforated
70
§
45
Pork medallions
(80 g each)
Perforated
63
§
75
Perforated
58
§
70
Meat
Poultry
Duck breast (350 g each)
46
Once the breast is cooked, fry the skin side
in a hot frying pan until it is crispy.
Food
Cooking container
Temperature
in °C
Heating
function
Cooking
time in
min
Comments
Foie gras
(300 g/1 round)
Perforated
80
§
30
Recipe tip: Prepare the goose liver and mix
it with other ingredients. Roll it in foil and
prick it several times. Vacuum-seal the
round and leave it to chill for several hours
in the refrigerator before cooking it using
the sous-vide method.
Chicken breast (250 g each)
Perforated
65
§
60
Prawns (125 g)
Perforated
60
§
30
Recipe tip: Vacuum-seal along with some
olive oil, salt and garlic.
Scallops
(20 - 50 g each)
Perforated
60
§
6 - 10
The more the scallops weigh, the longer
the chosen cooking time should be.
Cod (140 g each)
Perforated
59
§
25
Salmon fillet (140 g each)
Perforated
58
§
30
Pike-perch (140 g each)
Perforated
60
§
20
Mushrooms, quartered
(500 g)
Perforated
85
§
20
Recipe tip: Vacuum-seal along with some
butter, rosemary, garlic and salt.
Chicory, halved
(x 4 - 6)
Perforated
85
§
40
Recipe tip: Cut the chicory in half. Vacuumseal along with some orange juice, sugar,
salt, butter and thyme.
White asparagus, whole
(500 g)
Perforated
88
§
45
Recipe tip: Vacuum-seal along with some
butter, salt and a little sugar.
Green asparagus, whole
(600 g)
Perforated
85
§
15 - 20
Recipe tip: Blanch before vacuum-sealing
to retain the colour.
Vacuum-seal along with some butter, salt
and pepper.
Carrots, in 0.5 cm slices
(600 g)
Perforated
95
§
35 - 40
Recipe tip: Vacuum-seal along with some
orange juice, curry and butter.
Potatoes, peeled,
in 2 x 2 cm cubes
(800 g)
Perforated
95
§
40
Recipe tip: Vacuum-seal along with some
butter and salt.
Can easily be used for making dishes such
as salad.
Potatoes, skin on,
whole or halved
(800 g)
Perforated
95
§
50
Recipe tip: Vacuum-seal along with some
butter and salt.
Wash thoroughly beforehand.
Cherry tomatoes, whole or
halved (500 g)
Perforated
85
§
15
Recipe tip: Vacuum-seal along with some
olive oil, salt and sugar.
Mix together red and yellow cherry tomatoes.
Squash, in 2 x 2 cm cubes
(600 g)
Perforated
90
§
20 - 25
The cooking time may vary depending on
the type of squash.
Courgettes, in 1 cm slices
(600 g)
Perforated
85
§
30
Recipe tip: Vacuum-seal along with some
olive oil, salt and thyme.
Mangetout, whole
(500 g)
Perforated
85
§
5 - 10
Recipe tip: Vacuum-seal along with some
butter and salt.
Fish and seafood
If you wish, you can flash fry the salmon fillet in a hot frying pan once it is cooked.
Vegetables
47
Food
Cooking container
Temperature
in °C
Heating
function
Cooking
time in
min
Comments
Pineapple, in 1.5 cm slices
(400 g)
Perforated
85
§
70
Recipe tip: Vacuum-seal along with some
butter, honey and vanilla.
Apple, peeled, in 0.5 cm
slices (x 2 - 4)
Perforated
85
§
10 - 15
Recipe tip: Vacuum-seal along with some
caramel sauce.
Bananas, whole
(x 2 - 4)
Perforated
65
§
15 - 20
Recipe tip: Vacuum-seal along with some
butter, honey and a vanilla pod.
Pear, peeled, sliced
(x 2 - 4)
Perforated
85
§
30
Recipe tip: Add honey or sugar to sweeten.
Kumquats, halved
(x 12 - 16)
Perforated
85
§
75
Recipe tip: Vacuum-seal along with some
butter, a vanilla pod, honey and apricot jam.
Rinse under warm water, cut in half and
deseed.
Vanilla sauce (0.5 l)
Perforated
82
§
18 - 20
Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,
80 g sugar, 1 vanilla pod.
Dessert
Grilling
▯
If required, you can increase the degree of
browning on the food using the various grill
functions.
▯
If your food is not brown enough after grilling, you
can place it on the second level and finish it off
using the 'Full surface grill' mode.
▯
Use slide-in levels 1 - 3 only for operating modes
that use the full surface grill. Always make sure the
appliance door is closed when you are grilling food.
▯
▯
Use the different slide-in levels to achieve the
required level of browning. If you place the food on
the first level from the bottom, it will be lightly
browned; if you place it on the third level from the
bottom, it will be dark brown in colour.
Do not preheat the appliance for more than 5
minutes when using the 'Full surface grill' or 'Full
surface grill + circulated air' mode as it will start
grilling after 5 minutes.
▯
Do not use the core temperature probe when using
the 'Full surface grill', 'Full surface grill + circulated
air' or 'Full surface grill + humidity' mode.
Food
Cookware,
level
Temperature
in °C
Type of
heating
Cooking
time in
min.
Meringue topping
(on cakes/desserts)
Wire rack
2
230
Q
3-5
Toast with topping
Wire rack +
unperforated
2/3
200
Q
10 - 12
Trout (whole)
Wire rack +
unperforated
3
230
Q
10 - 12
on each
side
Recipe tip: Stuff with sliced lemon and
parsley.
Grilled vegetables (700 g)
solid
2
230
Q
20 - 25
E.g. courgettes, aubergines
Vegetable bake
solid
2
180
b
35 - 40
E.g. with broccoli and cauliflower
Vegetable kebabs
Wire rack +
unperforated
3
230
Q/Z
12 - 14 on The cooking time depends on the types of
each side vegetable.
180 - 200
c
35 - 40
Chicken thighs (350 g/piece) Wire rack +
unperforated
2/3
48
Comments
Food
Cookware,
level
Temperature
in °C
Type of
heating
Cooking
time in
min.
Potato gratin
(1 kg potatoes)
solid
2
180
b
35 - 40
Toast
(in accordance with
EN60350-1)
Wire rack
2
230
Q
4-5
Topped, grilled courgettes,
stuffed, halved lengthways
solid
2
180
c
20 - 25
Comments
Preheat the appliance for 5 minutes.
Side dishes
Also follow the instructions on the packaging.
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Basmati rice
(250 g + 500 ml water)
solid
100
100
15 - 20
Couscous
(250 g + 250 ml water)
solid
100
100
5 - 10
Dumplings (90 g/piece)
Perforated/
unperforated
95 - 100
100
20 - 25
Long-grain rice
(250 g + 500 ml water)
solid
100
100
20 - 25
Brown rice
(250 g + 375 ml water)
solid
100
100
25 - 35
Lentils
(250 g + 500 ml water)
solid
100
100
25 - 35
Haricot beans, pre-soaked
(250 g + 1 l water)
solid
100
100
55 - 65
Comments
Desserts
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Comments
Crème brûlée (130 g each)
solid
90
100
40 - 45
In ramekins, cover with heat-resistant cling film.
Yeast dumplings
(100 g/piece)
solid
100
100
20 - 30
Allow yeast dumplings to rise for 30 minutes
before steaming (see section entitled 'Dough
proving').
Crème caramel (130 g each) Perforated
90 - 95
100
30 - 35
In ramekins, cover with heat-resistant cling film.
Compote
solid
100
100
15 - 25
E.g. apples, pears, rhubarb
Recipe tip: Add sugar, vanilla sugar, cinnamon
or lemon juice.
Rice pudding
(250 g rice + 625 ml milk)
solid
100
100
35 - 45
Recipe tip: Add fruit, sugar or cinnamon.
Sweet bake
solid
180 - 200
0 / 60
20 - 40
E.g. semolina, quark or pre-cooked rice pudding
49
Miscellaneous
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Sterilising (e.g. baby bottles, jam jars)
Wire rack
100
100
20 - 25
Drying fruit or vegetables
Perforated
80 - 100
0
180 - 300 E.g. thinly sliced tomatoes, mushrooms, courgettes, apples, pears, etc.
Eggs, medium (x 5)
Perforated
100
100
8 - 15
Royale (500 g)
Glass dish,
wire rack
90
80 - 100
25 - 30
Semolina dumplings
solid
90 - 95
100
8 - 10
Lasagne
solid
170 - 190
0 /60
35 - 60
Soufflé
Ramekins,
wire rack
180 - 200
60
12 - 20
Melting chocolate
Heat-resist100
ant bowl, wire
rack
100
5-8
50
Comments
Cover with heat-resistant cling film.
Cover with heat-resistant cling film.
Baked items
▯
Using the steam oven, you can prepare your baked
items with the optimum humidity:
‒ a | Hot air + 0% humidity:
moisture can escape in the case of fruit cakes
and quiche. This mode corresponds to hot air in
the conventional oven.
‒ ` | Hot air + 30% humidity:
mixed cake does not dry out. The intrinsic
humidity in a food cannot escape from the oven
interior.
‒ _ - \ | Hot air + 60 - 100% humidity:
puff pastry and yeast-risen pastries become
looser on the inside and crispy on the outside
with a gloss.
▯
You can only bake on one level in the steam oven.
Insert the unperforated cooking container into the
second level. When using a high baking tin, place it
on the wire rack, which you then insert in the first
level.
▯
Misting brings additional steam to the food during
baking with Hot air + 0% humidity or with Hot air +
30% humidity when touching the e symbol. Use the
misting function for example when baking bread at
the beginning of the baking time. The bread will
increase in volume and will get a crispy crust.
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Comments
Apple pie
(in accordance with
EN60350-1)
20 cm spring- 160
form cake tin,
wire rack
0
110
Preheat
Bagels
solid
190 - 210
80 - 100
20 - 25
Baguette, pre-baked
Wire rack
190 - 200
0 - 80
10 - 15
Sponge base, thick (6 eggs) Springform
cake tin
160 - 170
0
30 - 35
Sponge base, thin (2 eggs)
solid
190 - 210
0 - 30
8 - 10
E.g. for Swiss rolls
Danish pastries
solid
190 - 210
80 - 100
10 - 18
E.g. with poppy seeds, marzipan, or savoury
with ham, cheese
Brioche, bread rolls
solid
160
0
8 - 12
Bread rolls
(50 - 100 g/piece)
solid
180 - 200
80 - 100
15 - 25
Another very good way of baking bread rolls is
to preheat the appliance to 220 °C at 30%
humidity. After placing the items to be baked
into the appliance, inject additional steam once
or twice, and after 5 minutes, switch back to 0%
humidity and 190 °C.
Bread rolls, pre-baked
Wire rack
150 - 170
0
8 - 15
Inject steam at the beginning.
Bread (0.5 - 1 kg)
solid
1) 210 - 230
2) 165
30
0
15 - 20
35 - 50
Inject steam 2 - 3 times at the beginning.
Use the core temperature probe to check the
exact cooking temperature (see section entitled
'Core temperature sensor').
Place on the wire rack to cool.
Sponge tarts
solid
160 - 165
0
35 - 40
Ring cake (1 kg flour)
Ring cake tin, 160 - 175
wire rack
30
45 - 50
Yeast tray bakes
solid
160 - 170
0 - 60
30 - 45
Plaited loaf (500 g flour)
solid
160 - 170
60 - 80
25 - 35
Muffins
Muffin tray,
wire rack
170 - 180
0 - 30
20 - 30
Macaroons
solid
150 - 160
0
15 - 20
Biscuits
solid
150 - 175
0
10 - 20
For yeast tray bakes with moist toppings (e.g.
plum tart or onion tart), use 0% humidity, and for
yeast tray bakes with dry toppings (e.g. crumble), use 60% humidity.
51
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Quiche, flan
Quiche dish
or tin, wire
rack
190 - 210
0
45 - 60
Sponge cake
Loaf tin/
springform
cake tin, wire
rack
165 - 170
0 - 30
60 - 65
Small cakes
solid
160
0
30
Whirls
(in accordance with
EN60350-1)
solid
165
0
30 - 32
Preheat
Tart
Tart dish or
tin, wire rack
190 - 200
0 - 30
30 - 45
E.g. with apples, chocolate, apricots, or savoury
with asparagus, onions, cheese
Hot water sponge cake
(in accordance with
EN60350-1)
solid
150
0
40
Preheat
Cream puffs, eclairs
solid
180 - 190
0 - 30
40 - 45
Comments
Dough proving (leaving to rise)
▯
The combi-steam oven provides the ideal conditions
for proving dough and dough mixtures or raw
pastries without them drying out.
▯
The bowl does not need to be covered by a wet
cloth. Proving only takes half as long as it usually
does.
▯
To do this, use the "Hot air + 60% humidity" mode.
▯
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled its
volume.
Food
Cooking con- Temperatainer
ture in °C
Humidity in %
Cooking
time in
min.
Comments
Dough mixture (600 g flour)
Bowl/wire
rack
60
30 - 45
E.g. yeast dough, natural fermentation starter,
sourdough
52
38 - 40
Regenerating (reheating)
▯
▯
The combi-steam oven creates the perfect
environment for reheating cooked food without
drying it out. The flavour and quality are virtually
indistinguishable from food that has been freshly
prepared.
▯
Do not cover the food. Do not use aluminium foil or
clingfilm.
▯
The figures listed are for portions for one person.
Larger quantities of food can also be warmed up in
the unperforated cooking insert; you will need to
cook the food for longer than the times specified in
the table.
To use this function, select "Reheat" mode d.
Food
Cooking container
Temperature in °C
Cooking
time in
min.
Baguette, bread rolls (frozen)
Wire rack
140
10 - 15
Baguette, bread rolls (left over
from previous day)
Wire rack
180
5-8
Roasts, sliced (150 g/piece)
solid
120
12 - 15
Vegetables
Dish, wire rack
90 - 100
8 - 10
Pizza, thin
Wire rack
180
10 - 12
Pizza, deep pan
Wire rack
180
12 - 14
Starchy side dishes
Dish, wire rack
120
7-8
Plated meals
Dish, wire rack
120
8 - 15
Defrosting
▯
▯
In the steam oven you can gently and evenly defrost
deep frozen food faster than at room temperature.
▯
Use the "Defrosting" mode W to do this.
▯
The specified defrosting times are only a
recommendation. The time it takes to defrost
depends on the size and weight of the frozen food:
freeze your food flatly or individually. This shortens
the defrosting time.
▯
Remove the packaging before defrosting.
▯
Defrost only the quantity you need for preparation.
▯
Remember: once defrosted, food will not keep for
as long and spoils more quickly than fresh food.
Immediately process defrosted food and cook it
thoroughly.
m
Comments
Finger-thick slices, do not pile them on top of one
another; pour sauce into the cookware to make the
roast more succulent.
E.g. pasta, potatoes, rice; baked or fried food such
as chips or croquettes are not suitable.
After half of the defrosting time, turn meat or fish
over. Separate frozen pieces of food such as
berries or bits of meat. It is not necessary to fully
defrost fish. It will be sufficiently thawed if the
tissue is soft enough to absorb the spices.
Health risk!
When defrosting food from animal sources, you must
remove the liquid that escapes during defrosting. It
must never come into contact with other food. Bacteria
could be transferred.
Slide the unperforated cooking container underneath
the food. Pour away the collected thawing liquid from
meat and poultry. Then clean the sink and rinse with
plenty of water. Clean the cooking container in hot
soapy solution or in a dishwasher.
After defrosting, operate the steam oven for 15 minutes
using Hot air at 180°C.
Food
Cooking con- Temperatainer
ture in °C
Type of
heating
Cooking
time in
min.
Berries (300 g)
Perforated
45 - 50
W
4-6
Roasts (1 - 1.5 kg)
Perforated
45 - 50
W
80 - 110*
Fish fillet (150 g/piece)
Perforated
45 - 50
W
8 - 12*
Vegetables (400 g)
Perforated
45 - 50
W
6-8
*
Comments
For this food, you need to include a compensation period: Once the defrosting time has elapsed, switch off the appliance and
leave the food to rest in the appliance for a further 10 - 15 minutes with the door closed so that it has a chance to defrost right
through to the very centre.
53
Food
Cooking con- Temperatainer
ture in °C
Type of
heating
Cooking
time in
min.
Goulash (600 g)
Perforated
45 - 50
W
30 - 45*
Chicken (1 kg)
Perforated
45 - 50
W
45 - 60*
Chicken thighs
(400 g/piece)
Perforated
45 - 50
W
30 - 35*
*
Comments
For this food, you need to include a compensation period: Once the defrosting time has elapsed, switch off the appliance and
leave the food to rest in the appliance for a further 10 - 15 minutes with the door closed so that it has a chance to defrost right
through to the very centre.
Preserving
▯
It is easy to preserve fruit and vegetables in the
combi-steam oven.
▯
Carefully check and clean the preserving jars,
rubber sealing rings, clips and springs.
▯
Cook food as soon as possible after purchase or
after it has been harvested. Prolonged storage
reduces the vitamin content and means that food is
on the verge of fermenting.
▯
Sterilise the washed jars in your combi-steam oven
for 20-25 minutes at 100 °C and 100% humidity
before preserving.
▯
▯
Only use fruit and vegetables that are in good
condition.
Place the preserving jars in the perforated
cookware. They must not be in contact with each
other.
▯
The combi-steam oven is not suitable for preserving
meat.
▯
Once the cooking time has elapsed, open the
cooking compartment door. Do not remove the
preserving jars from the cooking compartment until
they have completely cooled down.
Food
Cooking container
Temperature in °C
Humidity in %
Cooking
time in
min.
Fruit, vegetables
(in sealed 0.75 l preserving
jars)
Perforated
100
100
35 - 40
Beans, peas
(in sealed 0.75 l preserving
jars)
Perforated
100
100
120
Comments
Extracting juice (soft fruit)
▯
You can effortlessly and cleanly extract berry juice
in the steam oven.
▯
Leave the berries in the appliance until no more
juice appears.
▯
Place the berries in the perforated cooking
container and slide it into the third level from below.
Slide in the unperforated cooking container one
level below it to collect the juice.
▯
Finally, place the berries in a cloth and squeeze out
the rest of the juice.
Food
Cooking container
Temperature in °C
Humidity in %
Cooking
time in
min.
Berries
perforated + solid
100
100
60 - 120
54
Comments
Preparing yoghourt
▯
Even yoghurt can be prepared in the combi-steam
oven.
▯
When using yoghurt starter, follow the instructions
on the packet.
▯
Heat pasteurised milk to 90 °C on the hob to
prevent the yoghurt cultures from being overcome
by any unwanted microbes. Ultra-heat treated milk
(UHT milk) does not need to be heated. (Please
note: If you use cold milk to make yoghurt, the
incubation time will be longer).
▯
Pour the yoghurt into washed jars.
▯
You can sterilise the washed jars in your combisteam oven at 100 °C and 100% humidity for 20 25 min before pouring in the yoghurt.Make sure that
you allow the jars and the cooking compartment to
cool down before you pour in the yoghurt and place
the jars in the appliance.
▯
Once you have finished making the yoghurt, place it
in the refrigerator.
▯
To make thick yoghurt, add skimmed milk powder to
the milk before heating it (1 - 2 tablespoons per
litre).
▯
Important! Allow the milk to cool to 40 °C in a water
bath so that the yoghurt cultures are not destroyed.
▯
Stir some natural yoghurt with identified yoghurt
cultures under the milk (1 - 2 teaspoons of yoghurt
per 100 ml).
Food
Cooking container
Temperature in °C
Humidity in %
Cooking
time in
min.
Comments
Yoghurt mixture
(in sealed jars)
solid
40 - 45
100
300 - 360 Recipe tip: Flavour the yoghurt mixture
with fruit purée, jam, honey, vanilla or
chocolate, and then increase the
preparation time if necessary.
Preparing bulky food
Acrylamide in foodstuffs
▯
To prepare bulky food items, you can remove the
side slide-in racks.
Which foods are affected?
▯
To do this, undo the knurled nuts at the front of the
slide-in racks, and pull the slide-in racks out
towards you.
▯
Place the rack directly onto the bottom of the
cooking compartment and place the food or
roasting dish onto the rack. Do not place the food
or roasting dish directly onto the bottom of the
cooking compartment.
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
crisps, chips, toast, bread rolls, bread, fine baked goods
(biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing
food
General
Keep cooking times as short as possible.
Cook food until it is golden brown, but not
too dark. Large, thick pieces of food contain less acrylamide.
Baking
With hot air at max. 180 °C.
Biscuits
Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
Chips
Cook at least 400 g at once on a baking
tray so that the chips do not dry out.
55
9000974168 en (970328)
*9000974168*
Gaggenau Hausgeräte GmbH
Carl-Wery-Straße 34
81739 München
GERMANY
www.gaggenau.com