User manual GAGGENAU BS281130

[. . . ] Gaggenau Instruction Manual Steam Oven BS 270/271 BS 274/275 BS 280/281 Table of Contents Safety Notes Before Use Intended Use Safety while Baking and Steaming Damage to the Appliance Operating for the First Time Avoiding Damage to the Appliance and the Cabinet Steam Oven and Cabinet Fronts Avoiding Damage to the Oven Interior Features of your New Steam Oven Steam Oven Display and Controls Keys Accessories Heating Modes First Settings after Installation Note Choosing the Time Format Setting the Language Setting the Clock Setting the Date Temperature Unit °C or °F Setting the Water Hardness Exiting Menu and Saving Settings Calibration Calibrating the Steam Oven Note Activating the Steam Oven Standby Activating the Steam Oven Setting the Steam Oven Setting the Temperature and Heating Mode Note Current Oven Temperature Display After Every Use Misting Steam Removal Meat Probe Programming the Meat Probe Note Cleaning Recommended Temperature Values Cooking Table 4 4 4 4 4 5 Timer Calling up the Timer Menu Timer Stopwatch Cooking Time Duration Cooking Time End Extended Timer Setting the Program Note Memory Recipes Calling up the Memory Menu Storing the Settings Note Starting a Memory Recipe Note Child Lock Activating the Child Lock Deactivating the Child Lock Note Safety Deactivation Changing the Basic Settings Note Example: Changing the Standby Screen Basic Settings Care and Manual Cleaning 30 30 30 31 32 33 34 34 34 35 35 35 35 36 36 37 37 37 37 38 39 39 39 40 43 44 44 44 45 45 45 46 47 47 48 48 49 49 49 5 5 5 6 6 7 7 8 9 10 10 10 10 10 11 11 11 11 12 12 12 13 13 13 14 14 14 15 15 15 15 16 16 17 17 17 18 Cleaning Function How to Proceed Note Drying Function How to Proceed Note Changing the Filter Cartridge Descaling How to Proceed Trouble Shooting Error Messages Power Cut Exhibition Mode No Water Available 3 $ Safety Notes Tip: before opening the appliance door use the steam removal function. As a result, very little steam will escape when you open the appliance door. Use an oven glove to take the cooking inserts out of the hot oven. Hot liquid may spill over when taking out the cooking inserts. [. . . ] 25 Dish Cooking insert unperforated wire rack, muffin tin unperforated unperforated flan tin loaf tin / spring release cake tin unperforated unperforated flan tin unperforated Temperature Moisture in °C in % 160-170 170-180 150-160 150-175 190-210 160-175 150-160 150-160 190-210 180-190 60-80 0-30 0 0 0 0-30 0 0 0 0-30 Cooking time in minutes 25-35 20-30 15-20 10-20 45-60 50-60 35-45 25-30 30-45 40-45 Brioche (500 g flour) Muffins Macaroons Biscuits Quiche / fruit tart Sponge cake Small Cakes Piped biscuits Tart Cream puffs / eclairs Regenerating (Reheating) · · Reheat previously prepared dishes without loss of quality. Select the "Regenerating" heating mode. The given values are for dishes reheated on a plate. To regenerate larger amounts use the unperforated cooking insert. You will need to increase the time. Dish Cooking insert Temperature in °C 140 140 90-100 120 120 Cooking time in minutes 8-12 4-8 6-10 5-10 8-15 Baguette, bread rolls ( frozen)* Baguette, bread rolls (from the day before) Vegetables (on a plate) Side dishes (pasta, potatoes, rice)** Meals on a plate wire rack wire rack wire rack wire rack wire rack *Frozen bread and bread rolls can be successfully baked at 30 % moisture. After placing them in the oven, use "misting" twice. **Side dishes: not suitable are baked or deep fried foods like french fries or potato croquettes. 26 Dough Proofing · · Raising yeast dough and other dough mixtures without drying out. Select the "Dough Proofing" heating mode. Leave the dough until it has doubled in size. Dish Cooking insert Temperature in °C 38 Cooking time in minutes 25-45 Dough mixture (for example yeast dough, baking ferment, sour dough mixture) bowl / wire rack Defrosting · · · · · · Select the "Defrosting" heating mode. The defrosting time given is a rough value. The defrosting time depends on the size, weight and shape of the frozen food. Always freeze your food flat or in single pieces, this shortens the defrosting time. Take the food out of the packaging before defrosting. Only defrost the amount that you will need to prepare. Please observe: defrosted food might not keep and will deteriorate more quickly than fresh food. Immediately prepare defrosted food and cook it thoroughly. Always insert an unperforated cooking insert one level below the food. Pour away the defrosting liquid of meat and poultry. Clean the sink afterwards and rinse with plenty of water. Clean the cooking insert in hot soapy water or in the dishwasher. Dish Cooking insert Temperature in °C 45-50 45-50 45-50 45-50 45-50 45-50 45-50 Cooking time in minutes 6-10 50-80* 5-10* 8-12* 30-45* 45-60* 30-35* Berries, 300 g Roast , 1000 g Fish fillet, 150 g each Vegetables , 400 g Goulash , 600 g Chicken , 1000 g Chicken legs, 350 g each perforated + unperforated perforated + unperforated perforated + unperforated perforated + unperforated perforated + unperforated perforated + unperforated perforated + unperforated *After the time has elapsed, leave the food inside the oven for 10-15 minutes after switching off. This ensures the food is thawed right through. 27 Preserving · · · · · Cook the fruit or vegetables immediately after buying or picking. A prolonged storage will reduce the vitamins and might lead to fermenting. [. . . ] Re-attach the grease filter and the racks. Check that all parts are fitted securely . Reset the descaling symbol in the basic settings. 47 Trouble Shooting In case of a malfunction first check the household fuses. If the power supply is functioning correctly contact your dealer or Gaggenau after-sales service. [. . . ]