User manual GAGGENAU ED 231

[. . . ] Operating and assembly instructions ED 220/221 ED 230/231 Built-in steam oven ED 220/221 ED 230/231 Preface 1. Important notes 1. 1 For your safety 1. 2 About use 2. Appliance and accessories 2. 1 Appliance description 2. 2 Display 2. 3 Accessories / special accessories 3. Operating for the first time 3. 1 Important notes 3. 2 Calibration 3. 3 What to do, when . . . [. . . ] The boiling point is dependent on the position above sea level and is usually, in fact, below 100 °C. In order to steam at boiling point you must select 100 °C. When the steam oven is on, heating is interrupted if the power should fail and if it should then return again. Note: the appliance bridges a power failure lasting 5 minutes. The cooking process can be continued unhindered. A prolonged power failure may have a negative influence on the cooking process. You must switch the appliance off and then on again. For your protection, the appliance features holiday protection. Every heating operation is switched off after 15 hours if the appliance is not operated during this time. You can then operate the appliance in the way to which you are accustomed. This function is not active when a time has been programmed. The cleaning assistance feature loosens soiling, which can then be removed with greater ease (see Chapter 9. 3). Fig. 28 5. 7 Power failure protection 5. 8 Holiday protection 5. 9 Cleaning aid 23 6. Further uses Low-temperature cooking Vigorously browned meat matures over a longer time at a lower temperature. ­ Preheat the appliance to 70 - 80 °C (depending on the size of the food). To do this, turn the "Moisture content" control knob to the 30 % position. ­ Briefly roast the meat on all sides in a pan. Note: the longer you roast the meat in the pan, the shorter the roasting time in the oven. ­ Place the meat on a preheated plate in the oven. entrecote, roast beef or leg of lamb) need 2 - 4 hours). Smaller pieces of meat (steak or diced chicken) take 30 - 60 minutes. ­ You can reduce the temperature to 60 °C towards the end of the cooking time. For larger pieces of meat, you can extend the cooking time by 2 - 4 hours or for smaller pieces you can extend it by 30 - 45 minutes. Fermenting Raising yeast dough, self-raising flour and sour dough mixtures ­ Place the bowl containing the dough on the wire grill. [. . . ] 100 ­ Connect the drain hose to the drain connection of the waste water pipe siphon. ­ Push the shaped rubber part over the connection and secure the connection with the included hose clamp. A sufficient drainage cross-section (40 mm inner diameter) must be guaranteed. ­ The total length of the drain hose must not exceed 5 m. [. . . ]