User manual GAGGENAU ED231610

[. . . ] 3. 4 Determining water hardness 3. 5 Entering the water hardness 4. Operation 4. 1 Switching on and off 4. 2 Control knobs 4. 3 Operating modes 4. 4 Operating the timer 5. Special functions 5. 1 Child lock 5. 2 Options menu 5. 3 Core temperature sensor 5. 4 Steaming 5. 5 Condensing 5. 6 Display of the current cooking compartment temperature 5. 7 Power failure protection 5. 8 Holiday protection 5. 9 Cleaning aid 6. Cleaning and care 9. 1 Manual cleaning 9. 2 Cleaning the side plate 9. 3 Cleaning aid 10. [. . . ] Note: Steaming is only possible at the "Hot air" stage (0 %) or with 30% moisture (0 %). Proceed as follows: ­ Press the (Steaming / Condensing) key (Fig. 26). ­ Steaming lasts for as long as you keep the key pressed, but no more than 8 seconds. You can trigger steaming again by pressing the (Steaming / Condensing) key yet again. Fig. 26 5. 5 Condensing Before opening the door it is possible to remove the steam in the oven using the condensation mode. Water is added to the cooking compartment. This causes the cooking compartment to cool. So, when opening the door after condensing, less steam blows into your face. Note: Condensing is only possible by a humidity of 100 %, 80 % and 60 % and at a temperature below 130 °C. Proceed as follows: ­ Press the (Steaming / Condensing) key for approx. ­ Condensation starts to run only when the door is closed. Fig. If the door is not opened, the appliance continues heating after a few seconds. 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. ­ Turn the "Temperature" knob to 30 - 40 °C and the "Moisture content" knob to 60 %. Extracting juice The steam oven allows you to extract juices even without a special juice extraction pot. ­ Place the fruit or berries in the perforated cooking insert. ­ Insert the perforated cooking insert with the fruit in the 3rd level from below. ­ Place the deep unperforated cooking insert one level lower to collect the juice. ­ Turn the "Temperature" knob to 100 °C and the "Moisture content" knob to 100 %. Leave the fruit in the appliance until juice no longer appears (1 - 2 hours depending on the type of fruit). Reheating Warming up ready-cooked meals without quality losses. ­ Heat up the appliance to 120 °C. To do this, turn the "Moisture" control knob to the 60 % position. ­ Portion cooked but cold meals on plates. [. . . ] ­ Clean it (see chapter on cleaning and care). * ­ ED 230/231 1 ­ Descaling system WF 040-020 41 Installation above EB ED 220/221/230/231 as seen from the side 50 560 483, 8 85 In order to be able to position the supply/drain hose correctly behind the appliance when the unit is being installed over built-in ovens (EB), the cabinet carcass must be shifted forward by 5 cm, and a cladding or blanking piece inserted at the side. 450 530 585 Fig. 38 530 534 544 ED 220/221/230/231 as seen from behind 70 Electrical terminal box Anschlusskasten Elektro 58, 5 Cold water connection Kaltwasseranschluss 323, 3 135, 8 40 Fig. 39 Water outlet Wasserablauf 52, 5 42 Drainage The drain pipe connection must be accessible at all times and should not be directly behind the appliance. Before installing the steam oven, remove the metal holder on the back which holds the drain hose in place during transport. min. [. . . ]