User manual GAGGENAU BS 250

[. . . ] Gaggenau Instruction Manual Steam Oven BS 250/251 BS 254/255 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 Water Tank First Settings after Installation Choosing the Time Format Setting the Clock Setting the Date Temperature Unit °C or °F Setting the Water Hardness Exiting Menu and Saving Settings Note 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 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 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 Safety Notes Oven Interior Cooking Inserts Racks Grease Filter Water Tank Glass Front Door Seal Cleaning Function How to Proceed Note Drying Function How to Proceed Note Descaling Program How to Proceed Tip Trouble Shooting Error Messages Power Cut Exhibition Mode 28 28 28 29 30 31 32 32 32 33 33 33 33 34 35 35 35 36 38 38 38 38 38 38 38 38 38 39 39 39 40 40 40 41 41 42 42 43 43 43 5 5 5 6 6 7 7 8 9 10 11 11 11 11 12 12 12 12 13 13 13 14 14 14 15 15 15 16 16 17 17 18 18 18 19 3 $ Safety Notes Warning, risk of burns!The inside of the door gets very hot during operation; observe appropriate caution when opening the appliance. Do not trap connecting cables of electrical appliances in the hot oven door. Risk of short-circuiting! Before Use The appliance is only guaranteed safe to use if installed by a specialist in accordance with the installation instructions. [. . . ] Thus the natural moisture of the food remains in the oven and keeps the food from drying out. Regenerating (Reheating) Reheat previously prepared dishes without loss of quality. Select the "Regenerating" heating mode. Dish Cooking insert Temperature in °C 120 120 90 - 100 140 140 Cooking time in minutes 7 - 15 10 - 15 7 - 15 3-5 8 - 10 Meals on a plate Pasta, potatoes (on a plate) Vegetables (on a plate) Bread rolls (from the day before) Baguette (frozen) Tip wire rack wire rack wire rack wire rack wire rack ­ To regenerate larger amounts use the unperforated cooking insert. 24 Dough Proofing Raising yeast dough and other dough mixtures without drying out. Select the "Dough Proofing" heating mode. Dish Cooking insert Temperature in °C 38 Cooking time in minutes 25 - 35 Yeast dough, baking ferment, sour dough mixture (in bowl) Tip wire rack ­ The raising time is a rough value. Leave the dough until it has doubled in size. Defrosting Select the "Defrosting" heating mode. Dish Cooking insert Temperature in °C 45 - 50 45 - 50 45 - 50 45 - 50 45 - 50 45 - 50 45 - 50 Cooking time in minutes 8 - 10 70 - 80 15 - 20 20 - 30 40 - 50 60 - 70 30 - 35 Berries (300 g) Roast (1000 g) Fish fillet (400 g) Vegetables (400 g) Goulash (600 g) Chicken (1000 g) Chicken legs (400 g) perforated perforated perforated perforated perforated perforated perforated After the time has elapsed, leave the food inside the oven for 10-15 minutes after switching off. Always insert an unperforated cooking insert one level below the food. ­ 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. ­ Please observe: defrosted food might not keep and will deteriorate more quickly than fresh food. ­ Defrosting poultry: take the poultry out of the packaging. 25 Preserving Dish Cooking insert Temperature in °C Moisture in% 100 Cooking time in minutes 35 Fruit, vegetables (in closed preserving jars 0. 75l) Tips Wire rack / perforated 95 ­ Cook the fruit or vegetables immediately after buying or picking. A prolonged storage will reduce the vitamins and might lead to fermenting. ­ Disinfect the clean jars in the oven for 15 minutes at 100°C before using them for preserving. ­ Leave the jars to cool down completely before taking them out of the oven. Extracting Juice Dish Cooking insert Temperature in °C 100 Moisture in% 100 Cooking time in minutes 60 - 120 Berry fruit Tips perforated ­ Place the fruit or berries in the perforated cooking insert. Insert the perforated cooking insert with the fruit on the 2nd level from below. Place the deep unperforated cooking insert one level lower to collect the juice. ­ You can squeeze the food in a dish towel afterwards to gain the remaining juice. Blanching Dish Cooking insert Temperature in °C 100 Moisture in% 100 Cooking time in minutes 3-5 Vegetables (for example spinach, broccoli, beans) Tips perforated ­ By blanching, vegetables retain their natural colour. ­ Blanching is especially suitable for vegetables that are to be frozen. ­ Dip the vegetables in iced water immediately after taking them out of the oven. ­ Leave the blanched vegetables to drip dry before freezing. 26 Preparing Yogurt Dish Cooking insert Temperature in °C 45 Moisture in% 80 Cooking time in minutes 240 - 360 Fresh yogurt (in closed jars) Tips Wire rack ­ Heat milk (not long-life milk) on the hob to 90 °C to avoid disturbing the yogurt bacteria. Cool the milk in a bain-marie until it reaches 40 °C to avoid destroying the yogurt bacteria. ­ Stir natural yogurt (without fruit) into the milk (1-2 teaspoons for every 100 ml). ­ Disinfect the clean yogurt jars in the oven for 15 minutes at 100°C before filling them with yogurt. ­ In the case of yogurt ferment, pay attention to the notes on the packet (note: the time needed for maturity will be lengthened if you use cold milk to produce the yogurt). [. . . ] Check if you have set the functions and temperature knobs to the correct positions. 40 Descaling Program To keep your appliance in good working order, you have to descale it regularly. The descaling program consists of three steps ­ descaling and rinsing twice. Use a sponge to empty the evaporating dish between each of the three steps above. Mix the descaling solution according to the manufacturer's instructions. [. . . ]