User manual GAGGENAU BS281630

[. . . ] BS 280/281-6. . Table of Contents Important Safety Instructions Fire Safety Burn Prevention Child Safety Safety while Baking and Steaming Cookware Safety Proper Installation and Maintenance 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 5 6 Timer Calling up the Timer Menu Timer Stopwatch Cooking Time Duration Cooking Time End Sabbath Mode 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 29 29 29 30 31 32 33 33 33 34 34 34 34 35 35 36 36 36 36 37 38 38 38 39 42 43 43 43 44 44 44 45 45 46 46 47 47 47 6 6 6 7 7 8 8 9 10 11 11 11 11 11 12 12 12 12 13 13 13 14 14 14 15 15 15 16 16 16 16 17 17 18 18 18 19 Changing the Basic Settings Note Example: Changing the Standby Screen Basic Settings Care and Manual Cleaning Cleaning Function How to Proceed Note Drying Function How to Proceed Note Descaling How to Proceed Trouble Shooting Error Messages Power Cut Exhibition Mode No Water Available 3 ! Important Safety Instructions Do not heat or warm unopened food containers. Build-up of pressure may cause the container to burst and cause injury. If a rack must be moved while oven is hot, do not let potholder contact the heating elements. Moist or damp potholders on hot surfaces may result in burns from steam. [. . . ] Refer to the chapter "Meat Probe" for tips on using the meat probe and the temperature table for the different meats. 21 Low-temperature Cooking / Low-temperature Steaming Fish or seared meat matures over a longer time at a low temperature in the oven. The food will remain juicy and preserve most of its nutrients. Dish Cooking insert unperforated unperforated unperforated unperforated unperforated unperforated unperforated unperforated unperforated unperforated Temperature Moisture in °F in % 160 - 180 160 - 180 160 160 - 180 190 190 180 - 190 85 - 190 180 - 190 190 0 - 30 0 - 30 0 - 30 0 - 30 100 100 100 100 100 100 Cooking time in minutes 55 - 75 180 - 240 150 - 240 45 - 60 70 - 90 35 - 40 20 - 25 50 - 60 6-9 25 - 30 Duck breast Leg of lamb (3 - 5 lb) Roast beef (3 - 5 lb) Pork medallions Boiled fillet of beef (2 lb) Bream (whole, 1 1 /2 lb) Trout ( whole, 12 oz) Carp ( whole, 3 lb), in stock Sole fillet (3 oz each), in stock Hake ( whole, 1 lb 12 oz) Tips ­ Take the meat from the fridge one hour before cooking. ­ Briefly sear the meat (not boiled fillet of beef) from all sides in a hot pan on the hob. Refer to the chapter "Meat Probe" for tips on using the meat probe and the temperature table for the different meats. Please note that the core temperature of the food will always stay below the set temperature in the oven. ­ You can reduce the temperature to 140°F towards the end of the cooking time (for example if your guests arrive late). With this setting no additional steam is added, but the air flap remains closed. Thus, the natural moisture of the food remains in the oven and prevents the food from drying out. 22 Dessert Dish Cooking insert wire rack unperforated unperforated unperforated unperforated Temperature Moisture in °F in % 320 210 360 - 390 210 210 60 100 0 - 60 100 100 Cooking time in minutes 10 - 15 15 - 25 20 - 40 35 - 40 15 - 25 Crème Brulée Yeast dumplings Baked puddings* Milk rice (10 oz rice + 2 cups of milk) Compote * Baked puddings: e. g. crumbles, bread and butter pudding, rice pudding Miscellaneous Dish Cooking insert wire rack unperforated perforated unperforated wire rack unperforated perforated perforated wire rack wire rack Temperature Moisture in °F in % 210 360 - 390 210 350 - 390 350 - 390 180 190 - 200 210 110 210 100 0 100 0 60 - 100 100 100 100 100 100 Cooking time in minutes 60 - 70 35 - 50 15 - 25 35 - 45 10 - 20 10 - 20 8 - 10 8 - 15 180 - 240 15 Vegetable flan (in a glass dish, 3 lb) Potato gratin Dumplings Lasagne Soufflé (in dishes) Cooked-egg-garnish Semolina dumplings Eggs (5 eggs) To decrystallize honey To desinfect baby bottles 23 Cakes and Pastries Dish Cooking insert Temperature in °F 370 - 390 370 - 410 370 - 410 360 - 390 1) 390 2) 330 360 - 390 340 - 360 320 - 340 300 - 320 320 - 350 320 - 350 300 - 350 370 - 410 320 - 350 360 - 370 340 - 360 Moisture in% 30 80 - 100 0 - 30 80 - 100 80 - 100 80 - 100 80 - 100 60 60 - 80 0 30 - 60 0 0 0 0 - 30 0 - 30 60 - 80 Cooking time in minutes 30 - 45 20 - 25 8 - 11 15 - 25 15 35 - 40 15 - 25 7 - 10 25 - 35 15 - 20 45 - 50 40 - 55 10 - 20 45 - 60 50 - 60 40 - 45 40 - 50 Apple tart Bagels Swiss roll Small flaky pastry cakes Bread (2 lb) wire rack unperforated unperforated unperforated unperforated Bread rolls (4 oz each) Bread rolls (pre-baked) Brioche (5 cups of flour) Macaroons Ring cake (yeast dough) Fruit pie made with yeast dough Cookies Quiche, fruit tart Sponge cake Cream puffs Onion pie Tips ­ Always preheat the steam oven. unperforated wire rack unperforated unperforated wire rack unperforated unperforated wire rack wire rack unperforated unperforated ­ In the steam oven you can only bake on one single level. ­ Bread or bread rolls turn out particuarly well if you bake them as follows: preheat the oven at 430°F, 30 % moisture. After five minutes, change the setting to 370°F, 0 % moisture. 24 Regenerating (Reheating) Reheat previously prepared dishes without loss of quality. Select the "Regenerating" heating mode. Dish Cooking insert Temperature in °F 250 250 190 - 210 280 280 Cooking time in minutes 7 - 15 5 - 10 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. ­ Frozen bread or cake: bake from frozen at 30 % moisture, mist twice. Dough Proofing Raising yeast dough and other dough mixtures without drying out. Select the "Dough Proofing" heating mode. Dish Cooking insert Temperature in °F 100 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. 25 Defrosting Select the "Defrosting" heating mode. Dish Cooking insert Temperature in °F 110 - 120 110 - 120 110 - 120 110 - 120 110 - 120 110 - 120 110 - 120 Cooking time in minutes 8 - 10 70 - 80 15 - 20 20 - 30 40 - 50 60 - 70 30 - 35 Berries ( 1 /2 lb) Roast (2 lb) Fish fillet (1 lb) Vegetables (1 lb) Goulash (1 lb 4 oz) Chicken (2 lb) Chicken legs (1 lb) 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. Preserving Dish Cooking insert Temperature in °F 200 Moisture in% 100 Cooking time in minutes 35 Fruit, vegetables (in closed preserving jars) Tips wire rack ­ 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 210°F before using them for preserving. [. . . ] Check if you have set the functions and temperature knobs to the correct positions. 43 Drying Function Use the drying function after cleaning to dry the oven interior. You can also dry the oven interior after steaming using the drying function. How to Proceed 1 2 Turn the function knob two positions to the left. Press 00:30 3 4 b to start. Temperature and moisture level appear on the display. 00:20 After the time has elapsed a signal sounds. Then polish the interior and the glass panel with a soft cloth. Note If three dashes appear on the display: Operator error. [. . . ]