User manual GAGGENAU BX281110

[. . . ] Gaggenau Instruction Manual Double Oven BX 280/281 Table of Contents Safety Notes Before Use Intended Use Safety while Baking Pyrolysis (Self Cleaning) Damage to the Appliance Operating for the First Time Avoiding Damage to the Appliance and the Cabinet Oven Cabinet Fronts near the Oven Features of your New Oven 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 Exiting Menu and Saving Settings Activating the Oven Standby Activating the Oven Setting the Oven Setting the Temperature and Cooking Mode Current Oven Temperature Display Setting the upper and lower oven Display Meat Probe Programming the Meat Probe Note Cleaning Recommended Temperature Values Rotary Spit Preparation Switching on the Rotary Spit Switching off the Rotary Spit Note Baking Table Roasting Table 4 4 4 4 4 4 5 Grilling Table Tips and Tricks Baking Further Tips for Baking Rising Dough (Fermenting) Tips for Roasting and Grilling Defrosting 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 Additional Functions Safety Deactivation Fast Heating up Changing the Basic Settings Note Example: Changing the Standby Screen The Following Settings Can Be Changed Care and Manual Cleaning 22 23 23 24 24 24 24 25 25 25 26 27 28 29 29 29 30 30 30 30 31 31 31 32 32 32 33 35 36 36 36 37 37 38 39 39 39 40 41 41 41 5 5 5 6 6 7 7 8 9 10 10 10 10 10 11 11 11 12 12 12 13 13 13 14 14 15 15 16 16 16 17 17 17 18 18 19 20 Pyrolysis Before Starting Pyrolysis Setting the Program Delaying the Switch-off Time Note Cleaning Accessories with Pyrolysis Trouble Shooting Error Messages Exhibition Mode Power Cut Replacing the Oven Lights Replacing the Ceiling Light Replacing the Side Light 3 $ Safety Notes Warning!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. [. . . ] . . . you have baked on several levels and your If you select a slightly lower temperature, your cakes cake on the top tray is darker than and pastries will be browned more evenly. Allow the bottom trays to bake for 5-10 minutes longer and insert them at an appro priately earlier time. Briefly reinsert the tray in the oven and remove the biscuits immediately. Turn out the cake again and cover the form several times with a cold wet cloth. The next time, grease the form well and additionally sprinkle breadcrumbs into it. 23 Further Tips for Baking You are advised to use dark metal baking forms. The temperature and duration depend on the quantity and consistency of the dough. If required, set it higher the next time. A lower temperature ensures more even browning. To find out if your cake mixture has baked properly, insert a wooden stick at the highest point of the cake around 5-10 minutes before expiry of the baking time specified in the recipe. The cake is ready if dough no longer sticks to the wood. Always grill in the closed oven. If possible, grilled pieces should be equally thick, at least 2 to 3 cm. When this is the case, they will brown evenly and will stay nice and juicy. Poultry becomes particularly crispy brown if you coat it with butter, salt water, dripped-off fat or orange juice. For roasting use the wire rack that fits the grilling tray (accessory or special accessory, depending on the version). This ensures that the juices of the meat are collected and the oven stays clean. In the case of duck or goose, pierce the skin under the wings to allow the fat to drain off. What to do, if. . . Rising Dough (Fermenting) Use the fermenting mode. For large amounts of dough (for example bread) set the temperature between 38-40 °C. For small pieces of dough (for example bread rolls) set the temperature between 40-45 °C. . . . a roast has become dark and parts of the crust are burnt?. . . a roast looks good, but the sauce is too light and has become watery?Choose the next lowest weight in the list and prolong the roasting time. Tips for Roasting and Grilling You can use any heat-resistant dishes. Place the wire rack directly onto the bottom of the oven and place the dish or the roaster onto the wire rack. Do not place the dish or roaster directly onto the enamelled bottom of the oven. After removing glass dishes, place them on a dry kitchen cloth or cooling grill. [. . . ] If you would like to remove burnt-in residues from your baking tray or your grilling tray, it is imperative that you observe the following safety notes: · · · · Remove extreme fatty soiling, roast juice and food remainders before the pyrolytic cleaning process. Only insert one baking tray or one grilling tray in the lowest shelf in the oven. Do not clean wire rack, rotary spit, cast roaster, baking stone, meat probe or other accessories in the pyrolytic cleaning process. 38 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. [. . . ]