User manual GAGGENAU EB 205

[. . . ] Operating and Installation Instructions EB 204/205 Built-in Oven 50 EB 204/205 Preface 1. Important notes 1. 1 For your safety 1. 2 Operating for the first time 1. 3 About use 2. Structure and operating principle 2. 1 Structure 2. 2 Accessories / special accessories 2. 3 Operating principle of the operating modes 3. Operation 3. 1 Overview 3. 2 Switching on 3. 3 Switching off 3. 4 Hot air circulation 3. 5 ECO 3. 6 Top and bottom heat / Top heat 3. 7 Hot air circulation and bottom heat 3. 8 Grilling 4. [. . . ] 19) To switch off, turn the "Temperature" control knob to the 0 position. The lighting goes off and now only the current time of day appears on the display. Note: after switching off the oven, the cooling fan will continue to run for a time to protect the electronics and will then switch off automatically. Fig. 19 10 3. 4 Hot air circulation Switching on Switching on Turn the "Mode" control knob to the (Hot air) symbol and set the "Temperature" control knob to the required temperature. When roasting on the grid iron, insert the grilling tray / glass tray one level lower than the food you are cooking to collect dripping fat. Turn the "Temperature" control knob to the temperature you require. 25) Switching off: Turn the "Temperature" control knob to the 0 position. Fig. 25 Note: When grilling on the grid iron, place the grilling pan/ glass tray one level lower than the grilled food. Switching on Grilling with the hot air fan Switching on: Turn the "Mode" control knob to the (Grilling with hot air) setting and set the "Temperature" control knob to the required temperature. Very high temperatures occur during grilling, and these also warm up doors and frames. °C Level from below Baking time Min. Swiss roll Flan base Fruit flan on yeast dough Fruit flan on short-crust pastry Small flaky pastry cakes Cheesecake (high) Cheesecake slices (flat) Sponge cake (round) Loaf cake Yeast dough ring cake (tall) Biscuits `Hefezopf' Cake on baking tray (dry top) Cake on baking tray (moist top) Cream puffs Mixed-grain bread** 165 165 180 165 165 160-175 160-175 160-175 160-175 165 165-170 165-170 180 200/170 165-170 165-170 180 170 160-175 165 180 165 165 160-175 160-175 165 165 165 210 170-175 165-175 165-175 190 165-175 165-175 175-180 175-180 165-175 170-175 165-175 165-175 165-175 180-190 210/170 2 2 2 2 1+3/2* 2 2 2 2 1 1+3/2* 2 2 2 1+3/2* 2 7-9 30-35 40-45 40-45 15-20 90-100 45-50 50-60 50-60 40-50 15-20 30-40 40-50 40-50 20-25 40-50 * In the ECO and hot air circulation modes, you can bake simultaneously on several levels. Note: the values given above should be looked upon as recommended values. The recommended mode is printed in bold. 14 Roasting table Dish Level Hot air Grill and Top and Cooking Core hot air bottom heat time temperature Temp. °C minutes sensor 180 230/180 230/180 60-90 45-50 60-70 90-100 230/180 180/200 150/200 230/180 230/180 150/180 60-70 60-70 40-50 50-60 60-70 60-70 50-60 20 120 45-50 °C 55-65 °C 70-80 °C 75-80 °C 75-80 °C 65-70 °C 80-85 °C 75-80 °C 75-80 °C 75 °C 70-75 °C 75-80 °C from below Temp. °C Beef Roast beef (casserole*) 1, 5 kg Roast beef rare 1, 5 kg** Roast beef medium 1, 5 kg** Roast beef well-done 1, 5 kg** Pork Pork roast 1, 5 kg** Pork roast with rind 1, 5 kg*** Smoked pork 1, 5 kg** Leg of pork*** Collared roast** Veal Roast veal** Leg of veal*** Loin of veal Stuffed breast of veal* 2 2 2 2 230/180 150/180 160-170 120-130 2 2 2 2 2 230/180 180/200 180/160 150/200 230/180 2 2 2 2 180 230/180 230/180 230/180 * First brown the meat all-round in the casserole on the cooker. ** Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes. *** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes. Note: the values given above should be looked upon as recommended values. The recommended mode is printed in bold. 15 Roasting table Dish Level from below Venison Roast boar (casserole*) Leg of venison (casserole*) Saddle of venison Leg of lamb (casserole*) Poultry Duck 2-3 kg** Duck breast Goose 2-3 kg** Turkey 3-4 kg** Roast chicken 2 2 2 2 2 160/190 160 160/190 160/190 180 180 160/190 160 160/190 160/190 100-120 15-20 100-120 120-180 50-60 80-85 °C 70 °C 85-90 °C 85-90 °C 85 °C 2 170-180 170-180 165-175 180-200 170-180 60-90 60-80 20-25 35-45 75-80 °C 65-70 °C 65-75 °C Hot air Temp. °C Grill and Top and Cooking Core hot air bottom heat time temperature Temp. °C minutes sensor * First brown the meat all-round in the casserole on the cooker. ** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes. Note: the values given above should be looked upon as recommended values. [. . . ] After residues have baked in several times, they are then difficult to remove. Clean the oven with hot soapy water while it is still warm and leave it open to dry. Instead, moisten them with a wet cloth and detergent. 20 6. 2 Self-cleaning 0 In this mode, soiling on the catalytic interior plates (accessories) combusts at temperatures around 300 °C. In the event of extreme soiling, coarse greasy residues must be removed from the oven before cleaning. [. . . ]