Gaggenau ED 220/221-6 manual Operating modes

Page 15

4.3 Operating modes

Moisture

Temperature

 

Display

Particularly

 

Principle

Remarks

 

 

 

 

 

 

 

 

 

suitable for...

 

 

 

100%

150

- 230 °C

 

 

 

 

 

 

Bread

 

Steam baking:

 

 

 

 

 

 

 

 

 

 

300

- 450 °F

 

 

 

 

 

 

poultry,

 

The high moisture prevents the food from drying out.

 

 

 

 

 

 

 

 

 

 

puff pastry

 

Thanks to the high temperature, the surface become

 

 

 

 

 

 

 

 

 

 

 

 

crispy brown all-round.

 

100%

100

°C

 

 

 

 

 

 

Vegetables,

 

Steaming:

You can use several

 

210

°F

 

 

 

 

 

 

side dishes,

 

The food is completely surrounded by steam.

cooking inserts at

 

 

 

 

 

 

 

 

 

blanching,

 

Steaming is a very gently method with which the food

the same time.

 

 

 

 

 

 

 

 

 

sterilising,

 

is not deprived of its goodness and retains its natural

 

 

 

 

 

 

 

 

 

 

juice extraction

 

colour.

 

100%

120

°C

 

 

 

 

 

 

Potatoes,

 

Fast steaming:

 

 

250

°F

 

 

 

 

 

 

pulses and beans

 

The higher temperature accelerates steaming.

 

 

 

 

 

 

 

 

 

 

 

 

Not suitable for sensitive foodstuffs.

 

100%

80 - 90 °C

 

 

 

 

 

 

Fish

 

Low-temperature steaming:

 

 

175

- 195 °F

 

 

 

 

 

 

 

 

The air in the cooking compartment is saturated with

 

 

 

 

 

 

 

 

 

 

 

 

steam. The heat is transferred without any drying out

 

 

 

 

 

 

 

 

 

 

 

 

whatever. Protein leaking is avoided by the lower

 

 

 

 

 

 

 

 

 

 

 

 

temperature.

 

80%

30 - 45 °C

 

 

 

 

 

 

Yeast dough,

 

Fermenting, rising:

Light goes off after

 

 

 

 

 

 

 

60%

85 - 115 °F

 

 

 

 

 

 

sour dough mixture,

 

Thanks to the moisture, the heat is distributed

a few seconds.

 

 

 

 

 

 

 

 

 

Yoghurt

 

particularly evenly. The surfaces of doughs do not

 

 

 

 

 

 

 

 

 

 

 

 

dry out so much.

 

80%

150

- 230 °C

 

 

 

 

 

 

Casserole dishes,

 

Combined steaming:

 

60%

300

- 450 °F

 

 

 

 

 

 

gratin,

 

the middle way between steam baking and hot air

 

 

 

 

 

 

 

 

 

 

roast

 

operation makes it possible to achieve the optimum

 

 

 

 

 

 

 

 

 

 

 

 

cooking climate for every food.

 

60%

120

°C / 250 °F

 

 

 

 

 

 

Plated dishes

 

Reheating:

Meals can be heated

 

 

 

 

 

 

 

 

160

°C / 320 °F

 

 

 

 

 

 

 

 

cooked food can be reheated gently. Thanks to the

directly on the plate.

 

 

 

 

 

 

 

 

 

 

 

supply of steam, the food is not dried out.

 

 

 

 

 

 

 

 

 

 

 

 

Reheat food served on plates at 120 °C / 250 °F and

 

 

 

 

 

 

 

 

 

 

 

 

baked items at 160 °C / 320 °F .

 

30%

150

- 230 °C

 

 

 

 

 

 

Yeast pastry

 

In this mode of operation, the cooking compartment

 

 

300

- 450 °F

 

 

 

 

 

 

 

 

is sealed hermetically. The remaining moisture

 

 

 

 

 

 

 

 

 

 

 

 

prevents the drying effect of conventional hot air.

 

30%

70 - 80 °C

 

 

 

 

 

 

Roast beef,

 

Low-temperature cooking:

 

 

160

- 175 °F

 

 

 

 

 

 

leg of lamb

 

briefly seared meat can mature slowly and gently

 

 

 

 

 

 

 

 

 

 

 

 

over a long cooking time.

 

0%

150

- 230 °C

 

 

 

 

 

 

Fruit cake

 

Convection:

 

 

300

- 450 °F

 

 

 

 

 

 

 

 

the cooking compartment is ventilated and vented

 

 

 

 

 

 

 

 

 

 

 

 

through an opening so that the moisture produced

 

 

 

 

 

 

 

 

 

 

 

 

can be dissipated. This is particularly advantageous

 

 

 

 

 

 

 

 

 

 

 

 

for baked items that have to give off moisture during

 

 

 

 

 

 

 

 

 

 

 

 

the baking process.

 

100%

60 °C

 

 

 

 

 

 

 

 

Cleaning aid

 

 

140

°F

 

 

 

 

 

 

 

 

The cleaning aid makes it possible to loosen

 

 

 

 

 

 

 

 

 

 

 

 

soiling with steam.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

14

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Contents Built-in steam oven Operating and assembly instructionsED 220/221-6 Preface Important safeguards Read all instructions Important instructions Important notes For your safetyAbout use Appliance and accessories Appliance descriptionDisplay Accessories / special accessories Operating for the first time Important notesCalibration What to do, when Determining water hardness Entering the water hardness Switching on and off OperationControl knobs Operating modes Operating the timer Page Page Page Page Child lock Special functionsOptions menu Core temperature sensor Medium-rare Condensing SteamingHoliday protection Cleaning aid Power failure protectionFurther uses Page Vegetables Cooking table30 60 % 100 C / 210 F 100 % See recipe book Desserts Preparation Temperature Moisture Core temp Cooking times 60 80 % See recipe book Baking tableTips and tricks Manual cleaning Cleaning and careCleaning the side plate Stubborn soiling can be loosened by means Page General Lamp replacement MaintenanceDescaling Disassembly of the front window Remedying small malfunctions yourself Gaggenau Hausgeräte Gmbh

ED 220/221-6 specifications

The Gaggenau ED 220/221-6 is a remarkable appliance that epitomizes the union of modern technology and sophisticated design in the realm of kitchen equipment. Renowned for its exceptional performance, this steam oven is designed for culinary enthusiasts who appreciate precision cooking and the health benefits associated with steam preparation.

One of the standout features of the Gaggenau ED 220/221-6 is its versatility. The appliance offers multiple cooking modes, including steam, combination steam, and baking modes. This flexibility allows users to explore various culinary techniques, from steaming vegetables to baking bread with a perfect crust. The ability to use steam not only retains nutrients but also enhances the natural flavors of the ingredients.

The oven's generous capacity is another hallmark of its design. With ample space, it allows for cooking large meals or multiple dishes simultaneously, making it ideal for gatherings and family dining. The stainless-steel interior is not just aesthetically pleasing; it also promotes even heat distribution, ensuring consistent cooking results regardless of the dish.

Equipped with advanced technology, the ED 220/221-6 features a high-resolution display that simplifies navigation through the various settings and cooking modes. Users can easily select temperature and cooking times, while also accessing pre-programmed recipes. This intuitive interface is complemented by a range of smart sensors that monitor cooking progress, adjusting steam levels and temperature as needed for optimal results.

One of the highlights of this appliance is the patented VarioSteam technology, which allows for precise steam control. Users can choose the level of steam infusion, from gentle steaming to higher levels for a more pronounced effect, catering to different recipes and personal preferences. This feature is particularly beneficial in achieving perfectly cooked meats, flaky pastries, and tender vegetables.

Another key characteristic of the Gaggenau ED 220/221-6 is its easy cleaning process. The steam oven features a self-cleaning mode that employs heat and steam to eliminate residues, simplifying maintenance and providing peace of mind for busy cooks.

In summary, the Gaggenau ED 220/221-6 stands out as an exemplary steam oven that combines cutting-edge technology with elegant design. Its versatility, ease of use, and innovative features make it a valuable addition to any kitchen, empowering culinary enthusiasts to create dishes that celebrate flavor and nutrition. Whether you're steaming, baking, or preparing a gourmet meal, this appliance delivers a truly exceptional cooking experience.
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