Operating principle of the operating modes

2.3Operating principle of the operating modes

200

175 125

Fig. 11

100

Fig. 12

150

Fig. 13

Hot air circulation

In the hot air circulation mode, all prepared meals are cooked at the same temperature. Diverse or similar meals can be prepared on several levels without any transfer of taste.

You can bake, roast and sterilise with hot air.

Baking with hot air circulation

This is the ideal operating mode for baking several trays and tins at the same time. (Fig. 11)

Roasting with hot air circulation

Meat is evenly browned on all sides. When roasting on the grid iron, push the grilling tray one level lower to collect dripping fat.

Hot air circulation and bottom heat

When this function is used, the bottom heating element is additionally in operation.

The fan wheel ensures a uniform distribution of heat. Heat is also generated from below. (Fig. 12)

Top and bottom heat

Two heating elements (top and bottom heat) are operated jointly. When baking with top and bottom heat, you can only use one level. You get the best baking and roasting results on the second level from below. (Fig. 13)

This unit allows you to select the top heat element separately. In this mode of operation you can deliberately choose to bake or roast food from the top.

EB 204/205 specifications

The Gaggenau EB 204/205 series of ovens represent the pinnacle of culinary innovation, combining exquisite design with advanced technology to elevate the cooking experience. Crafted with a focus on professional-grade performance, these built-in ovens are ideal for both home chefs and culinary enthusiasts looking to achieve restaurant-quality results.

One of the standout features of the Gaggenau EB 204/205 ovens is their sleek, minimalist design, characterized by a unique configuration that creates a seamless integration with modern kitchen interiors. Available in two sizes, these ovens can fit standard cabinetry dimensions while offering ample cooking space. The robust stainless-steel front panel, along with the elegant glass door, not only enhances the aesthetic appeal but also provides durability suited for everyday usage.

The EB 204/205 models are equipped with a range of cooking modes, including conventional heat, circulating air, and intensive bake. These modes empower chefs to select the ideal environment for their culinary creations, ensuring everything from pastries to meats are cooked to perfection. The precise temperature control, achievable in 5-degree increments, allows for greater accuracy, particularly important for tasks such as baking.

A standout technology in the Gaggenau EB 204/205 series is the added steam cooking feature. This innovation allows for moisture retention, producing tender and flavorful dishes while preserving the nutritional value of ingredients. The integrated water tank is easy to refill, and the steam function can be used in conjunction with traditional heating, offering versatility in cooking techniques.

Another remarkable characteristic of the Gaggenau EB 204/205 is the intuitive control interface. Equipped with a TFT touch display, these ovens offer clear visibility and ease of use. Users can effortlessly navigate through settings, pre-program cooking times, and monitor cooking progress with real-time feedback.

Furthermore, these models boast impressive safety features, including an automatic shut-off function and a residual heat indicator, ensuring peace of mind during operation. The clean design extends to maintenance as well, with easy-to-remove oven racks and a smooth enamel interior making cleaning a straightforward task.

In summary, the Gaggenau EB 204/205 ovens blend high-end design with state-of-the-art technology. Their combination of various cooking modes, steam function, exceptional control features, and safety measures ensure that these ovens are a valuable addition to any kitchen, promising unparalleled performance and culinary excellence. Whether baking pastries or roasting meats, these ovens are designed to inspire creativity and elevate the art of cooking.