8. Tips and tricks

General:

–The appliance does not need long to heat up.

It therefore operates in an extremely energy and time-saving fashion.

–Cooking times depend on the quality, weight and height of the food. This is why specified values can only serve as recommendations.

–Food being cooked must not come into contact with the oven compartment, the grease filter or the air baffle.

–The steam oven door must seal well. So always keep the door seal faces clean.

–Do not place too much on wire grill and in receptacles. This will ensure optimum circulation of the air.

What are all the things you can do better with the steam oven?

–Cook potatoes in the perforated receptacle. By doing so, you will ensure that the steam can reach the potatoes from all sides. This will make cooking more intensive.

–Use the perforated insert to boil large quantities of eggs. Please note: Compared to an egg boiler, the cooking time is extended by 2-3 minutes. You will have to preheat the appliance if you want to boil soft eggs.

–You can collect vegetable juices by placing the unperforated insert in the bottom rack.

–For foods that are sensitive to pressure (such as dumplings), you are best using two low cooking receptacles rather than just one. By doing so, you will ensure that items do not lie on one another and cannot get crushed.

–Peel tomatoes: cut into the tomatoes and place them in the steam for 1 to 2 minutes. Then dip the tomatoes in ice water.

–You can even decrystallise honey with your steam oven. To do this, set a temperature of 60 °C and a moisture level of 100 % steam.

Tips on how to save energy and protect the environment:

–Give good thought to what foods you can cook at the same time. This will ensure an even load on your appliance and will save you time and energy.

–Avoid opening the steam oven door frequently and for prolonged periods. Otherwise, generated steam and heat can escape unhindered and then has to be generated again. This involves a loss of large amounts of energy and prolongs the cooking time.

–You can often use several levels at once (when steaming with up to 100 °C, not when baking).

Thawing tips:

–Only thaw the quantity you need.

–Please remember: once food has been thawed, it may not be possible to keep it for as long as intended and it will perish faster than fresh food.

–Thawing: Thaw pieces of meat that you intend to bread long enough to ensure that spices and the bread crumbs will adhere to the meat.

–Thawing poultry: remove poultry from its

packaging before thawing. Important: pour away the thawed water.

–You can store kitchen herbs frozen and you can use them unthawed.

–Thawing and heating in steam is possible instead of a bain-marie. Leave the meal in the bag or put in directly on a plate.

Sterilising:

–If possible preserve foodstuffs immediately after buying or harvesting them. Prolonged storage reduces their vitamin content and leads easily to fermentation.

–Only ever use fruit and vegetables that are in a perfect state. Examine preserving jars and rubber rings exactly. Check clips and springs. Sterilise the jars and clean the rubber rings. Rinse them with hot water.

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Gaggenau ED221, ED 220 manual Tips and tricks
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ED 220, ED221 specifications

Gaggenau is a name synonymous with luxury and innovation in the world of kitchen appliances, and its ED221 and ED220 models are prime examples of this legacy. These appliances are designed with meticulous attention to detail, marrying functionality with aesthetic appeal. The ED221 and ED220 are part of Gaggenau’s impressive lineup of built-in ovens, providing versatile cooking solutions for the discerning chef.

One of the standout features of the Gaggenau ED221 and ED220 is their impressive cooking capacity. Both models offer a spacious interior, allowing for the preparation of multiple dishes simultaneously. With a total cooking volume that exceeds the industry standard, users can easily accommodate larger meals or multiple courses, making them ideal for entertaining.

Advanced technology is at the core of both the ED221 and ED220. These built-in ovens feature Gaggenau’s signature convection system, which ensures even heat distribution for consistent results. The powerful heating elements, combined with sophisticated airflow design, allow for precise cooking, whether baking, roasting, or broiling. Users can rely on the digital temperature control to maintain accuracy, ensuring every dish is cooked to perfection.

Another significant aspect of these models is their customizable settings. The user-friendly interface allows for easy navigation through multiple cooking modes, providing options for baking, roasting, and slow cooking. Both ovens also feature a self-cleaning function, making maintenance effortless and keeping your kitchen looking pristine.

In terms of design, the Gaggenau ED221 and ED220 showcase a sleek and modern appearance, often available in stainless steel or elegant black finishes. Their minimalist aesthetic seamlessly integrates into contemporary kitchen layouts, elevating the overall look and feel of the space. With flush installation options, these ovens can be incorporated into cabinetry, creating a streamlined visual appeal.

Safety is also a priority for Gaggenau, and both models come equipped with features like cool-touch doors, ensuring that the exterior remains safe to the touch during cooking. Additionally, the ovens include built-in timers and automatic shut-off capabilities, allowing peace of mind while multitasking in the kitchen.

In summary, the Gaggenau ED221 and ED220 embody the brand's commitment to excellence, blending high-end technology with intuitive design. They cater to the needs of culinary enthusiasts who demand precision and luxury in their cooking experience. Whether you’re a professional chef or a home cook, these models offer an unparalleled cooking journey.
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