Gaggenau ED 220/221-6 manual Operating modes

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.

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