Gaggenau ED 220/221-6 manual Further uses

6. Further uses

Low-temperature cooking

Vigorously browned meat matures over a longer time at a lower temperature.

–Preheat the appliance to 70 - 80 °C / 160 - 175 °F (depending on the size of the food). To do this, turn the “Moisture content” control knob to the 30 % position.

–Briefly roast the meat on all sides in a pan.

Note: the longer you roast the meat in the pan, the shorter the roasting time in the oven.

–Place the meat on a preheated plate in the oven.

–Larger pieces of meat (e.g. entrecote, roast beef or leg of lamb) need 2 - 4 hours).

Smaller pieces of meat (steak or diced chicken) take 30 - 60 minutes.

–You can reduce the temperature to 60 °C / 140 °F towards the end of the cooking time. For larger pieces of meat, you can extend the cooking time by 2 - 4 hours or for smaller pieces you can extend it by 30 - 45 minutes.

Reheating

Warming up ready-cooked meals without quality losses.

–Heat up the appliance to 120 °C / 250 °F . To do this, turn the “Moisture” control knob to the 60 % position.

–Portion cooked but cold meals on plates.

–Place the plates on the wire grill.

–Cooking time: 7 - 15 minutes.

Note: to reheat vegetables or pastas choose a temperature of 100 °C / 210 °F and a moisture of 100 %.

Fermenting

Raising yeast dough, self-raising flour and sour dough mixtures

–Place the bowl containing the dough on the wire grill.

–Turn the “Temperature” knob to 30 - 40 °C / 85 - 105 °F and the “Moisture content” knob to 60 %.

Extracting juice

The steam oven allows you to extract juices even without a special juice extraction pot.

–Place the fruit or berries in the perforated cooking insert.

–Insert the perforated cooking insert with the fruit in the 3rd level from below.

–Place the deep unperforated cooking insert one level lower to collect the juice.

–Turn the “Temperature” knob to 100 °C / 210 °F and the “Moisture content” knob to 100 %.

Leave the fruit in the appliance until juice no longer appears (1 - 2 hours depending on the type of fruit).

Sterilising

Preserving fruit, vegetables and meats in preserving jars.

–Place the filled preserving jars on the gridiron or the perforated cooking insert. Important: the jars must not touch each other.

–Turn the “Temperature” knob to 100 °C / 210 °F and the “Moisture content” knob to 100 %.

–Turn the “Temperature” knob to 0 as soon as the contents of the jars begin to bubble.

Do not remove the preserving jars from the oven until they have cooled down completely.

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