Gaggenau Instruction Manual

Steam Oven
BS 250/251
BS 254/255
Table of Contents

Safety Notes 4 Timer 31

Before Use 4 Calling up the Timer Menu 31
Intended Use 4 Timer 31
Safety while Baking and Steaming 4 Stopwatch 32
Damage to the Appliance 4 Cooking Time Duration 33
Cooking Time End 34
Operating for the First Time 5
Extended Timer 35
Avoiding Damage to the Appliance and the Setting the Program 35
Cabinet 5 Note 35
Steam Oven and Cabinet Fronts 5
Avoiding Damage to the Oven Interior 5 Child Lock 36
Activating the Child Lock 36
Features of your New Steam Oven 6 Deactivating the Child Lock 36
Steam Oven 6 Note 36
Display and Controls 7
Keys 7 Safety Deactivation 37

Accessories 8 Changing the Basic Settings 38

Note 38
Heating Modes 9 Example: Changing the Standby Screen 38

Water Tank 10 Basic Settings 39

First Settings after Installation 11 Care and Manual Cleaning 41

Note 11 Safety Notes 41
Choosing the Time Format 11 Oven Interior 41
Setting the Clock 11 Cooking Inserts 41
Setting the Date 11 Racks 41
Temperature Unit °C or °F 12 Grease Filter 41
Setting the Water Hardness 12 Water Tank 41
Exiting Menu and Saving Settings 12 Glass Front 41
Door Seal 41
Calibration 13
Calibrating the Steam Oven 13 Cleaning Function 42
Note 13 How to Proceed 42
Note 42
Activating the Steam Oven 14
Standby 14 Drying Function 43
Activating the Steam Oven 14 How to Proceed 43
Note 43
Setting the Steam Oven 15
Setting the Temperature and Heating Mode 15 Descaling Program 44
Note 15 How to Proceed 44
Current Oven Temperature Display 16 Tip 45
After Every Use 16
Trouble Shooting 45
Meat Probe 17 Error Messages 46
Programming the Meat Probe 17 Power Cut 46
Note 18 Exhibition Mode 46
Cleaning 18
Recommended Temperature Values 18

Cooking Table 19

3
$ Safety Notes

Before Use Warning! Use an oven glove to take the cooking

inserts out of the hot oven. Hot liquid may spill over
The appliance is only guaranteed safe to use if when taking out the cooking inserts.
installed by a specialist in accordance with the
installation instructions. The installer is liable for Warning, risk of burns! The inside of the door gets
any damage resulting from incorrect installation. very hot during operation; observe appropriate
caution when opening the appliance. The open door
The appliance may only be connected by a licensed can swing back.
specialist. The local electricity supplier’s
regulations and construction regulations apply. Do not trap connecting cables of electrical
appliances in the hot oven door. The cable
Read the instruction manual carefully before insulation can melt. Risk of short-circuiting!
operating the appliance. Only then will you be able
to operate your appliance safely and correctly. Keep
the instruction and installation manual for future
reference. Damage to the Appliance
Do not connect the appliance if it has been If the appliance is damaged, switch off the
damaged. corresponding household fuse. Call after-sales
service.

Incorrect repairs are dangerous. Repairs must be

Intended Use carried out by one of our experienced after-sales
engineers.
This appliance is intended only for domestic use.
Only use the appliance to prepare meals. Do not
use the appliance to heat up the room in which it is
installed.

Never allow children to play with the appliance.

Do not let adults or children operate the appliance

unsupervised:
– if they are mentally or physically unable to use
the appliance safely and correctly
– if they don’t have the knowledge and experience
to use the appliance safely and correctly.

Safety while Baking and Steaming

Warning, risk of burns! Do not touch hot interior
surfaces of oven. Keep children away.

Warning, risk of fire! Do not store flammable

products in the oven. Only leave the parts needed
inside the oven during use.

Warning, if preparing food with alcoholic beverages

(for example rum, cognac, wine, etc.). Remember
that alcohol evaporates at high temperatures. It is
possible that vapours released by the alcohol can
catch fire.

Warning! Hot steam can escape during use. Do not

touch the ventilation openings.

Warning! Hot steam can escape when opening the

oven door. Hot water may drip from the door. Keep
children away.

4
Operating for the First Time

Remove the packaging from the appliance and Avoiding Damage to the Oven
dispose of it according to local regulations.
Be careful to remove all accessories from the Interior
packaging. Keep packaging elements and plastic
The interior of your new steam oven is made out of
bags away from children.
high grade stainless steel. However, lack of care
Check the appliance for transport damage after and maintenance might cause corrosion.
unpacking it. Do not connect the appliance if it has
Observe the following tips to avoid corrosion in the
been damaged.
oven. No warranty claims can be lodged for any
The appliance must be connected by an authorised damage resulting from non compliance with these
specialist. No warranty claims can be lodged for notes.
any damage resulting from incorrect connection.
Observe the installation instructions. • Clean the oven interior after it has cooled
down. After cleaning, use the drying function to
Thoroughly clean the appliance before using it for dry the oven interior.
the first time. This will eliminate any ‘newness’
smells and soiling. • Aggressive cleaners may cause corrosion. Only
use hot soapy water to clean the oven interior.
Before operating the appliance fit the included Use the cleaning function.
grease filter to the inside rear wall.
• Do not use oven cleaner or caustic cleaners.
Do not use cleaners containing chloride.
This appliance is labelled in accordance
with the European Directive 2002/96/EG
concerning used electrical and electronic • For regular care of the stainless steel interior
we recommend the Gaggenau oven care
appliances (waste electrical and electronic
product. Please observe the notes in the
equipment – WEEE). The guideline
cleaning chapter.
determines the framework for the return and
recycling of used appliances as applicable.
• Salt in the oven reacts aggressively. Salt
residues on the oven interior may cause spots
of corrosion. Always remove residues
immediately.

Avoiding Damage to the Appliance • Spicy sauces (e.g. ketchup, mustard) and
salted food (e.g. salted roasts) contain chloride
and the Cabinet and acids. These act aggressively on stainless
steel. Always clean the oven interior after use.

Steam Oven and Cabinet Fronts • If your tap water contains a high chloride
content (>40 mg/l) we recommend you use
Do not cover the ventilation openings of the steam non-carbonated bottled water with a low
oven. chloride content instead. Refer to your local
water supply company for information
Do not take off the door seal. A damaged door seal concerning your tap water.
must be changed immediately.

After taking the food out of the oven, allow the oven
• Only use original accessories in the oven
interior. Rusting materials (e.g. serving plates,
to cool down with the door closed. Do not leave the cutlery) may cause corrosion of the oven
oven door half open, the hot air can cause damage interior.
to adjacent cabinets. The cooling fan will continue
to run for a while and will then switch off • Only use original small parts (e.g. knurled
nuts). Order small parts from our after-sales
automatically.
service, should you loose any.

5
Features of your New Steam Oven

Steam Oven
This manual applies to
different models.

The pictures of this manual The models BS 250/251 feature

show the model BS 254/255. display and controls on the
bottom front.
The operation is identical for
all models. These models are especially
suitable for installation above an
The water tank is on the oven.
opposite side to the door
hinge.

Display and controls

The models BS 254/255

feature display and controls
on the top front.

These models are especially

suitable for single installation.

Ventilation openings Air flap Socket for meat probe

Grease filter Evaporating Door seal Water tank

dish
6
Display and Controls

Display Touch keys

In the top part of the display The keys on the left and
is the status bar or a call up right beside the display
menu. The lower part shows are touch sensitive. The
the different settings. function of the keys
depends on the chosen
setting. The icon beside
the key shows the function
of the key.

Function selector Temperature selector

Use the left knob to select You can turn the

the cooking mode you will temperature selector to
use to prepare your meal. the right or left.
You can turn the knob to
the right or left. Temperature range is
between 30 and 230 °C.

First position to the right:

switches on light

First position to the left:

operates special functions
(cleaning function, drying
function, descaling)

Keys
Symbol Function
g move right
f move left
b save selected values / start
j cancel
d increase values
e decrease values
q timer menu
c basic settings menu
a call up current oven temperature
o child lock activate
p child lock deactivate
V extended timer
l timer stop
m timer start

7
Accessories

As standard, your appliance comes with the

following accessories:

• Stainless steel cooking insert GN 2/3,

40 mm deep

• Stainless steel cooking insert GN 2/3,

perforated, 40 mm deep

• Wire rack

• Meat probe

You can order the following special accessories:

• KB 220-000: Stainless steel cooking insert

GN 2/3, 40 mm deep

• KB 220-324: Stainless steel cooking insert

GN 2/3, perforated, 40 mm deep

• KB 220-114: Stainless steel cooking insert

GN 1/3, 40 mm deep

• KB 220-124: Stainless steel cooking insert

GN 1/3, perforated, 40 mm deep

• GR 220-046: Wire rack

8
Heating Modes

Display Heating mode Use

100 Moisture 100 % C Steaming at 100 °C - 120 °C: fish, vegetables,

100
temperature 30 - 230 °C side dishes. The food is completely surrounded by
steam.
B Steam baking at 120 - 230 °C: puff pastry, bread,
bread rolls.

Moisture 80 % Combination steaming: puff pastry, meat, poultry.

80 temperature 30 - 230 °C
170
Moisture 60 % Combination steaming: yeast dough cakes, bread.
60 temperature 30 - 230 °C
160
Moisture 30 % Cooking in own moisture: pastries.
30 temperature 30 - 230 °C Low-temperature cooking: meat.
180 With this setting no additional steam is added, but
the air flap remains closed. Thus the natural moisture
of the food remains in the oven and keeps the food
from drying out.

Moisture 0 % Hot air: cakes, biscuits, gratin.

0 temperature 30 - 230 °C
180
Dough proofing Raising yeast dough, the perfect temperature
temperature 30 - 50 °C setting is 38 °C. The moisture distributes the
38 heat evenly and avoids the surface of the
dough drying out.

Defrosting Even and gentle defrosting of vegetables, meat,

temperature 40 - 60 °C fish and fruit. The food will not dry out and will
50 keep its shape.

Regenerating Gently refresh previously prepared dishes.

temperature 60 - 140 °C The moisture keeps the food from drying out.
120 Refresh dishes on plates at 120°C,
pastries at 140°C.

Cleaning function, The cleaning function loosens soiling with steam.

100 drying function,
60 descaling

9
Water Tank

When you open the door of the oven, you will find
the water tank on the side. Depending on the
model, the tank is on the right or left side.

Before use, fill the water tank to the MAX marking

with fresh, cold water.

If the water in your area is very hard, it is better to

use filtered water or non-carbonated bottled water.
Do not use distilled water or other liquids.

Firmly close the lid of the tank. This is important for

the correct functioning of the oven.

Fully insert the water tank until it engages.

If the water tank is empty, the heating stops.The

L symbol appears on the display and three dashes
instead of the temperature are shown.

Open the oven door (Caution: steam might escape).

Slowly pull out the water tank from the slot. A small
amount of water might drip from the valve. Hold the
water tank level when you pull it out.

Fill the water tank to the MAX marking and re-insert

it.

Empty the water tank after every use and leave it to

dry with the lid open. Keep the seal in the lid clean
and dry after every use. Dry the slot for the tank
after every use.

Note:
Do not heat up the water tank in the oven to dry it!
This will damage the water tank.

10
 First Settings after Installation

When your new steam oven has been connected,

the first settings menu appears on the display.
You can set the

• time format,

• clock,

• date,

• temperature unit,

• water hardness.

Note
The first settings menu appears only after the
appliance has been connected or if the appliance is
without electricity for several days.

Refer to the chapter basic settings if you wish to

change these parameters at any time.

Choosing the Time Format

The time fomat setup menu appears on the screen.

The time fomat can be either 12 hour format

(AM/PM) or 24 hour format. The 24 hour format is
pre-selected.

You can change the time format using the centre

f key.

Setting the Clock

1 Using the menu key g select the clock
function Q .
08:30 appears on the screen.

2 Using the d / e keys set the correct time.

08 30 Use the arrow key g bottom right to change from
hours to minutes.

Setting the Date

1 Using the menu key g select the date
function a .
26.10.07 appears on the screen.

2 Using the d / e keys enter day, month, year.

26 10 07 Use the arrow key g bottom right to change from
day/month/year.

11
 Temperature Unit °C or °F
1 Using the menu key g select the temperature
unit function l. °C is pre-selected.

2 You can change the temperature unit using the

middle f key.

Setting the Water Hardness

1 Use the test kit included to test the water
hardness of your tap water. Fill the phial with
mains water up to the 5 ml marker.

2 Add indicator solution drop by drop until the

12 colour changes from purple to yellow.
Carbonate hardness content:
1 drop = 1°KH = 1.25°e = 1.8°f
Please note: count the number of drops that
are necessary and gently shake the phial after
each drop.

3 Use the d / e keys to enter the value between

1 and 18. Pre-set value is 12. Depending on the
value entered the appliance will calculate the
intervals for descaling.

Exiting Menu and Saving Settings

Touch the b key to exit the menu. All settings are
saved.

The appliance is on standby. The standby screen

appears.

12
 Calibration

The boiling point depends on the air pressure. The

higher the altitude, the lower the air pressure, and
also the boiling point.

During the first steaming after installation, the

appliance calibrates the boiling point. During
calibration, the appliance is adjusted to the
pressure of the altitude where the appliance is
installed.

Calibrating the Steam Oven

1 Remove all accessories from the oven (cooking
inserts, wire rack). The oven must be empty
and cold.

2 Fill the water tank to the MAX marking with cold

water. Firmly close the lid. Fully insert the water
tank until it engages.

3 Turn the temperature knob to 100°C and the

function knob to the top position, steaming at
100% moisture.

The steam oven starts to calibrate.

During calibration more steam might escape from

the oven than during normal use. Calibration takes
about 15 minutes.

Note
If the oven has not yet been calibrated, sis
shown beside the current oven temperature when
you press the a info key.

Do not interrupt the calibration cycle. Do not open

100 the oven door during calibration.

Should the calibration process be interrupted by

opening the door or switching off the appliance, the
steaming function will not operate properly.
Switching on the appliance will automatically restart
calibration until the operation has been completed.

Recalibration is not necessary after a power failure.

Recalibrate the appliance manually if you should

move home to a different altitude.

• First reset all parameters to the factory setting.

Refer to the chapter basic settings.

• Now it is possible to recalibrate the appliance.

13
 Activating the Steam Oven

Standby
The steam oven remains on standby when no
operating mode is selected or the child lock is
activated.

The keys are not activated. The display is not lit.

13:30 Note:
You can choose between different standby screens.
GAGGENAU and the clock is pre-selected. Refer to
the chapter basic settings if you want to change the
standby screen.

Note:
The display contrast depends on the vertical
viewing angle. You can adjust the contrast of the
display in the basic settings.

Activating the Steam Oven

To leave standby do one of the following:

• touch a key

• open or close the oven door

• turn the temperature knob

• turn the function knob

Now you are able to set the required function. Read

the relevant chapter on how to activate the required
function.

Note:
The standby screen reappears after one minute if
no further function is chosen. The display light goes
off.

14
 Setting the Steam Oven

The main operations of your steam oven are easily

set using the knobs.

Using the right knob you can set the temperature.

To switch on the light in the oven, turn the
temperature knob one position to the right.

Temperature range:

Steaming, hot air 30 - 230 °C

Dough proofing 30 - 50 °C
Defrosting 40 - 60 °C
Regenerating 60 - 140 °C

The light in the oven remains off if the temperature

is set below 70 °C.

Using the left knob you can set the heating mode.
The top position is steaming at 100% moisture.

Setting the Temperature and

Heating Mode
1 Fill the water tank to the MAX marking with cold
water. Firmly close the lid. Fully insert the water
13.30 tank until it engages.

100 2 Turn the function knob until the required

heating mode appears on the screen.

100 3 Set the temperature knob to the required

temperature.
Temperature, moisture level and cooking mode
symbol appear on the display. The light in the
oven goes on.

The heating up symbol f appears until the required

temperature is reached. The symbol appears again
when the oven heats during operation.

A signal sounds when the selected temperature is

reached. Press any key to switch off the signal.
Note: You can deactivate the heating up signal in
the basic settings.

The temperature and heating mode can be changed

at any time.

When the meal is ready switch the steam oven off

using the temperature knob. The oven light goes
off. The standby screen appears.

15
 Note
If the L symbol appears on the left top side of the
display and three dashes instead of the
13.30 temperature, the water tank is empty.
Fill the water tank to the MAX marking with fresh
water.

If three dashes appear on the display instead of the

temperature, the knobs have not been set to the
correct position. Check the position of the
temperature and function selectors.

Current Oven Temperature Display

The current oven temperature is briefly shown when
you press the a info key. Using the b key you can
return to the standard screen.

Note:
166 Depending on the heating mode, a slight temperature
variation after heating up during use is normal.

After Every Use

Wipe the oven interior and the evaporating dish with
a soft sponge. Dry the oven interior with a cloth or
use the drying aid.

$ Warning! The water in the evaporating dish can

be hot.

Empty the water tank and leave it to dry with the lid
opened. Dry the slot in the appliance.

16
 Meat Probe

The meat probe enables you to cook your meat

exactly as you want it.

Using the meat probe, during the cooking process

you can measure the core temperature of the
interior of the food you are preparing exactly
between 1 °C and 99 °C.

Fully insert the tip of the meat probe in the middle

of the food, at its thickest point. The tip should not
be inserted into fat and should not touch any
dishes, bones or fatty tissue.

In the case of poultry, do not insert the tip of the

meat probe in the middle (hollow) but between the
belly and the thigh.

When you connect the meat probe to the socket in

the oven, the r symbol appears on the display.

The smaller temperature display on the top shows

the measured temperature from the meat probe.

Programming the Meat Probe

You can program the desired core temperature for
your meal. The appliance switches off
13.30 automatically, when the programmed temperature
has been reached.
60 30 c
1 Insert the tip of the meat probe into the meat.
175 60
2 Connect the meat probe to the socket.

3 Using the d / e keys set the correct core

temperature.
The suggested temperature is 60 °C.

The larger temperature display on the top shows the

programmed temperature, the smaller display
shows the measured temperature from the meat
probe. You cannot set a temperature on the meat
probe that is lower than the core temperature of the
food you are preparing.

The current oven temperature is briefly shown when

you press the a info key. The temperature display on
the top shows the measured temperature from the
meat probe. Using the b key you can return to the
52 standard screen.

175 A signal sounds when the programmed core

temperature has been reached. The appliance stops
heating.

Switch the temperature knob off and open the oven

door. Remove the meat probe before taking the
food from the oven.
$ Danger, risk of burns! Use an oven glove. The
meat probe gets very hot during use.

17
Note Recommended Temperature Values
Pull the meat probe from the socket if you want to Beef
end the programming. Roast beef / fillet of beef / entrecôte
blood rare 45-47 °C
If you program meat probe and timer simultaneously, rare 50-52 °C
the program that reaches the entered value first will medium-rare 58-60 °C
switch off the oven. well-done 70-75 °C
Beef roast 80-85 °C
Only use the included original meat probe. You can
Pork
order the meat probe as a spare part.
Roast pork 72-80 °C
Remove the meat probe from the oven when it is not Back of pork medium-rare 65-70 °C
in use. well-done 75 °C
Meat loaf 85 °C
Fillet of pork 65-70 °C
Veal
Cleaning Fillet of veal rare 50-52 °C
medium-rare 58-60 °C
Only rub the meat probe with a moist cloth. The well-done 70-75 °C
meat probe is not dishwasher-proof. Roast veal well-done 75-80 °C
Breast of veal, stuffed 75-80 °C
Back of veal medium-rare 58-60 °C
well-done 65-70 °C
Venison
Back of venison 60-70 °C
Leg of venison 70-75 °C
Back of venison steaks 65-70 °C
Back of hare 65-70 °C
Poultry
Chicken 85 °C
Guinea fowl 75-80 °C
Goose,turkey, duck 80-85 °C
Duck breast medium-rare 55-60 °C
well-done 70-80 °C
Ostrich steak 60-65 °C
Lamb
Leg of lamb medium-rare 60-65 °C
well-done 70-80 °C
Back of lamb medium-rare 55-60 °C
well-done 65-75 °C
Mutton
Leg of mutton medium-rare 70-75 °C
well-done 80-85 °C
Back of mutton medium-rare 70-75 °C
well-done 80 °C
Fish
Fillet 62-65 °C
Whole 65 °C
Tureen 62-65 °C
Other
Bread 90 °C
Pâte 72-75 °C
Tureen 60-70 °C
Foie gras 45 °C

18
Cooking Table

Important Notes
• When using the perforated cooking insert or the
wire rack without additional dishes, place the
• The cooking times given are only a
recommendation. The effective cooking time unperforated cooking insert on the first level
depends on the quality of the food, its from below to avoid the bottom of the oven
temperature, the amount and the size of the interior and the evaporating dish becoming soiled.
food.
• You can use simultaneously up to three levels
(level 2, 3 and 4 from the bottom) for steaming,
• Always preheat the oven. This will guarantee the
best results. defrosting, dough proofing and regenerating.
You can cook different dishes simultaneously
• The cooking times given here are for a
preheated oven. Add about 5 minutes to the
without flavour transfer. However, the cooking
times may increase for large amounts of food.
cooking time if the oven has not been preheated.
• Food being cooked must not come into contact
• The values given are for 4 average portions.
Add to the cooking time for larger amounts.
with the oven compartment, grease filter or rear
plate.

• Use the recommended cooking inserts. Using

different cooking inserts might change the
• The steam oven door must seal well. Always
keep the door seal clean.
cooking times.
• Do not place too much food on the wire rack or
• Try new dishes at the shortest time value given.
If necessary, extend the cooking time.
the cooking insert. This will ensure optimum
circulation of the air.

• Only open the oven door for a short time when

putting food in the oven.
• Always leave the grease filter in place during
use.

• If you use only one level, place the cooking

insert on the second level from the bottom.

Vegetables

• The cooking times are for 1 kg of cleaned vegetables.

• Use the perforated cooking insert on the second level from below. Place the unperforated cooking
insert on the first level from below to avoid the oven interior becoming soiled. Use the vegetable stock
that collects in the unperforated cooking insert as a base for sauce or stock.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Artichoke, large perforated 100 100 25-35

Artichoke, small perforated 100 100 15-20

Cauliflower, whole perforated 100 100 20-25

Cauliflower, in roses perforated 100 100 15-20

Green beans perforated 100 100 25-30

Broccoli, in roses perforated 100 100 10-15

Fennel, sliced perforated 100 100 10-15

Vegetable tureen tureen / wire rack 100 100 50-60

Carrots, sliced perforated 100 100 10-15

19
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes

Potatoes, peeled and quartered perforated 100 100 20-35

Kohlrabi, sliced perforated 100 100 15-25

Leeks, sliced perforated 100 100 5-10

Stuffed Peppers* unperforated 180-200 80-100 15-20

Jacket potatoes (ca. 50 g each) perforated 100 100 25-30

Jacket potatoes (ca. 100 g each) perforated 100 100 40-45

Brussel sprouts perforated 100 100 15-20

Asparagus, green perforated 100 100 10-15

Asparagus, purple perforated 100 100 18-25

To skin tomatoes** perforated 100 100 3-4

Stuffed courgette* unperforated 160-180 80-100 15-35

Sugar peas perforated 100 100 10-15

*Stuffed vegetables: fry the meat stuffing first.

**To skin tomatoes: cut peel once, place in ice water after steaming.

Fish

• Steaming is a gentle cooking process and fish retains its taste.

• For hygenic reasons, steam fish until it reaches a core temperature of at least 65 °C. This is also the
ideal core temperature for fish.

• Salt the fish after steaming. Thus, the natural aroma is preserved and the fish does not dry out.

• When using the perforated cooking insert grease it lightly to prevent the fish sticking to it.

• Fillets with skin: place the fish with the skin to the top, this preserves the texture and aroma.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Bream, whole, 700 g unperforated 90-100 100 20-25

Fish dumplings, 20-40 g each* unperforated 90-100 100 5-10

*Fish dumplings: cover the unperforated cooking insert with baking paper.

20
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes

Carp, whole, 1.5 kg perforated 90-100 100 40-50

Salmon fillet, 300 g each perforated 90-100 100 12-15

Salmon, whole, 2.5 kg perforated 100 100 70-80

Mussels, 1.5 kg** perforated 100 100 8-12

Hake, whole, 800 g perforated 90-100 100 20-25

Monkfish, 300 g each, in stock glass dish /wire rack 180-200 100 10-15

Monkfish fillet, 200 g each perforated 90-100 100 10-15

Bass, whole, 400 g each perforated 90-100 100 15-20

** The mussels are ready when their shells open.

Fish – Low-temperature Steaming

• Steaming fish between 70 and 90 °C prevents it from becoming soft und breaking apart. This is
especially suitable for sensitive fish.

• The values are for fillets of fish.

• Serve on warmed dishes.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Oysters, in stock (10 oysters) unperforated 80-90 100 2-5

Tilapia, 150 g each perforated 80-90 100 10-12

Bream, 200 g each perforated 80-90 100 12-15

Fish tureen tureen / wire rack 70-80 100 50-90

Trout, whole, 250 g each perforated 80-90 100 12-15

Halibut, 300 g each perforated 80-90 100 12-15

Lobster, boiled, separated, perforated 70-80 100 10-12

regenerate

Scallops (6 scallops) unperforated 80-90 100 4-8

Cod, 250 g each perforated 80-90 100 10-12

Red Snapper, 200 g each perforated 80-90 100 12-15

Ocean perch, 120 g each perforated 80-90 100 10-12

21
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes

Rolled sole, stuffed, 150 g each perforated 80-90 100 12-15

Turbot, 300 g each perforated 80-90 100 12-15

Bass, 150 g each perforated 80-90 100 10-12

Pike-perch, 250 g each unperforated 80-90 100 12-15

Meat

The cooking times given are only a recommendation. The effective cooking time depends on the
temperature of the food and the roasting time on the hob. For precise control use the meat probe. Refer to
the chapter “Meat Probe” for tips on using the meat probe and the temperature table for the different
meats.

Meat – roasting at higher temperatures

• Time to settle down: wrap the meat in aluminium foil and leave to rest for 10-15 minutes after roasting.
The meat can “settle down”. More juices will stay in the meat when cutting it open.

• To roast the meat rare or medium: open the oven door when the core temperature is 5 °C below the
required value and wait until the value has been reached. This prevents overcooking and gives the meat
time to settle down.

• When using the perforated cooking insert or the wire rack, place the unperforated cooking insert on
the level below. Fill with a small amount of water to avoid residues burning in. You can add vegetables,
wine, spices or herbs to get a delicious base for sauce.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Entrecôte, medium rare, 350 g each unperforated 170-180 0-30 10-20

Fillet in puff pastry, medium rare, 600 g unperforated 190-200 80-100 25-40

Back of veal, medium rare, 1 kg unperforated 160-180 0-60 20-30

Smoked pork chop, sliced unperforated 100 100 15-20

Roast pork with rind, 1.5 kg, wire rack 1) 120 100 30
well-done* 2) 170-180 60 30-35
3) 220 0 10-15

Leg of lamb, medium rare, 1.5 kg unperforated 170-180 0-60 60-80

Back of venison, medium rare, 500 g each unperforated 160-180 0-30 12-18

*Fillet in puff pastry: cut the rind crosswise before roasting. Use the meat probe: during the second step a core
temperature of about 65 °C should be reached, roast to about 75-80 °C in the third step.

22
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes

Beef roast, 1.5 kg, well-done wire rack 1) 220-230 100 20

2) 150-160 30-60** 60-80

Roast beef, medium rare, 1 kg unperforated 160-180 0-30 40-60

Pork roast, 1.5 kg (collar or shoulder), wire rack 1) 220-230 100 20

well-done 2) 160-170 30-60** 60-90

To heat up boiled sausages unperforated 85-90 100 10-20

(e.g. Lyoner, white sausage)

**30% moisture is sufficient when using the unperforated cooking insert with added liquid.

Meat – Low-temperature Cooking

• Seared meat matures over a longer time at a low temperature in the oven. The food will remain juicy and
preserve most of its nutrients.

• 30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, but
the air flap remains closed. Thus, the natural moisture of the food remains in the oven and prevents the
meat from drying out.

• For hygenic reasons, briefly sear the meat from all sides in a hot pan on the hob before putting it in the
oven. This will give the roast the typical flavour.

• Please note that the core temperature of the food will always stay below the set temperature in the
oven. As a recommendation, set the oven temperature 10-15°C higher than the required core
temperature.

• Take the meat from the fridge one hour before cooking.

• You can reduce the temperature to 60 °C towards the end of the cooking time (for example if your
guests arrive late).

• Serve on warmed dishes.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Duck breast, medium, 350 g each unperforated 70-80 30 40-60

Entrecôte, medium, 350 g each unperforated 70-80 30 40-70

Leg of lamb, without bone, tied, unperforated 70-80 30 180-240

medium, 1.5 kg

Roast beef, medium, 1-1.5 kg unperforated 70-80 30 150-210

Pork medaillons, well-done, 70 g each unperforated 80 30 50-70

Beef steaks, medium, 200 g each unperforated 70-80 30 30-60

23
Poultry

• The cooking times given are only a recommendation and depend on the temperature of the food before
roasting. For precise control use the meat probe. Do not insert the tip of the meat probe in the middle
(hollow) but between the belly and the thigh. Refer to the chapter “Meat Probe” for further tips and the
temperature table.

• Season poultry with spices and only little or no oil to get a crispy skin.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Duck, whole, 3 kg* unperforated 1) 150-160 60 80-90

2) 220 0 20-30

Duck breast, medium rare, 350 g each unperforated 160-180 0 12-18

Chicken, whole, 1.5 kg wire rack 170-180 60 50-60

Stuffed chicken breast, steamed, unperforated 100 100 10-15

200 g each

Leg of chicken, 350 g each wire rack 170-180 30-60 40-45

Turkey breast, steamed, 300 g each perforated 100 100 12-15

Poussins, quails, pigeons, steamed, perforated 100 100 25-30

300 g each

Poussins, quails, pigeons, 300 g each perforated 180-200 60-80 12-16

*Start roasting the duck with the breast facing down. Turn the duck after half the cooking time. This prevents the
sensitive breast meat from drying out.

Pulses / Rice

The cooking time is a rough value. Observe the manufacturer’s recommendations.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Basmati rice (250 g + 500 ml water) unperforated 100 100 20-25

Cous-cous (250 g + 250 ml water) unperforated 100 100 5-10

Potato gratin (1.5 kg potatoes) unperforated 180-200 0 35-50

Dumplings, 90 g each perforated 95-100 100 25-30

Long grain rice (250 g + 500 ml water) unperforated 100 100 25-30

Brown rice (250 g + 375 ml water) unperforated 100 100 25-35

Lentils (250 g + 500 ml water) unperforated 100 100 25-35

24
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes

Fresh pasta, cooled perforated 100 100 5-7

Fresh pasta, with filling, cooled perforated 100 100 7-10

Pre-soaked white beans unperforated 100 100 55-65

(250 g + 1 l water)

Dessert

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Crème Brulée*, 130 g each soufflé dishes / perforated 90-95 100 35-40

Yeast dumplings, 100 g each unperforated 100 100 20-30

Flan/Crème Caramel*, 130 g each soufflé dishes / perforated 90-95 100 25-30

Compote unperforated 100 100 5-15

Milk rice (250 g rice + 625 ml milk) unperforated 100 100 35-45

Baked puddings** unperforated 180-200 0-60 20-40

*Cover crème brulée or flan with heat-resistant cling film or aluminium foil.
**Baked puddings: e.g. crumbles, bread and butter pudding, rice pudding.

Miscellaneous

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

To desinfect baby bottles or jam jars wire rack 100 100 20-25

To dry fruit or vegetables* perforated 80-100 0 180-300

Eggs, size M (5 eggs) perforated 100 100 8-15

Cooked-egg-garnish**, 500 g glass dish / wire rack 90 80-100 25-30

Semolina dumplings unperforated 90-95 100 8-10

Lasagne unperforated 170-190 0 35-60

Soufflé soufflé dishes / perforated 180-200 60 12-20

*To dry for example: tomatoes, courgettes, mushrooms, apples, pears etc., thinly sliced. Season with olive oil,
herbs, sugar, salt, etc.
**Cover cooked-egg-garnish with heat-resistant cling film or aluminium foil.

25
Cakes and Pastries

• In the steam oven you can only bake on one single level. Place the unperforated cooking insert on the
second level from below. If you use a baking form put it on the wire rack and place the wire rack on the
first level from below.

• Always leave the grease filter in place during baking.

• 30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, but
the air flap remains closed. Thus, the natural moisture of the food remains in the oven and prevents the
food from drying out.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Apple pie, covered, 20 cm spring release cake tin 160-170 0 70-80

Bagels (100 g each) unperforated 190-210 80-100 15-25

Baguette, pre-baked wire rack 190-200 60-100 10-15

Biscuit base, high (6 eggs) spring release cake tin 160-170 0 30-35

Swiss roll (2 eggs) unperforated 210-220 0 6-8

Small flaky pastry cakes unperforated 180-200 80-100 15-25

Bread (1-1.5 kg) unperforated 1) 200 100 15

2) 160-165 0 25-35

Bread rolls (50-100 g each) unperforated 180-200 80-100 15-25

Square sponge cake unperforated 150-160 0 25-30

“Gugelhupf” (yeast dough with 1 kg flour) gugelhupf tin 160-175 30-60 35-45

Brioche (500 g flour) unperforated 150-160 60-80 20-30

Macaroons unperforated 140-150 0 25-35

Muffins muffin tin 170-180 0-30 20-30

Fruit pie made of yeast dough* unperforated 160-170 0-60 30-45

Biscuits unperforated 150-170 0 15-25

Sponge cake loaf tin / spring release cake tin 160-175 0-30 50-70

Small Cakes unperforated 150-160 0 35-45

Piped biscuits unperforated 150-160 0 25-30

Tart flan tin 190-200 0 30-45

Quiche / fruit tart flan tin 180-190 0 35-60

Cream puffs / eclairs unperforated 170-180 0-30 40-45

*For moist fruit pies (e.g. plum or onion tart) use 0% moisture, for dry toppings (e.g. crumble) use 60 % moisture.
26
Regenerating (Reheating)

• Reheat previously prepared dishes without loss of quality. Select the “Regenerating” heating mode.

• The given values are for dishes reheated on a plate. To regenerate larger amounts use the unperforated
cooking insert. You will need to increase the time.

Dish Cooking insert Temperature Cooking time

in °C in minutes

Baguette, bread rolls ( frozen) wire rack 140 8-12

Baguette, bread rolls (from the day before) wire rack 140 4-8

Vegetables wire rack 90-100 7-10

Side dishes (pasta, potatoes, rice)* wire rack 120 7-10

Meals on a plate wire rack 120 7-15

*Side dishes: not suitable are baked or deep fried foods like french fries or potato croquettes.

Dough Proofing

• Raising yeast dough and other dough mixtures without drying out. Do not cover the bowl.
Select the “Dough Proofing” heating mode.

• The raising time is a rough value. Leave the dough until it has doubled in size.

Dish Cooking insert Temperature Cooking time

in °C in minutes

Dough mixture (for example yeast dough, bowl / wire rack 38 25-35
baking ferment, sour dough mixture)

27
Defrosting

• Select the “Defrosting” heating mode.

• The defrosting time given is a rough value. The defrosting time depends on the size, weight and shape
of the frozen food. Always freeze your food flat or in single pieces, this shortens the defrosting time.

• Take the food out of the packaging before defrosting.

• Only defrost the amount that you will need to prepare.

• Please observe: defrosted food might not keep and will deteriorate more quickly than fresh food.
Immediately prepare defrosted food and cook it thoroughly.

• Poultry, fish and meat: Important! Always insert an unperforated cooking insert one level below the
food. Pour away the defrosting liquid of meat and poultry. Clean the sink afterwards and rinse with
plenty of water. Clean the cooking insert in hot soapy water or in the dishwasher.

Dish Cooking insert Temperature Cooking time

in °C in minutes

Berries, 300 g perforated 40-45 3-4

Roast , 1000 g perforated 40-45 45-60*

Fish fillet, 150 g each perforated 40-45 5-10*

Vegetables , 400 g perforated 40-45 5-7

Goulash , 600 g perforated 45-50 30-45*

Chicken , 1000 g perforated 45-50 45-60*

Chicken legs, 400 g each perforated 45-50 20-30*

*After the time has elapsed, leave the food inside the oven for 10-15 minutes after switching off. This ensures the
food is thawed right through.

28
Preserving

• Cook the fruit or vegetables immediately after buying or picking. A prolonged storage will reduce the
vitamins and might lead to fermenting.

• Only use good quality fruit and vegetables.

• Check and clean the preserving jars, rubber seals and clamps.

• Disinfect the clean jars in the oven for 20-25 minutes at 100°C / 100% moisture before using them for
preserving.

• Open the oven door after the cooking time has elapsed. Leave the jars to cool down completely before
taking them out of the oven.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Fruit, vegetables (in closed perforated 100 100 35-40

preserving jars 0.75l)

Extracting Juice

• Place the fruit or berries in the perforated cooking insert. Insert the perforated cooking insert with the
fruit on the second level from below. Place the deep unperforated cooking insert one level lower to
collect the juice.

• Leave the fruit in the oven until no more juice comes out.

• You can squeeze the food in a dish towel afterwards to gain the remaining juice.

Dish Cooking insert Temperature Moisture Cooking time

in °C in% in minutes

Berry fruit perforated 100 100 60-120

29
Preparing Yogurt

• Heat pasteurised milk on the hob to 90 °C to avoid damaging the yogurt bacteria. You do not need to
heat up long-life milk. (Note: the time needed for maturing will be lengthened if you use cold milk to
produce the yogurt).

• Important! Cool the milk in a bain-marie until it reaches 40 °C to avoid destroying the yogurt bacteria.

• Stir natural yogurt (use yogurt with yogurt bacteria) into the milk (1-2 teaspoons for every 100 ml).

• In the case of yogurt ferment, pay attention to the notes on the packet.

• Pour the yogurt into clean jars.

• Disinfect the clean yogurt jars in the oven for 20-25 minutes at 100°C / 100% moisture before filling
them with yogurt. Note: let the jars and the oven cool down before filling the jars with yogurt to put
them in the oven.

• On completion, place the yogurt in the fridge.

• Add skimmed milk powder to the milk before heating it (1-2 tablespoons per litre) to get a more solid
yogurt.

Dish Cooking insert Temperature Moisture Cooking time

in °C in% in minutes

Fresh yogurt (in closed jars) perforated 45 100 240-360

30
 Timer

Using the timer menu you can set the following:

M timer
N stopwatch

P cooking time duration (not during stand-by)

O cooking time end (not during stand-by)

Calling up the Timer Menu

Touch the key beside the symbol q to call up the
timer menu.

If the appliance is on standby, touch any key. Now

the display is activated. The info a and timer q
symbols are shown.
13:30 Touch the key next to the timer symbol q . The timer
menu appears.

Timer
The timer counts down independently of all other
settings of the appliance. You can enter a maximum
value of 90 minutes.

Setting the Timer

1 Call up the timer menu. The timer function M is
shown on the display.

2 Using d or e set the desired duration.

28.40
3 Start using the b key.
The timer menu is closed.

A signal sounds when the time has elapsed. Touch

the q key to switch off the signal.

28.39 13.30

100 Note
100 To cancel an active timer:
Call up the timer menu, select the timer function M
and touch the j key.

31
 Stopwatch
The stopwatch will count the elapsed time up to
90 minutes.

The pause function pauses the stopwatch.

The stopwatch runs independently of all other

settings of the appliance.

Starting the Stopwatch

1 Call up the timer menu.

2 Using f or g select the stopwatch function N .

3 Start using the m key.
00.00 The timer menu is closed.

The timer menu is closed immediately when you

touch the b key.

00.05 13.30

100
100

Pausing the Stopwatch

1 Call up the timer menu.

2 Using f or g select the stopwatch function N .

3 Touch the l key. The counter stops. The key

06.40
reverts to start m .

4 Start again using the m key. The counter

continues.

After 90 minutes the time reverts to 00:00 minutes.

The symbol N in the status bar disappears. The
stopwatch is switched off.

Note
To cancel the stopwatch:
Call up the timer menu, select the stopwatch
function N and touch the j key.

32
 Cooking Time Duration
If you set a cooking time duration for your meal, the
appliance switches off automatically after the
selected time.

This enables you to leave the kitchen while the meal

is being prepared.

You can select a cooking time between 1 minute

and 23 hours 59 minutes.

Select the temperature and heating mode and place

your meal in the oven.

Switching off Automatically

1 Call up the timer menu.

2 Using f or g select the cooking time duration

function P .

00:40
3 Using d or e set the required cooking time.
4 Start the program using the b key.
The timer menu is closed. Temperature and heating
mode are shown on the display.

13.30 00:40 After the time has elapsed the appliance switches
off. A signal sounds. Touch the q key or open the
100 appliance door to switch off the signal.

100
Note
The cooking times given in the cooking table are for
a preheated oven. Add about 5 minutes to the
cooking time if the oven has not been preheated.

To cancel the cooking time:

Call up the timer menu. Touch the j key, then touch
b to confirm.
To change the cooking time:
Call up the timer menu. Change the time with d or
e , then touch b to confirm.
To stop the program:
Switch the temperature knob off.

33
 Cooking Time End
You can program a cooking time end. Example: it is
13:30. The meal will take 40 minutes to cook and
must be ready at 15:30.

Set the cooking time duration and set the cooking

time end to 15:30. The electronics will calculate the
start time. The appliance will start automatically at
14:50 and switch off at 15:30.

Please note that food which can easily go off should

not stay in the oven too long.

Note:
Always set the desired temperature, heating mode
and cooking time duration first. Only by setting
these values can the cooking time end be
programmed.

Switching on and off Automatically

1 Set the required cooking time.

00:40 2 Using g select cooking time end O . The switch

off time appers on the display.

15:30
3 Using d set a later switch-off time.
4 Start using the b key. The timer menu is
closed.

Temperature and operating mode appear on the

display. The appliance is on standby and will start
13.30 00:40 15:30 automatically. After the cooking time duration it will
switch off.
100 After the time has elapsed the appliance switches
100 off. A signal sounds. Touch the q key, open the
appliance door or switch off the temperature
selector to switch off the signal.

Note
To cancel the cooking time:
Call up the timer menu. Touch the j key, then touch
b to confirm. Cooking time duration and end are
cancelled.

To stop the program:

Switch the temperature knob off.

If the P symbol flashes:

You have not set the cooking time duration. Always
set the cooking time duration first.

34
 Extended Timer

This function keeps the steam oven at a

temperature of 85 °C in the hot air mode.

You can keep food warm 24 to 74 hours, without

switching the oven on or off.

Please note that food which can easily go off should

not stay in the oven too long.

Supposition:
The entended timer key V is available. You have to
make the entended timer key available in the basic
settings. See chapter basic settings.

Setting the Program

1 Turn the temperature knob one position to the
right to the light position.
13:30
2 Touch the key beside the symbol V . The
suggested value of 28 h appears on the display.

3 Using d or e set the desired duration.

4 Start using the b key.
The cooking mode and temperature appear on the
display. The oven light stays off. The keys are
locked. The display lighting is switched off. The
softkey tone is switched off.

28 At the end of the programmed time the oven stops

heating. The display is empty. Switch the
temperature knob off.

Note

0 If you cannot find the V key:

You have to make the extended timer key available.
85 See chapter basic settings – extended timer.

To stop the program:

Switch the temperature knob off.

35
 Child Lock

The steam oven has a child lock. It prevents the

oven being turned on unintentionally.

Supposition:
You have to make the child lock available in the
basic settings. See chapter basic settings.

Activating the Child Lock

Supposition:
The temperature knob is in the OFF position.

1 Touch any key. The symbol o appears beside

the centre left key.

13:30 2 Touch the key o for at least 6 seconds.

The child lock is active, the controls are locked.

The standby screen appears. The symbol o

appears in the status bar.

13:30

Deactivating the Child Lock

1 Touch any key. The symbol p appears beside
the centre left key.

2 Touch the key p for at least 6 seconds.

The child lock is deactivated. You can operate the
13:30 appliance as usual.

Note
If you cannot find the o key beside the centre key:
Call up the basic settings menu. Select the child
lock function. Select “child lock available” o .

If the child lock key is no longer required:

Call up the basic settings menu. Select the child
lock function. Select “child lock not available” p .

36
 Safety Deactivation

For your protection the appliance has a safety

deactivation. The safety deactivation switches off
13:30 the heat if the oven is left on for more than 12 hours
without the controls being touched.

Exception:
The extended timer has been programmed.

Three dashes appear on the display. Switch the

temperature knob off. Then you can operate the
appliance as usual.

37
 Changing the Basic Settings

Your appliance has several basic settings.

You can customize these settings:

Turn the temperature knob one position to the right
to the light position.

• Call up the basic settings menu with the c key.

• Use the top

settings.
f or g keys to move between the

• Use the centre keys to change the selected

setting. You can change several settings
individually without leaving the menu.

• Touch the b key to exit the menu. All settings

are saved.

Note
The status bar only shows six options.
Use the top f or g keys to move to the required
option. You can scroll back- or forward with these
keys.

If no key has been touched for 60 secods the menu

disappears. The standby screen appears. All
settings are saved.

Example: Changing the Standby

Screen
1 Call up the basic settings menu by turning the
temperature knob one position to the right to
13:30 the light position.
Touch the key next to the c symbol. The menu
appears.

2 Use the menu key g to select the function

standby screen M .

3 Use the middle keys f or g to select the

required setting. The selected screen appears
briefly.

Now you can change further settings or exit the

menu with the b key.

38
 Basic Settings

Time format

• 12 hour format (AM/PM) or 24 hour format

Clock

• Hours / minutes

08 30 Use the arrow key

hours to minutes.
g bottom right to change from

Date

• Day / month / year

26 10 07 Use the arrow key g bottom right to change from

day to month to year.

Key tones volume

• In 8 levels

Adjust the volume of the key tones.

The signal volume cannot be adjusted.

Display brightness

• In 8 levels

Display contrast

• In 8 levels

The display contrast depends on the viewing angle.

Standby screen

• Gaggenau / Gaggenau with clock / clock and

date / clock / empty display

The selected screen appears briefly.

Extended timer

• Extended timer key not available / available

Reset all parameters to the factory setting

• No / yes

Immediately confirm a reset with the b key.

39
 Exhibition mode

The setting w “exhibition mode not active” must be

selected and must not be changed. The appliance
does not heat up during exhibition mode x .

You can only change this setting 3 minutes after the

appliance has been connected to the electricity.

Temperature unit

• °F or °C

Date format

• Day.month.year or
day/month/year or
month/day/year

Heating up with / without signal

• heating up with signal / heating up without

signal
The signal sounds when the oven has heated up.

Key tones

• Sound 1 (beep) / sound 2 (click) / key tones off

Choose the key tones.

The signal tone cannot be changed.

Child lock

• Child lock key not available / available

Water hardness

• Set the water hardness between 1 and 18

12
Reset the descaling symbol

• No / yes

Immediately confirm a reset with the b key.

40
Care and Manual Cleaning

Safety Notes Grease Filter

$ Warning! Do not clean the hob using high The grease filter can be detached in the upward
pressure cleaners or steam jets. direction for cleaning.

$ Warning, risk of burns! Before cleaning, wait Clean the grease filter in a dishwasher.
until the appliance has cooled down.

Water Tank
Oven Interior
Clean the water tank with hot soapy water. Leave it
Important! Do not spray cleaning agents into the air to dry with the lid opened. Keep the seal in the lid
flap on the top of the oven interior! clean and dry after every use.

Clean the oven interior with a cloth/sponge and a Dry the slot in the oven after every use.
small amount of hot soapy water. Avoid residues
burning in. After cleaning, leave the door open until
the oven has dried or use the drying function.
Glass Front
For regular care of the stainless steel oven interior
we recommend the Gaggenau oven care product Clean the glass front with a soft cloth and glass
which is available through our after sales service or cleaner. Do not wipe the glass front with a soaking
your specialist dealer (order number 667 027). wet cloth as water might enter behind the glass.
Please observe the included instructions for use of
the product. Do not use aggressive, scouring cleaning agents or
glass scrapers. They can scratch the surface and
Do not scrape off baked-in remainders of food. destroy the glass.
Instead, moisten them with a wet cloth and
detergent. A rainbow coloured shimmer may be seen on the
front glass. This is the heat resistant coating.
If the oven is heavily soiled use the cleaning
function for best results. Only clean the display with a soft cloth. Do not wipe
the display with a soaking wet cloth as water might
Do not use non-suitable cleaning agents: enter behind the screen.
– scouring cleaning agents
– nitro polishing agents
– oven cleaner
Door Seal
– cleaners containing chloride
– abrasive sponges or objects Always keep the door seal clean and free of food
remains.

Do not use aggressive cleaning agents (e.g. oven

Cooking Inserts cleaner) on the door seal. They can destroy the
door seal.
Clean the cooking inserts in hot soapy water or in
the dishwasher. Do not remove the door seal.

Soak baked-in remainders of food and clean with a

brush.

Racks
You can take the racks out for easier cleaning.
Undo the knurled nuts and pull out the racks to the
front.

Clean the racks in a dishwasher.

41
 Cleaning Function

Stubborn soiling can be loosened using the

cleaning function and may then be removed more
easily. The cleaning function takes approx.
34 minutes.

Leave the oven to cool down completely before

cleaning. Take all accessories out of the oven
interior. First clean the evaporating dish to avoid
residues burning in.

How to Proceed
1 Fill the water tank to the MAX marking with cold
water. Do not use distilled water. Fully insert
the water tank until it engages.

2 Put a small amount of washing up liquid into the

00:30 evaporating dish on the bottom of the oven
interior. Close the oven door.

3 Turn the function knob one position to the left.

Turn the temperature knob to the left to the
special functions. The cleaning menu appears.
13.30 00:30 The duration appears on the display.

100
4 Press b to start. The cleaning starts.

60
5 A signal is sounded after the time has elapsed.
The second step (rinsing) appears on the
display.

6 Wipe the loosened soiling in the oven interior

and in the evaporating dish away with a sponge.
Empty the water tank, refill with cold water and
insert.

00:02 7 Close the oven door. Press

rinses.
b to start. The oven

8 After 2 minutes a signal is sounded. Use a

sponge to soak the remaining water from the
evaporating dish.
14.00 00:02 9 Close the oven door. Press b to start. The oven
rinses again.

After 2 minutes a signal is sounded. The cleaning

function has ended. Switch off the temperature
knob.

Use a sponge to soak the remaining water from the

evaporating dish. Dry the oven interior with a soft
cloth or use the drying function.

Note
The duration of the cleaning function cannot be
changed. The oven light is off during the cleaning
function.

42
 If you want to stop the cleaning function:
Switch off the temperature knob.

If three dashes appear on the display:

Operator error. Check if you have set the functions
and temperature knobs to the correct positions.

Drying Function

Use the drying function after cleaning to dry the

oven interior. You can also dry the oven interior
after steaming using the drying function.

Note:
Do not heat up the water tank in the oven to dry it!
This will damage the water tank.

How to Proceed
1 Turn the function knob one position to the left.

2 Turn the temperature knob to the left to the

special functions.
The cleaning menu appears.
00:30 3 Use the g menu key to select the drying
function. The duration appears on the display.

4 Press b to start.
Temperature and moisture level appear on the
display.

After the time has elapsed a signal sounds. The

00:20 drying is finished. Switch the temperature knob off.

Leave the oven to cool down. Then polish the

interior and the glass panel with a soft cloth.

13.30 00:20
Note
0 If three dashes appear on the display:

120 Operator error. Check if you have set the functions

and temperature knobs to the correct positions.

43
 Descaling Program

To keep your appliance in good working order, you

have to descale it regularly. Descale the oven when
13.30 the descaling symbol n appears on the display.

0 The descaling program consists of three steps –

descaling and rinsing twice. The descaling program
175 lasts approx. 34 minutes. Always let the program
run until it has ended. The oven light is off during
the descaling program.

Use a sponge to empty the evaporating dish

between each of the three steps above.

Leave the oven to cool down completely before

descaling. Take all accessories out of the oven
interior.

Only use our recommended descaler (order number

310 451). Mix the descaling solution according to
the manufacturer’s instructions. Do not let the
descaler come into contact with the frame of the
oven.

How to proceed
1 Fill the water tank with 350 ml of descaling
solution.

2 Turn the function knob one position to the left.

00:30 3 Turn the temperature knob to the left to the
special functions. The cleaning menu appears.

4 Use the g menu key to select the n descaling

function. The duration appears on the display.
13.30 00:30 5 Press b to start.

100 6 The descaling program starts. After 30 minutes

a signal is sounded.
60 7 Use a sponge to soak the descaling solution
from the evaporating dish. Thoroughly rinse the
water tank, fill with water and insert.

8 Press b to start. The oven rinses. After

2 minutes a signal is sounded.

9 Use a sponge to soak the water from the

00:02 evaporating dish. Close the oven door. Press
to start. The oven rinses again.
b

After 2 minutes a signal is sounded. The descaling

has ended. Switch off the temperature knob.

13.30 00:02 After descaling use the Gaggenau oven care

product. Please observe the included instructions
for use of the product.

Dry the oven interior with a soft cloth or use the

drying function.

Reset the descaling symbol in the basic settings.

44
Tip
You can descale the evaporating dish between
intervals. Completely fill the evaporating dish with
descaling solution and the tank with water. Start the
descaling program.

Trouble Shooting

In case of a malfunction first check the household

fuses. If the power supply is functioning correctly
contact your dealer or Gaggenau after-sales
service.

Please specify the E number and FD number of the

appliance when calling our after-sales service. You
find these numbers on the rating plate of the
appliance.

Repairs may only be carried out by authorised

technicians, in order to guarantee the electrical
safety of the appliance.

$ Warning! Incorrect repairs may result in serious

injury to the user.

All poles of the appliance must be disconnected

from the electricity when being repaired (switch off
the household fuse or the circuit breaker in the fuse
box).

For technical reasons the lamp cover cannot be

removed. Lamp must only be replaced by Gaggenau
after-sales service.
Important! Do not remove the lamp cover.

Non compliance with these recommendations

results in the warranty coverage becoming invalid.

45
 Error Messages
If a malfunction occurs and the appliance does not
heat up, an error code will flash on the display.
13:30
If E003 , E303 , E115 or E215 flashes on the display
the appliance is too hot. Switch off the appliance
E104 and let it cool down.

If a different error code flashes on the display call

the after-sales service. Please specify the error
code and the appliance type. You find the appliance
type on the rating plate.

Switch off the temperature knob.

Note:
The short timer and stop clock can still be used.

Power Cut
The appliance bridges a power cut of up to
5 minutes. The operation continues.
13:30
After a longer power cut the appliance will switch
off the operation. The J symbol appears on the
display and three dashes instead of the
temperature.

Switch off the temperature knob and switch the

appliance back on.

The “first settings” menu reappears if the appliance

is without electricity for several days. You have to
reset the clock.
Note: The basic settings remain stored even if the
appliance is without electricity for several days.

Exhibition Mode
If the x symbol appears on the standby screen,
m exhibition mode is activated. The appliance does
not heat up.

Disconnect the appliance from the electricity for a

few seconds (switch off the household fuse or the
13:30 circuit breaker in the fuse box). Within 3 minutes
after reconnecting the appliance, go to the basic
settings menu and deactivate exhibition mode.

46
 9000186361 EB 8805 en
Gaggenau Hausgeräte GmbH
Carl-Wery-Straße 34
D-81739 München
www.gaggenau.com