Gaggenau Oven ED 220 221 6 User Manual

Operating and assembly instructions  
ED 220/221-6..  
Built-in steam oven  
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Preface  
With your steam oven you can experience  
modern professional cooking technology in  
your own household.  
The steam oven offers the following advantages:  
– Cooking with steam allows gentle preparation.  
The valuable substances contained in the  
foodstuffs you prepare are retained almost  
completely.  
– Diverse meals can be prepared without any  
transfer of taste.  
– Thanks to a special combined steaming  
method, foodstuffs are neither dried out nor  
drained of their goodness.  
– Gently re-heating up food is possible, and  
prepared meals retain their natural  
appearance.  
To ensure that you will be able to use this  
appliance in all its diversity, read through  
the operating and assembly instructions  
conscientiously before operating it for the first  
time. The instructions contain important notes on  
use, installation and maintenance of  
the appliance.  
On the following pages you will find important  
notes on safety and operation. These notes will  
serve to ensure your personal safety and the  
lasting value of your appliance.  
The chapters entitled “Structure and operating  
principle” and “Operation” tell you all about  
what your appliance can do and how you operate  
it.  
The chapter entitled “Cleaning and care” will  
make sure that your appliance will stay operable  
and beautiful for a long time.  
We have also compiled some “Tips and tricks”  
for your.  
Fig. 1  
And now we wish you lots of fun with your  
steam oven.  
2
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Important safeguards  
14. To reduce the risk of fire, do not mount unit over  
or near any portion of a heating or cooking  
appliance.  
1. Read all instructions.  
2. Do not touch hot surfaces. Use handles or  
knobs.  
15. Save these instructions.  
3. To protect against electrical shock do not  
immerse cord or plug in water or liquid.  
4. Close supervision is necessary when any  
appliance is used by or near children.  
5. Unplug from outlet when not in use and before  
cleaning. Allow to cool before putting on or  
taking off parts.  
6. Do not operate any appliance with a damaged  
cord or plug or after the appliance malfunctions  
or has been damaged in any manner. Return  
appliance to the nearest authorized service  
facility for examination, repair, or adjustment.  
7. The use of accessory attachments not  
recommended by the appliance manufacturer  
may cause injuries.  
8. Do not use outdoors.  
9. Do not let cord hang over edge of table or  
counter, or touch hot surfaces.  
10. Do not place on or near a hot gas or electric  
burner, or in a heated oven.  
11. Extreme caution must be used when moving an  
appliance containing hot oil or other hot liquids.  
12. Do not use appliance for other than intended  
use.  
13. To reduce the risk of fire, do not place any  
heating or cooking appliance beneath the  
appliance.  
3
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Important instructions  
1. a) Proper installation - Be sure your appliance  
is properly installed and grounded by a  
qualified electrician.  
d) Use care when using meat probe,  
that it does not contact any heating elements.  
e) Placement of oven racks - Always place  
oven racks in desired location while oven is  
cool. If rack must be moved while oven is hot,  
do not let pot holder contact hot heating  
element in oven.  
b) Never use your appliance for warming or  
heating the room.  
c) Do not leave children alone - Children  
should not be left alone or unattended in areas  
where the appliance is in use. They should  
never be allowed to sit or stand on any part of  
the appliance.  
d) Wear proper apparel - Loose-fitting or  
hanging garments should never be worn while  
using the appliance.  
e) User servicing - Do not repair or replace any  
part of the appliance unless specifically  
recommended in the manual. All other  
servicing should be referred to a qualified  
technician.  
f) Storage in appliance - Flammable materials  
should not be stored in an oven or near surface  
units.  
g) Do not use water on grease fires - Smother  
fire or flame or use dry chemical or foam type  
extinguisher.  
h) Use only dry pot holders - Moist or damp pot  
holders on hot surfaces may result in burns  
from steam. Do not let pot holders touch hot  
heating elements. Do not use a towel or other  
bulky cloth.  
f) Accessories supplied with this oven are  
intended only for use in this oven.  
3.DO NOT TOUCH HEATING ELEMENTS OR  
INTERIOR SURFACES OF OVEN -  
Heating elements may be hot even though they  
are dark in color. Interior surfaces of an oven  
become hot enough to cause burns.  
During and after use, do not touch, or let clothing  
or other flammable materials contact heating  
elements or interior surfaces of oven until they  
have had sufficient time to cool. Other surfaces of  
the appliance may become hot enough to cause  
burns.  
4.a) Do not clean door gasket - The door gasket  
is essential for a good seal. Care should be  
taken not to rub, damage, or move the gasket.  
b) Do not use oven cleaners - No commercial  
oven cleaner or oven liner protective coating of  
any kind should be used in or around any part  
of the oven.  
c) Clean only parts listed in manual.  
d) Oven must be in the OFF position before  
attempting to attach or install any accessory.  
2. a) Use care when opening door - Let hot air or  
steam escape before removing or replacing  
food.  
b) Do not heat unopened food containers -  
Build-up of pressure may cause container to  
burst and result in injury.  
c) Keep oven vent ducts unobstructed.  
4
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1. Important notes  
1.1 For your safety  
You must not operate the appliance if it is damaged. Do not clean the appliance with a steam cleaning  
apparatus or with water pressure – risk of short-  
The appliance must only be connected by an  
authorised specialist, paying attention to  
the relevant regulations of the power supply  
companies and the regional construction  
regulations.  
circuits!  
Disconnect the appliance from the water and  
electricity mains. Switch off the corresponding fuse  
and turn off the tap.  
Observe the assembly instructions!  
Caution! For technical reasons the lamp cover  
cannot be removed. Lamp must only be replaced  
by Gaggenau after-sales service.  
Caution: Fire risk! Do not store any combustible  
objects in your appliance. When operating the  
appliance, only ever leave the inner parts inside the  
cooking compartment that you actually need.  
Repairs may only be carried out by authorised  
electricians.  
As the user, you yourself are responsible for  
maintenance and proper use in the household.  
Note: the appliance must not be connected to the  
hot water supply.  
Only ever operate the appliance under supervision.  
Disconnect the unit from the water mains when it is  
not in operation.  
No warranty claims can be lodged for any  
damage resulting from failure to observe these  
instructions.  
Caution! The appliance gets hot during operation.  
Keep children away!  
Technical modifications reserved.  
Caution! There is a risk of injuries if the door is not  
closed properly. You could jam and crush your  
fingers and hands.  
Caution! Steam may billow out when you open the  
door. If there is steam in the oven, do not reach in  
with your hands! Risk of burns!  
Caution! When removing the cooking insert hot  
water may drip from the oven top. Risk of  
scalding! Be careful when removing the cooking  
insert as hot liquid might spill. Use heat resistant  
oven gloves.  
Leads of other electrical appliances that are used  
in the proximity of the cooker must not be jammed  
in by the hot oven door.  
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1.2 About use  
The appliance is intended solely for use in the  
household and must not be put to any other uses.  
The door window may fog up at all moisture levels  
(above all at the 100 % moisture level).  
Use the appliance to prepare meals only. It must not  
be used to heat up the room in which it is installed.  
Operating noise may occur in all operating modes.  
Opening and closing of the air flap causes clicking  
noise.  
Only ever use the included cooking inserts or  
order the special accessories.  
The appliance rinses automatically when switched  
on if it has not been in operation for a prolonged  
Do not place any items in the oven compartment  
that might rust. Rusty accessories will lead to further period of time or after a prolonged power failure  
rusting in the oven compartment!  
Do not use any silver tableware in the cooking  
compartment.  
(several hours). This removes water that is left over  
in the pipes.  
The food being cooked must not come into contact  
with the sides or the grease filter.  
The cooking compartment may become  
discoloured during prolonged operation. This does  
not have a detrimental influence on operability of  
the appliance.  
At set temperatures below 65 °C / 150 °F , the light is  
switched off after a few seconds to ensure that the  
halogen lamp will not additionally heat up the oven  
compartment. This ensures more precise  
temperature coordination. The light in the oven  
compartment is switched on again for a few  
seconds if you turn one of the two control knobs or  
if you press a key.  
Operation is only possible when the door is closed,  
otherwise there is a risk that water will spray out of  
the appliance or that hot steam will come out.  
The steam oven uses unpressurized steam,  
therefore the door can be opened at any time  
during cooking. To prevent extreme steam from  
escaping when you open the door, you can  
condense beforehand. Water may drip when  
opening the door.  
Calibration  
(automatic boiling point-adjustment):  
the boiling point of water depends on the baro-  
metric pressure. The barometric pressure changes  
with the altitude of the place where the appliance is  
installed. During self-adjustment, the appliance  
adapts itself to the pressure conditions prevailing at  
the appliance’s location.  
Steam may escape during operation and when  
opening the door.  
The  
(Heating) symbol in the control panel goes  
The appliance cannot be operated if it has not  
been calibrated!  
off as soon as the required temperature has been  
reached.  
The appliance features a descaling display.  
When it flashes, this is an indication that the  
appliance must be descaled. Before commencing  
operation, you must enter the water hardness in  
your household on the appliance.  
Turn the “Temperature” control knob (right control  
knob) to the 0 position after use.  
In the event of malfunctions, first of all check  
the household fuses. If the problem has nothing to  
do with the power or water supply, please contact  
your specialist dealer or your local Gaggenau after-  
sales service.  
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2. Appliance and accessories  
2.1 Appliance description  
1 Grease filter  
1
2
3
2 Air flap  
3 Slide-in grills  
4 “Temperature” control knob  
5 “Moisture level” control knob  
6 Core temperature sensor  
7 Base strainer with siphon trap  
8 Side plate  
9 Display  
Fig. 2  
9
8
7
6
5
4
2.2 Display  
10 Timer key  
11 Core temperature sensor key  
12 Plus key  
10 11  
12  
13 Minus key  
14 Temperature / Moisture level display  
15 Time display  
16 Steaming / condensing key  
17 Confirmation key  
1716  
15  
14  
13  
Fig. 3  
18 “Child lock" symbol (symbol flashes)  
“Show room mode" symbol (symbol lights constantly)  
19 “Duration, end" symbol  
20 “Short timer" symbol  
18 19 20 21 22 23  
24 25 26 27  
21 “Cooking time" symbol  
22 “Core temperature sensor" symbol  
23 Water connection" symbol  
24 “Heating" symbol  
25 “Steaming / condensing" symbol  
26 “Descaling" symbol  
28  
29 30 31  
Fig. 4  
27 “Door lock" symbol  
28 “Start calibration" symbol  
29 “Steaming" symbol  
30 “Hot air" symbol  
31 “Cleaning aid" symbol  
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2.3 Accessories / special accessories  
As standard, the appliance comes with the  
following accessories:  
– Stainless steel cooking insert GN 2/3,  
unperforated, 40 mm / 11/2 deep (Fig. 5)  
Fig. 5  
– Stainless steel cooking insert GN 2/3,  
perforated, 40 mm / 11/2 deep (Fig. 6)  
– Wire grill (Fig. 7)  
Fig. 6  
Fig. 7  
– Water connection pipe (10 ft)  
– Waste water pipe (10 ft)  
You can order the following special accessories:  
DR 220-010: Pressure reducer, connection  
accessory for water pressure  
6-10 bar  
GZ 010-011: Extension pipes for water  
connections  
WF 040-020: Brita descaling system (filter head  
and filter cartridge). If the hardness  
of the water exceeds 7 ° (American  
water hardness), you must install a  
descaling system before the  
appliance.  
WF 040-021: Set of 3 filter cartridges  
KB 220-114: Stainless steel cooking insert  
GN 1/3, unperforated,  
40 mm / 11/2 deep  
KB 220-124: Stainless steel cooking insert  
GN 1/3, perforated,  
40 mm / 11/2 deep  
8
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3. Operating for the first time  
3.1 Important notes  
Before operating the appliance for the first time,  
please pay attention to the following notes:  
Read through these instructions attentively before  
operating the appliance for the first time.  
Every appliance is subjected to a thorough check  
before it arrives in your home. It is therefore  
possible that there is still water in the appliance.  
Remove the packaging from the appliance and  
dispose of it properly.  
Before operating the appliance for the first time,  
make sure that the water connection is properly  
secured.  
Pay attention to the fact that there are accessories  
in the base of the packaging.  
Keep packaging elements away from children.  
When you operate the appliance for the first time,  
the suggested time 8:00 appears on the display.  
You can now choose the required time of day by  
pressing the + and keys. Press the  
Thoroughly clean the appliance and accessories  
before using them for the first time. This will  
eliminate any “newness” smells and soiling (see  
Chapter 9).  
(Confirmation) key to confirm the entered value.  
3.2 Calibration  
The boiling point of water depends on the  
barometric pressure at mean sea level.  
Important:  
the calibration process cannot be interrupted.  
During calibration, the appliance is adjusted to the  
pressure conditions prevailing at the altitude where  
the appliance is installed.  
Should the calibration process be interrupted by  
opening the door or switching off the appliance,  
the steam oven will not function. The appliance  
will automatically start calibration until the  
operation has been completed.  
Recalibrate the appliance manually if you should  
move home to a different altitude (see chapter  
entitled “Options menu” on Page 21).  
Recalibration is not necessary after a power  
failure.  
9
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Proceed as follows:  
– Install the appliance at the required location (see  
assembly instructions).  
– Remove all loose parts from the oven  
compartment (baking tray etc.).  
– Close the appliance door.  
– Open the water tap.  
– Self-adjustment starts automatically as soon as  
you turn the “Temperature” control knob to any  
temperature. This takes around 15 minutes. The  
elapsing time appears in the display. The “CAL”  
symbol for calibration appears in the display.  
Fig. 8  
– An audible signal sounds after completion of  
calibration. The appliance is now ready for  
operation. “--:--” appears on the display. The  
(Duration) and (Cooking time) symbols flash  
on the display.  
– Turn the “Temperature” control knob back to the  
0 position. The appliance is now ready for  
operation.  
Fig. 9  
3.3 What to do, when ...  
The display repeatedly flashes the  
The appliance receives no water. Turn the water connection on. Check  
that the pipe is correctly connected and free from bends. Turn the  
“Temperature” control knob to 0 and then to the required temperature.  
symbol  
(water connection).  
The R symbol appears on the display. The appliance has not been calibrated. Switch the appliance on,  
the calibration process starts automatically.  
The symbol appears on the display. The appliance is in show room mode without heating function.  
The appliance does not calibrate or Disconnect the appliance from power supply for a few seconds  
heat up, although the heating symbol (by switching off the fuse), then within 3 minutes press + key  
appears on the display.  
and keep pressed and turn “Temperature” control knob to any  
temperature (not light!).  
The symbol flashes on the display. The child lock is operating (see page 20).  
The CAL and 40 °C / 104 °F symbol The temperature in the oven is above 40 °C / 104 °F . Therefore the  
flash alternating on the display.  
calibration cannot take place. The actual temperature appears on  
the left of the display. The appliance automatically cools the oven  
below 40 °C / 104 °F and re-starts the calibration.  
F 61 or F 62 lights on the display.  
Check the power and water supply. If these are functioning  
correctly call the Gaggenau after-sales service.  
10  
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3.4 Determining water hardness  
Water hardness range 4 has been pre-entered on  
the appliance. If the hardness of the water in your  
household should deviate from this value, the  
correct water hardness range (between 1  
and 4) must be entered before commencing  
operation of the appliance. You can find out  
the hardness of the water in your household either  
by consulting your waterworks or by using the  
included test strip.  
Please also note that different designations are  
used outside Germany to describe the hardness of  
water.  
Water hardness range  
1
2
3
4
American hardness 1-7°  
7-14°  
14-21°  
>21°  
>37°  
>26°  
French hardness  
British hardness  
Russian hardness  
1-12° 12-25° 25-37°  
1-9°  
9-18°  
18-26°  
– Run water from the tap for about 20 seconds to  
drain off stale water.  
1-50° 50-100° 100-150° >150°  
– Fill a glass with tap water and briefly (no more  
than 1 second) dip the test strip into the water,  
making sure that all test points are wetted.  
– Remove the strip from the water and shake off any  
surplus water drops.  
You can read off the result after one minute.  
– If your water contains lime, one or more of the test  
areas is/are of a reddish colour and the others  
stay light or greenish. The number of light (green)  
areas defines the right water hardness range  
setting on the appliance.  
The test set must be used even if a water descaling  
system is already installed in your household  
because, depending on the descaling method, not  
all scale-forming ions are removed.  
Number of light  
(green) areas on  
the test strip  
Water hardness  
Water  
(German hardness) hardness  
range  
3 or more  
1-7°  
7-14°  
14-21°  
>21°  
1
2
3
4
2
1
None  
11  
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3.5 Entering the water hardness  
If the hardness of the water in your household  
deviates from the value that is set at the works  
(water hardness range 4), you must enter the  
right water hardness in the options menu for  
commencing operation of the appliance.  
End  
Options menu  
0
Temperature  
display in  
°C / °F  
Descaling  
Proceed as follows:  
– Turn the two control knobs to the topmost  
position.  
Start  
Calibration  
Time display  
24h / 12h (AM/PM)  
– Press the (Confirmation) key and keep it  
pressed.  
– Turn the “Moisture level” knob to the right.  
– Release the (Confirmation) key.  
Time display  
ON/OFF  
Fig. 10  
(only if appliance is switched off)  
– The various options appear on the display. Turn  
the “Moisture level” control knob to the right to  
the descaling position.  
– With the + and – keys, set the water hardness  
(between 1 and 4) (Fig. 11).  
– Press the (Confirmation) key.  
– To quit the options menu, turn the “Moisture”  
control knob back up or turn the “Temperature”  
control knob.  
Fig. 11  
12  
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4. Operation  
Switching on  
4.1 Switching on and off  
Switching on  
– Turn the “Temperature” control knob by one  
latching position to the right (Fig. 12).  
The lighting goes on:  
– Turn the “Moisture level” control knob to the  
moisture level you require.  
– Turn the “Temperature” knob to the temperature  
you require.  
When you turn the “Temperature” knob one latching  
position to the left, the suggested temperature for  
the chosen moisture level appears on the display.  
100 % – 100 °C / 210 °F  
Fig. 12  
The appliance rinses automatically when switched  
on, if it has not been in operation for some days.  
This removes water that is left over in the pipes  
and will take no longer than 1 minute.  
80 % – 120 °C / 250 °F  
60 % – 120 °C / 250 °F  
30 % – 165 °C / 330 °F  
0 % – 165 °C / 330 °F  
When the “Moisture” control knob is turned, the  
moisture is displayed for a few seconds.  
Switching off  
Switching off:  
To switch off, turn the “Temperature” knob to the  
0 position (Fig. 13).  
The steam oven lighting goes off.  
Fig. 13  
4.2 Control knobs  
“Temperature” control knob:  
The temperature can be set between 30 °C / 85 °F  
and 230 °C / 450 °F .  
Off  
Suggested  
temperature  
Cleaning assistance  
“Moisture” control knob:  
You can select the following moisture levels:  
100 %, 80 %, 60 %, 30 % und 0 %  
Moisture  
control knob  
Temperature  
control knob  
Fig. 14  
13  
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4.3 Operating modes  
Moisture Temperature Display  
Particularly  
suitable for...  
Principle  
Remarks  
100%  
100%  
150 - 230 °C  
300 - 450 °F  
Bread  
Steam baking:  
poultry,  
The high moisture prevents the food from drying out.  
Thanks to the high temperature, the surface become  
crispy brown all-round.  
puff pastry  
100 °C  
210 °F  
Vegetables,  
side dishes,  
blanching,  
sterilising,  
juice extraction  
Steaming:  
You can use several  
cooking inserts at  
The food is completely surrounded by steam.  
Steaming is a very gently method with which the food the same time.  
is not deprived of its goodness and retains its natural  
colour.  
100%  
100%  
120 °C  
250 °F  
Potatoes,  
Fast steaming:  
pulses and beans  
The higher temperature accelerates steaming.  
Not suitable for sensitive foodstuffs.  
80 - 90 °C  
175 - 195 °F  
Fish  
Low-temperature steaming:  
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%  
60%  
30 - 45 °C  
85 - 115 °F  
Yeast dough,  
Fermenting, rising:  
Light goes off after  
a few seconds.  
sour dough mixture, Thanks to the moisture, the heat is distributed  
Yoghurt  
particularly evenly. The surfaces of doughs do not  
dry out so much.  
80%  
60%  
150 - 230 °C  
300 - 450 °F  
Casserole dishes, Combined steaming:  
gratin,  
roast  
the middle way between steam baking and hot air  
operation makes it possible to achieve the optimum  
cooking climate for every food.  
60%  
120 °C / 250 °F  
160 °C / 320 °F  
Plated dishes  
Yeast pastry  
Reheating:  
Meals can be heated  
directly on the plate.  
cooked food can be reheated gently. Thanks to the  
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%  
30%  
0%  
150 - 230 °C  
300 - 450 °F  
In this mode of operation, the cooking compartment  
is sealed hermetically. The remaining moisture  
prevents the drying effect of conventional hot air.  
70 - 80 °C  
160 - 175 °F  
Roast beef,  
leg of lamb  
Low-temperature cooking:  
briefly seared meat can mature slowly and gently  
over a long cooking time.  
150 - 230 °C  
300 - 450 °F  
Fruit cake  
Convection:  
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  
140 °F  
Cleaning aid  
The cleaning aid makes it possible to loosen  
soiling with steam.  
14  
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4.4 Operating the timer  
The required moisture level and temperature can  
be set before and after time programming by  
turning the “Temperature” or “moisture level” knob.  
The longer you press the + or – key when  
programming a time, the faster the time elapses on  
the display.  
As long as one or several symbol(s) in the display  
flash(es), no input is possible and no value is pro-  
grammed or an invalid value has been programmed.  
After completion of time programming, the  
corresponding symbol flashes on the display. For  
example, if you have programmed an end time, the  
(end time) symbol will flash. An audible signal is  
also sounded. Heating is deactivated and the oven  
lighting goes off. You can restart the previously  
selected mode by pressing any key on the display.  
You end the baking process by turning the  
“Temperature" knob to 0.  
All time values are entered by means of the  
(timer), +, – and  
(confirmation) keys. Every  
input triggers an audible and a visible signal.  
If you select a program (e.g. end), but you do not  
enter a value, the current time will appear on the  
display after 20 seconds.  
During a time programming it is possible at any  
time to turn the “Temperature” control knob back  
to 0. The steam oven will then no longer heat. The  
previously programmed value is retained. An  
audible signal sounds after the entered time has  
elapsed.  
An entered value (e.g. duration programming) must  
be confirmed within 20 seconds  
(Confirm) key.  
Entered values are not stored if they are not  
confirmed.  
Press the  
(Confirm) key if you wish to confirm  
Every alarm goes off after 3 minutes.  
a value during programming.  
If you press any other key instead, the entered  
value will not be stored and will disappear.  
Note: all time programming functions can be  
programmed simultaneously.  
You can query set values by pressing the  
(timer) key. The value appears on the display for  
around 10 seconds. During this time, you can  
modify the value by pressing the + or – key and you  
can confirm it by pressing the  
(Confirm) key.  
Press the + and – keys at the same time if you wish  
to clear a value.  
If you have already programmed a time value once  
(e.g. a duration) on the appliance, this previously  
programmed value will be proposed to you when  
programming a value again.  
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Setting the time of day  
Proceed as follows:  
– Press the (Timer) key 3 times. The (Time  
unit) symbol flashes on the display.  
The time display shows the currently set time  
of day (Fig. 15).  
You can select the required time by pressing  
the + or key.  
Fig. 15  
– Press the (Confirmation) key to confirm the  
entered value. An audible signal is sounded.  
After first installation or a power failure lasting  
several hours, 08:00 and the time unit symbol will  
flash in the display. You can set the current time by  
pressing the + and keys. 08:00 will be stored as  
the time of day if you turn one of the control knobs.  
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Short time  
You can program a period of time with the short  
time function without automatic activation or  
deactivation. You can use this mode of operation  
even when the appliance is switched off as an egg  
timer, for example. The range that can be set is  
between ten seconds (00:10) and 23.59 hours  
(23:59)  
Fig. 16  
Proceed as follows:  
– Press the + key. The short time symbol flashes  
(Fig. 16).  
The last programmed value is proposed to you  
every other time you program a short time.  
– The entered value appears on the display, which  
you can modify by pressing the + or key. The  
time unit symbol lights up.  
– Press the (Confirm) key to confirm the entered  
value.  
– The elapsing time is displayed.  
Note: if nothing is entered for 5 seconds, the short  
time starts even if the key (Confirm) is not  
pressed.  
Once the short time has elapsed, an audible signal  
sounds and the (Short time) symbol flashes on  
the display. The signal goes off when you press any  
key. The short time reminder can be switched off at  
any time by pressing the + and minus keys at the  
same time.  
Elapsing timer  
Proceed as follows:  
– Press the key (Fig. 17).  
– The time, beginning at 00:00, is displayed  
(maximum display: value 12 hours).  
Thus, you can continuously display the elapsed  
cooking time without programming automatic  
deactivation.  
When you press the key again, the time is  
switched off.  
Fig. 17  
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Programming a duration  
The appliance is operated for a specific period of  
time. The range that can be set is between one  
minute (00:01) and 23 hours and 59 minutes (23:59).  
Proceed as follows:  
– Press the (Timer) key once. The (Duration)  
symbol and the (Cooking time) symbol flash on  
the display. Dashes appear on the display (i.e. no  
value programmed).  
Fig. 18  
– Press the + or the key to set the required  
duration.  
– Press the (Confirm) key to confirm the set  
value. An audible signal is sounded. The  
(Cooking time) symbol lights up on the display.  
The end time is displayed automatically if you  
press the (Timer) key twice.  
Every other time you program a duration, the value  
programmed last is proposed to you when you  
press the + key.  
– A signal is sounded after the programmed  
duration has elapsed. At the same time, the steam  
oven switches off automatically.  
– By pressing any key, you can switch off the signal  
and heating will start again. Turn the temperature  
selector switch to 0 to end the operation.  
Clearing incorrectly programmed values:  
– Press the (Timer) key once.  
– Press the + and keys at the same time.  
An audible signal is sounded.  
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Programming a switch-off time  
The appliance switches off automatically at a time  
that you have chosen. The starting point is the time  
of day set on the appliance.  
Proceed as follows:  
– Press the (Timer) key twice. The (End) and  
(Cooking time) symbols flash.  
Fig. 19  
– Press the + or key to set the required time. You  
can choose any switch-off time within a period of  
24 hours.  
– Press the (Confirm) key to confirm the entered  
value. An audible signal is sounded. The  
(Cooking time) symbol lights up on the display.  
After the set time has elapsed, the (Cooking  
time) symbol flashes and an audible signal is  
sounded.  
By pressing any key, you can switch off the signal  
and heating will start again. Turn the temperature  
selector switch to 0 to end the operation.  
Note: the time of day that is set on the appliance  
is the starting point for programming the switch-off  
time.  
You can query the entered value by pressing the  
(Timer) key twice.  
Programming a duration and an off time  
This mode enables you to start and end baking and  
cooking in your absence.  
Proceed as follows:  
– Enter a required duration (see page 18).  
– Press the (Confirmation) key.  
– Enter the required switch-off time (see above).  
– Press the (Confirmation) key.  
The automatic mode becomes active as soon as  
the switch-off time is programmed and you have  
pressed the (Confirm) key.  
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5. Special functions  
5.1 Child lock  
The child lock prevents inadvertent activation of the  
steam oven.  
Proceed as follows:  
Switching on:  
– Turn the “Temperature” control knob to the right  
to any temperature position (not light).  
– Press the (Confirm) key and keep it pressed.  
– Turn the “Temperature” control knob to the 0  
position (Fig. 20).  
The (Child lock) symbol on the display flashes.  
Fig. 20  
Switching off:  
– Press the (Confirm) key and keep it pressed.  
– Turn the “Temperature” control knob to the right  
to any temperature position (not light).  
– Release the (Confirmation) key.  
– Turn the “Temperature” control knob to the 0  
position (Fig. 21).  
The (Child lock) symbol on the display goes off.  
Fig. 21  
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5.2 Options menu  
With the aid of the Options menu, you can  
– choose between °C and °F on the temperature  
display.  
– choose between 12h and 24h on the time display.  
– turn the timer on and off.  
– start calibration.  
– reset the descaling display.  
Proceed as follows:  
– Turn the two control knobs to the topmost  
position.  
End  
Options menu  
Temperature  
display in  
°C / °F  
– Press the (Confirm) key and keep it pressed.  
– Turn the “Moisture level” knob to the right.  
– Release the (Confirmation) key.  
Descaling  
Start  
– By turning the “Moisture level” control knob, you  
can now choose the various functions (Fig. 22):  
Position 1: temperature display either in °C or °F.  
Position 2: time display in 24 hours or 12 hours  
(am and pm)  
Time display  
Calibration  
24h / 12h (AM/PM)  
Time display  
ON/OFF  
Position 3: optional deactivation of the time  
display when the appliance is off  
Fig. 22  
(only if appliance is switched off)  
Position 4: calibration – you can now start the  
calibration process when you turn the  
“Temperature” control knob to any  
position except light.  
Position 5: descaling, enter water hardness  
– Set the required option by pressing the + or key.  
– Press the (Confirmation) key  
– To quit the options menu, turn the “Moisture”  
control knob back up or turn the “Temperature”  
control knob.  
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5.3 Core temperature sensor  
Using the core temperature sensor, during the  
cooking process you can measure the core  
temperature of the food you are preparing exactly  
between 1 °C / 5 °F and 99 °C / 210 °F . The sensor  
measures the temperature in the interior of the  
meat. It indicates when the set core temperature  
has been reached and the meat has been cooked  
to satisfaction.  
The core temperature sensor  
– enables exact cooking to the spot.  
– prevents overcooking of roasts.  
– provides you with a display of the actual  
temperature for total control of the cooking  
process.  
Fig. 23  
Fig. 24  
Fig. 25  
Proceed as follows:  
– Preheat the oven.  
– Insert the cooking insert with the food.  
– Insert the tip of the core temperature sensor in  
the middle of the food, at its thickest point; not in  
the middle in the case of poultry (hollow), but  
between the belly and the thigh.  
The measuring tip must not touch any bones and  
should not be inserted into fatty tissue.  
Caution: the core temperature sensor and the  
sides are hot. Use a glove.  
– Close the oven door.  
– Press the (Core temperature sensor) key twice.  
The (Core temperature sensor) symbol flashes  
and the suggested value of 60 °C / 140 °F can be  
seen on the display (Fig. 24).  
You can enter a value between 1 °C / 5 °F and  
99 °C / 210 °F (see table) by pressing the + and –  
keys (Fig. 25).  
– Press the (Confirmation) key to confirm the  
entered value. An audible signal is sounded.  
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Recommended core temperature values  
An audible signal sounds as soon as the  
programmed core temperature has been reached.  
The oven switches off automatically. The (Core  
temperature sensor) and (End) symbols flash on  
the display.  
Caution: pull out the core temperature sensor  
before removing the food. Use a glove to do this  
because the core temperature sensor gets very hot  
during operation.  
Beef  
Roast beef / fillet of beef  
rare  
45-50 °C/115-120 °F  
medium-rare 55-65 °C/130-150 °F  
well-done  
70-80 °C/160-175 °F  
80-85 °C/175-185 °F  
90 °C/195 °F  
Beef roast  
Boiled fillet of beef  
Pork  
Note:  
Roast pork  
Back of pork  
Meat loaf  
75-80 °C/165-175 °F  
65-70 °C/150-160 °F  
85 °C/185 °F  
when you press the (Core temperature sensor)  
key once, the temperature on the core temperature  
sensor is displayed for a few seconds.  
Veal  
Clearing the core temperature:  
– Press the (Core temperature sensor) key  
twice. The (Core temperature sensor) symbol  
flashes on the display.  
Roast veal  
75-80 °C/165-175 °F  
75-80 °C/165-175 °F  
Breast of veal, stuffed  
Back of veal medium-rare 65-70 °C/150-160 °F  
Venison  
– Press the + and keys at the same time.  
Leg of venison  
75-80 °C/165-175 °F  
65-70 °C/150-160 °F  
Back of hare / venison  
– An audible signal sounds and the (Core  
temperature sensor) symbol goes off.  
Poultry  
Chicken  
85 °C/185 °F  
To clean it, simply rub the core temperature sensor  
with a moist cloth.  
Goose  
Turkey, duck  
Duck breast  
85-90 °C/185-195 °F  
80-85 °C/175-185 °F  
70 °C/160 °F  
Lamb  
Leg of lamb medium-rare 55-65 °C/130-150 °F  
Lamb  
well-done  
75-80 °C/165-175 °F  
Note:  
you cannot set a temperature on the core  
temperature sensor that is lower than the core  
temperature of the food you are preparing.  
Mutton  
Leg of mutton medium-rare 75-80 °C/165-175 °F  
Back of lamb well-done  
80 °C/175 °F  
If you set programming with the core temperature  
sensor and the timer at the same time, the  
programming that reaches the entered value first  
will switch off the oven.  
Bread  
90 °C/195 °F  
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You have a possibility of deliberately adding more  
moisture to the food you are cooking (e.g. bread,  
bread rolls).  
5.4 Steaming  
Note: steaming is only possible at the “Convection”  
stage (0 %) or with 30% moisture (0 %).  
Proceed as follows:  
– Press the (Steaming / Condensing) key  
(Fig. 26).  
– Steaming lasts for as long as you keep the key  
pressed, but no more than 8 seconds. You can  
trigger steaming again by pressing the  
Fig. 26  
(Steaming / Condensing) key yet again.  
Before opening the door it is possible to remove the  
steam in the oven using the condensation mode.  
Water is added to the cooking compartment. This  
causes the cooking compartment to cool. So, when  
opening the door after condensing, less steam  
blows into your face.  
5.5 Condensing  
Note: condensing is only possible by a humidity of  
100 %, 80 % and 60 % and at a temperature below  
130 °C / 265 °F .  
Proceed as follows:  
– Press the (Steaming / Condensing) key for  
approx. one second (Fig. 27).  
– Condensation starts to run only when the door is  
closed.  
– After condensation (approx. 20 sec.), an audible  
signal sounds. If the door is not opened, the  
appliance continues heating after a few seconds.  
Fig. 27  
You can end the process by opening the door  
(Caution! Drops of water may drip from the door)  
or pressing the condensing key.  
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When you press the (Confirmation) key, the  
current temperature in the cooking compartment  
and the moisture level appears on the display for  
a few seconds (Fig. 28).  
5.6 Display of the current cooking  
compartment temperature  
(ThermoTest)  
Note: if the appliance is operated for a prolonged  
period unavoidable temperature fluctuations of up  
to 5 °C / 10 °F may occur.  
When the setting 100 °C / 210 °F and 100 % humidity  
has been selected the appliance will heat until  
boiling point. The boiling point is dependent on the  
position above sea level and is usually, in fact,  
below 100 °C / 210 °F . In order to steam at boiling  
point you must select 100 °C / 210 °F .  
Fig. 28  
5.7 Power failure protection  
When the steam oven is on, heating is interrupted  
if the power should fail and if it should then return  
again.  
Note: the appliance bridges a power failure lasting  
5 minutes. The cooking process can be continued  
unhindered. A prolonged power failure may have a  
negative influence on the cooking process. This is  
why cooking stays interrupted. You must switch the  
appliance off and then on again.  
5.8 Holiday protection  
For your protection, the appliance features holiday  
protection. Every heating operation is switched off  
after 15 hours if the appliance is not operated  
during this time. Dashes appear on the display.  
Turn the two control knobs to 0. You can then  
operate the appliance in the way to which you are  
accustomed. This function is not active when a time  
has been programmed.  
5.9 Cleaning aid  
The cleaning assistance feature loosens soiling,  
which can then be removed with greater ease  
(see Chapter 9.3).  
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6. Further uses  
Low-temperature cooking  
Vigorously browned meat matures over a longer  
time at a lower temperature.  
Fermenting  
Raising yeast dough, self-raising flour and sour  
dough mixtures  
– 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.  
– 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 %.  
– 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.  
Extracting juice  
The steam oven allows you to extract juices even  
without a special juice extraction pot.  
– 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.  
– Place the fruit or berries in the perforated  
cooking insert.  
– Insert the perforated cooking insert with the fruit  
in the 3rd level from below.  
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.  
– 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 %.  
Reheating  
Leave the fruit in the appliance until juice no longer  
appears (1 - 2 hours depending on the type of fruit).  
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.  
Sterilising  
Preserving fruit, vegetables and meats in  
preserving jars.  
– Portion cooked but cold meals on plates.  
– Place the plates on the wire grill.  
– Cooking time: 7 - 15 minutes.  
– 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 %.  
Note: to reheat vegetables or pastas choose a  
temperature of 100 °C / 210 °F and a moisture of  
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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Thawing  
– After 1-2 minutes, remove the cooking receptacle  
from the oven again and place the vegetables in  
iced water to cool them.  
Thawing deep frozen products gently and in a short  
time.  
– Place the frozen foodstuff in the perforated  
cooking receptacle.  
– Allow the food to drip off well.  
– Insert the perforated cooking insert with the  
frozen food in the 2nd level from below.  
Preparing yoghurt  
Preparing yoghurt the do-it-yourself way.  
– Insert the unperforated cooking insert one level  
lower to collect the thawing liquid.  
– Heat milk (except long-life milk) on the hob to  
90 °C / 195 °F to avoid disturbing the bacteria in  
the lactic acid.  
– Turn the “Temperature” knob to 45 - 50 °C /  
115 - 120 °F and the “Moisture content” knob to  
80 %.  
– Cool the milk to 40 °C / 104 °F in a water bath.  
– Stir natural yoghurt (without fruit) into the milk  
(1-2 teaspoons for every 100 ml).  
The time it takes to thaw depends on the size and  
weight of the frozen food.  
– Pour the yoghurt into clean jars.  
Application examples:  
Chicken (1000 g)  
55 - 65 minutes  
30 - 35 minutes  
– In the case of yoghurt ferment, pay attention to  
the notes on the packet.  
Chicken legs (400 g)  
Vegetable frozen in a block  
(e.g. spinach) (400 g)  
Berries (300 g)  
– Turn the “Temperature” knob to 45 °C / 115 °F and  
the “Moisture content” knob to 80 %. Allow the  
yoghurt to mature for 4 - 6 hours.  
20 - 30 minutes  
8 - 10 minutes  
15 - 20 minutes  
Fish fillet (400 g)  
Note: the time needed for maturity will be  
lengthened if you use cold milk to produce the  
yoghurt.  
After the thawing time has elapsed, leave thawed  
food for another 10-15 minutes in the appliance  
after switching off to ensure that the food is able  
to thaw right down to its interior.  
On completion, place the yoghourt in the fridge!  
Tip: before heating the milk, add skimmed milk  
powder (1 - 2 tablespoons for every litre) to obtain  
yoghurt that will not go off.  
Blanching  
By blanching, vegetables that are to be frozen,  
for example, retain their natural colour.  
To kill off undesirable germs, before preparing  
the yoghurt place the yoghurt jars in the oven  
compartment for a few minutes at 100 °C / 210 °F  
and 100 % moisture. Caution! The yoghurt jars are  
hot. Allow them to cool down before taking them  
out of the oven.  
– Place the food in a perforated cooking  
receptacle.  
– Turn the “Temperature” knob to 100 °C / 210 °F  
and the “Moisture content” knob to 100 %.  
– As soon as the temperature has been reached,  
place the cooking receptacle in the second level  
from below and place the unperforated cooking  
receptacle one level lower.  
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7. Cooking table  
Dish  
Cooking insert selection * Quantity (end weight)  
VEGETABLES **  
Leaf spinach  
perforated / unperforated  
perforated  
500 g  
Cauliflower  
1 head  
Cauliflower and carrots  
perforated  
together approx. 1 kg  
Broccoli  
perforated  
1 kg  
1 kg  
Peas  
perforated / unperforated  
unperforated  
perforated  
Stuffed vegetables (courgette, aubergine, peppers)  
Green beans  
Kohlrabi  
1 kg  
perforated  
1 kg  
Leek  
perforated / unperforated  
perforated  
1 kg  
Carrots  
1 kg  
Jacket potatoes  
Boiled potatoes  
Asparagus, green  
Asparagus, purple  
Skinned tomatoes  
MISCELLANEOUS  
Vegetable pudding / vegetable flan  
Potato gratin  
perforated  
1 kg (average size)  
unperforated  
perforated  
1 kg  
1 kg  
1 kg  
perforated  
perforated  
perforated, wire grill  
unperforated  
Dumplings  
perforated / unperforated  
unperforated  
Lasagne  
Soufflé  
shelf, perforated  
Soup ingredients (cooked-egg-garnish, semolina dumpling) unperforated  
PULSES / RICE ***  
Long grain rice  
Parboiled rice  
Lentils  
unperforated  
unperforated  
unperforated  
unperforated  
250 g + 600 ml water  
250 g + 600 ml water  
250 g + 750 ml water  
250 g + 1 l water  
Pre-soaked white beans  
*
Place the cooking insert on the second shelf from bottom. When steaming you can use two cooking inserts simultaneously.  
Use the second and third shelves from bottom.  
** Some types of vegetables can be “quick steamed” at 100 % and temperatures between 102 - 120 °C / 215 - 250 °F . The higher temperature  
shortens the cooking time. Not recommended for sensitive foods!  
*** Follow packaging instructions.  
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Preparation  
Temperature  
Moisture  
Core temp.  
Cooking times  
(approx. in min.)  
plucked  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
160 - 180 °C / 320 - 355 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 °C / 210 °F  
100 %  
100 %  
100 %  
100 %  
100 %  
80 - 100 %  
100 %  
100 %  
100 %  
100 %  
100 %  
100 %  
100 %  
100 %  
100 %  
2 - 5  
whole  
20 - 30  
20 - 25  
10 - 15  
12 - 18  
20 - 30  
20 - 35  
15 - 25  
9 - 12  
in roses / in slices  
in roses  
whole  
in slices  
in slices  
in slices  
prick with fork  
quartered, salted  
whole  
15 - 25  
35 - 50  
15 - 25  
10 - 15  
15 - 20  
1 - 2  
whole  
whole  
bain marie, 1,5 l  
see recipe book  
100 °C / 210 °F  
100 %  
60 - 70  
30 - 45  
15 - 25  
35 - 45  
10 - 20  
10 - 20  
180 - 200 °C / 355 - 390 °F  
100 °C / 210 °F  
30 - 60 %  
100 %  
see recipe book  
175 - 200 °C / 350 - 390 °F  
175 - 200 °C / 350 - 390 °F  
100 °C / 210 °F  
80 %  
in soufflé dish, see recipe book  
60 - 100 %  
80 - 100 %  
100 °C / 210 °F  
100 °C / 210 °F  
120 °C / 250 °F  
120 °C / 250 °F  
100 %  
100 %  
100 %  
100 %  
20 - 30  
15 - 20  
30 - 40  
55 - 65  
Note:  
the cooking times and quantities given here are rough values for 4 people. Smaller quantities shorten cooking time. Always preheat the steam  
oven. If the appliance is not preheated, cooking times are lengthened by about 5 minutes.  
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Cooking table  
Dish  
Cooking insert selection * Quantity (end weight)  
MEAT  
Fillet in puff pastry  
perforated with baking paper 1 - 1,5 kg  
Roast pork with rind  
wire grill, unperforated  
1,5 kg  
Leg of lamb (Low-temperature cooking)  
perforated  
1,5 - 2,5 kg  
1,5 - 2,5 kg  
1,5 kg  
Roast beef (Low-temperature cooking)  
Roast pork (collar / shoulder)  
Boiled fillet of beef  
POULTRY  
perforated  
wire grill, unperforated  
unperforated  
1 kg  
Duck (whole)  
wire grill, unperforated  
unperforated  
wire grill  
2 - 3 kg  
Duck breast  
Chicken (whole)  
Leg of chicken  
1 - 1,5 kg  
wire grill  
4 - 6 pieces  
FISH  
Bream  
perforated  
Fish tureen  
wire grill  
Trout (whole)  
perforated / unperforated  
perforated / unperforated  
perforated/unperforated  
perforated / unperforated  
2 à 300 g  
800 g  
Salmon fillet  
Mussels  
1,5 kg  
Rolled sole, stuffed  
DESSERTS  
Crème Brûlée  
wire grill / perforated  
unperforated  
Yeast dumplings  
Sweet soufflé  
wire grill  
REHEATING  
Food served on plates  
wire grill  
Vegetables, starch side dishes (potatoes, rice, pasta)  
unperforated  
0,5 - 1 kg  
*
Place the cooking insert on the second shelf from bottom. When steaming you can use two cooking inserts simultaneously.  
Use the second and third shelves from bottom.  
**** Change to the second moisture or temperature value15 - 20 min. before the end of the cooking.  
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Preparation  
Temperature  
Moisture  
Core temp.  
Cooking times  
(approx. in min.)  
see recipe book  
180 - 200 °C / 355 - 390 °F  
1) 100 °C / 210 °F  
80 - 100 %  
100 %  
50 - 60  
cut the rind between  
step 1 and 2 and season  
5
2) 160 - 170 °C / 320 - 340 °F 60 - 80 %  
80-85 °C/175-185 °F  
50 - 60  
KT  
3) 210 °C / 410 °F  
0 %  
first brown vigorously on hob  
first brown vigorously on hob  
75 - 80 °C / 165 - 175 °F  
75 - 80 °C / 165 - 175 °F  
200 - 220 °C / 390 - 430 °F  
100 °C / 210 °F  
0 - 30 %  
0 - 30 %  
60 %  
180 - 240  
180 - 240  
(60 - 70)  
100 - 120  
80-85 °C/175-185 °F  
90 °C/195 °F  
0,5 l liquid and vegetables  
100 %  
see recipe book  
160/200 °C - 320/390 °F **** 60 - 80 %  
80-85 °C/175-185 °F  
70 °C/160 °F  
70 - 100  
15 - 20  
45 - 55  
20 - 35  
first brown on hotplate  
160 °C / 320 °F  
200 °C / 390 °F  
180 °C / 355 °F  
0 - 30 %  
100 / 0 % **** 85 °C/185 °F  
100 / 0 % ****  
80° - 90 °C / 175 - 195 °F  
75 °C / 165 °F  
100 %  
80 %  
15 - 25  
40 - 50  
12 - 15  
12 - 18  
12 - 15  
8 - 10  
tureen  
80 - 90 °C / 175 - 195 °F  
80 - 90 °C / 175 - 195 °F  
100 - 120 °C / 210 - 250 °F  
150 °C / 300 °F  
100 %  
100 %  
100 %  
80 %  
see recipe book  
see recipe book  
160 °C / 320 °F  
100 °C / 210 °F  
150 °C / 300 °F  
60 %  
100 %  
60 %  
10 - 15  
15 - 25  
8 - 10  
in oven proof dish, see recipe book  
120 °C / 250 °F  
60 %  
7 - 15  
7 - 15  
90 - 100 °C / 195 - 210 °F  
80 - 100 %  
Note:  
the cooking times and quantities given here are rough values for 4 people. Smaller quantities shorten cooking time. Always preheat the steam  
oven. If the appliance is not preheated, cooking times are lengthened by about 5 minutes.  
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Baking table  
Cakes and biscuits  
Temperature  
Moisture  
Cooking time  
(app. in min.)  
Special notes  
Apple tart  
170 - 190 °C / 340 - 375 °F  
190 - 210 °C / 375 - 410 °F  
180 - 200 °C / 355 - 390 °F  
200 /165 °C - 390/330 °F *  
200 - 220 °C / 390 - 430 °F  
165 - 170 °C / 330 - 375 °F  
160 - 175 °C / 340 - 350 °F  
30 %  
30 - 45  
7 - 9  
Swiss roll  
0 - 30 %  
80 - 100 %  
80 - 100 %  
80 - 100 %  
30 - 60 %  
30 - 60 %  
0 - 30 %  
0 %  
Small flaky pastry cakes  
Bread (1 kg) **  
Bread rolls **  
Plaited buns **  
Ring cake (yeast)  
15 - 25  
50 - 55  
20 - 30  
35 - 45  
45 - 50  
40 - 55  
15 - 20  
35 - 45  
50 - 60  
20 - 30  
40 - 50  
see recipe book  
see recipe book  
Fruit pie made of yeast dough 160 - 175 °C / 340 - 350 °F  
Biscuits  
160 - 175 °C / 340 - 350 °F  
180 - 210 °C / 355 - 410 °F  
160 - 175 °C / 340 - 350 °F  
200 - 210 °C / 390 - 410 °F  
170 - 180 °C / 340 - 355 °F  
Quiche, fruit tarts  
Sponge cake  
Cream puffs  
Onion pie  
0 - 30 %  
0 - 30 %  
0 - 30 %  
60 - 80 %  
see recipe book  
see recipe book  
see recipe book  
Note: the cooking times and quantities given here are rough values for 4 people. Smaller quantities shorten cooking time. Always preheat the  
steam oven. You can only bake on one level. Use the second level from bottom.  
* Reduce to the second temperature value after15 min.  
** Bread and bread rolls can be successfully baked as follows: Preheat at 220 °C / 430 °F and 30 % moisture. After placing them in the oven, steam  
once or twice. After 5 minutes reduce to 0 % moisture and 190 °C / 375 °F .  
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8. Tips and tricks  
General:  
Tips on how to save energy and protect the  
environment:  
– 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.  
– 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 / 210 °F , not when  
baking).  
Thawing tips:  
– Only thaw the quantity you need.  
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.  
– 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.  
– 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 / 140 °F  
and a moisture level of 100 % steam.  
– 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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9. Cleaning and care  
9.1 Manual cleaning  
You should thoroughly clean the appliance before  
operating it for the first time and after every  
use. By doing so, you avoid baking in of residues.  
After residues have baked in several times, they  
are then difficult to remove.  
Caution: do not clean this appliance with a steam  
cleaning unit or with water pressure - risk of short-  
circuits!  
Empty the drip channel and clean it.  
Clean the grease filter at regular intervals.  
Remove the support grills. Push up the grease filter  
and then remove it.  
Never use any abrasive or aggressive cleaning  
agents such as abrasive agents, steel wool,  
saponified steel wool, metal sponges, plastic  
sponges or sponges with an abrasive surface.  
Clean the strainer and the siphon at regular  
intervals. To do this, unscrew the strainer from the  
bottom plate.  
After cleaning, remove all cleaning agent residues  
without leaving any on the appliance.  
When you wish to clean the appliance manually,  
switch it off and allow it to cool down.  
Clean accessory parts (cooking inserts etc.) in a  
dishwasher or with hot water and rinsing detergent.  
You can loosen food remainders that have burnt into  
the cooking inserts by placing a little water and  
rinsing detergent in the cooking insert. Soak these  
in the steam oven at 70 °C / 160 °F and 100 %  
moisture.  
The outer surfaces must only be cleaned with a  
soft cloth. Do not use any commercially available  
stainless steel cleaners as these may be aggressive  
to the printed markings.  
Clean operator controls and glass surfaces with  
a soft cloth and light rinsing detergent and wipe  
them dry with a soft dry cloth. Do not use any  
abrasive or nitro polishing agents for cleaning. Do  
not use any abrasive sponges either. Do not spray  
anything onto the switch panel.  
Do not use strongly alkaline cleaning agents (such  
as oven spray) because these are aggressive to the  
aluminium surface.  
Do not scrape off burnt-in food remainders.  
Remove them by means of the cleaning aid function  
instead (see Chapter 9.3).  
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9.2 Cleaning the side plate  
– Allow the appliance to cool down completely  
before cleaning it.  
– Be careful that no small parts fall into the base  
strainer.  
– Pull out the left shelf after undoing the knurled nut  
on the front side.  
– The grease filter can be detached in the upward  
direction.  
– To remove the side plate, undo the 4 nuts with a  
socket spanner (8 mm). Be careful not to scratch  
the inside of the cooker.  
Fig. 29  
– Do not use any abrasive cleaning agents to clean  
the side plate.  
– Limescale deposits on the side panel and on the  
fan are harmless and do not detrimentally  
influence functioning of your appliance.  
– The inlet pipe should be cleaned regularly.  
See chapter 10.3 entitled Descaling.  
– Re-insert the side plate. Re-attach the grease  
filter and the shelves.  
– Check that all parts are fitted securely before  
commencing operation of the appliance.  
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9.3 Cleaning aid  
Stubborn soiling can be loosened by means of  
the cleaning aid and may then be removed more  
easily.  
You should not detach the grease filter. It protects  
the fan against cleaning agent residues. You can  
then clean the grease filter and shelves in a  
dishwasher.  
– Allow the appliance to cool down completely  
before cleaning it.  
– Remove the shelves by undoing the knurled nuts.  
The appliance can be wiped out better later on.  
– Spray a household cleaning agent that is suitable  
for stainless steel onto the cold appliance.  
Note: be careful that no cleaner comes in contact  
with the aluminium panel while cleaning.  
Fig. 30  
– Close the appliance door.  
– Leave the agent to act according to  
manufacturer’s instructions.  
– Starting in the initial position, turn the two control  
knobs by one latching position to the left (Fig. 30).  
– The (Cleaning aid) symbol lights up on the  
display. The (Duration) and (Cooking time)  
flash on the display (Fig. 31).  
Fig. 31  
– The cleaning time of 30 minutes is shown on the  
display. For heavy soiling you can change the  
cleaning time to 40, 50 minutes or 1 hour by  
pressing the + key.  
– Press the (Confirmation) key to start the  
operation.  
Note: the light in the oven compartment is off  
during the cleaning process.  
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– By pressing the (Clock) key you can query the  
remaining time. An audible signal sounds once  
the cleaning aid has finished.  
– Press the (Confirmation) key to switch off the  
signal. Do not turn the control knobs.  
– Immediately clean the inside of the oven with a  
soft brush, and wipe with a soft cloth. By pressing  
the (Steaming / condensing) key you can add  
fresh water to aid cleaning (only when both  
control knobs remain in the position cleaning aid).  
Note: the (Steaming / condensing) key must  
not be pressed when the side plate has been  
removed. Risk of splashing!  
– Should you leave the door open too long, that the  
inside of the oven is too dry, repeat the process.  
– To rinse the oven, close the door and heat the  
oven for some minutes at 100 % moisture and  
100 °C / 210 °F .  
– Let the oven cool. You can now dry and polish the  
inside of the oven and the glass panel with a soft  
dry cloth.  
– Turn the control knobs back to the starting  
position. Reattach the grease filter and the  
shelves. Check that all parts are fitted securely  
before commencing operation of the appliance.  
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10. Maintenance  
The appliance must always be disconnected  
from the mains when being repaired.  
10.1 General  
If the appliance does not function correctly, check  
the fuses and the water supply connection first.  
If the power and water supply is functioning  
correctly, but your appliance still does not work,  
please contact your Gaggenau dealer who will  
provide you with the address and telephone  
number of your nearest manufacturer’s authorized  
service agent or contact Gaggenau USA on (800)  
828-9165. Specify the appliance type (see rating  
plate located on the inner side of the door and also  
included with these instructions).  
Repairs may only be carried out by authorised  
electricians, in order to guarantee the safety of the  
appliance.  
Unauthorised tampering with the appliance will  
invalidate any warranty claims.  
For technical reasons the lamp cover cannot be  
removed. Lamp must only be replaced by  
Gaggenau after-sales service.  
10.2 Lamp replacement  
Important: do not detach the lamp cover.  
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The water evaporates behind the side plate.  
Scaling therefore drops out there and is washed  
into the oven compartment. Scale can be wiped  
away with a moist cloth.  
10.3 Descaling  
The inlet pipe must be descaled at regular inter-  
vals. The oven is equipped with a device which  
counts the operational hours. Depending on the  
hardness of the water entered, after a certain  
Fig. 32  
number of hours the symbol  
(Descale) will  
constantly blink on the display. This shows that the  
inlet pipe should be descaled (Fig. 32). This symbol  
flashes even when the appliance is off.  
To descale the inlet pipe, proceed as follows:  
– Remove the shelf and the side plate on the left.  
(see Chapter 9.2).  
– Dismantle the inlet pipe by first removing the nut  
(8 mm) and by then pulling the inlet pipe out of  
the mount (Fig. 33).  
– Clean the inlet pipe by soaking it in vinegar  
essence, citric acid or descaler.  
– Reinstall the inlet pipe in the reverse order.  
Note: the conical side of the nut must face the  
appliance side.  
Fig. 33  
End  
Options menu  
After descaling, the descaling display must be  
turned off manually.  
Temperature  
display in  
° C / ° F  
Descaling  
Proceed as follows:  
– Turn the two control knobs to the topmost  
position.  
– Press the (Confirmation) key and keep it  
pressed.  
Start  
Calibration  
Time display  
24h / 12h (AM/PM)  
– Turn the “Moisture level” knob to the right.  
– Release the (Confirmation) key.  
– Turn the “Moisture level” control knob to the  
“Descaling” position on the right (Fig. 34).  
– Press the (Confirmation) key.  
Time display  
Fig. 34  
ON/OFF  
(only if appliance is switched off)  
Important!  
On assembly, pay attention to a good fit of the inlet  
pipe. It should be exactly in the middle over the  
distributor wheel and should not scrape on its  
edges.  
The  
(Descaling) symbol goes off.  
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10.4 Disassembly of the front window  
Proceed as follows:  
– Remove the bottom screw from the door handle.  
– Remove the top screw from the door handle and  
detach the door handle.  
– Hold the front window with one hand and lightly  
shake the door to and fro. The glass window can  
be removed towards you.  
You can now clean the front window.  
Install in the reverse order.  
In doing so, make sure that you first insert the  
window on the hinge side and that you hold it with  
one hand to stop it from falling out.  
Fig. 35  
Fig. 36  
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10.5 Remedying small malfunctions yourself  
If you cannot remedy a malfunction yourself with reference to the list below:  
– Switch off the steam oven and isolate the appliance from the mains.  
– Shut off the water supply.  
– Do not open the housing of the appliance.  
– Call Gaggenau after-sales service.  
What to do if... ?  
The cause  
The solution!  
... The display stays off?  
No voltage on the appliance.  
Insert the mains plug in the socket.  
Check the household fuse.  
The time display has been switched off  
on the options menu.  
Should you wish, switch the time display on using the options menu.  
... Rappears on the display?  
Calibration has not been done or has  
been ended prematurely.  
Complete calibration.  
... The  
(Heating up) symbol does  
(Tap) symbol flashes on  
Appliance door is not closed.  
No water in the appliance.  
Condensation.  
Close the appliance door.  
Check the water connection.  
not appear on the display?  
... The  
the display?  
... Water drips down the door?  
The window always steams up at temperatures up to 100 °C / 210 °F .  
Condensation is normal with steam.  
Wipe out the collecting channel.  
Collecting channel on the appliance  
door is full.  
... Steam escapes from the appliance  
despite condensation?  
Not all the steam can be quenched  
because the food itself steams as the  
result of its own heat.  
Caution when opening the door! Risk of scalding!  
Wait until quenching has ended.  
... You can hear a humming noise?  
The drain pump is emptying the  
drain tank.  
This is normal.  
... The  
... The  
symbol flashes on the display?  
symbol lights on the display  
The child lock has been activated.  
Switch off the child lock (see chapter 5.1).  
The appliance is set to show room mode  
without heating function.  
Disconnect appliance from power supply for a few seconds (switch  
off fuse), then within 3 minutes press + key and keep pressed and  
turn “Temperature” control knob to any temperature (not light!).  
and the appliance does not heat up?  
... The temperature display does  
not indicate the set value?  
The appliance is still heating up.  
Small-scale periodic fluctuations of the cooking compartment  
temperature are normal.  
... The oven lighting goes off?  
At low target temperatures, the light  
is switched off automatically because  
the lamp additionally heats up the  
cooking compartment.  
The light is activated for a few seconds every time a key  
or control knob is operated.  
... No steam is generated?  
The inlet pipe is clogged with scale.  
The drain is clogged.  
See Chapter entitled “Descaling”.  
... The water in the cooking  
compartment does not drain off?  
Clean the drain filter and siphon and rinse through the drain.  
... The pump repeatedly  
starts periodically?  
The drain pipe is not laid in a gradient.  
Refit the drain hose as described in the installation instructions.  
... The inside walls are covered in scale?  
Water is too hard.  
Connect a water softener.  
... Steam escapes during  
boiling point adjustment?  
More steam is needed for the  
boiling point adjustment.  
No longer occurs later on during normal operation.  
... an error sign appears in the  
display (e.g. F20, F23, etc.)?  
The appliance has recognized an error.  
Disconnect the appliance from the mains for about 10 minutes  
(e.g. by switching off relevant fuse). If after renewed  
switching on the error is still shown in the display, please  
call the Gaggenau after-sales service.  
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GAGGENAU HAUSGERÄTE GMBH  
P.O. BOX 10 02 50 · 80076 MÜNCHEN  
GERMANY  
5551 McFADDEN AVENUE  
HUNTINGTON BEACH, CA 92649  
USA  
Y (089) 45 90-03  
Y (800) 828-9165 · FAX (714) 901-0979  
FAX (089) 45 90-23 47  
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