Gaggenau Magazine 2008

17 The BS 270 Combination Steam and Convection Oven – From the pioneers of baking and cooking with steam comes one of our most popular appliances, with a new look. Features side-opening doors* over the oven’s full height, with stainless steel, or as shown here, aluminum-backed. 24 inches wide with a panoramic view of the interior. – Steam without pressure. Preserves vitamins and locks in the flavor of your favorite dishes. Cook on three levels simultaneously, without transferring flavors. From Asian cuisine, adapted to our high-tech version for your home. – Combined with convection, steam opens up all kinds of possibilities: Combi-steaming*, baking, defrosting, proofing, refreshing and juice extraction. For perfect results every time – the perfect texture, the most flavorful taste – that special something. Gaggenau’s expertise is fully integrated into the cooking technology of the future. Convection from 85 °F to 450 °F, electronically controlled, provides endless combination possibilities with steam at humidity levels of 30 %, 60 %, 80 % or 100 %, or dehumidified at 0%. Steaming with or without convection for baking, defrosting, proofing, refreshing*, low temperature steaming and juice extraction*. Gives you professional results: crisp vegetables, perfectly cooked fish, shortly cooked meat and delicious crusts. Features a core temperature sensor*, memory function*, a stainless steel cavity* and direct water connection. The new LCD display* is integrated in the bottom of your appliance door. Further details can be found in the catalog section beginning on page 100. The features marked with an * are explained in “The A – Z of Gaggenau ovens”, starting on page 26. Available third quarter 2007. Beautiful perfection: the 24-inch combination with the BO 250 single oven. The convenient core* temperature sensor turns off the oven when the set temperature has been reached.