Gaggenau Magazine 2008

26 Air cleaning catalyst Gaggenau is the first manufacturer to produce a built-in air cleaning system for ovens. At all temperatures, the heated catalyst prevents grease and odor particles from escaping when the oven door is closed. The catalytic converter is self-regenerating and has a virtually unlimited service life. Automatic boiling point detection Automatically determines the boiling temperature, which is dependent on the geographical position (height above sea level). That way the cooking result will be the same, no matter where the appliance is used. Baking stone This oven accessory turns the kitchen into a bread or pizza bakery in no time at all. The baking stone is heated by an internal element, similar to the cast iron roaster. The high temperatures the baking stone reaches – up to 570°F – are ideal for bread, rolls or pizzas. Cast iron roaster for ovens This large-volume roasting pan, only found in the ovens of Gaggenau’s 200 series, is heated by its own heating element, which is supplied separately and plugs into a socket in the oven’s interior. As heat is transferred directly from the heating element to the roaster, both initial high and subsequent lower roasting temperatures are exact. Meat can be briefly seared with the lid off in the initial stage. This is the only roaster with which you can specify the initial searing temperature. No oil or fat burns at 375 °F, so meat does not brown at this temperature. With the lid on, cooking can continue without the need for a further appliance. If the oven door is opened, the output of the heating element automatically increases for a short time to compensate for any fluctuation in temperature. The roaster is made of nonstick coated cast aluminum and is easy to clean. A matching roaster for the roasting function of the BO 200 ovens is in development. The A – Z of Gaggenau ovens 27 Cool steam system The cool steam generated without pressure in the Combination Steam and Convection Oven transfers heat very quickly, keeps things moist and is more energy-efficient than convection. Individual flavors and aromas are better retained, as are the color and shape of what is being cooked. With pressureless steam, more nutrients, including minerals and vitamins, are maintained. Core temperature sensor with automatic shut off The core temperature sensor controls the temperature at the center of the food. Ovens and Combination Steam and Convection Ovens switch themselves off once the desired temperature is reached. This ensures that no matter what is being cooked, it is always cooked right through. With the exception of the ED 200 series, the core temperature sensor is removable. Defrosting Ideal for the gentle thawing of deep frosted goods. Descaling program The evaporator tray used for steam generation in the cooking compartment can be easily descaled with this program. The water tank needs to be filled with a descaling solution. The program takes approximately 30 minutes. Drying program With this function, the cooking compartment can be dried using hot air. The drying process takes approximately 20 minutes and is recommended after steaming or cleaning. Eco plus program In this operating mode, all energy-dependent functions of the oven are optimized to save as much energy as possible. For example, the light is switched off during cooking and residual heat in the oven interior is utilized in the baking and roasting processes. Catalytic special enamelling Retrofittable cleaning aid for the interior oven walls. During the process of catalysis, dirt is broken down by oxidation with atmospheric oxygen at temperatures from about 390 °F. This cleaning takes place while the oven is in use. Higher temperatures are used for removing more intense dirt and stains: this is done when the oven is empty, and after the non-coated surfaces have been cleaned by hand. The optimum self-cleaning system for ovens, however, is the pyrolytic system (please see pyrolytic system). Child lock It prevents the oven from being switched on unintentionally. Cleaning program Soiling inside the oven is softened with the help of steam. Afterwards, the oven interior can be cleaned easily. Combi-steaming This method is particularly good for meat, as the combination of moist steam and convection makes it beautifully tender. At the lowest moisture setting, roasts cook in their own juice. Convection This corresponds to convection mode in conventional ovens. The cooking compartment is ventilated through an opening, allowing moisture that is produced to escape. This is especially important for baking dishes, which must be allowed to release moisture during cooking, otherwise the dough may become soft. Cooled housing with temperature protection Gaggenau ovens feature temperature protection against overheating of the built-in appliance and surrounding kitchen units. Automatic housing cooling switches on as needed, even after the oven is turned off. The fan system is virtually silent.