Gaggenau ED 220-6 Series Instruction Manual - page 24
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3.7 Further modes
Low-temperature cooking
Vigorously browned meat matures over a longer
time at a lower temperature.
– Preheat the appliance to 70 - 80 °C / 160 - 175 °F
(depending on the size of the food). To do this,
turn the “Moisture” control knob to the 30%
position.
– Briefly roast the meat on all sides in a pan. Note:
the longer you roast the meat in the pan, the
shorter is the roasting time in the oven.
– Place the meat on a preheated plate in the oven.
– Larger pieces of meat (e.g. entrecote, roast beef
or leg of lamb) need 2-4 hours).
Smaller pieces of meat (steak or chicken chunks)
take 30-60 minutes.
– You can reduce the temperature to 60 °C / 140 °F
towards the end of the cooking time. For larger
pieces of meat, you can extend the cooking time
by 2-4 hours or for smaller pieces you can extend
it by 30-45 minutes.
Regenerating
Warming up ready-cooked meals without quality
losses.
– Heat up the appliance to 120 °C / 250 °F. To do this,
turn the “Moisture” control knob to the 60%
position.
– Portion cooked but cold meals on plates.
– Place the plates on the gridiron.
– Cooking time: 7-10 minutes.
Note: to regenerate vegetables or pastas choose a
temperature of 100 °C / 210 °F and a moisture of
100%.
Slow cooking
Raising yeast dough, self-raising flour and sour
dough mixtures
– Place the bowl containing the dough on the
gridiron.
– Turn the “Temperature” knob to 30 - 40 °C /
85 - 105 °F and the “Moisture” knob to 60%.
Extracting juice
The steam oven allows you to extract juices even
without a special juice extraction pot.
– Place the fruit or berries in the perforated
cooking insert.
– Insert the perforated cooking insert with the fruit
in the 3rd level from below.
– Place the deep unperforated cooking insert
(special accessory) one level lower to collect the
juice.
– Turn the “Temperature” knob to 100 °C / 210 °F
and the “Moisture” knob to 100%.
Leave the fruit in the appliance until juice no longer
appears (1-2 hours depending on the type of fruit).
Sterilising
Preserving fruit, vegetables and meats in
preserving jars.
– Place the filled preserving jars on the gridiron or
the perforated cooking insert. Important: the jars
must not touch each other.
– Turn the “Temperature” knob to 100 °C / 210 °F
and the “Moisture” knob to 100%.
– Turn the “Temperature” knob to 0 as soon as the
contents of the jars begin to bubble.
Do not remove the preserving jars from the oven
until they have cooled down completely.