Oven Steam - Gaggenau BS25
Oven Steam - Gaggenau BS25
Oven Steam - Gaggenau BS25
Steam Oven
BS 250/251
BS 254/255
Table of Contents
Cooking Table 19
3
$ Safety Notes
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.
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.
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
• Wire rack
• Meat probe
8
Heating Modes
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.
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
• 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.
11
Temperature Unit °C or °F
1 Using the menu key g select the temperature
unit function l. °C is pre-selected.
12
Calibration
Note
If the oven has not yet been calibrated, sis
shown beside the current oven temperature when
you press the a info key.
13
Activating the Steam Oven
Standby
The steam oven remains on standby when no
operating mode is selected or the child lock is
activated.
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.
• touch a key
Note:
The standby screen reappears after one minute if
no further function is chosen. The display light goes
off.
14
Setting the Steam Oven
Temperature range:
Using the left knob you can set the heating mode.
The top position is steaming at 100% moisture.
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.
Note:
166 Depending on the heating mode, a slight temperature
variation after heating up during use is normal.
Empty the water tank and leave it to dry with the lid
opened. Dry the slot in the appliance.
16
Meat Probe
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.
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.
Fish
• 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.
*Fish dumplings: cover the unperforated cooking insert with baking paper.
20
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Monkfish, 300 g each, in stock glass dish /wire rack 180-200 100 10-15
• Steaming fish between 70 and 90 °C prevents it from becoming soft und breaking apart. This is
especially suitable for sensitive fish.
21
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
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.
• 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.
Fillet in puff pastry, medium rare, 600 g unperforated 190-200 80-100 25-40
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
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
**30% moisture is sufficient when using the unperforated cooking insert with added liquid.
• 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).
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.
*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
Long grain rice (250 g + 500 ml water) unperforated 100 100 25-30
24
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Dessert
Crème Brulée*, 130 g each soufflé dishes / perforated 90-95 100 35-40
Flan/Crème Caramel*, 130 g each soufflé dishes / perforated 90-95 100 25-30
Milk rice (250 g rice + 625 ml milk) unperforated 100 100 35-45
*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
To desinfect baby bottles or jam jars wire rack 100 100 20-25
*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.
• 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.
Biscuit base, high (6 eggs) spring release cake tin 160-170 0 30-35
“Gugelhupf” (yeast dough with 1 kg flour) gugelhupf tin 160-175 30-60 35-45
Sponge cake loaf tin / spring release cake tin 160-175 0-30 50-70
*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.
Baguette, bread rolls (from the day before) wire rack 140 4-8
*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.
Dough mixture (for example yeast dough, bowl / wire rack 38 25-35
baking ferment, sour dough mixture)
27
Defrosting
• 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.
• 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.
*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.
• 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.
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.
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.
• 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.
• Add skimmed milk powder to the milk before heating it (1-2 tablespoons per litre) to get a more solid
yogurt.
30
Timer
M timer
N stopwatch
Timer
The timer counts down independently of all other
settings of the appliance. You can enter a maximum
value of 90 minutes.
28.40
3 Start using the b key.
The timer menu is closed.
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.
00.05 13.30
100
100
06.40
reverts to start m .
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.
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.
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.
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.
15:30
3 Using d set a later switch-off time.
4 Start using the b key. The timer menu is
closed.
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.
34
Extended Timer
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.
Note
35
Child Lock
Supposition:
You have to make the child lock available in the
basic settings. See chapter basic settings.
13:30
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 .
36
Safety Deactivation
Exception:
The extended timer has been programmed.
37
Changing the Basic Settings
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.
38
Basic Settings
Time format
Clock
• Hours / minutes
Date
• In 8 levels
Display brightness
• In 8 levels
Display contrast
• In 8 levels
Standby screen
Extended timer
• No / yes
39
Exhibition mode
Temperature unit
• °F or °C
Date format
• Day.month.year or
day/month/year or
month/day/year
Key tones
Child lock
Water hardness
12
Reset the descaling symbol
• No / yes
40
Care and Manual 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.
Racks
You can take the racks out for easier cleaning.
Undo the knurled nuts and pull out the racks to the
front.
41
Cleaning Function
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.
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.
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.
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.
4 Press b to start.
Temperature and moisture level appear on the
display.
13.30 00:20
Note
0 If three dashes appear on the display:
43
Descaling Program
How to proceed
1 Fill the water tank with 350 ml of descaling
solution.
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
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.
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.
Exhibition Mode
If the x symbol appears on the standby screen,
m exhibition mode is activated. The appliance does
not heat up.
46
9000186361 EB 8805 en
Gaggenau Hausgeräte GmbH
Carl-Wery-Straße 34
D-81739 München
www.gaggenau.com