Gaggenau RC 200-100 - Инструкция по эксплуатации - Страница 195

Delicate dishes such as fish are 
kept at a constant temperature 
below boiling point to prevent 
them from disintegrating. Like -
wise, meals can be defrosted, 
heated  up  gently  or  kept  warm 
for a long period without any 
loss of taste.

Glass cover: Enables the 
cooking progress to be moni -
tored at all times. As Gaggenau 
steam ers do not use pressure, 
the glass cover can also 
be removed during steaming.

Pas ta basket: Cooks pasta 
to per fection. To strain, simply 
drain the water.

Steaming

Almost ever y thing which is 
normally boiled in water can be 
cooked much more healthily 
in steam, ensuring that vitamins 
and minerals are preser ved. 
Whatever you are cooking, it 
will taste more natural, have a 
more intense taste and consis -
tency, and colour will be bet  ter 
preser ved. Several Gastronorm 
inser ts containing dif ferent 
foods to be steamed can be 
inser ted simultaneously into the 
Combi - steam or steam ovens. 
The steam prevents taste being 
transferred bet ween the individ -
ual meals. By combining steam 
with hot air, as in the Gaggenau 
C ombi - steam oven, the full 
range of cooking options are 
available:

C ombi - s teaming: Combining 
steam with hot air bet ween 
3 0 °C and 23 0 °C ensures many 
t ypes of meat come out par -
ticularly succulent and tender. 
In this operating mode, the inte -
rior of the oven is hermetically 
sealed and humidit y prevents 
the meat from becoming too dr y. 
A roast will cook in its own 
juices at a ver y low humidity level.

Dough fermentation: The
correc t conditions for get ting 
dough to ferment are a low 

temperature of no more than 
5 0 °C  with  humid  air.

Hot air: This corresponds to 
the hot air in a conventional 
oven. The interior of the oven is 
ventilated by an opening which 
allows  any  humidit y  to  escape. 
This is par ticularly impor tant, 
for instance, with cakes and 
fresh fruit, which need to give 
of f humidit y during baking to 
prevent the pa str y becoming 
too sof t.

Juice ex trac tion: Juice from 
berries and other fruits can be 
conveniently ex tracted using a 
per forated cooking inser t. The 
juice is caught in a non - per fo -
rated inser t positioned below it.

Low temperature cooking: 
This is a professional method 
for cooking meat to per fection. 
It is initially browned, before 
being cooked slowly and gently 
over a long cooking time. A 
large piece of roast beef, for 
example, is bet ter cooked this 
way than with any other cooking 
method – tender and pink 
throughout, apar t from a milli -
metre - thin edge, and unbeatably 
succulent. And af ter it is 
cooked, the meat can also be 
kept warm for a long time, so it 
remains per fect.

Low temperature s teaming: 
Steaming with 10 0 % steam -
saturated air at low temper-
atures guarantees optimum heat 
transfer without dr ying out and 
is therefore ideal for cooking 
fish. Protein is prevented from 
either congealing or escaping. 
As a result, fish is always ten der 
and succulent with a natural pro -
tein taste and its consistency 
is retained.

Misting: At the press of a button, 
a measured quantit y of steam 
is injected into bread or confec -
tioner y. This is par ticularly use -
ful when baking bread, rolls and 
pastries, or when baking bread 
which has been frozen.

Stepped shelf.

 The stepped shelf

enables the practical integration 
of the most widely used Gastro -
norm inser t s in the c ooling 
appliance. The form of the shelf 
itself makes it possible to store 
items of dif ferent heights.

Regeneration: Steaming with -
out pressure is also the per fect 
way to regenerate meals which 
have been prepared beforehand 
without impairing the qualit y. 
It beats all other reheating meth -
ods hands down.

Steam - baking: Steam and hot 
air at higher temperatures can 
also be used for baking and 
braising. The humidit y prevents 
meat from dr ying out, par ticu -
larly with poultr y, bread or pas -
tries, and browns the sur face to 
make it crispy. The hot steam 
transfers the heat t wice as 
ef fectively as hot air and also 
reaches the interior of whatever 
you are cooking, so your meals 
taste more professional than 
ever.

Steam removal: At the press 
of a but ton, the inside wall of 
the appliance is cooled down 
with cold water and the steam 
vapour condenses within around 
20 seconds. This reduces the 
emission of steam when the door 
is opened.

Thawing: Steam and low tem -
peratures are ideal for the gentle 
thawing of deep - frozen food.

Stepped shelf

The stepped shelf enables the 
practical integration of the most 
widely used Gastronorm inser ts 
in the cooling appliance. The 
form of the shelf itself makes it 
possible to store items of dif fer-
ent heights.

Storage time af ter a 
malfunc tion

It indicates the time needed for 
the temperature in a fully loaded 
freezer compar tment to rise 
to –9 °C in the event of a mal -
func tion. Shor ter times apply 
when the freezer compar tment 
is not full.

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