Gaggenau RT 222-101 - Инструкция по эксплуатации - Страница 39

Stainless steel cooking 
interior

The seamless stainless steel 
cooking interior of the Combi ­
steam or steam oven meets 
the highest hygiene standards. 
The 60 watt halogen lighting 
provides a splendid light setting 
for whatever you are cooking.

Stainless steel grease filter

On all Gaggenau ventilation 
hoods, the air containing grease 
and odour par ticles first pas s ­
es through a grease filter that 
absorbs more than 90 % of the 
grease. This prevents any de ­
posits forming on the inside of 
the hood or ventilation pipes. 
The filter can be removed easily 
for cleaning in the dishwasher.

Stainless steel interior

The  warming  drawer  has  a 
hygienic stainless steel sur face 
for  both  preheating  dinner­
ware and keeping meals warm. 
All the Vario cooling appliances 
are similarly lined with hygienic 
stainless steel on the inside. 
When combined with ox ygen, 
stainless steel reduces the for­
mation of odours.

Star rating

The freezing capacity of freezer 
compar tments is indicated 
using a star rating system: 

·

one ­ star compar tment: –6 °C 

·

two ­ star compar tment: –12 °C 

·

three ­ star deep ­freeze com ­
par tment: –18 °C

·

four­ star deep ­freeze compar t­
ment: –18 °C with a specified 
minimum freezing capacity.

Steam and hot water  
function

For quick preparation of cap ­
puccino, tea or other hot drinks. 
No time is wasted, even with 

latte macchiato – milk is frothed 
and then the coffee brewed 
straight after wards without any 
interruption.

Steamer

Unlike the steam oven or Combi­
steam oven, the steamer can 
also be used for reducing stock 
or wine. Not just water.

Boiling point detection: The 
appliance automatically recog ­
nises the boiling point, which is 
dependent on the altitude above 
sea level.

Cooking inserts: The basic set 
comprises one per forated 
cooking inser t and one unper fo ­
rated. In this way, two meals 
with different cooking times can 
be staggered so that they are 
ready at the same time.

Electronic steam control: 
This ensures that only as much 
steam is produced as is required 
for the cooking process.

Electronic temperature 
 control: Temperature control 
in increments of 5°C enables 
cooking at a precisely set tem ­
perature  bet ween  45 °C and 
95 °C  or  steaming  at  10 0 °C. 
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.

Pasta 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 intensive taste and con ­
sistency, and colour will be bet­
ter preser ved. Several cooking 
inser ts of various types can 
be inser ted simultaneously. The 
steam prevents taste being 
transferred between the individ ­
ual meals. By combining steam 
with hot air, as in the Gaggenau 
Combi ­ steam oven, the full 
range of cooking options are 
available:

Combi -steaming: Combining 
steam with hot air between 
30 °C and 230 °C ensures many 
types of meat come out par ­
ticularly succulent and tender. 
In this operating mode, the inte ­
rior of the oven is hermetically 
sealed and humidity prevents 
the meat from becoming too dr y. 
A roast will cook in its own 
juices at a very low humidity level.

Dough fermentation: The cor­
rect climate for get ting dough 
to ferment is a low temperature 
of no more than 50 °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  humidity  to  escape. 
This  is  par ticularly  impor tant, 
for instance,  with  cakes  and 
fresh  fruit,  which  need  to  give 
of f  humidity  during  baking  to 
prevent  the  pastr y  becoming 
too sof t.

Juice extraction: Juice from 
berries and other fruits can be 
ex tracted conveniently 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 cooking 
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 cooked better than 
with any other cooking method – 
tender and pink throughout 
apar t from a millimetre ­thin edge 
and unbeatably succulent. And 
after it is cooked, the meat can 
also be kept warm for a long time 
so it remains per fect.

Low temperature steaming: 
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 quantity 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.

Regeneration: Steaming with­
out pressure is also the per fect 
way to regenerate meals which 
have been prepared beforehand, 
without impairing the quality. 
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 humidity prevents 
meat from dr ying out, par ticu ­
larly with poultr y, bread or pas ­
tries, and browns the sur face so 
it is crispy. The hot steam trans ­

fers the heat twice as effectively 
as hot air and also reaches 
the interior of whatever you are 
cooking, enabling your meals 
to taste more professional than 
ever.

Steam removal: At the press 
of a button, 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.

Storage time after a  
malfunction

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 ­
function. Shor ter times apply 
when the freezer compar tment 
is not full.

Super- Quick cooking zones

Once switched on, the desired 
heat is quickly attained and just 
as swiftly reduced. Super­ Quick 
ensures an even heat release 
and is easy to regulate. What’s 
more, a red light which increas ­
es in size allows you to monitor 
the heating progress.

Swivel arm

With the VL 051 downdraft ven ­
tilation system, the swivel arm 
above the control knob is auto ­
matically ex tended to a height of 
6 cm in the grill position or to a 
ma ximum height of 40 cm in the 
cooking position. At this height, 
the arm can also be swivelled by 
90 degrees in both directions. 
The swivel arm can be moved to 

Side - opening oven door

The door of the appliance is 
fitted with a thermally insulated 
pane of clear glass so that you 
can keep an eye on what is 
cooking. The handle on the side 
is protected against high tem ­
peratures. The door itself swiv­
els open to a full 180 degrees, 
thereby facilitating easy access 
from the front. The direction in 
which you want the door to 
open must be specified when 
ordering the appliance, since 
the side on which the door 
hinge is positioned cannot be 
subsequently changed.

Silvercare cartridge  
(special accessor y)

This aluminium car tridge pro ­
tects silver ware from corrosion 
and gives oxidised silver back its 
sheen, thanks to ion exchange.

Single portion cleaning

The water pipes are rinsed 
each time coffee is prepared, 
and not just when the machine 
is turned on or off. This means 
no residual water, 10 0% hygiene 
and a full coffee flavour.

Soft- Light

The uniform cooktop illumina­
tion, which comes with ventila ­
tion appliances, automatically 
goes on and off gradually, and 
it can be dimmed manually from 
ma ximum illumination while 
cooking to atmospheric back­
ground lighting.

Spit

See Rotisserie spit.

Steamer.

 For the gentle steam ­

ing of meat, fish and vegetables. 
Two cooking inser ts – one per­
forated and one unper forated – 
are par t of the basic set.

Side ­ opening oven door.

 The 

door of the appliance opens to a 
full 180 degrees. The  direction 
in which  you  want  the door  to 
open must be  specified when 
ordering. 

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09.02.2009   21:38:31 Uhr