Gaggenau IK 366-251 - Инструкция по эксплуатации - Страница 19

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M

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The ED 220/230 CombiSteam oven

– The best and gentlest cooking method of all:

Steam, generated without pressure. For dishes that

retain their vitamin content. We’ve taken the idea

from Asian cuisine, and given it our high tech touch.

Three-level cooking means that flavours don’t trans-

fer between dishes.

– Combined with hot air, steam opens up all kinds

of possibilities: steaming, baking, simmering, brais-

ing, reheating, and juicing. For perfect results every

time – making a speciality of perfect texture, perfect

flavour.

– Revolutionary design. Quality shows, even on the

outside. Glass-fronted to give you the full picture.

Available in aluminium.

Typically Gaggenau: side*-opening door, super-

fine temperature adjustment from 30

°

C to 230

°

C,

with humidity at 100, 80, 60 or 30%, to combine as

you wish: for any cooking method you could desire.

Or dehumidify to 0%, for really dry cooking. Steam

fish like the professionals do, at low* temperatures.

With the CombiSteam* system, meat remains suc-

culently tender, while the surface browns and crisps

to perfection. Use hot air by itself, ideal for short crust

pastry and pies. Core temperature* sensor. Stainless*

steel cavity. No limitations to your cooking time, as

steam is replenished through a direct connection to

the water* pipe. Including a water inlet and outlet.

Available in 60cm (ED220) and 70cm (ED230) widths.

Further details in the catalogue section, from page

96. The features marked with an * are explained in

“The A–Z of Gaggenau ovens”, from page 26.

The large digital

display shows the

combination of

temperature and

humidity selected.

The core temperature*

probe automatically

switches off the appli-

ance when the centre

of what you are cook-

ing is perfectly done.

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