Gaggenau IK 366-251 - Инструкция по эксплуатации - Страница 29

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Catalytic special enamelling

 This special enamelling

for the interior walls of our ovens, a retrofittable

feature, is an extremely practical aid to cleaning.

During the process of catalysis, dirt is broken down

by oxidation with atmospheric oxygen at tempera-

tures from about 200

°

C. This cleaning takes place

while the oven is in use. Higher temperatures are

used for removing more intensive dirt and stains:

this is done when the oven is empty, and after the

non-coated surfaces have been cleaned by hand.

The optimum self-cleaning system for ovens, however,

is the pyrolytic system. (Optional accessory)

Child or holiday lock for ovens

 The child lock is

activated by a push-button and dial combination and

prevents the oven from being switched on uninten-

tionally. The holiday lock interrupts any heating of the

oven after 12 hours if it is not in use.

CleanEnamel

 See Gaggenau CleanEnamel.

Cleaning programme for combi steam oven:

 See

CombiSteam.

Cooled housing with temperature protection

Gaggenau ovens are equipped with temperature

protection to guard against overheating of the built-

in appliance and surrounding units, as well as a

housing cooling system that automatically cuts in

when necessary after the oven is switched off.

CombiSteam

CombiSteam system for steam-baking, regenera-

tion, etc. The ED 220/230 combi steam oven is one

of the most versatile built-in cooking appliances in

existence. This method is particularly good for meat,

as the combination of moist steam and hot air

makes it wonderfully tender. The cooking compart-

ment is hermetically sealed, and the moisture prevents

drying out. At the lowest moisture setting, roasts

cook in their own juice. With the ED 220/230, you

can obtain the right conditions, whatever you’re

cooking.

Steam-baking

 With the ED 220/230 it is possible to

roast, bake or steam in pure steam at normal tem-

peratures. The combination of high humidity level

and high temperature prevents drying out and at the

same time allows items such as bread, poultry or

roasts “en croûe” to stay crisp. Also, hot steam has

twice the thermal transfer capacity of hot air and

penetrates right to the centre of food. Until now, re-

sults like these were only achieved by professionals.

Steaming

 Steaming is a better way of cooking al-

most anything that can be cooked in water, because

the food is not immersed in water, just surrounded

by steam, so neither vitamins nor flavour are lost.

And you can see and taste the difference: vegetables

stay a fresher colour, and have a more natural and

distinctive flavour. As the steaming process is non-

pressurized and the temperature stays at 100

°

C, this

is a much more gentle method than using a pressure

cooker, for example, as even non-water soluble

vitamins are retained better at such low tempera-

tures. Another advantage is that the whole cooking

compartment can be utilised at the one time: several

different kinds of pans, containing different items,

can be placed inside together, as the steam insulates

the different foods from one another and prevents

flavour transfer. For example, you can achieve per-

fect results even if you cook marinated pot roast,

vegetable terrine and crème caramel all at the same

time. The steaming mode can also be used for ex-

tracting or reducing fruit juice – highly efficient and

very little preparation needed.

Low temperature steaming

 At this setting, the

ED 220/230 operates with 100 per cent steam-satu-

rated air at low temperature. This ensures optimum

heat transfer without drying out, and is ideal for

cooking fish. Protein can neither clot nor be lost

through leakage, and the fish stays tender

and juicy, retaining its own distinctive flavour and

consistency.

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