Gaggenau IK 366-251 - Инструкция по эксплуатации - Страница 30

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Low temperature cooking (baking)

 This professional

cooking method is especially suited for bringing

pre-browned meat slowly and gently to perfection.

There’s no better way, for example, of cooking large

joints of beef, which stay pink and juicy to within a

few millimetres of their crispy outsides. It’s the extra

precise temperature regulation on the ED 220/230

that makes this possible, as it allows almost no

fluctuation. And even when the meat has been cooked

to perfection, it can be kept for long periods at con-

stant temperature, so that it stays that way. In prac-

tice, this means that a joint prepared earlier can

be put in the oven during the afternoon, and even if

evening guests arrive late, the meat will still be

perfect.

Hot-air

 This corresponds to hot-air mode in conven-

tional ovens. The cooking compartment is ventilated

through an opening, so any moisture that is pro-

duced can escape. This is especially important when

baking: dishes such as cheesecake, fruit tarts and

flans, sponge cake, Swiss roll or savoury quiches

must be allowed to release moisture during cooking,

otherwise the result can be soggy.

Regeneration

 Even in the world of professional

gastronomy, it is not always possible to prepare every-

thing to order, and this is why pressureless steaming

has established itself as the perfect method for

regenerating previously prepared dishes without loss

of quality. This has made it possible to start prepar-

ing menus the day before they are to be served –

when the food must, of course, taste just as good

as if cooked the same day.

Juice extraction

 Juice can be conveniently extracted

from fruit using the perforated cooking insert. The

juice is collected in a non-perforated tray which is

slid underneath.

Cool steam system

 The cool steam generated with-

out pressure in the combination steam and hot-air

oven transfers heat very quickly, keeps things moist

and is more energy-saving than hot air. Individual

flavours and aromas are better retained, as are the

colour and shape of what is being cooked. With pres-

sureless steam, the loss of nutrients, including min-

erals and vitamins, is kept to an absolute minimum.

Misting

 This function is a highly sophisticated feature

of the Gaggenau combi steam oven: simply press a

button to introduce a controlled amount of moisture

to the cooking compartment. This is particularly

useful for cooking bakery items such as frozen

baguettes, as well as for baking fresh bread.

Steam removal

 The steam removal function causes

vapour in the cooking compartment to condense in

20 seconds at the push of a button, so you won’t be

met by a cloud of hot steam if you open the oven

door.

Cleaning programme

 Using steam, this cleaning aid

helps soften burnt-on dirt in the cooking compart-

ment, making it easier to clean.

Cool steam system

 See CombiSteam.

Eco plus programme

 In this operating mode, all

energy-dependent functions of the oven are optimized

to save as much energy as possible. For example,

the light is switched off during cooking and residual

heat in the oven interior is utilized in the baking and

roasting processes.

Electronic temperature regulation in ovens

 By pre-

cisely regulating the temperature, it is possible, for

example, to roast large joints at lower temperatures

and to keep them warm for several hours without

loss of quality. Roasts have never been so tender,

pink and juicy.

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