Gaggenau BO 250/251 User manual

Oven
BO 250/251
Gaggenau Instruction Manual

Safety Notes 4
Before Use 4
Intended Use 4
Safety while Baking 4
Pyrolysis (Self Cleaning) 4
Damage to the Appliance 4
Operating for the First Time 5
Avoiding Damage to the Appliance and the
Cabinet 5
Oven 5
Cabinet Fronts near the Oven 5
Features of your New Oven 6
Oven 6
Display and Controls 7
Keys 7
Accessories 8
Heating Modes 9
First Settings after Installation 10
Choosing the Time Format 10
Setting the Clock 10
Setting the Date 10
Temperature Unit °C or °F 10
Exiting Menu and Saving Settings 11
Note 11
Activating the Oven 12
Standby 12
Activating the Oven 12
Setting the Oven 13
Setting the Temperature and Cooking Mode 13
Current Oven Temperature Display 13
Meat Probe 14
Programming the Meat Probe 14
Note 15
Cleaning 15
Recommended Temperature Values 15
Baking Table 16
Roasting Table 17
Grilling Table 19
Tips and Tricks 20
Baking 20
Further Tips for Baking 21
Rising Dough (Fermenting) 21
Tips for Roasting and Grilling 21
Defrosting 21
Timer 22
Calling up the Timer Menu 22
Timer 22
Stopwatch 23
Cooking Time Duration 24
Cooking Time End 25
Extended Timer 26
Setting the Program 26
Note 26
Child Lock 27
Activating the Child Lock 27
Deactivating the Child Lock 27
Note 27
Additional Functions 28
Safety Deactivation 28
Fast Heating up 28
Changing the Basic Settings 29
Note 29
Example: Changing the Standby Screen 29
The Following Settings Can Be Changed 30
Care and Manual Cleaning 32
Safety Notes 32
Cleaning the Oven Interior 32
Cleaning the Glass Front 32
Cleaning the Door Seal 32
Cleaning the Accessories 32
Cleaning the Baking Stone 32
Pyrolysis 33
Before Starting Pyrolysis 33
Setting the Program 33
Delaying the Switch-off Time 34
Note 34
Cleaning Accessories with Pyrolysis 35
Trouble Shooting 36
Error Messages 36
Exhibition Mode 36
Power Cut 37
Replacing the Oven Lights 38
Replacing the Ceiling Light 38
Replacing the Side Light 38
Table of Contents
3

Before Use
The appliance is only guaranteed safe to use if
installed by a specialist in accordance with the
installation instructions. The installer is liable for
any damage resulting from incorrect installation.
The appliance may only be connected by a licensed
specialist. The local electricity supplier’s
regulations and construction regulations apply.
Read the instruction manual carefully before
operating the appliance. Only then will you be able
to operate your appliance safely and correctly. Keep
the instruction and installation manual for future
reference.
Do not connect the appliance if it has been
damaged.
Intended Use
This appliance is intended only for domestic use.
Only use the appliance to prepare meals. Do not
use the appliance to heat up the room in which it is
installed.
Never allow children to play with the appliance.
Do not let adults or children operate the appliance
unsupervised:
– if they are mentally or physically unable to use
the appliance safely and correctly
– if they don’t have the knowledge and experience
to use the appliance safely and correctly.
Safety while Baking
Warning, risk of burns! Do not touch hot heating
elements or interior surfaces of oven. Keep children
away.
Warning, risk of fire! Do not store flammable
products in the oven. Only leave the parts needed
inside the oven during use.
Warning, risk of fire! Oil and fat can ignite quickly.
Remove cooking oil and fat deposits before the next
use.
Warning! Hot steam can escape during use. Do not
touch the ventilation openings.
Warning! Hot steam can escape when opening the
oven door.
Warning, risk of burns! The inside of the door gets
very hot during operation; observe appropriate
caution when opening the appliance. The open door
can swing back.
Do not trap connecting cables of electrical
appliances in the hot oven door. The cable
insulation can melt. Risk of short-circuiting!
Pyrolysis (Self Cleaning)
Warning, fire risk! Food remains, fat and meat
juices may ignite during pyrolysis. Remove coarse
soiling before every pyrolysis operation.
Damage to the Appliance
If the appliance is damaged, switch off the
corresponding household fuse. Call after-sales
service.
Incorrect repairs are dangerous. Repairs must be
carried out by one of our experienced after-sales
engineers.
Safety Notes
4
$

Remove the packaging from the appliance and
dispose of it according to local regulations.
Be careful to remove all accessories from the
packaging. Keep packaging elements and plastic
bags away from children.
Check the appliance for transport damage after
unpacking it. Do not connect the appliance if it has
been damaged.
The appliance must be connected by an authorised
specialist. No warranty claims can be lodged for
any damage resulting from incorrect connection.
Observe the installation instructions.
Thoroughly clean the appliance before using it for
the first time. This will eliminate any ‘newness’
smells and soiling.
This appliance is labelled in accordance
with the European Directive 2002/96/EG
concerning used electrical and electronic
appliances (waste electrical and electronic
equipment – WEEE). The guideline
determines the framework for the return and
recycling of used appliances as applicable.
Oven
Remove fruit acids such as the juice of lemons or
plums etc. after every baking operation. The acid
can cause spots on the oven’s enamel.
Never splash water into a hot oven. This could
damage the enamel.
Do not place the baking tray directly onto the
bottom of the oven. Do not place utensils (for
example a roaster) directly onto the bottom of the
oven. Do not line the bottom of the oven with
aluminium foil. This will cause a build-up of heat
which can damage the enamel.
Do not cover the ventilation openings of the oven.
Do not take off the door seal. A damaged door seal
must be changed immediately.
The socket for the separate heating element for the
roaster and the baking stone (special accessory)
can be found in the middle of the back panel at the
bottom. During normal operation, please leave the
cover in the socket.
Cabinet Fronts near the Oven
After taking the food out of the oven, allow the oven
to cool down with the door closed. Do not leave the
oven door half open, the hot air can cause damage
to adjacent cabinets. The cooling fan will continue
to run for a while and will then switch off
automatically.
Operating for the First Time Avoiding Damage to the Appliance
and the Cabinet
5

Features of your New Oven
6
Oven
Display and controls
Ventilation openings
Door seal
Socket for meat probe
Socket for heating element
BA 056-110/120

Display and Controls
Temperature selector
You can set a temperature
between 50 and 300 °C or
pyrolysis. You can turn the
knob to the right or left. To
switch on the light in the
oven, turn the temperature
selector one position to
the right.
The light in the oven
remains off if the
temperature is set below
70 °C.
Function selector
Use the left knob to select
the cooking mode you will
use to prepare your meal
or the pyrolysis function.
You can turn the knob to
the right or left.
Display
In the top part of the display
is the status bar or a call up
menu. The lower part shows
the different settings.
Touch keys
The keys on the left and
right beside the display
are touch sensitive. The
function of the keys
depends on the chosen
setting. The icon beside
the key shows the function
of the key.
Keys
7
Symbol Function
gmove right
fmove left
bsave selected values / start
jcancel
dincrease values
edecrease values
qtimer menu
cbasic settings menu
acall up additional info
ochild lock activate
pchild lock deactivate
Vextended timer
ltimer stop
mtimer start

8
As standard, your appliance comes with the
following accessories:
•BA 036-101: Wire rack for cake tins, roasts,
grilled pieces and crockery
•BA 026-111: Baking tray for cakes, biscuits
and pastries
•BA 226-101: Grilling tray for roasts or as a
grease collecting tray
•Meat probe
You can order the following special accessories:
•KB 110-046: Glass tray for gratins and fruit
cake
•BA 056-131: Baking stone with wire rack and
wooden pizza spatula for pizza and bread
Additionally you will require the heating element
BA 056-110 or BA 056-120.
•BA 056-110: Heating element 230 V
BA 056-120: Heating element 400 V
Heating element for baking stone
Accessories

9
Display Heating mode Use
Hot air For cakes, biscuits and puff pastry on
several levels
Economy Energy saving hot air mode for cakes,
small pastries or gratins
Hot air and bottom heat Additional heat from beneath for moist cakes,
for example fruit cakes
Bottom heat Further baking, for example for fruit cakes,
for preserving or for food in a bain-marie
Top and bottom heat For cakes in tins or on trays, gratins or roasts
Top heat Direct heat from the top, for example to brown
meringue on a fruit cake
Grilling with hot air Evenly distributed heat for meat, poultry or
whole fish
Grilling Grilling flat pieces of meat, sausages or fish fillets
melting cheese, gratins
Baking stone operation Heated baking stone for crispy pizza, bread
(only with special accessories) or bread rolls like from a solid stone oven
Roaster operation Heated cast roaster for large quantities of meat,
(only with special accessories) gratin or the Christmas turkey
Dough proofing Raising yeast dough, the perfect temperature
setting is 38 °C
Defrosting Even and gentle defrosting between
40 - 60 °C depending on the food
Pyrolysis Automatic self cleaning
Heating Modes
165
165
165
170
170
170
190
200
300
220
38
45
485

10
First Settings after Installation
When your new oven has been connected, the first
settings menu appears on the display.
You can set the
•time format,
•clock,
•date,
•temperature unit.
Choosing the Time Format
The time fomat setup menu appears on the screen.
The time fomat can be either 12 hour format
(AM/PM) or 24 hour format. The 24 hour format is
pre-selected.
You can change the time format using the centre
fkey.
Setting the Clock
1Using the menu key gselect the clock
function Q.
08:30 appears on the screen.
2Using the d/ekeys set the correct time.
Use the arrow key gbottom right to change from
hours to minutes.
Setting the Date
1Using the menu key gselect the date
function a.
26.10.05. appears on the screen.
2Using the d/ekeys enter day, month, year.
Use the arrow key gbottom right to change from
day/month/year.
Temperature Unit °C or °F
1Using the menu key gselect the temperature
unit function l. °C is pre-selected.
2You can change the temperature unit using the
middle fkey.
3008
10 0526

11
Exiting Menu and Saving Settings
Touch the bkey to exit the menu. All settings are
saved.
The oven is on standby. The standby screen
appears.
Note
Refer to the chapter basic settings if you want to
change these parameters.
The “first settings” menu reappears if the appliance
is without electricity for several days.

12
13:30
Standby
The oven remains on standby when no operating
mode is selected or the child lock is activated.
The keys are not activated. The display is not lit.
Note:
You can choose between different standby screens.
GAGGENAU and the clock is pre-selected. Refer to
the chapter basic settings if you want to change the
standby screen.
Note:
The display contrast depends on the vertical
viewing angle. You can adjust the contrast of the
display in the basic settings.
Activating the Oven
To leave standby do one of the following:
•touch a key
•open or close the oven door
•turn the temperature knob
•turn the function knob
Now you are able to set the required function. Read
the relevant chapter on how to activate the required
function.
Note:
The standby screen reappears after one minute if
no further function is chosen. The display light goes
off.
Activating the Oven

13
The main operations of your oven are easily set
using the knobs.
Using the right knob you can set the temperature.
To switch on the light in the oven, turn the
temperature knob one position to the right.
The temperature range is 50 - 300 °C.
Exception:
Fermenting 30 - 50 °C
Defrosting 40 - 60 °C
Roaster operation 50 - 220 °C
Using the left knob you can set the cooking mode.
The top position is hot air.
Setting the Temperature and
Cooking Mode
1Set the temperature knob to the required
temperature.
Temperature and cooking mode symbol appear
on the display. The light in the oven goes on.
To select another cooking mode:
2Turn the function knob until the required
cooking mode appears on the screen.
The heating up symbol fappears until the required
temperature is reached. The symbol appears again
when the oven heats during operation.
The temperature and cooking mode can be changed
at any time.
When the meal is ready switch the oven off using
the temperature knob. The oven light goes off. The
standby screen appears.
Current Oven Temperature Display
The current oven temperature is briefly shown when
you press the a info key. Using the bkey you can
return to the standard screen.
Note:
Depending on the heating mode, a slight temperature
variation after heating up during use is normal.
Note:
The temperature display is not available during
pyrolysis.
Setting the Oven
165
13.30
166

Meat Probe
14
The meat probe enables you to cook your meat
exactly as you want it.
Using the meat probe, during the cooking process
you can measure the core temperature of the
interior of the food you are preparing exactly
between 1 °C and 99 °C.
Fully insert the tip of the meat probe in the middle
of the food, at its thickest point. The tip should not
be inserted into fat and should not touch any
dishes, bones or fatty tissue.
In the case of poultry, do not insert the tip of the
meat probe in the middle (hollow) but between the
belly and the thigh.
When you connect the meat probe to the socket in
the oven, the r symbol appears on the display.
The smaller temperature display on the top shows
the measured temperature from the meat probe.
Programming the Meat Probe
You can program the desired core temperature for
your meal. The appliance switches off
automatically, when the programmed temperature
has been reached.
1Insert the tip of the meat probe into the meat.
2Connect the meat probe to the socket.
3Using the d/ekeys set the correct core
temperature.
The suggested temperature is 60 °C.
The larger temperature display on the top shows the
programmed temperature, the smaller display
shows the measured temperature from the meat
probe.
A signal sounds when the programmed core
temperature has been reached. The appliance stops
heating.
Switch the temperature knob off and open the oven
door. Remove the meat probe before taking the
food from the oven.
$ Danger, risk of burns! Use an oven glove. The
meat probe gets very hot during use.
180
13:30
60 15

Note
Pull the meat probe from the socket if you want to
end the programming.
If you program meat probe and timer simultaneously,
the program that reaches the entered value first will
switch off the oven.
Only use the included original meat probe. You can
order the meat probe as a spare part.
Only use the meat probe up to a temperature of
250 °C.
Remove the meat probe from the oven when it is not
in use.
Remove the meat probe from the oven during
pyrolysis.
Cleaning
Only rub the meat probe with a moist cloth. The
meat probe is not dishwasher-proof.
Recommended Temperature Values
Beef
Roast beef / fillet of beefrare 45-50 °C
medium-rare 55-65 °C
well-done 70-80 °C
Beef roast 80-85 °C
Boiled fillet of beef 90 °C
Pork
Roast pork 70-80 °C
Back of pork medium-rare 65-70 °C
well-done 75 °C
Meat loaf 85 °C
Pork fillet 70-75 °C
Veal
Roast veal 75-80 °C
Breast of veal, stuffed 75-80 °C
Back of veal medium-rare 65-70 °C
Venison
Leg of venison 75-80 °C
Back of hare / venison 65-70 °C
Poultry
Chicken 85 °C
Goose 85-90 °C
Turkey, duck 80-85 °C
Duck breast 80 °C
Lamb
Leg of lamb medium-rare 55-65 °C
well-done 80-85 °C
Mutton
Leg of mutton medium-rare 75 °C
well-done 80-85 °C
Back of mutton medium-rare 70-75 °C
well-done 80 °C
Other
Bread 90 °C
15

16
Cakes and biscuits Level from Hot air Economy Hot air and Top and Baking
below bottom heat bottom heat time
Temp. °C Temp. °C Temp. °C Temp. °C Min.
Swiss roll 2 210 7-9
Flan base 2 165-175 30-35
Fruit flan on yeast dough 2 165 165-175 40-45
Fruit flan on short-crust pastry 2 165 165 165 165-175 40-45
Small flaky pastry cakes 1+3/2* 180 180 190 15-20
Cheesecake (high) 2 165 165 165 165-170 90-100
Cheesecake slices (flat) 2 165 165 165 165-175 45-50
Sponge cake (round) 2 160-170 160-175 170-175 50-60
Loaf cake 2 160-170 160-175 170-175 50-60
Yeast dough ring cake (tall) 1 160-175 165-175 40-50
Biscuits 1+3/2* 160-175 160-175 165-170 15-20
‘Hefezopf’ 2 165 165-170 30-40
Cake on baking tray (dry top) 2 165-170 165-170 165-170 40-50
Cake on baking tray (moist top)2 165-170 165-170 170 165-170 40-50
Cream puffs 1+3/2* 180 180 180-190 20-25
Mixed-grain bread** 2 200/170 210/170 40-50
* In the economy and hot air modes you can bake simultaneously on several levels.
** Preheat the appliance to the specified temperature. Switch back to the second temperature
when inserting the food.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
For baking yeast dough we recommend the hot air circulation mode.
The recommended mode is printed in bold.
Baking Table

17
Dish Level from Hot air Grill and Top and Cooking Meat
below hot air bottom heat time probe
Temp. °C Temp. °C Temp. °C Minutes temp. °C
Beef
Roast beef 1,5 kg* 2 180 180 60-90
Roast beef rare 1,5 kg** 2 230/180 230/180 45-50 45-50
Roast beef medium 1,5 kg** 2 230/180 230/180 60-70 55-65
Roast beef well done 1,5 kg** 2 230/180 90-100 70-80
Pork
Pork roast 1,5 kg** 2 230/180 230/180 60-70 75-80
Pork roast with rind 1,5 kg*** 2 180/200 180/200 60-70 75-80
Smoked pork 1,5 kg** 2 180/160 40-50 65-70
Leg of pork*** 2 150/200 150/200 50-60 80-85
Collared roast** 2 230/180 230/180 60-70 75-80
Veal
Roast veal** 2 230/180 230/180 60-70 75-80
Leg of veal*** 2 150/180 150/180 50-60 75
Loin of veal 2 160-170 20 70-75
Stuffed breast of veal* 2 120-130 120 75-80
* First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.
*** Cook the meat at a low temperature, set the temperature higher for the last 15-20 minutes.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
The recommended mode is printed in bold.
Roasting Table

18
Dish Level from Hot air Grill and Top and Cooking Meat
below hot air bottom heat time probe
Temp. °C Temp. °C Temp. °C Minutes temp. °C
Venison
Roast boar* 2 170-180 60-90
Leg of venison* 2 170-180 60-80 75-80
Saddle of venison 2 165-175 170-180 20-25 65-70
Leg of lamb* 2 180-200 35-45 65-75
Poultry
Duck 2-3 kg** 2 160/190 160/190 100-120 80-85
Duck breast 2 160 160 15-20 70
Goose 2-3 kg** 2 160/190 160/190 100-120 85-90
Turkey 3-4 kg** 2 160/190 160/190 120-180 85-90
Roast chicken 2 180 180 50-60 85
* First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
The recommended mode is printed in bold.
Roasting Table

19
Dish Level from No Temp. Grill Grill and hot air Cooking
below pre- °C Minutes Minutes Time
heat 1.side 2.side 1.side 2.side Minutes
Sliced pork belly 3 180-200 6 4 55 10
Kebab 3 190 88 16
Fried sausage 3 200 54 9
Merguez (grilled sausage) 3 200 66 12
Roast chicken* 2 X 180 30 30 60
Leg of chicken 3 180 20 20 15 15 30-40
Spare Ribs 3 180-200 15 15 12 12 24-30
Leg of pork** 2 150/200 50-60
Trout 3 180-200 88 16
Vegetable kebabs 3 200 77 14
Shrimp kebabs 3 175 77 14
Preparing au gratin
Toasted sandwich 3 190 5-7
Crème caramel*** 4 X 250
Crème brulée*** 4 X 250
Cake with meringue*** 3 200
Important: Only grill with the oven door closed.
For grilling use the wire rack that fits the grilling tray (accessory or special accessory,
depending on the version) to collect dripping fat.
* In the case of appliances featuring a rotary spit, you are advised to use the spit in the grill mode.
** Do not turn the leg of pork. Set the temperature high for the last 15-20 minutes.
*** You should bake this dish au gratin until it has reached the level of browning you require.
Note: The values given above should be looked upon as recommended values.
The recommended mode is printed in bold.
Grilling Table

20
Baking
What to do if… The solution
…a cake baked in a tray is too light at the bottom? Insert the tray on a lower level and remove all other
trays from the oven.
…a cake baked in a form is too light at the bottom? Do not insert the baking form in the oven on the tray,
but on the wire rack.
…a cake/small cakes and pastries are too dark Insert the cake/pastries at a higher level.
at the bottom?
…a cake is too dry? Set the oven temperature to a slightly higher value.
Preheat the oven.
…a cake is too moist on the inside or if meat is Set the baking or roasting temperature to a slightly
not cooked on the inside? lower value. Important: baking or roasting times cannot
be shortened by selecting higher temperatures. It is
better to choose a slightly longer baking or roasting
time and to allow the dough to bake longer.
…a cake baked with hot air in a form or a Do not place the baking form directly in front of the rear
rectangular form is too dark at the back? wall of the oven, but in the middle.
…a cake sinks? Use less fluid the next time or set the oven temperature
to a value that is lower by 10 degrees. Pay attention to
the stirring times specified in the recipe. Do not open
the oven door too soon.
…a cake has risen in the middle and is lower Do not grease the edge of the spring form. After
at the edges? baking, carefully loosen the cake with a knife.
…a cake is too dark at the top? Insert it on a lower level, select a lower temperature
and bake the cake for a slightly longer time.
…a cake is too dark at the bottom? Insert it at a higher level and choose a lower
temperature the next time.
…a fruit cake is too light at the bottom and Use the deeper grilling tray for baking.
the fruit juices spill over?
…a cake is too dry at the bottom? Use a toothpick to make small holes in the finished
cake. Then sprinkle fruit juice or an alcoholic beverage
over it. The next time, choose a temperature that is
higher by 10 degrees and shorten the baking time.
…bread or a cake looks good from the outside, The next time, use slightly less fluid and bake slightly
but is too moist on the inside? longer at a lower temperature. In the case of cakes with
a moist covering, first bake the base, sprinkle almonds
or breadcrumbs over it and then add the covering.
Pay attention to recipes and baking times.
…you have baked on several levels and your If you select a slightly lower temperature, your cakes
cake on the top tray is darker than and pastries will be browned more evenly. Trays in-
on the bottom one? serted at the same time need not be ready at the same
time. Allow the bottom trays to bake for 5-10 minutes
longer and insert them at an appropriately earlier time.
…biscuits stick to the tray? Briefly reinsert the tray in the oven and remove the
biscuits immediately.
…a cake does not come out of the tin easily? Carefully loosen the edge with a knife. Turn out the
cake again and cover the form several times with a cold
wet cloth. The next time, grease the form well and
additionally sprinkle breadcrumbs into it.
Tips and Tricks