Gaggenau BS 220/221 User manual

Steam Oven
BS 220/221
BS 224/225
Gaggenau Instruction Manual

3
Safety Notes 4
Before Use 4
Intended Use 4
Safety while Steaming 4
Damage to the Appliance 4
Operating for the First Time 5
Avoiding Damage to the Appliance and the
Cabinet 5
Steam Oven and Cabinet Fronts 5
Avoiding Damage to the Oven Interior 5
Features of your New Steam Oven 6
Steam Oven 6
Display and Controls 7
Keys 7
Accessories 8
Heating Modes 9
Water Tank 10
First Settings after Installation 11
Setting the Clock 11
Choosing the Time Format 11
Temperature Unit °C or °F 11
Setting the Water Hardness 12
Exiting Menu and Saving Settings 12
Note 12
Calibration 13
Calibrating the Steam Oven 13
Note 13
Activating the Steam Oven 14
Standby 14
Activating the Steam Oven 14
Setting the Steam Oven 15
Setting the Temperature and Heating Mode 15
Note 16
Current Oven Temperature Display 16
After Every Use 16
Cooking Table 17
Timer 24
Calling up the Timer Menu 24
Timer 24
Stopwatch 25
Cooking Time Duration 26
Cooking Time End 27
Child Lock 28
Activating the Child Lock 28
Deactivating the Child Lock 28
Note 28
Safety Deactivation 29
Changing the Basic Settings 30
Note 30
Example: Changing the Standby Screen 30
Basic Settings 31
Care and Manual Cleaning 32
Safety Notes 32
Oven Interior 32
Cooking Inserts 32
Racks 32
Water Tank 32
Glass Front 32
Door Seal 32
Cleaning Function 33
How to Proceed 33
Note 33
Descaling Program 35
How to Proceed 35
Tip 36
Trouble Shooting 37
Error Messages 37
Power Cut 38
Exhibition Mode 38
Table of Contents

4
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 Steaming
Warning, risk of burns! Do not touch hot 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! Hot steam can escape during use. Do not
touch the ventilation openings.
Warning! Hot steam can escape when opening the
oven door. Hot water may drip from the door. Keep
children away.
Warning! Use an oven glove to take the cooking
inserts out of the hot oven. Hot liquid may spill over
when taking out the cooking inserts.
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!
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
$

5
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.
Steam Oven and Cabinet Fronts
Do not cover the ventilation openings of the steam
oven.
Do not take off the door seal. A damaged door seal
must be changed immediately.
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.
Avoiding Damage to the Oven
Interior
The interior of your new steam oven is made out of
high grade stainless steel. However, lack of care
and maintenance might cause corrosion.
Observe the following tips to avoid corrosion in the
oven. No warranty claims can be lodged for any
damage resulting from non compliance with these
notes.
•Clean and dry the oven interior after it has
cooled down.
•Aggressive cleaners may cause corrosion. Only
use hot soapy water to clean the oven interior.
Use the cleaning aid.
•Do not use oven cleaner or caustic cleaners.
Do not use cleaners containing chloride.
•Salt in the oven reacts aggressively. Salt
residues on the oven interior may cause spots
of corrosion. Always remove residues
immediately.
•Spicy sauces (e.g. ketchup, mustard) and
salted food (e.g. salted roasts) contain chloride
and acids. These act aggressively on stainless
steel. Always clean the oven interior after use.
•Only use original accessories in the oven
interior. Rusting materials (e.g. serving plates,
cutlery) may cause corrosion of the oven
interior.
•Only use original small parts (e.g. knurled
nuts). Order small parts from our after-sales
service, should you loose any.
Operating for the First Time Avoiding Damage to the Appliance
and the Cabinet

Features of your New Steam Oven
6
Steam Oven
This manual applies to
different models.
The pictures of this manual
show the model BS 224/225.
The operation is identical for
all models.
The water tank is on the
opposite side to the door
hinge.
The models BS 220/221 feature
display and controls on the
bottom front.
These models are especially
suitable for installation above an
oven.
The models BS 224/225
feature display and controls
on the top front.
These models are especially
suitable for single installation.
3012
3012
Display and controls
Ventilation openings Air flap
Evaporating
dish
Door seal Water tank

7
Display and Controls
3012
Temperature selector
You can turn the
temperature selector to
the right or left.
Temperature range is
between 30 and 100 °C.
First position to the right:
switches on light
First position to the left:
operates special functions
(cleaning aid, descaling)
Function selector
Use the left knob to select
the cooking mode you will
use to prepare your meal.
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
Symbol Function
gmove right
fmove left
bsave selected values / start
jcancel
dincrease values
edecrease values
qtimer menu
cbasic settings menu
acall up current oven temperature
ochild lock activate
pchild lock deactivate
ltimer stop
mtimer start

8
As standard, your appliance comes with the
following accessories:
•Stainless steel cooking insert GN 2/3,
40 mm deep
•Stainless steel cooking insert GN 2/3,
perforated, 40 mm deep
•Wire rack
You can order the following special accessories:
•KB 220-000: Stainless steel cooking insert
GN 2/3, 40 mm deep
•KB 220-324: Stainless steel cooking insert
GN 2/3, perforated, 40 mm deep
•KB 220-114: Stainless steel cooking insert
GN 1/3, 40 mm deep
•KB 220-124: Stainless steel cooking insert
GN 1/3, perforated, 40 mm deep
•GR 220-046: Wire rack
Accessories

9
Display Heating mode Use
Steaming Suitable for fish, vegetables and side dishes,
temperature 30 - 100 °C extracting fruit juices and blanching. The dishes
are completely surrounded by steam.
Dough proofing Raising yeast dough, the perfect temperature
temperature 30 - 50 °C setting is 38 °C. The moisture distributes the
heat evenly and avoids the surface of the
dough drying out.
Defrosting Even and gentle defrosting of vegetables, meat,
temperature 40 - 60 °C fish and fruit. The food will not dry out and will
keep its shape.
Regenerating Gently refresh previously prepared dishes.
temperature 60 - 100 °C The moisture keeps the food from drying out.
Low-temperature steaming Gentle cooking of meat or poultry.
temperature 70 - 90 °C
Cleaning aid, The cleaning aid loosens soiling with steam.
descaling
Heating Modes
100 100
70
40
50
90
60 100

When you open the door of the oven, you will find
the water tank on the side. Depending on the
model, the tank is on the right or left side.
Before use, fill the water tank to the MAX marking
with fresh, cold water.
If the water in your area is very hard, it is better to
use filtered water or non-carbonated bottled water.
Do not use demineralised water or other liquids.
Firmly close the lid of the tank. This is important for
the correct functioning of the oven.
Fully insert the water tank until it engages.
If the water tank is empty, a signal sounds. The
heating stops.The Lsymbol appears on the display
and three dashes instead of the temperature are
shown.
Open the oven door (Caution: steam might escape).
Slowly pull out the water tank from the slot. A small
amount of water might drip from the valve. Hold the
water tank level when you pull it out.
Fill the water tank to the MAX marking and re-insert
it.
Empty the water tank after every use and leave it to
dry with the lid open. Keep the seal in the lid clean
and dry after every use. Dry the slot for the tank
after every use.
Water tank
10

11
First Settings after Installation
When your new steam oven has been connected,
the first settings menu appears on the display.
You can set the
•clock,
•time format,
•temperature unit,
•water hardness.
Setting the Clock
The clock function appears on the screen.
Using the d/ekeys set the correct time.
Choosing the Time Format
1Using the menu key gselect the time fomat
setup menu.
2The 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 d/e
keys.
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
d/ekeys.
00 8
0024

12
Setting the Water Hardness
1Use the test kit included to test the water
hardness of your tap water. Fill the phial with
mains water up to the 5 ml marker.
2Add indicator solution drop by drop until the
colour changes from purple to yellow.
Carbonate hardness content:
1 drop = 1°dh = 1.25°e = 1.8°f
Please note: count the number of drops that
are necessary and gently shake the phial after
each drop.
3Use the d/ekeys to enter the value between
1 and 18. Pre-set value is 12. Depending on the
value entered the appliance will calculate the
intervals for descaling.
Exiting Menu and Saving Settings
Touch the bkey to exit the menu. All settings are
saved.
The appliance 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
The boiling point depends on the air pressure. The
higher the altitude, the lower the air pressure, and
also the boiling point.
During the first steaming after installation, the
appliance calibrates the boiling point. During
calibration, the appliance is adjusted to the
pressure of the altitude where the appliance is
installed.
Calibrating the Steam Oven
1Remove all accessories from the oven (cooking
inserts, wire rack). The oven must be empty
and cold.
2Fill the water tank to the MAX marking with cold
water. Firmly close the lid. Fully insert the water
tank until it engages.
3Turn the temperature knob to 100 °C and the
function knob to steaming.
The steam oven starts to calibrate. During
calibration more steam might escape from the oven
than during normal use. Calibration takes about
15 minutes.
Note
Do not interrupt the calibration cycle. Do not open
the oven door during calibration.
Should the calibration process be interrupted by
opening the door or switching off the appliance, the
steam oven will not function. Switching on the
appliance will automatically restart calibration until
the operation has been completed. The steam oven
will not function until it has been calibrated.
Recalibration is not necessary after a power failure.
Recalibrate the appliance manually if you should
move home to a different altitude.
•Disconnect the appliance from the electricity
for a few seconds (switch off the household
fuse or the circuit breaker in the fuse box).
•Within 3 minutes after reconnecting the
appliance, go to the basic settings menu and
activate exhibition mode, then deactivate
exhibition mode again.
•Now it is possible to recalibrate the appliance.
Calibration

14
3012
Standby
The steam 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.
Refer to the chapter basic settings if you want to
change the standby screen.
Note:
The display contrast depends on the vertical
viewing angle.
Activating the Steam 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 Steam Oven

15
The main operations of your steam 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.
Temperature range:
Steaming 30 - 100 °C
Dough proofing 30 - 50 °C
Defrosting 40 - 60 °C
Regenerating 60 - 100 °C
Low temperature steaming 70 - 90 °C
The light in the oven remains off if the temperature
is set below 70 °C.
Using the left knob you can set the heating mode.
The top position is steaming.
Setting the Temperature and
Heating Mode
1Fill the water tank to the MAX marking with cold
water. Firmly close the lid. Fully insert the water
tank until it engages.
2Turn the function knob until the required
heating mode appears on the screen.
3Set the temperature knob to the required
temperature.
Temperature, moisture level and cooking mode
symbol appear on the display. The light in the
oven goes on.
The heating up symbol fappears until the required
temperature is reached. The symbol appears again
when the oven heats during operation.
The temperature and heating mode can be changed
at any time.
When the meal is ready switch the steam oven off
using the temperature knob. The oven light goes
off. The standby screen appears.
Setting the Steam Oven
100100

16
Note
If the L symbol appears on the left top side of the
display and three dashes instead of the
temperature, the water tank is empty.
Fill the water tank to the MAX marking with fresh
water.
If three dashes appear on the display instead of the
temperature, the knobs have not been set to the
correct position. Check the position of the
temperature and function selectors.
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.
After Every Use
Wipe the oven interior and the evaporating dish with
a soft sponge. Dry the oven interior with a cloth.
$ Warning! The water in the evaporating dish can
be hot.
Empty the water tank and leave it to dry with the lid
opened. Dry the slot in the appliance.
74
---100

17
Vegetables
Dish Cooking Temperature Cooking time
insert in °C in minutes
Leaf spinach (500 g, plucked) perforated 100 2 - 5
Cauliflower (1 head, whole) perforated 100 30 - 40
Cauliflower (1 kg, in roses) perforated 100 10 - 15
Broccoli (1 kg, in roses) perforated 100 10 - 12
Peas (1 kg) perforated 100 5 - 10
Green beans (1 kg, whole) perforated 100 20 - 25
Kohlrabi (1 kg, sliced) perforated 100 15 - 20
Leeks (1 kg, sliced) perforated 100 4 - 6
Carrots (1 kg, sliced) perforated 100 10 - 20
Jacket potatoes (1 kg, medium size, prick with fork) perforated 100 35 - 45
Boiled potatoes (1 kg, quartered, salted) unperforated 100 15 - 25
Asparagus, green (1 kg, whole) perforated 100 10 - 15
Asparagus, purple (1 kg, whole) perforated 100 15 - 20
To skin tomatoes (whole) perforated 100 1 - 2
Tips
– To skin tomatoes: cut peel once, place in ice water after steaming
– Use the vegetable stock that collects in the unperforated cooking insert as a base for sauce or stock.
Cooking Table
Important Notes
•Always preheat the oven. This will guarantee the
best results.
•The cooking times given here are for a
preheated oven. Add about 5 minutes to the
cooking time if the oven has not been preheated.
•Only open the oven door for a short time and
quickly put the food in.
•If you use only one level, place the cooking
insert on the second level from the bottom.
•When using the perforated cooking insert or the
wire rack, place the unperforated cooking insert
on the level below to avoid the bottom of the oven
interior and the evaporating dish becoming soiled.
•You can cook simultaneously on up to three
levels (level 2, 3 and 4 from the bottom).
•You can cook different dishes simultaneously on
several levels without flavour transfer.
•The cooking times given are only a
recommendation. The effective cooking time
depends on the quality of the food, the amount
and the size of the food.
•Add to the cooking time for larger amounts than
those stated in the cooking table.
•Food being cooked must not come into contact
with the oven compartment.
•The steam oven door must seal well. Always
keep the door seal clean.
•Do not place too much food on the wire rack or
the cooking insert. This will ensure optimum
circulation of the air.

18
Pulses / Rice
Dish Cooking Temperature Cooking time
insert in °C in minutes
Long grain rice (250 g + 500 ml water) unperforated 100 30 - 35
Basmati rice (250 g + 500 ml water) unperforated 100 25 - 30
Lentils (250 g + 750 ml water) unperforated 120 30 - 40
Pre-soaked white beans (250 g + 1 l water) unperforated 120 55 - 65
Tip
– Observe the manufacturer’s recommendations.
Fish
Dish Cooking Temperature Cooking time
insert in °C in minutes
Fish tureen (in tureen) wire rack 75 40 - 50
Salmon fillet (800 g) perforated 100 12 - 18
Mussels (1.5 kg) perforated 100 12 - 15
Pike-perch (1 kg) perforated 100 15 - 20
Poultry
Dish Cooking Temperature Cooking time
insert in °C in minutes
Stuffed chicken breast (500 g) unperforated 100 20 - 25
Turkey fillet (300 g) unperforated 100 15 - 20
Chicken unperforated 100 120 - 180

19
Meat / Sausage
Dish Cooking Temperature Cooking time
insert in °C in minutes
Kasseler (1 kg) unperforated 100 55 - 70
Boiled sausage (10 sausages) unperforated 85 - 90 10 - 20
White sausage (10 sausages) unperforated 85 - 90 15 - 20
Low-temperature Steaming
Fish or seared meat matures over a longer time at a low temperature in the oven. The food will remain juicy
and preserve most of its nutrients.
Dish Cooking Temperature Cooking time
insert in °C in minutes
Duck breast perforated 70 - 80 55 - 75
Leg of lamb (1.5 - 2.5 kg) perforated 70 - 80 180 - 240
Roast beef (1.5 - 2.5 kg) perforated 70 150 - 240
Pork medallions perforated 70 - 80 45 - 60
Boiled fillet of beef (1 kg) unperforated 90 70 - 90
Bream perforated 80 - 90 15 - 25
Trout (2 whole trouts à 300 g) perforated 80 - 90 12 - 15
Mackerel (6 whole mackerels) perforated 75 - 80 10 - 12
Tips
– Take the meat from the fridge one hour before cooking.
– Briefly sear the meat (not boiled fillet of beef) from all sides in a hot pan on the hob. Note: longer searing will
shorten the cooking time in the oven.
– Wrap the seared meat in aluminium foil and place it in the oven to mature.
– Put fish in the steam oven without searing it.
– You can reduce the temperature to 60 °C towards the end of the cooking time (for example if your guests arrive
late).
– Serve on warmed dishes.

20
Desserts
Dish Cooking Temperature Cooking time
insert in °C in minutes
Yeast dumplings unperforated 100 20 - 25
Milk rice (250 g of rice) unperforated 100 20 - 25
Compote unperforated 100 15 - 25
Miscellaneous
Dish Cooking Temperature Cooking time
insert in °C in minutes
Vegetable flan (in bain marie, 1.5 l) wire rack 100 60 - 70
Dumplings unperforated 90 - 95 15 - 25
Cooked-egg-garnish unperforated 80 10 - 20
Semolina dumplings perforated 90 - 95 7 - 10
Eggs (5 eggs) perforated 100 7 - 12
To decrystallize honey wire rack 45 180 - 240
To desinfect baby bottles wire rack 100 15
Tip
– For foods that are sensitive to pressure (such as dumplings), you are best using two cooking inserts depending
on the amount. This will avoid the food being crushed.
Regenerating (Reheating)
Reheat previously prepared dishes without loss of quality.
Dish Cooking Temperature Cooking time
insert in °C in minutes
Pasta, potatoes (on a plate) wire rack 100 10 - 15
Vegetables (on a plate) wire rack 90 - 100 7 - 15
Tip
– To regenerate larger amounts use the unperforated cooking insert.