Gaggenau BS 250/251 User manual

Steam Oven
BS 250/251
BS 254/255
Gaggenau Instruction Manual

3
Safety Notes 4
Before Use 4
Intended Use 4
Safety while Baking and 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
Choosing the Time Format 11
Setting the Clock 11
Setting the Date 11
Temperature Unit °C or °F 12
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 15
Current Oven Temperature Display 16
After Every Use 16
Meat Probe 17
Programming the Meat Probe 17
Note 18
Cleaning 18
Recommended Temperature Values 18
Cooking Table 19
Timer 28
Calling up the Timer Menu 28
Timer 28
Stopwatch 29
Cooking Time Duration 30
Cooking Time End 31
Extended Timer 32
Setting the Program 32
Note 32
Child Lock 33
Activating the Child Lock 33
Deactivating the Child Lock 33
Note 33
Safety Deactivation 34
Changing the Basic Settings 35
Note 35
Example: Changing the Standby Screen 35
Basic Settings 36
Care and Manual Cleaning 38
Safety Notes 38
Oven Interior 38
Cooking Inserts 38
Racks 38
Grease Filter 38
Water Tank 38
Glass Front 38
Door Seal 38
Cleaning Function 39
How to Proceed 39
Note 39
Drying Function 40
How to Proceed 40
Note 40
Descaling Program 41
How to Proceed 41
Tip 42
Trouble Shooting 42
Error Messages 43
Power Cut 43
Exhibition Mode 43
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 Baking and 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 the oven interior after it has cooled
down. After cleaning, use the drying function to
dry the oven interior.
•Aggressive cleaners may cause corrosion. Only
use hot soapy water to clean the oven interior.
Use the cleaning function.
•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 254/255.
The operation is identical for
all models.
The water tank is on the
opposite side to the door
hinge.
The models BS 250/251 feature
display and controls on the
bottom front.
These models are especially
suitable for installation above an
oven.
The models BS 254/255
feature display and controls
on the top front.
These models are especially
suitable for single installation.
Display and controls
Ventilation openings Air flap
Grease filter
Socket for meat probe
Evaporating
dish
Door seal Water tank

7
Display and Controls
Temperature selector
You can turn the
temperature selector to
the right or left.
Temperature range is
between 30 and 230 °C.
First position to the right:
switches on light
First position to the left:
operates special functions
(cleaning function, drying
function, 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
Vextended timer
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
•Meat probe
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
Moisture 100 % C Steaming at 100 °C - 120 °C: fish, vegetables,
temperature 30 - 230 °C side dishes. The food is completely surrounded by
steam.
B Steam baking at 120 - 230 °C: puff pastry, bread,
bread rolls.
Moisture 80 % Combination steaming: puff pastry, meat, poultry.
temperature 30 - 230 °C
Moisture 60 % Combination steaming: yeast dough cakes, bread.
temperature 30 - 230 °C
Moisture 30 % Cooking in own moisture: pastries.
temperature 30 - 230 °C Low-temperature cooking: meat.
With this setting no additional steam is added, but
the air flap remains closed. Thus the natural moisture
of the food remains in the oven and keeps the food
from drying out.
Moisture 0 % Hot air: cakes, biscuits, gratin.
temperature 30 - 230 °C
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 - 140 °C The moisture keeps the food from drying out.
Refresh dishes on plates at 120°C,
pastries at 140°C.
Cleaning aid, The cleaning function loosens soiling with steam.
drying aid,
descaling
Heating Modes
100
100
180
0
170
80
160
60
180
30
38
50
120
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
•time format,
•clock,
•date,
•temperature unit,
•water hardness.
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.
26.10.07. appears on the screen.
2Using the d/ekeys enter day, month, year.
Use the arrow key gbottom right to change from
day/month/year.
3008
10 0726

12
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.
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.
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 the top position, steaming at
100% moisture.
The steam oven starts to calibrate. CAL appears on
the display and the asymbol flashes.
During calibration more steam might escape from
the oven than during normal use. Calibration takes
about 15 minutes.
The symbol CAL disappears when the calibration is
finished.
Switch the temperature knob off.
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.
•First reset all parameters to the factory setting.
Refer to the chapter basic settings.
•Now it is possible to recalibrate the appliance.
Calibration
100
100
13.30

14
13:30
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.
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 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, hot air 30 - 230 °C
Dough proofing 30 - 50 °C
Defrosting 40 - 60 °C
Regenerating 60 - 140 °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 at 100% moisture.
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.
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.
Setting the Steam Oven
100
100
13.30

13.30

16
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 or
use the drying aid.
$ 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.
166

17
Meat Probe
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. You cannot set a temperature on the meat
probe that is lower than the core temperature of the
food you are preparing.
The current oven temperature is briefly shown when
you press the a info key. The temperature display on
the top shows the measured temperature from the
meat probe. Using the bkey you can return to the
standard screen.
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.
175
60 30 c
60
13.30
175
52

18
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.
Remove the meat probe from the oven when it is not
in use.
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 75-80 °C
Back of pork 65-70 °C
Meat loaf 85 °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 70 °C
Lamb
Leg of lamb medium-rare 55-65 °C
Lamb well-done 75-80 °C
Mutton
Leg of mutton medium-rare 75-80 °C
Back of mutton well-done 80 °C
Other
Bread 90 °C

19
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 use simultaneously up to three levels
(level 2, 3 and 4 from the bottom) for steaming,
defrosting and regenerating. You can cook
different dishes simultaneously without flavour
transfer.
•You can only use one level for baking. Use level
1 or 2 from the bottom depending on the cakes
or pastries (see baking table).
•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, grease filter or side
plate.
•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.
•Always leave the grease filter in place during
use.
Vegetables
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Leaf spinach (500 g, plucked) perforated 100 100 2 - 5
Cauliflower (1 head, whole) perforated 120 100 25 - 35
Cauliflower (1 kg, in roses) perforated 120 100 10 - 15
Broccoli (1 kg, in roses) perforated 120 100 10 - 15
Peas (1 kg) perforated 100 100 5 - 10
Stuffed peppers unperforated 180 - 200 80 - 100 15 - 20
Stuffed courgettes unperforated 160 - 180 80 - 100 15 - 35
Green beans (1 kg, whole) perforated 120 100 15 - 20
Kohlrabi (1 kg, sliced) perforated 120 100 13 - 20
Leeks (1 kg, sliced) perforated 120 100 5 - 10
Carrots (1 kg, sliced) perforated 120 100 10 - 20
Jacket potatoes (1 kg, medium size) perforated 120 100 30 - 40
Boiled potatoes (1 kg, peeled and quartered) perforated 120 100 15 - 30

20
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Brussel sprouts (1 kg) perforated 120 100 15 - 20
Asparagus, green (1 kg, whole) perforated 100 100 10 - 15
Asparagus, purple (1 kg, whole) perforated 100 100 15 - 20
To skin tomatoes (whole) perforated 100 100 3 - 4
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.
– You can also steam these vegetables at 100°C / 100%. Add about 5 minutes to the cooking time.
– Stuffed vegetables: fry the meat stuffing first.
Pulses / Rice
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Long grain rice (250 g + 500 ml water) unperforated 100 100 30 - 35
Basmati rice (250 g + 500 ml water) unperforated 100 100 25 - 30
Lentils (250 g + 750 ml water) unperforated 120 100 30 - 40
Pre-soaked white beans (250 g + 1 l water) unperforated 120 100 55 - 65
Tip
– Observe the manufacturer’s recommendations.
Fish
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Fish tureen (in a tureen) wire rack 75 80 40 - 50
Salmon fillet (800 g) perforated 100 100 12 - 18
Mussels (1,5 kg)* perforated 100 - 120 100 8 - 12
Rolled sole, stuffed perforated 150 80 8 - 10
* The mussels are ready when their shells open.