Heating Modes - Gaggenau BO 250 Series Use And Care Manual

Heating Modes

Display Heating mode
355
Convection
355
Economy
(the oven light is off)
355
Convection and bottom heat
360
Bottom heat
360
Top and bottom heat
360
Top heat
380
Convection broiling
390
Broiling
550
Baking stone operation
(only with special accessories) or bread rolls like from a solid stone oven
430
Roaster operation
(only with special accessories) gratin or the Christmas turkey
100
Dough proofing
110
Defrosting
905
Pyrolysis
10
Use
For cakes, biscuits and puff pastry on
several levels
Energy saving convection mode for cakes,
small pastries or gratins
Additional heat from beneath for moist cakes,
for example fruit cakes
Further baking, for example for fruit cakes,
for preserving or for food in a bain-marie
For cakes in tins or on trays, gratins or roasts
Direct heat from the top, for example to brown
meringue on a fruit cake
Evenly distributed heat for meat, poultry or
whole fish
Broiling flat pieces of meat, sausages or fish fillets
melting cheese, gratins
Heated baking stone for crispy pizza, bread
Heated cast roaster for large quantities of meat,
Raising yeast dough, the perfect temperature
setting is 100°F
Even and gentle defrosting between
100 - 140°F depending on the food
Automatic self cleaning