Program Selection Positions - Gaggenau BX 480 Series Use And Care Manual

Program selection positions

Position Function/type of heating Temperature
0 Off position
ž
Light
H
2
Convection
I
3
Economy
N
4
Top +
bottom heat
O
5
Top +
Y
bottom heat
P
6
Top heat
M
7
Y
top +
bottom heat
L
8
Bottom heat
K
9
Convection + bottom heat
J
10
Y
Convection +
heat
Z
11
Broil + circulated air
120 - 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 340°F
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 340°F
bottom
(170°C)
120 - 550°F (50 - 300°C)
Default temperature 430°F
(220°C)
Application
Convection: For cakes, cookies and baked casseroles on
several levels.
The fan in the rear wall of the oven distributes the heat
evenly throughout the cooking compartment.
Energy-saving convection mode for cakes, meat, baked
casseroles, and gratins. The convenience features (e.g. the
oven lighting) remain off. The oven temperature can only be
displayed while the oven is heating up. Do not preheat the
oven.
Place the food into the cold, empty cooking compartment
and start the stated cooking time. Keep the oven door
closed during cooking to prevent heat escaping from the
oven.
For cakes in pans or sheet cakes, baked casseroles, roast-
ing.
For sheet cakes, cookies, cakes with meringue, grilling,
and baked casseroles with gratin.
Very well-suited for a situation when the food should be
heated from above toward the end of preparation.
Targeted heat from above, for example grilling cake topped
with fruit and meringue.
For cheesecake, bread in loaf pans, dishes in a water bath
(e.g. egg custard, crème brûlée). For roasting without a lid
and warming up foods (foods dry out less).
Very well-suited for a situation when the food should be
heated from above toward the end of preparation.
For the final baking stage (such as for moist cakes topped
with fruit), for preserving, for dishes in a water bath.
Additional heat from below for moist cakes, such as cake
topped with fruit.
For high baked casseroles, lasagne, onion tart, egg dishes
(e.g. tortillas, farmers' omelettes).
Even, all-round heating for meat, poultry and whole fish.
11