Heating Modes - Gaggenau BO 270/271 Instruction Manual

Heating Modes

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38
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02:30 00:30 00:30 02:30 00:30
200 c 80 c 180 c 200 c 80 c
485
Heating mode
Hot air
Economy
(the oven light is off)
Hot air and 1/3 bottom heat
Hot air and bottom heat
Bottom heat
1/3 Top and bottom heat
Top and bottom heat
Top and 1/3 bottom heat
Top heat
Grilling with hot air
Grilling
Economy grilling
Baking stone operation
(only with special accessories)
Roaster operation
(only with special accessories)
Dough proofing
Defrosting
Keeping warm
Memory recipes
Pyrolysis
Use
For cakes, biscuits and puff pastry on several
levels
Energy saving hot air mode for cakes,
small pastries or gratins
Additional reduced heat from beneath.
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
Bottom heat with reduced top heat
For cakes in tins or on trays, gratins or roasts
Top heat with reduced bottom heat
Direct heat from the top, for example to brown
meringue on a fruit cake
Evenly distributed heat for meat, poultry or
whole fish
Grilling flat pieces of meat, sausages or fish fillets
melting cheese, gratins
Only the middle part of the heating element is on.
Energy saving grilling for small amounts of food
Heated baking stone for crispy pizza, bread
or bread rolls like from a solid stone oven
Heated cast roaster for large quantities of meat,
gratin or the Christmas turkey
Raising yeast dough, the perfect temperature
setting is 38 °C
Even and gentle defrosting between
40 - 60 °C depending on the food
Keep meals warm, warm porcellain dishes
Store and recall the settings for meals that
you often prepare
Automatic self cleaning
9