Gaggenau BX 480 112, Инструкция по эксплуатации

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2
en
Table of contents
Instruction manual
8
Intended use 4
(
Important safety information 5
]
Causes of damage 7
7
Environmental protection 7
Saving energy 7
Environmentally-friendly disposal 7
*
Familiarising yourself with your appliance 8
Oven 8
Display and operating controls 9
Symbols 9
Colours and display 10
Standby 10
Activating the appliance 10
Additional information
(
and
)
10
Cooling fan 10
Function selector positions 11
Accessories 13
Special accessories 13
K
Before using the appliance for the first time 14
Setting the language 14
Setting the time format 14
Setting the clock 14
Setting the date format 14
Setting the date 14
Setting the temperature unit 14
Ending initial set-up 14
Heating up the oven 14
Cleaning accessories 14
1
Operating the appliance 15
Cooking compartment 15
Inserting accessories 15
Setting the heating function and temperature 15
Rapid heating 16
Safety shut-off 16
O
Timer functions 16
Calling up the timer menu 16
Timer 16
Stopwatch 17
Cooking time 17
End of cooking time 18
Setting the time functions for both ovens
simultaneously
19
F
Long-term timer 19
Setting the long-term timer 19
@
Core temperature probe 20
Inserting the core temperature probe into the food 20
Setting the core temperature 21
Suggested values for the core temperature 22
:
Rotary spit 23
Preparation 23
Switching on the rotisserie spit 23
Switching off the rotisserie spit 23
v
Roasting function 24
A
Childproof lock 24
Activate the child lock 24
Deactivating the child lock 24
Q
Basic settings 25
D
Cleaning and maintenance 27
Cleaning agents 27
Removing the insert grids 28
.
Pyrolytic self-cleaning 28
Preparing pyrolytic self-cleaning 28
Starting pyrolytic self-cleaning 29
Setting both ovens to pyrolytic system 29
Cleaning accessories with pyrolytic self-cleaning 29
3
What to do in the event of a fault 30
Power cut 30
Demo mode 30
Replacing the oven light bulb 30
4
After-sales service 31
E number and FD number 31
J
Tables and tips 32
Vegetables 32
Side dishes and meals 33
Fish 36
Meat 37
Poultry 39
Grilling and roasting 40
Baked items 42
Dough proving (leaving to rise) 46
Desserts 46
Defrosting 47
Preserving 48
Disinfecting 48
Drying 49
Baking stone 49
Roasting dish 50
Acrylamide in foodstuffs 51