Gaggenau BS 220/221 Instruction Manual

Also see for BS 220: Instruction manual

Gaggenau BS 220/221 Instruction Manual Manual pdf 13 page image

13The boiling point depends on the air pressure. Thehigher the altitude, the lower the air pressure, andalso the boiling point.During the first steaming after installation, theappliance calibrates the boiling point. Duringcalibration, the appliance is adjusted to thepressure of the altitude where the appliance isinstalled.Calibrating the Steam Oven1 Remove all accessories from the oven (cookinginserts, wire rack). The oven must be emptyand cold.2 Fill the water tank to the MAX marking with coldwater. Firmly close the lid. Fully insert the watertank until it engages.3 Turn the temperature knob to 100 °C and thefunction knob to steaming.The steam oven starts to calibrate. Duringcalibration more steam might escape from the oventhan during normal use. Calibration takes about15 minutes.NoteDo not interrupt the calibration cycle. Do not openthe oven door during calibration.Should the calibration process be interrupted byopening the door or switching off the appliance, thesteam oven will not function. Switching on theappliance will automatically restart calibration untilthe operation has been completed. The steam ovenwill not function until it has been calibrated.Recalibration is not necessary after a power failure.Recalibrate the appliance manually if you shouldmove home to a different altitude.• Disconnect the appliance from the electricityfor a few seconds (switch off the householdfuse or the circuit breaker in the fuse box).• Within 3 minutes after reconnecting theappliance, go to the basic settings menu andactivate exhibition mode, then deactivateexhibition mode again.• Now it is possible to recalibrate the appliance.Calibration