9Function selector positionsPosition Function/heating function Temperature Application0 OFF positionž Light2 \Hot air + 100% humidity30 - 230°CDefault temperature 100°CSteaming at 70°C - 100°C:for vegetables, fish and side dishes.Meals are surrounded entirely by steamCombined operation at 120°C - 230°C:for puff pastry, bread and bread rolls.Hot air and steam are combined.3 ^Hot air + 80% humidity30 - 230°CDefault temperature 180°CCombined operation:for puff pastry, meat and poultry.Hot air and steam are combined.4 _Hot air + 60% humidity30 - 230°CDefault temperature 170°CCombined operation:for yeast dough and bread.Hot air and steam are combined.5 `Hot air + 30% humidity30 - 230°CDefault temperature 170°CCooking in own moisture:for cakes and biscuits.When you select this mode, no steam is gener-ated, but the ventilation flap is closed. Thus, themoisture escaping from the food stays in theoven interior and prevents drying out of pre-pared foods.6 aHot air + 0% humidity30 - 230°CDefault temperature 170°CHot air: for cakes, biscuits and soufflés.The fan on the rear wall distributes the heatevenly in the cooking compartment.7 ZFull surface grill +circulated air30 - 230°CDefault temperature 230°CFor vegetable and scampi skewers.8 QFull surface grill30 - 230°CDefault temperature 230°CFor grilled vegetables, cooking ‘au gratin’(e.g. baiser on a cake) and grilled toast.9 bFull surface grill level 1 +humidity30 - 230°CDefault temperature 180°CGrilling combined with humidity:for casserole dishes and gratin.10 cFull surface grill level 2 +humidity30 - 230°CDefault temperature 170°CGrilling combined with humidity:for stuffed vegetables.The grilling level will be increased.11 VDough proofing30 - 50°CDefault temperature 38°CRaising: for yeast and sour dough.The dough rises much faster than at room tem-perature. Hot air and steam are combined toensure the dough surface does not dry out.The optimum temperature setting for yeastdough is 38°C.

Important safety information

Causes of damage

Environmental protection

Getting to know the appliance

Display and operating controls

Colours and display

Function selector positions

Accessories

Before using for the first time

Setting the date

Calibration

Water filter

Operating the appliance

Misting

Timer functions

Cooking time

End of cooking time

Long-term timer

Entering names

Core temperature probe

Setting the core temperature

Child lock

Basic settings

Cleaning and maintenance

Cleaning programme

Descaling aid

Removing slide-in rails

Trouble shooting

Power cut

Settings table and tips

Fish

Fish – low-temperature steaming

Meat – cooking at higher temperatures

Meat/poultry – low-temperature cooking

Poultry

Grilling

Side dishes

Miscellaneous

Regenerating (reheating)

Raising dough

Preserving

Preparing yoghourt

Gaggenau BS 484/485 Instruction Manual

BS 470

IMPORTANT SAFETY INSTRUCTIONS

Burn Prevention

Child Safety

Displays and controls

Colors and display

Program selection positions

Before first use

Completing initial set-up

Stopwatch

Sabbath mode and Yom Tov mode

Yom Tov mode

Personal recipes

Entering a name

Change recipe

Factory setting

Cleaning program

Drying program

Descaling program

Troubleshooting

Customer service

Tables and tips

Vegetables

Meat/poultry – slow cooking

Sous-vide cooking

Other

Thawing

Boiling down

Ending initial set-up

Switching on

Programming a recipe

Inserting the core temperature probe in the food to be cooked

Core temperature guidelines

Drying programme

After­sales service

Defrosting

Preparing bulky food

I ntended use

I mportant safety information

C auses of damage

F amiliarising yourself with your appliance

Additional information ( and )

B efore using the appliance for the first time

Setting the water hardness

Activating the appliance

Inserting accessories

After every use

T imer functions

C hildproof lock

Selecting a dish

I ndividual recipes

Starting recipes

C ore temperature probe

Suggested values for the core temperature

H ome Connect

Remote Start

Remote diagnostics

B asic settings

C leaning and maintenance

Removing the wire racks

T ables and tips

Dough proving (leaving to rise)

BS 470/471

BS 471

BS 474

BS 474/475

BS 475

BS 484

BS 484/485

BS 485