Gaggenau EB 260/261 Operating And Installation Instructions

Tips for baking:– You can use any heat-resistant dishes.Place dishes in the middle of the grid iron.You can also use the grilling tray for large roasts.After removing glass dishes, place them on a drykitchen cloth or cooling grill. Do not place themon a cold or wet support surface. The glass couldcrack.– You are advised to use dark metal baking forms.You may also use light baking forms in the hot airmode. In this case, the baking time is longer.– The values in the cooking tables apply to thepreheated oven. The temperature and durationdepend on the quantity and consistency of thedough. This is why the tables list temperatureranges. You are advised to begin with the lowesttemperature the first time. If required, set ithigher the next time. Remember: a lowertemperature ensures more even browning.– To find out if your cake mixture has bakedproperly, insert a wooden stick at the highestpoint of the cake around 5-10 minutes beforeexpiry of the baking time specified in the recipe.The cake is ready if dough no longer sticks to thewood.– In the ECO mode you might notice a slightlystronger smell with certain foods (for exampleyeast dough). In this case it is advisable to use thenormal hot air circulation mode.Tips for roasting and grilling:– Before serving, allow the roast to rest for10 minutes with the oven switched off and closed.This keeps the roast juicy.– Always grill in the closed oven. If possible, grilledpieces should be equally thick, at least 2 to 3 cm.When this is the case, they will brown evenly andwill stay nice and juicy. Never grill steaks salted!Place pieces for grilling directly on the grid iron.– Poultry becomes particularly crispy brown if youcoat it with butter, salt water, dripped-off fat ororange juice.– Even sensitive frozen food is thawed gently andfast. Place the frozen food on the grid iron andturn the “Temperature" control knob to the “Light"position. Use the grilling tray to collect the liquidfrom thawing.– When roasting put a little bit of water into thegrilling tray and place it one level below the gridiron. This ensures that the juices of the meat arecollected and the oven stays clean.– In the case of duck or goose, pierce the skinunder the wings to allow the fat to drain off.27