The Gaggenau Magazine. Edition 2010/2011. T he G ag g enau M ...

Delicate dishes such as fish are
kept at a constant temperature
below boiling point to prevent
them from disintegrating. Likewise,
meals can be defrosted,
heated up gently or kept warm
for a long period without any
loss of taste.
Glass cover: Enables the
cooking progress to be monitored
at all times. As Gaggenau
steam ers do not use pressure,
the glass cover can also
be removed during steaming.
Pasta basket: Cooks pasta
to perfection. To strain, simply
drain the water.
Steaming
Almost everything which is
normally boiled in water can be
cooked much more healthily
in steam, ensuring that vitamins
and minerals are preserved.
Whatever you are cooking, it
will taste more natural, have a
more intense taste and consistency,
and colour will be bet ter
preserved. Several Gastronorm
inserts containing different
foods to be steamed can be
inserted simultaneously into the
Combi-steam or steam ovens.
The steam prevents taste being
transferred between the individual
meals. By combining steam
with hot air, as in the Gaggenau
Combi-steam oven, the full
range of cooking options are
available:
Combi-steaming: Combining
steam with hot air between
30°C and 230°C ensures many
types of meat come out par -
ticularly succulent and tender.
In this operating mode, the interior
of the oven is hermetically
sealed and humidity prevents
the meat from becoming too dry.
A roast will cook in its own
juices at a very low humidity level.
Dough fermentation: The
correct conditions for getting
dough to ferment are a low
temperature of no more than
50°C with humid air.
Hot air: This corresponds to
the hot air in a conventional
oven. The interior of the oven is
ventilated by an opening which
allows any humidity to escape.
This is particularly important,
for instance, with cakes and
fresh fruit, which need to give
off humidity during baking to
prevent the pastry becoming
too soft.
Juice extraction: Juice from
berries and other fruits can be
conveniently extracted using a
perforated cooking insert. The
juice is caught in a non-perforated
insert positioned below it.
Low temperature cooking:
This is a professional method
for cooking meat to perfection.
It is initially browned, before
being cooked slowly and gently
over a long cooking time. A
large piece of roast beef, for
example, is better cooked this
way than with any other cooking
method – tender and pink
throughout, apart from a millimetre-thin
edge, and unbeatably
succulent. And after it is
cooked, the meat can also be
kept warm for a long time, so it
remains perfect.
Low temperature steaming:
Steaming with 100% steamsaturated
air at low temperatures
guarantees optimum heat
transfer without drying out and
is therefore ideal for cooking
fish. Protein is prevented from
either congealing or escaping.
As a result, fish is always ten der
and succulent with a natural protein
taste and its consistency
is retained.
Misting: At the press of a button,
a measured quantity of steam
is injected into bread or confectionery.
This is particularly useful
when baking bread, rolls and
pastries, or when baking bread
which has been frozen.
Regeneration: Steaming without
pressure is also the perfect
way to regenerate meals which
have been prepared beforehand
without impairing the quality.
It beats all other reheating methods
hands down.
Steam-baking: Steam and hot
air at higher temperatures can
also be used for baking and
braising. The humidity prevents
meat from drying out, particularly
with poultry, bread or pastries,
and browns the surface to
make it crispy. The hot steam
transfers the heat twice as
effectively as hot air and also
reaches the interior of whatever
you are cooking, so your meals
taste more professional than
ever.
Steam removal: At the press
of a button, the inside wall of
the appliance is cooled down
with cold water and the steam
vapour condenses within around
20 seconds. This reduces the
emission of steam when the door
is opened.
Thawing: Steam and low temperatures
are ideal for the gentle
thawing of deep-frozen food.
Stepped shelf
The stepped shelf enables the
practical integration of the most
widely used Gastronorm inserts
in the cooling appliance. The
form of the shelf itself makes it
possible to store items of different
heights.
Storage time after a
malfunction
It indicates the time needed for
the temperature in a fully loaded
freezer compartment to rise
to –9°C in the event of a malfunction.
Shorter times apply
when the freezer compartment
is not full.
Stepped shelf. The stepped shelf
enables the practical integration
of the most widely used Gastronorm
inserts in the cooling
appliance. The form of the shelf
itself makes it possible to store
items of different heights.
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