Gaggenau BS470611 Manuale Proprietario

11

V

Dough proofing

85 - 120° F (30 - 50°C)

Default temperature 100° F 
(38°C)

Rising: for yeast and sour dough.

The dough rises much faster than at room tem-
perature. Hot air and steam are combined to 
ensure the dough surface does not dry out. 

The optimum temperature setting for yeast 
dough is 100°F (38°C).

12

W

Defrosting

100 - 140° F (40 - 60°C)

Default temperature 115° F 
(45°C)

For vegetables, meat, fish and fruit.

Thanks to the moisture, heat is transferred to 
meals evenly. Meals do not dry out and do not 
lose their shape.

13

d

Regenerating

140 - 360° F (60 - 180°C)

Default temperature 250° F 
(120°C)

For cooked and baked food.

Pre-cooked food is gently heated up again. 
Thanks to the supply of steam, cooked food is 
not dried out.

Regenerating pre-cooked meals on a plate at 
250° F (120°C) and baked items at 360° F 
(180°C).

14

›

Slow cooking

85 - 200° F (30 - 90°C)

Default temperature 160° F 
(70°C)

Low-temperature cooking for meat.

Gentle, slow cooking for a particularly tender 
result.

S

t

 Factory setting

Your appliance can be individually adjusted in 
the basic settings.

 

¢

 Cleaning aid

The cleaning aid removes soiling with steam.

j

 Drying program

The drying program dries the oven interior 
after steaming or cleaning.

‘

 Descaling program

With the descaling program you remove limes-
cale from the oven interior.

œ

 Water filter change

Changing the water filter cartridge if the des-
caling filter has been installed.

¥

 Delete descaling reminder

Clear the descaling reminder in the display 
after the descaling process.