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Multi-level Cooking
Entertaining effortlessly is an art however with a well thought out menu you can relax and enjoy yourself while your Gaggenau oven cooks a complete meal for you. The secret of course is Convection. By using the Convection mode you can cook several dishes at the same time with no flavor transference and without having to constantly monitor the cooking process. For example you can put a roast in the oven and using the the built in temperature probe, program the internal temperature you wish the meat to cook to, you can then add the side dishes and dessert and even add some fish for the final 10-15 minutes of cooking. The whole meal can then be presented at one time. When using Convection the hot air is circulated evenly around the food so it is not necessary to turn the trays or change their position in the oven. Gaggenau provides traditional oven racks, together with their unique oven trays that are slightly lipped in the front to aid the circular flow of the air in the oven. A roasting pan that allows the meat to sit up high in order for the heat to circulate around the meat is also provided.
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Convection Baking
A Gaggenau oven is a dream come true for the baking enthusiast, now you can easily bake batches of your favorite holiday cookies and cakes. Simply load up the oven and bake four or five trays at one time and let Convection work it's magic to provide perfect results. When baking pies use the bottom assist mode to direct extra heat from the bottom element to ensure your pastry crust cooks through evenly.
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Convection Broil
Gaggenau ovens provide extraordinary results with oven broiling. The broiling element has 12 passes, which covers the width of the oven and can be used in the standard mode or in conjunction with Convection. The broiler can also be used in the economy mode when only the center part of the broiler heats up; this is most useful when broiling a small amount of food. A catalytic converter in the oven absorbs all the grease and particulate matter so that the kitchen does not fill with smoke nor do your cabinets become coated with greasy film. Broiling in the oven is one of the easiest ways to prepare delicious simple meals, whole trays of vegetables for antipasto; prawns, steaks, chops and fish fillets are all easily prepared with great results.
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Rotisserie
This is another wonderful feature offered by Gaggenau. Rotisserie cooking always provides marvelous results and again it is cooking with ease. Simple side dishes and salads can easily be prepared to compliment a delicious roast chicken, marinated tri-tip roast, boneless leg of lamb, thick pork chops, the possibilities are numerous.
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Pizza Stone
Pizza dough is so simple to make and custom designing your toppings is a great creative pursuit, the pizza stone is of course also fabulous for bread making.
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Drop-in Steamer
This steamer is a 12"Vario unit that fits neatly into your countertop, and heats the water to boiling in minutes. The steamer can be used with two trays at the same time and is wonderful for steaming, fish, chicken, whole grains, potatoes or vegetables. Steamers are also wonderful for any dishes that require cooking in a water bath or for puddings. The timing feature will turn off the steamer at the required time so unlike stovetop cooking there is no need to constantly monitor the cooking process. There is also a pasta basket accessory that enables you to cook pasta directly in the steamer and drain the water without lifting any heavy pots. The steamer can be used with a waste bucket or plumbed to an outlet drain it can be filled manually or with a conveniently placed faucet.
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Steam Oven
The Gaggenau steam oven is the only one of its kind that works in conjunction with convection. This remarkable oven provides a variety of options for healthy low-fat cooking. The oven can be used on high, medium or low steam settings to cook, vegetables, rice, potatoes, fish or chicken, dumplings, pot stickers or tamales, it is also the most effective way to re-fresh food. Roasting meat using a combination of steam and convection heat provides extraordinary results especially with lean cuts of meat such as turkey breast or lean pork roasts. Roasting with steam also produces delicious crispy skinned roast chicken and potatoes and of course because you are using the oven in the convection mode these dishes can be prepared at the same time. There are five humidity settings, 100%, 80%, 60%, 30% and 0, at the zero setting the oven operates as a traditional convection oven. These humidity settings can also be used for proofing yeast pastry, making yogurt or sterilizing preserves. For the bread baking enthusiast baking with steam ensures a delicious crispy crust and a delicate interior. The oven requires a cold-water inlet as well as a drain.
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| For more information, please visit the Gaggenau section of our website. |
