Even cooking and ease of use

For baking, roasting or braising simply turn the left knob to the Convection Fan symbol and in approximately 10 minutes the oven will be preheated to the default temperature of 340 degrees or the temperature of your choice.

Continuing to turn the left knob will bring you to a selection of additional 16 modes with a temperature range of 85 - 550 degrees, depending on the mode.

These modes include a Traditional Bake mode, Gaggenau’s unique finishing modes for fine tuning and additional Convection modes with added Bottom Heat. The oven also features three Broil Modes and specialty Modes for the Baking Stone and Cast Roaster accessories. Additional oven functions include modes for Dough Proofing, Defrosting, Warming, Automatic Programs, Personal Recipe Saving and the Pyrolytic self-cleaning function.

Convection modes

Gaggenau convection icon

Convection

Cooking with heated air circulating around the oven has many benefits including being able to cook an entire meal at one time using the large capacity oven trays or smaller pans as needed. Additional benefits of convection cooking include:

  • No transfer of flavor when cooking different foods at the same time and no need to turn trays or baste meats and best of all foods retain more moisture which translates to more flavor.
  • Large roasts can be cooked on the oven roasting tray monitored by the core temperature probe for accurate results. When using the probe the estimated cooking time will be displayed after approximately 25 minutes. Vegetables can be cooked on the included baking tray and casseroles on the oven rack.
  • Foods cook from the edge to the core in Convection so moderate temperatures combined with short periods of high heat for searing or browning will provide best results.
  • For even results when baking in Convection a 25 degree reduction in the recipe temperature is recommended to avoid over-browning the edges of the food before the center is set.
Gaggenau convection mode plus bottom heat icon

Convection + Bottom Heat

In this mode Convection is combined with additional bottom heat to achieve specific results.

  • For example if you want some really crispy potatoes or cauliflower with your roast chicken then selecting this mode and placing the tray with the vegetables in the lower part of the oven will ensure you achieve the result you want.
  • This mode will also ensure a crisp crust when baking pizza and when baking items that have a lot of moisture.

Gaggenau convection mode plus third bottom heat icon

Convection + 1/3 Bottom Heat

In this mode a touch of gentle diffused heat is added to the circulating convection heat, foods that benefit from a touch of gentle bottom heat to cook through

evenly include:

  • Baked egg dishes, tarts, pies and casseroles.

Gaggenau economy convection icon

Economy Convection

This mode is best suited to long slow cooking.

Preheating is not necessary, the oven light will stay off for the duration and in this mode the heated catalyst is deactivated.

  • This is the perfect mode for the long slow cooking of large cuts of meat or for several large casseroles.

Gaggenau convection oven top and bottom heat icon

Top + Bottom Heat, Traditional Baking Mode

The traditional Bake mode is ideal for baking recipes you have perfected in a non-convection oven.

  • Typically this mode is used for traditional baking of breads, muffins, cakes, pies, cookies and casseroles on a single rack. No temperature reduction is necessary when baking in this mode. The cooking time may be faster so checking the progress before the end of the cooking time is recommended.
  • The Top and Bottom finishing modes are ideal tools to use with this mode to achieve perfect baking results.
  • This mode is also excellent for traditional roasting of brined meats as the drier heat helps absorb some of the excess brining liquid.

Gaggenau convection oven top and third bottom heat icon

Top + 1/3 Bottom Heat

This mode is engaged towards the end of cooking when more browning is required.

  • Dishes that benefit from finishing in this mode are au gratin dishes, casseroles, and meringue topped pies or fruit crisps. . Some heat is retained from the bottom to ensure even cooking.

Gaggenau convection oven top heat icon

Top Heat

This mode provides gentle browning or grilling where broiling with intense heat and power could potentially burn the food.

  • In this mode just the perimeter of the Top Element is engaged at a lower intensity so we can make perfect crisp garlic bread, toast sweet rolls and nuts or add a gentle browning to any oven dish, without risk of burning.
  • Rotisserie function, use this mode for even cooking without burning foods. Ideal when used in conjunction with the Broil mode for a short period of time for searing.

Gaggenau convection oven third top and bottom heat icon

1/3 Top + Bottom Heat

Control of the intensity of heat is important when baking and bakers love this mode where the more gentle diffused heat ensures perfect results for items like cheesecakes and delicate items cooked in a water bath.

Gaggenau convection oven bottom heat only icon

Bottom Heat

This mode can be engaged towards the end of baking to avoid over-browning the top of a baked item while ensuring the item is baked through.

  • A great tool for heavy dense batters such as banana bread and for perfectly cooked pies and quiche. Instead of having to cover food to avoid over browning one simply changes the mode to bottom heat only towards the end of the cooking.

Close-up of Gaggenau convection oven TFT display in baking stone mode set at 550 degrees Fahrenheit

Broiling modes

The Broil functions in the Gaggenau oven are extremely powerful and effective. A few important things to remember, keep the preheat time short not more than 5 minutes and always broil with the door closed. Don’t worry about smoke and odors because they will be absorbed by the oven catalyst.

Gaggenau convection broil plus circulated air

Broil + Circulated Air

Broiled foods are delicious because intense heat bursts open flavor molecules, however intense heat can also rob food of moisture. In this mode the intense direct heat comes from the broil element for searing and the fan circulates the heated air to ensure even cooking and moisture retention when cooking thicker cuts of meat, poultry and fish.

Gaggenau convection broil only mode

Broil

This mode is ideal for quick cooking vegetables such as asparagus, mushrooms and peppers and for broiling thinner cuts of meat, seafood and poultry. Additional uses for this mode include:

  • Quickly grilling bacon wrapped appetizers or savory skewers.
  • Rotisserie function, use this mode for a short period of time with a high temperature for searing.

Gaggenau convection economy broil only mode

Economy Broil

In this mode only the center of the broil element heats up so it can be used to toast or grill a small quantity of food.

Additional modes

Gaggenau convection oven Baking Stone Mode and Cast Roaster Mode icons

Baking Stone Mode and Cast Roaster Mode

These modes are for optional accessories that can be purchased from the Gaggenau eShop.

Gaggenau convection oven dough proofing mode icon

Dough Proofing

With a temperature range of 85 - 120 F this mode is ideal for proofing yeast dough. Place the bowl uncovered in the oven for the specified time.

Gaggenau convection oven defrosting mode icon

Defrosting

This mode is ideal for dissolving ice crystals in foods and bringing them to room temperature prior to cooking.

Gaggenau convection oven Pyrolytic Self-Cleaning mode icon

Pyrolytic Self-Cleaning

When the self-cleaning function is selected prompts appear on the control panel with instructions of how to prepare the oven for self-cleaning.

  • Clean the worst of the soiling to the best of your ability and wipe the glass clean as it is not cleaned in this function.
  • The oven side racks can be removed and washed in the dishwasher or left in place.
  • Remove the wire rack, however the blue trays can be left in place if deep cleaning is required.
Recipe image for Thanksgiving Turkey

Convection the Mode of Choice for Spectacular Results When Roasting

Roast a turkey to perfection with no basting or turning, use Gaggenau’s unique finishing modes for a golden finish and crisp roasted vegetables. Learn how to orchestrate cooking multiple dishes at one time using Convection. Follow the links for our proven recipes and convection oven basics and cooking guide.

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Chef’s hints

As you become familiar with the vast abilities of your appliance to make every dish extraordinary, you will discover the difference that is Gaggenau. Create culinary masterpieces and achieve the most from your Gaggenau appliances with useful tips and recipes from our Head Gaggenau Educator, Chef Larissa.

Portrait of Larissa Taboryski, Gaggenau’s culinary educator

Use and care videos

Discover how to get the best from your Gaggenau appliance and bring it to life, with our series of short, instructional films. Watch, learn, master.

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The 400 series ovens

Inspired by the professional kitchen, every Gaggenau oven is designed for the private home. Automatic programs assist the home chef while the convenience of Home Connect allows you to control and monitor remotely.

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