Anyone Familiar With Gaggenau EB385 Ovens?

[rp2813]

Our new house has a Gaggenau EB385 (I think) oven and I'm wondering if anyone has used one before.  It's fairly small and has a bunch of trays and only one rack.  It has me thinking there's a trick to using one of these things.

 

I've downloaded the owner's manual but haven't read through the whole thing.  I sort of need to be in front of the oven as I try things.  It has rotisserie capability but I didn't see a spit anywhere when I was at the house today.  I saw on line that the spit may be a special accessory, which seems odd since the motor is there and it runs when rotisserie is selected.

 

Any general information on Gaggenau would be appreciated.  Here's a picture of an EB388, which looks the same (to me) as the EB385.

 

 

[lorainfurniture]

I’ve never worked on one. The only thing that I know is that it’s part of the Bosch, thermador family.

 

[mattl]

I enjoy my rotisserie in my trusty '59 Frigidaire CI especially in the MI winters, A chicken smells great as it rotates on a cold mid winter day.  I don’t think you have that issue out there, grilling weather all the time I'd guess( for me that's any time the temp is over 25 degrees...)

 

[rp2813]

Matt, we'll cross the rotisserie bridge when we come upon the spit!  Then we'll find out if it does a better job than our GE portable rotisserie oven, which will be hard to beat.

 

There is next to nothing on line about these ovens no matter how I plug in the search terms.  Everything leads me to the EB 333, which is the latest model (333rd anniversary edition).  I did manage to find a local high end appliance dealer through the Gaggenau site, but they're listed only as a Gaggenau cooking school location.  I'm going to pay them a visit and see if they can give me a demo on what all this thing is capable of. 

 

Honestly, it's far more complicated and exacting than I prefer with its countless heating combinations, but perhaps its performance will make it worth the trouble.  With any luck, it might offer a "favorite" setting so I can use it like a plain old oven.   Then again, I'll bet I could take my first crack at a souffle and have it come out perfect with the correct percentage of heat split between upper and lower sources, and reversing convection fan set to just the right speed.  It seems tediously overwrought IMO.

 

[foraloysius]

Is this the manual you found?

http://media3.gaggenau.com/Documents/4703458842_A.pdf

It's a pdf file. Perhaps you could print it out and keep it with the oven.

 

[foraloysius]

Lots of topics on Gaggenau on the Gardenweb:

https://www.gardenweb.com/gardenweb/query/gaggenau

 

[rp2813]

Thanks Louis!  I think the manual you linked to may be more thorough than the one I located on line.

 

[mattl]

That is one interesting and complicated oven.  Looking at the instructions Louis posted it would appear there is a fairly steep learning curve involved.

 

[brisnat81]

The interface is complicated but the functions are what every European oven has in the rest of the world.

For 99% of what you do, just use Hot air which is Convection mode.

If you want to see complicated, this is the Miele oven I've got, its touch screen driven and has far to many options. The only one I use regularly except for Fan mode, is the steam reheat option, put plates of food in, have it suck up water and then 20 minutes later hot food that hasnt dried out or gone rubbery. Note, I didnt pay retail for the oven, it was 60% off from the Miele Outlet.

http://https//www.miele.com.au/pmedia/ZGA/TX3587/10187370-000-01_10187370-01.pdf