gaggenau oven owners - advise please
Comments (20)
12 years ago- 12 years ago
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Gaggenau Oven -- Help please . . .
Comments (4)We have a Gagg Combi-steam oven plus a Gagg convection oven. I'd include a photo but ours are 2 years old & the face looks different from the current ones. The doors open almost 180° and stay open where I leave them, but to be very sure, just pull out the rack or tray beyond the door hinge & the door will not be able to come any closer. The outside of the door gets warm but would never burn anyone. I have never touched the inside glass but imagine it gets just as hot as any other oven. The one operation that you would want to keep people away would be during the self-clean cycle, since the oven heats to 900°, but I just did this yesterday & the door & sides did not get burning hot. We have had no problems with either oven. The side opening door is so safe, because you don't have to lean over a hot door & can get much closer to the rack or glides. The preheat is amazingly fast & the ovens hold their temperature rock solid. You also have control over every element & fan in the oven -- this took a bit of getting used to, but the cookbook explains each mode well. The bottom element of the convection oven is not exposed, so you can even place a roasting pan on the floor of the oven for maximum room (& use convection). A temperature probe to control the oven time to internal temperature & a rotisserie is included. You can control the oven by stop time and delay start, plus count up & count down timers that don't control the oven are included....See MoreOven quandary please advise
Comments (10)Hannah1 - it looks like you're a fairly new poster here, so you may not have seen the frequent posts from Ellene613. She is a Kitchen Designer, specializing in kosher kitchens. I looked up her posts for you, but it doesn't look like she has come onto the forum in several months. But in any case, she did list on another thread the appliances she has in her home: Ellene613 says her appliances are: Bluestar 30" RNB range Bluestar 24" RPB range Fisher & Paykel single oven Expect to order unless we come up with better solutions: Best by Broan vent hood inserts GE Profile 18" Dishwasher Expect to order when we have the budget: Kitchenaid integrated dish drawers We have and are keeping for now: Whirlpool Gold bottom freezer fridge And in another thread she said, "My challahs come out much better in the Bluestar (really good!) than in my old electric oven. So far they're better than those cooked in my new Fisher & Paykel oven too, but I'm still getting used to the settings on the F&P." Hannah1, you may want to check out both the Fisher & Paykel and the Bluestars. I think Fisher & Paykel double wall ovens are in the same ballpark price-wise as the GE Monograms. The Bluestars are expensive, but their products do answer your checklist, and are well-regarded on this forum. They are a bare-basics in that they do not have digital controls, touch pads, touch screens, etc. I understand you are looking for wall ovens, and Bluestar makes those (in both single and double versions), but they are more known for their ranges. Wall ovens are a newer product for Bluestar, so I do not know if there is any feedback yet as to their wall ovens' quality. I've seen the Fisher & Paykel's at Lowe's, and I have found the people at Lowe's always willing to negotiate on price, or free delivery, or the like. But here's a link to an on-line seller: Fisher & Paykel Double Wall Ovens HTH....See MoreAdvisability - Used Gaggenau Ovens
Comments (3)I like the "pictograms" better than the wordy interactive programs on my Advantium. The price is a steal. Literally. If it's a foreclosure, the ovens don't belong to the seller unless the seller is the bank. No matter how good the deal, I wouldn't want stolen ovens in my house no matter how much I love Gaggenau ovens (and I do). On any used oven, it's really important to make sure that the interior enamel isn't damaged, and it concerns me that it's out of the wall since there's no way you can check the operating condition or anything. If this were a case of remodelling the kitchen because the wife wants a Lacanche range with gas ovens, not the totally wonderful electric Gaggenaus, and the ovens were deinstalled there and reinstalled at your place, and the work were done by a Gaggenau qualified service man who knows what to look for for damage, then yes, it's a great price. Under the circumstances described, I wouldn't touch it....See Moregaggenau combi steam oven owners
Comments (16)Tanem - I love the combi steam and use it far more than I would have expected, nearly every time I cook dinner. I use it for fish, steamed and roasted veggies, baby back ribs, roast chicken, meatloaf, pie crusts, reheating food (rarely use the microwave now), refreshing baked goods - french baguettes, croissants, muffins - hard boiled eggs and I continue to find new uses. Example, it's great for reheating pizza - the dough stays crisp, the top gets reheated and melty - and it's not dried out. If you did it in the microwave, it would be soggy. If you're doing lots of bacon, say more than 6 slices, you can put the strips in the perforated pan, set above the solid pan and cook at 360 deg. with 80% moisture. Whenever I've done that for weekend guests, they say it's about the best bacon they've had. The strips are flat, not curled up, evenly crispy and with most of the fat gone. For me, the combi steam is often replacing a pot or pan that I would have used on top of the stove. So, it's helpful to think of using it as more than just for things you would put in the oven. In my old house, I had a Gaggenau convection oven that was paired with a pastry oven and I had that for 20 yrs. I'd say this is pretty comparable although I haven't done larger things like roast beef or turkey - I've used my regular oven for that. With the baby back ribs, for example, I roast them at 300 degrees with 100% moisture. It takes about an hour, depending on size and the end result is a nicely browned and crispy outside, very moist and falling off the bone tender on the inside. At a higher temp like that (above 220) you're not getting an oven full of steam but enough moisture that it melts out the fat and doesn't dry out the meat. So, I think the exterior is like what I would have gotten in my old convection oven but the meat is much more moist and tender, due to the moisture. Good luck....See More- 12 years ago
- 12 years ago
We have 24 inch Gaggenau ovens (a steam oven and a single oven) right by a corridor. Worse, it's the front entry to the house (or maybe not worse: we don't have kids and so we know exactly when someone is going to use the segment of the hall and it is rare while cooking. The person cooking will be nearest the front door and answer it anyway, closing an oven if open).
However, this design decision (which made it possible to have wall ovens) is one of the best decisions we made -- these ovens are the most used appliances in the kitchen now and their placement within the kitchen itself is ideal which makes them easy and natural to use in our cooking flow.
Here are our ovens next to the corridor with front door in background:
We do have the advantage of a wall, which puts a little distance from the corridor.
Also, although we can open ours nearly 180, even with trim sticking out, we almost never do. You just don't need it that wide open. Even just 90 degrees is doable (110 to 145 is more than ample. With it all the way open to 180, especially if you go wider than 24", you'll have quite a reach to the handle to close it).
Here's 90:
Here's 170:
Since there is no door in the way to block your reach in, we don't usually need to pull out a rack.
We briefly considered ordering the doors mounted the other way to avoid them opening into the hall for safety reasons even though it would cut off easy access to one of two landing areas. But after visiting a display at Purcell Murray showroom and seeing double ovens mounted next to a working corridor in a heavily used group cooking class setting I realized the concern was way overblown. It would not have been safer at all. And now we have a soapstone landing counter right next to the ovens, so it is so easy to pull hot pots out and set them right on the counter.
Regarding flipping the ovens and fridge, you should post a layout if you haven't already. Landing space and traffic patterns are important to the placement of both the fridge and ovens.
Also try and mock up the door swing (or take an appliance handle to a showroom and place it next to a display in the position it will be); you may find that the fridge handle won't reduce the swing of the oven door as much as you might imagine. The trim that sticks out next to our ovens knocks off maybe 5 degrees of swing. And we pretty much never open the oven door all the way. About 110 degrees is typical usage for us.
- 12 years ago
SparklingWater - We have 30" ovens. The 24 and the 30 steam ovens are the same dimensions inside.
Zartemis - thank you so much for your detailed response and photos. That is exactly my situation except that the hallway comes from the bedroom end of the house. Only heavily used when the kids are home for the odd weekend or holiday. If I do put the ovens on the outside edge, I will only have a landing space across the 48" aisle. I will attempt to imbed a photo so you can see my layout. The cabinet maker is booked for June, so final decisions need to be made!Sorry for the poor quality of my sketch. In this case, the fridge is next to the hall but since it is used the most, I thought of switching the ovens and fridge positions.
Thanks again.
- 12 years ago
We have 30" ovens, and they are placed in the center of a run, and to the right are glass front cabinets. We were so confident of the build of these ovens, and door functionality, that having glass door cabinet beside was safe.
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Carolml, with your layout (and given that there are both fridge drawers and a beverage center in addition to main fridge), the oven and fridge order is best as you have them situated (fridge near the hall way).
A landing area directly next to the ovens is ideal, especially when dealing with hot pots and especially with side opening ovens since you stand much closer to them. The landing area for the fridge is behind you or on the other side of the ovens, but that will be fine. In fact, our fridge is on the other side of our kitchen and while it has countertop both immediately beside it as well as behind it, we almost never load and unload groceries from beside it, we use the counter behind it.
I agree with clarygrace: a pull-shelf would likely not get used, since it would push you away from the oven requiring you to pull out an oven shelf more often (and the standard Gagg shelves are not gliding shelves).
Also, one detail to discuss with your cabinet maker (if you haven't already) is whether you want the countertop next to the oven/fridge to die into the side of the cabinet or not. Some folks like to extend the oven/fridge cabinet forward so the countertop doesn't stick out (our choice) and other folks prefer to keep the cabinet fronts continuous and not give up that inch or so of walkway space. Either is fine, but it's good to decide what you want in advance rather than just let one or the other 'happen'.
Here's what our countertop looks like dying into the cabinet side (we also chose to go with a side splash):
red_lover, here is a photo of the doors closed:
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panzer1