Gaggenau

Thanks to separate programmability, the pheasant can brown on the rotisserie spit in one oven while the tarte tatin develops a glaze in the other with the EB 294-600, a built-in double oven from Gaggenau

February 01, 2002



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Thanks to separate programmability, the pheasant can brown on the rotisserie spit in one oven while the tarte tatin develops a glaze in the other with the EB 294-600, a built-in double oven from Gaggenau. The pyrolytic self-cleaning system provides nine heating modes, including combinations of top, bottom and circulating hot-air cooking, as well as broiling and stone baking.

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