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Use
28
Combination function end
At the end of cooking, “function ended”
appears on the display and a buzzer
sounds, which can be deactivated by
touching any modifiable zones of the
display (temperature, function, and
) or by opening the door.
13. Drain the reservoir as described in the
section “Removing the residual water”.
Sous Vide cooking
Sous vide cooking in a steam oven is the
best way to cook food without altering its
nutritional properties and quality. It is also
an extremely healthy and natural type of
cooking.
• The Sous vide technique allows the heat
to be transferred efficiently from the
steam to the food, preventing the loss of
flavour through the oxidation and
evaporation of nutrients and humidity
during cooking.
• Sous vide cooking also allows greater
control over the cooking compared to
traditional methods and ensures that
cooking is uniform.
• It also allows cooking to be carried out
at lower temperatures compared to
traditional cooking methods.
Steam
percentage
Type of food
25% Breads and cakes
30% Duck
40% Beef, veal and lamb
50% Chicken and chops
70% Whole fish
The bag containing the food can
be placed on the perforated tray
or on a rack positioned on the first
or second shelf.
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