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11
EN
FUNCTIONS
TRADITIONAL FUNCTIONS
STEAM
For cooking natural and healthy dishes using
steam to preserve the food's natural nutritional
value. This function is particularly suited to
cooking vegetables, fish and fruit, and also for
blanching.
Unless otherwise indicated, remove all packaging
and protective film before placing the food in the
oven.
The temperature of the oven must be lower than
100 °C before using this function. If it is not, allow
the oven to cool before starting.
FORCED AIR
For cooking dishes in a way that achieves
similar results to using a conventional oven.
This function is especially useful for cooking
meringues, pastries, tarts, soufflés, poultry and
meat.
We recommend using the wire shelf with this
function as it allows the air to circulate effectively.
Alternatively, the baking tray or other cookware
that is suitable for oven use can be used to cook
certain foods, such as biscuits or bread rolls.
FORCED AIR + STEAM
This function combines the features of oven
cooking with the properties of steam to cook food
efficiently and effectively, producing dishes that
are crispy on the outside but tender and succulent
on the inside.
It is especially suited to cooking roasting joints
of meat or poultry, fish, potatoes, frozen ready
meals, cakes and desserts.
STEAM DEFROST
For defrosting meat, poultry, fish, vegetables,
bread and fruit.
For best results, do not defrost the food
completely but allow the process to finish during
standing time.
We recommend keeping bread wrapped up to
prevent it from becoming too soft.
For meat and fish: Remove all packaging and
place on the steamer tray on level 3. Place the
dripping pan on the level below to collect the
melt water. For best results, turn the food halfway
through the process and separate any parts that
have already defrosted.
REHEATING
For reheating ready-made food that is either
frozen, chilled or at room temperature. This
function uses steam to gently reheat food without
drying it out, thus enabling it to retain its original
flavour.
Standing time improves the result.
We recommend placing smaller or thinner pieces
of food in the middle and larger or thicker pieces
around the outside.
If using the steamer tray, place the dripping pan
below it to collect any liquid running out of the
food.
FINISHING
For optimising the cooking of read-made food
while keeping it soft and juicy. This function
enables ready-made or partially pre-cooked
meals, such as roasting joints, fish and gratins, to
be reheated evenly. We recommend placing food
on the baking tray and steaming it on level 3 with
the dripping pan on the level below. You should
set the temperature of the oven at the final
temperature you would like the food to have.
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