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Use
67
EN
3.5 Cooking with the Direct Steam
function
1. Open the oven door.
2. Lift the cover of the evaporation tray.
3. Fill the tray with sufficient water for the
cooking duration (see Direct Steam
cooking information table)
.
Direct Steam
This function combines static
cooking with the central part of the
lower heating element and the fan,
allowing food to be cooked by
evaporation of the water contained
in the special tray. The action of the
fan evenly distributes the heat and
steam generated, resulting in a
gentle cooking that preserves the
appearance and nutritional content
of the food.
Eco
This function is particularly suitable
for cooking on a single shelf with
low energy consumption.
Ideal for cooking meat, fish and
vegetables. It is not recommended
for leavened foods.
To obtain maximum energy savings
and reduce cooking times, it is
recommended to place food in the
oven without preheating.
When using the ECO function,
avoid opening the door during
cooking.
Cooking (and preheating) times
are longer with the ECO function.
Do not place food or any other
object directly on the bottom of the
oven. The base of the oven and
the evaporation tray must always
be left free.
• Use cold tap water which is not
too hard, softened water or still
mineral water.
• Do not use distilled water, tap
water with a high chloride
content (> 40 mg/l), or other
liquids.
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