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EN
17
Combined Steam and Convection Cooking
This type of cooking is called “professional cooking” because
the food being cooked is placed into a cold chamber that has
not been preheated.
After starting the oven, the food is initially exposed to steam
(or “steamed”). After a short period of exposure to the steam,
depending on the filling volume and therefore on the size of
the food being cooked, the appliance automatically moves on
to the second warm air phase.
This type of function is particularly suited to large meat and
seafood dishes for example; large sized bread loaves made
from white or wholemeal flour, with yeast or yeast dough at
190°C until 210°C, as well as filled and hollow puff pastry,
whether fresh or frozen from 190°C to 210°C.
NOTE: For best results when running two consecutive
“professional cooking” programmes, the oven must
be cooled before inserting the second dish.
ATTENTION
Once the functions have been completed, a circuit discharge
request will be sent (see WATER DISCHARGE paragraph).
Steam Assist Function
This particular function can only be used with traditional oven
functions.
Once the oven has been turned on, the steam assist function
will only become available once the internal oven temperature
has exceeded 100°C. Only from that moment on will the
symbol appear on the lower part of the display.
NOTE: THIS FUNCTION IS NOT ENABLED DURING STEAM
COOKING.
To inject steam inside the cavity, press the key
select the icon
using the arrows and and confirm using the key .
The steam assist function will be enabled and the change in
status can be seen on the animated display. The steam assist
function will continue for 5 minutes, humidifying the food
so that it doesn’t dry out during cooking. Ideal for roasts in
general, large meat/seafood dishes and softer cooking.
After 5 minutes, the oven returns to the previously set cooking
function.
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