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64 - USE 914779946/C
of the oven cavity.
6. Wait for the end of the exhaust flow (check
that both level indicator lights are
switched off).
7. At the end, return the function knob to the 0
position.
8. Drain the water from the deep pan.
Drying after steam functions
Cooking with steam generates a lot of moisture
inside the appliance. This is a normal
phenomenon and does not affect the
appliance’s operation in any way.
Each time you finish cooking:
1. let the appliance cool down;
2. thoroughly dry the oven cavity and the
accessories used with a soft cloth or paper
towels;
3. leave the door open until the inside of the
appliance has dried completely.
List of steam assisted cooking functions
20% STEAM-ASSISTED
40% STEAM-ASSISTED
It is recommended to drain at the end of
each cooking, to prevent any residue of
unused water from remaining inside the
reservoir.
After a long period of inactivity it is
recommended to make a reservoir
filling and draining cycle to rinse the
steam circuit.
Take care: the water may be very hot.
The drained water cannot be used for
other cooking.
Assisted-steam cooking at 40%: the
steam is delivered constantly throughout
the cooking time and is recommended
for long cooking of meat, fish, timbales,
tarts, lasagna, etc... Particularly suitable
for cooking fish and meat with a high fat
content. The steam melts them while
keeping the food soft, making it more
digestible and nicely browned on the
surface.
Assisted steam function at 20%: the
steam is delivered in small pulses. It is
recommended for baking cakes and
bread-type products (bread, focaccia,
etc...) where the amount of steam must
be minimal to allow the food to lose its
moisture and cook internally. The steam
facilitates leavening during the first few
minutes of baking, creating a shiny,
crisp surface.
Steam-assisted cooking is
recommended only for the first 5-10
minutes, then switch to the
corresponding function without steam to
complete cooking.
This function is also indicated for the
preparation of products breaded with
egg and breadcrumbs, as it restores
crunchiness to the breadcrumb coat,
thus simulating the result of frying, but
more digestible.
the steam is delivered in small pulses. It
is recommended for baking cakes and
bread-type products (bread, focaccia,
etc...) where the amount of steam must
be minimal to allow the food to lose its
moisture and cook internally. The steam
facilitates leavening during the first few
minutes of baking, creating a shiny,
crisp surface.
the steam is delivered constantly
throughout the cooking time and is
recommended for long cooking of
meat, fish, timbales, tarts, lasagne, etc...
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