Loading ...
Loading ...
Loading ...
EN 44
Function Description
Combi steam functions
High 3
Medium 2
Low 1
Combi: Hot air + steam 1 / 2 / 3
• Heating by means of hot air in combination with
steam.
• The steam is sprayed into the oven cavity at regular
intervals.
• HIGH: cooking escalopes, steaks and smaller
chuncks of meat.
• MEDIUM: reheating cool/frozen meals, cooking
fish fillets and vegetables au gratin.
• LOW: cooking large chuncks of meat (roast, whole
chicken), baking risen dough (bread and rolls),
cooking lasagna etc. For this mode always make
sure that the water reservoir is filled with fresh
water.
2
2
Add steam
Steam can be added to the cooking process before cooking is started
(Add steam 1-3X) or during cooking (Add steam). Both functions can
be found in the ‘Plus’ menu in the oven function menu.
Add steam (1-3X) is recommended for cooking:
• meat: beef, veal, pork, game, poultry, lamb, fish, sausages (at the
end of the cooking process).
An injection of steam will make meat juicier and softer without the
need for basting.
• bread, bread rolls: use steam for the first 5-10 minutes of baking.
The crust will then be crispy and nicely browned.
• vegetables and fruit soufflés, lasagna, starchy dishes, desserts.
• vegetables, particularly potatoes, cauliflower, broccoli, carrots,
courgette, aubergine.
USE
Loading ...
Loading ...
Loading ...