Publicité
DESCRIPTION OVEN SYSTEMS
BOTTOM HEAT + FAN
This is used for baking leavened but low-rising pastry
and for preserving fruit and vegetables.
ROASTING
In the Auto Roast mode/system, the upper heater will
operate in combination with the grill heater and the
round heater. It is used for roasting all types of meat.
1)
It is used for determining the energy efficiency class pursuant to the EN 60350-1
standard.
In this mode, the actual temperature in the oven is not displayed due to a special
appliance operation algorithm and use of residual heat.
DESCRIPTION STEAM AND COMBI SYSTEMS
HOT AIR WITH STEAM
This system is used for cooking and defrosting. It allows
quick and efficient cooking without changing the
colour or shape of the food. Three options are available:
HIGH: cooking escalopes, steaks, and smaller chunks
of meat
MEDIUM: reheating cool/frozen meals, cooking fish
fillets and vegetables au gratin
LOW: cooking large chunks of meat (roast, whole
chicken), baking risen dough (bread and rolls), cooking
lasagne etc.
STEAM
Use this for all types of meat, stews, vegetables, pies,
cakes, bread, and dishes au gratin (i.e. food that require
longer cooking time).
SOUS VIDE is a slow cooking procedure with food
vacuum sealed and cooked at a specific temperature
that is accurately maintained. The sous vide method
is suitable for cooking meat, fish, and all types of fruit
and vegetables. Food cooked in this way is juicy and it
develops a fuller flavour.
Touch the START/STOP key to start the baking process.
The display shows all the selected settings.
The symbol °C flashes on the display until the set temperature is reached. A sound
signal beeps.
20
PRESET
MIN – MAX
TEMPERATURE
TEMPERATURE
(°C)
180
30–230
180
30–230
PRESET TEMPE-
MIN – MAX
RATURE (°C)
TEMPERATURE
160
30–230
30–230
30–230
100
50
30-95
(°C)
(°C)
–
Publicité
