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STEAM INJECTION
Steam injection is recommended when cooking:
− meat (towards the end of the cooking process): the meat will be juicier and softer, and
basting is not required. Meat: beef, veal, pork, venison, poultry, lamb, fish, sausages;
− bread and bread rolls: use steam during the first 5–10 minutes of baking. The crust will
be crunchy and nicely browned;
− vegetable and fruit soufflés, lasagne, starchy dishes, puddings;
− vegetables, especially potatoes, cauliflower, broccoli, carrots, zucchini, and eggplant.
Steam injection is possible in pro mode when selecting cooking time. Cooking time must
be long enough to allow steam injection.
Total cooking time may not be shorter than 10 minutes.
A) STEAM INJECTION BY STEPS
Set the steps (see chapter MULTIPHASE COOKING). Select the + symbol for steam
injection. The system will automatically calculate individual steam injections according to
total cooking time. Touch the START/STOP key to start oven operation.
B) DIRECT STEAM INJECTION
Direct steam injection takes place during the cooking process. Select the symbol
warning appears: "Would you like to inject steam?" The symbol flashes until the process
is complete. Direct steam injection can be repeated in three steps; then, the steam symbol
disappears.
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For steam injection,
select the + symbol.
Confirm the setting by
pressing the knob.
Rotate the KNOB and
select a function.
– Multiphase cooking
(See chapter
MULTIPHASE
COOKING.)
– Steam injection
intensity in three levels
. A
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