User manual

Heating functions: Steam

Heating function Application

Full Steam For steaming vegetables, side dishes or fish.

Humidity High The function is suitable for cooking delicate

dishes like custards, flans, terrines and fish.

Humidity Medium The function is suitable for cooking stewed and

braised meat as well as bread and sweet yeast

dough. Due to the combination of steam and

heat the meat gets a juicy and tender texture and

yeast dough bakeries get a crispy and shiny sur-

face.

Humidity Low The function is suitable for meat, poultry, oven

dishes and casseroles. Thanks to the combination

of steam and heat, meat gets a tender and juicy

texture along with a crusty surface.

Steam Regenerating Food reheating with steam prevents surface dry-

ing. Heat is distributed in a gentle and even way,

which allows to recover taste and aroma of food

as just prepared. This function can be used to re-

heat food directly on a plate. You can reheat

more than one plate at the same time, using dif-

ferent shelf positions.

SousVide Cooking The function name refers to a method of cooking

in vacuum sealed plastic pouches at low tempera-

tures. Refer to the section SousVide Cooking be-

low and the chapter "Hints and Tips" with the

cooking tables to find more information.

Bread Baking Use this function to prepare bread and bread rolls

with a very good professional-like result in terms

of crispiness, colour and crust gloss.

Dough Proving To speed up the rising of the yeast dough. It pre-

vents dough surface from drying and keeps the

dough elastic.