Operation Manual

EN 35
USE
Function Description
Pro Roasting
This setting has an automatic heating cycle.
First the meat is sealed at a high temperature by
means of hot air and the top heating element.
Then the dish is slowly cooked at the low, preset
temperature, with the top and bottom heating
elements.
This function is suitable for meat, poultry and fish.
Suggested temperature: 180 °C
2
3
Steam functions
Steam
Heating by means of steam.
See chapter ‘Steam function’ for more
information.
Steam of 100 °C is sprayed into the oven cavity at
regular intervals.
This mode can be used to steam vegetables,
eggs, fruit and rice, for example.
2
Low temperature steam
Heating by means of steam.
See chapter ‘Steam function’ for more
information.
Steam is sprayed into the oven cavity at regular
intervals.
This menu can be used to steam vegetables and
fish, to keep food warm and defrost food.
2
Sous vide
Heating by means of steam.
See chapter ‘Steam function’ for more
information.
The vacuum-sealed food is slow-cooked at a low
temperature.
With this method the food’s flavour, vitamins and
minerals are preserved. Vacuum sealing gives the
dish a longer shelf life.
Use this function to cook vegetables, fruit, meat,
poultry and fish.