Operation Manual

Heating pre-cooked foods from 105 °C to 130 °C;

Preparing ready and semi-ready dishes and frozen dishes from 105 °C to 130 °C

Note: For these types of dishes, remember to use suitable pots and pans (not made of synthetic

materials or similar), positioning them on the grill and making sure to remove the covers.

STEAM COMBINED WITH VENTILATED COOKING

Turn on the oven with the key

Select Combined Steam

With the keys you can adjust the temperature in 5-°C intervals over the preset range from 50 °C

to 230 °C.

This type of cooking is also called “professional cooking” because the food to be cooked is placed in

the chamber cold and not preheated.

After starting, in the rst step the food to be cooked is exposed to steam (also called steaming), than

after exposing the food to steam for a certain time depending on the lling volume, i.e., the dimensions

of the food to be cooked, the appliance automatically passes to the second step – hot air.

This type of function is especially suitable for large pieces of meat or sh; for cooking large loaves of

bread made with white, dark or whole-wheat our or leavened dough at 190 °C to 210 °C and fresh or

frozen lled pastries from 190 °C to 210 °C

ATTENTION: For optimal performance when using “professional cooking” twice in a row, you must let

the oven cool before cooking the second dish.

STEAM PUFF