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3.3 MAIN COOKING MODES
Convection cycle: for roasting and gratinating at maximum tem-
perature 572°F(300°C).
Combi cycle: superheated steam. The steam generator and com-
partment heaters are used at the same time to keep foods soft
(max. temperature 482°F)(250°C).
Steam cycle: Ideal for boiling (operating temperature automati-
cally fixed at 212°F)(100°C).
Low temperature steam can be set for gentle cooking, vacuum
packed foods and for thawing (temperature from 77°F a
210°F)(25° to 99°C); superheated steam 214° a 266)(101° a
130°C).
Microwave cycle: fast heating by microwaves that act directly
inside the food.
Regeneration cycle: produces the optimum humidity for fast
heating of products to be regenerated (max. temperature
482°F)(250°C).
The regeneration program is a single phase function character-
ized by:
- a special cycle with controlled humidity;
- a preset temperature of 356°F(140°C) (adjustable if required);
- use of full power;
- operation in continuous Cont mode; once activated it remains
on with the door open or closed.
Caution
! Risk of burns.
Always
open the door with caution when the oven is hot.
Alternatively to continuous mode it can also accept a set cooking
time or the core probe.
Pause phase: by setting a time in this mode, it is possible to
delay the start of cooking programs or include pauses between
two cycles (e.g. proving).
- Electronic humidity adjustment: enables adjustment of the
required humidity level in convection, combi and regeneration
cycles.
300
Digital thermometer/thermostat for control of compartment tem-
perature.
1
:
00
1
:
00
Timer for control of cooking time.
Digital thermometer/thermostat for control of product core tem-
perature.
- Microwave adjustment: for adjusting microwave power in all
cooking cycles.
3.4 SPECIAL COOKING MODES
Utilities
Functions useful for the type of cooking required.
Low power cycle (heating): for gentle baking, such as light pa-
tisserie. Combinable with all cycles.
Low speed cycle (fan): for gentle baking, such as light patis-
serie. Combinable with all cycles.
Convection and microwave cycle with compartment vent
open: for very dry cooking, allowing the removal of humidity when
necessary (max. temperature 572°F (300°C).
Maintaining cycle (149°F) (65°C): for slow and prolonged
cooking, typically for meat (large cuts). Activated at the end of
cooking.
It can be used in combination with convection and steam modes.
Cooking with ECO-DELTA: for cooking large pieces of food (5kg
and over, e.g. whole turkey, leg of pork, etc.).
A temperature setting of between 34°F(1°C) and 248°F(120°C)
is used in this cooking mode.
In this case, cooking is moderate and long, because the COM-
PARTMENT temperature is automatically adjusted according to
that inside the food (CORE PROBE), maintaining a constant dif-
ference (ECO-DELTA) between them, throughout cooking.
E.g.
COOKING: START ...... END
ECO-DELTA = 176°... 176... 176... 176... 176°F (set)
CORE PROBE = 50°... 51... 52... 104... 140°F (set)
COMPARTMENT = 194°... 195... 196... 248... 284°F (result)