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COOKING CYCLES AVAILABLE
Function name
and symbol
Function description
Min-Max.
Chamber
temp.
T default
Food
probe T
default
STEAM COOKING
During steam cooking, the steam coming from the boiler flows
into the cooking chamber.
The steam heats the cooking chamber and cooks the food.
This cooking mode is ideal for cooking any type of vegetables,
and it preserves the colour, taste and above all the organoleptic
properties of the food.
40 – 100
100
70
REGENERATION
Steam and hot air contribute to heating the cooking chamber. The
heating of the food is thus quick and homogeneous, preventing it
from becoming dry.
The element that heats the air is the CIRCULAR heating element.
The radial fan distributes the heat uniformly.
This mode is suitable for heating previously cooked food
(leftovers), precooked food or frozen products.
60 – 100
70
PROFESSIONAL
COOKING
Cooking carried out in several phases.
When started, in the first phase, the food is steam cooked.
After an automatically determined period of time, the cooking
switches to the HOT AIR cooking mode.
This cooking system is ideal for rising any type of dough or for
cooking dough, bread or focaccia bread.
This type of cooking, however, cannot be performed several
times in a row, otherwise the results will be less than ideal.
The oven must be allowed to cool between two professional
cooking cycles. Only in this manner will the new steam phase be
carried out properly.
100–230
205
70
HOT AIR
COOKING
The air inside the cooking chamber is heated by the circular
heating element located behind the rear wall of the appliance.
The radial fan helps to move the air in a uniform manner. This
system, also known as ventilated cooking, cooks the food on
every side.
40 – 230
175
70
HOT AIR + STEAM
This cooking mode is equivalent to the hot air cooking mode
described previously but also allows the possibility to produce
steam, at any time, in the cooking chamber by pressing the key
(8) . The production of steam in the cooking chamber is
automatically deactivated 10 minutes after its start, or it can be
deactivated even earlier, at any time, by pressing the key
(8)
again.
Ideal for cooking roasts.
80 – 230
175
70
LOW
TEMPERATURE
Low-temperature cooking system for relatively long time
periods. Ideal for cooking meat, producing a tender and delicate
meat dish.
The air inside the cooking chamber is heated by the circular
heating element located behind the rear wall of the appliance and
distributed uniformly thanks to the ventilation produced by the
radial fan. The cooking must be carried out using the food probe
supplied with the oven.
90
70
80
70-100
59