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4.3 Operating modes
Moisture Temperature Display Particularly Principle Remarks
suitable for...
100% 150 - 230°C Bread Steam baking:
300 - 450°F poultry, The high moisture prevents the food from drying out.
puff pastry Thanks to the high temperature, the surface become
crispy brown all-round.
100% 100°C Vegetables, Steaming: You can use several
210°F side dishes, The food is completely surrounded by steam. cooking inserts at
blanching, Steaming is a very gently method with which the food the same time.
sterilising, is not deprived of its goodness and retains its natural
juice extraction colour.
100% 120°C Potatoes, Fast steaming:
250°F pulses and beans The higher temperature accelerates steaming.
Not suitable for sensitive foodstuffs.
100% 80 - 90°C Fish Low-temperature steaming:
175 - 195°F The air in the cooking compartment is saturated with
steam. The heat is transferred without any drying out
whatever. Protein leaking is avoided by the lower
temperature.
80% 30 - 45°C Yeast dough, Fermenting, rising: Light goes off after
60% 85 - 115°F sour dough mixture, Thanks to the moisture, the heat is distributed a few seconds.
Yoghurt particularly evenly. The surfaces of doughs do not
dry out so much.
80% 150 - 230°C Casserole dishes, Combined steaming:
60% 300 - 450°F gratin, the middle way between steam baking and hot air
roast operation makes it possible to achieve the optimum
cooking climate for every food.
60% 120°C / 250°F Plated dishes Reheating: Meals can be heated
160°C / 320°F cooked food can be reheated gently. Thanks to the directly on the plate.
supply of steam, the food is not dried out.
Reheat food served on plates at 120°C / 250°F and
baked items at 160°C / 320°F.
30% 150 - 230°C Yeast pastry In this mode of operation, the cooking compartment
300 - 450°F is sealed hermetically. The remaining moisture
prevents the drying effect of conventional hot air.
30% 70 - 80°C Roast beef, Low-temperature cooking:
160 - 175°F leg of lamb briefly seared meat can mature slowly and gently
over a long cooking time.
0% 150 - 230°C Fruit cake Convection:
300 - 450°F the cooking compartment is ventilated and vented
through an opening so that the moisture produced
can be dissipated. This is particularly advantageous
for baked items that have to give off moisture during
the baking process.
100% 60°C Cleaning aid
140°F The cleaning aid makes it possible to loosen
soiling with steam.