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Cooking Functions: SDHC
For controlling humidity in the cooking environment
Advantages
Control humidity to:
• Improve quality of foods with different textures and consistency
• Enable precise finishing of delicate items
• Cook a wide variety of foods at the same time, including sauces, stocks
• Achieve proper cooking intensity for doughy pastries
Increase humidity to:
• Achieve basting
• Retain foods natural flavors and nutrients
• Prevent dehydration for increased portions
Remove humidity to:
• Achieve browning
• Increase crispness and texture
• Maintain consistent environment when baking or roasting “wet” foods
Cooking examples
• Crisp crusts for roast chicken
• Tender consistency for beef and pork roasts, ribs, casseroles, meat loaf, etc.
• Even consistency for light breads, cakes, pastries, etc.
• Perfect browning for au gratin dishes, casseroles, fruit pastries, dumplings, etc.
Full SDHC – CSL Models Limited SDHC – CSM Models
Using the SDHC function gives you the ability to maintain
or adjust the humidity level when cooking in Convection or
Combination modes. With this flexibility, you can create the
ideal cooking environment for a wide range of items, at any
stage in the cooking process.