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Instructions for the User
29
8.2.6 Diffused steam cooking procedures
After checking that the tank is full, place the food inside the pan provided or
another oven pan. Place the pan on the shelf “A” which should be placed on
the oven runners at the required height.
Foods can also be placed directly on the shelf, provided a tray is placed
underneath it “B” containing a little water to collect the cooking fats.
Close the oven door.
Use the function selector knob to select the function required and set the
cooking temperature using the thermostat knob.
Use the steam regulator knob to select the amount of steam required for the
cooking process.
Use the minute minder knob to set a cooking duration, or turn it to the
symbol if a manual cooking operation is required.
8.3 Steam cooking tables
Cooking operation
Quantity of food to be
cooked
KG.
N. of
runners
from the
bottom
Use of steam accessories Quantity
of steam
Minutes
of
warm-up
Cooking
tempera-
ture
Time in
minutes
Diffused In pan Direct
HORS D'OEUVRES
Yeast cakes 1
Bread 1
Pizza 1
2
2
2
X
X
4
4
4
10’
10’
10’
180° C
180° C
25’
60’
20’
MEAT
Chicken 1-1.5
Rabbit 1.5
Veal 1
Pork 1
X
X
X
X
X
X
6
Max
6
Max
10’
10’
10’
10’
180° C
160° C
180° C
180° C
46’
80’
60’
70’
FISH
Tro ut 0. 5
Tun a 1
Carp 0.7
Sea Bream 1.5
X
X
X
X
Max
Max
4
Max
10’
10’
150° C
150° C
160° C
175° C
30’
35’
35’
35’
VEGETABLES
Potato chunks 1
Sliced carrots 1
Courgette chunks 1
Onions 0.7
X
X
X
X
Max
Max
Max
Max
150° C
150° C
150° C
160° C
35’
35’
20’
40’
PIES
Sweet 1
Savoury 1
2
2
X
X
4
4
10’
10’
175° C
175° C
30’
30’
The oven should be warmed up (8’-10’) before all types of cooking procedures.