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Thanks to the 11 different settings, the automatic humidifier allows
plenty of cooking settings, from broiling to par-steaming according
to the type of food.
no additional moisture (browning and gratinating)
low moisture (stewed vegetables)
medium-low moisture (au gratin vegetables, roasted meat
and fish)
medium moisture (all small portions of meat and fish)
medium-high moisture (large pieces of red meat)
high moisture (large pieces of white meat, baking and
pre-cooked food regeneration)
Automatic humidifier
1-2
3-4
5-6
7-8
9-10
0
Cooking functions
Manual functions
On/off switch Start/stop
Two Phase cooking cycle
Ideal for cooking in sequence
Convection with direct steam cooking cycle
Working temperature: Max 300°C
Ideal for grilling steaks, au gratin, breads, pastries, fresh or frozen
convenience products, baking and browning. Thanks to the direct
steam is also possible to steam, poach, stew and braise
Pulse Ventilation
Ideal for large pieces of meat, overnight cooking, can be combined
with hot air and steam cooking cycles. It can also be used to
keep food warm and ready to be served. Its gentle intermittment
ventilation is suitable for very light items and baking
Cooking chamber exhaust valve control
Keeps the exhaust valve open to avoid excess humidity in the
chamber
Quick cool down
Quick cool down can be activated manually to pass from one
type of cooking to another. Quick cool down is activated when
necessary (i.e. before easy clean starts if temperature in the oven
is above 70°C)
HACCP
HACCP an integrated PC network (HACCP advanced)
Cleaning functions
4 automatic cleaning programs and
semi-automatic cleaning program
Manual water injection
Instantly increases the humidity within the cooking
chamber by the injection of water.
PLUS: improves baking results in terms of
crust, colour and surface finish