Manual ATAG CSX4612D (page 25 of 192) (English, German, Dutch, French)

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EN 25

USE

Function Description

Combi steam functions

High 3

Medium 2

Low 1

Hot air + Steam density 1 / 2 / 3

• Heating by means of hot air in combination with

steam.

• The steam is sprayed into the oven cavity at regular

intervals.

• This mode can be used for baking types of pastry

such as puff pastry, brioche pastry, yeast dough

buns, French bread, gratins and roasting meat.

The hot steam ensures a nice crispy brown top

and an airy texture. Meat and fish remain nice and

juicy inside. For this mode always make sure that

the water reservoir is filled with fresh water.

• HIGH: cooking escalopes, steaks and smaller

chuncks of meat

• MEDIUM: reheating cool/frozen meals, cooking

fish fillets and vegetables au gratin

• LOW: cooking large chuncks of meat (roast, whole

chicken), baking risen dough (bread and rolls),

cooking lasagna etc.

Extra functions

Defrost

This function uses microwaves. Dishes are defrosted quickly and efficiently.

Regenerate

This mode is used to warm already cooked dishes. The use of steam means there

is no loss of quality. Taste and texture are preserved as though the dish is freshly-

cooked. Various dishes can be regenerated simultaneously.

Plate warming

This function is used for warming tableware, so that the served food stays hotter

for longer.

Keep warm

This mode is used to keep already cooked dishes warm.

Steam clean

• With this function and a damp cloth, you can easily remove grease and dirt from

the oven walls.

• Use this function only when the oven has cooled down fully. Steam is sprayed

into the oven cavity at regular intervals.

• After soaking, food residues can be removed using a damp cloth.

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ATAG CSX4612D Manual

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