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INSTRUCTIONS FOR USE
COMBINED COOKING AND STEAM
FUNCTION
COMBINED STEAM COOKING TABLE
CORE PROBE USE
WATER TANK FILLING / DRAINING
STEAM COOKING FUNCTION
CLEANING
To make the most of your new oven, read the user instructions carefully and keep them to hand
for future consultation.
GB
COMBINED COOKING AND STEAM
FUNCTION
General Description
With the oven's steam cooking functions you can
prepare your recipes, applying the well-known
advantages this cooking method offers. Steam
spreads more quickly and more evenly through
food compared to just the hot air typical of
Conventional Functions, thus reducing cooking
times, locking in food's precious nutrients and
ensuring you obtain excellent, truly delicious results
with all your recipes.
STEAM FUNCTIONS
The steam cooking functions can be accessed by
turning the Function knob to “STEAM”. With the
“-/+” knob it is possible to choose from the
functions described below, pressing “OK” to start
cooking
Combined Functions (Hot air and Steam)
-Meat
-Poultry
-Fish
-Stuffed vegetables
The combined functions allow you to obtain
professional results thanks to the addition of steam
in conventional cooking cycles. The percentage of
steam injected, its duration, and also the oven
temperature are designed and optimised for each
food category. By selecting the specific function for
your dish and consulting the relevant table you can
find suggestions for the necessary cooking time.
Holding
This function is used to keep previously prepared
dishes hot for up to 4 hours, preserving the taste
and consistency. A small amount of steam will
prevent food from becoming dry, ensuring the right
succulence and temperature at the time of serving.
Manual
When possible, set the cooking time and
temperature, choosing from 3 different manual
modes (high, medium, low). With this combined
steam/conventional function you can cook your
dishes, setting the most suitable cooking
temperature (from 130 to 250°C), and choosing the
most functional steam, from soft (low) to plentiful
(high). By selecting the specific function for your
dish and consulting the relevant table you can find
suggestions for the necessary cooking time and
temperature. Some examples are given in the
enclosed Recipe Book
Pure “steam” function:
Steamer
By using the special steamer supplied (see section)
you can steam cook any dish such as fish, all kinds of
fruit and vegetables, as well as rice, creams and
puddings. At the end of cooking you will appreciate
all the flavour, consistency and colour, sure of
having preserved all the organoleptic properties of
the initial product. By selecting the specific function
for your dish and consulting the relevant table you
can find suggestions for the necessary cooking time
and temperature. Some examples are given in the
enclosed Recipe Book.
For all the steam functions, the food can be
placed in the oven without requiring initial
preheating. It is advisable to put food in the
oven when the oven is cold. The Core Probe
can be used for the “Meat”, “Poultry” and
“Manual” functions.
IMPORTANT: During cooking the oven
produces heat. Do not open the door, as the
steam inside the oven could scald you.
Exercise great caution when opening the door
at the end of cooking: the residual steam could
scald you.
Condensation on the door during the cooking
cycle is a part of normal oven operation.
6


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