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SYSTEM DESCRIPTION PRE-SET
TEMPERATURE
(°C)
MIN - MAX
TEMPERA-
TURE (°C)
ECO COOKING
1)
In this mode, power consumption during the
cooking process is optimized.
This mode is used for roasting meat and baking
pastry.
180 120-230
STEAM CLEAN
Steam moistures oven cavity. Use this function to
remove stains and food residues from the oven.
70 /
AUTOMATIC SYSTEM
DEFROSTING
The air circulates with no heaters activated. Only
the fan will be activated. This is used to slowly
thaw frozen food.
//
COMBINED SYSTEMS/STEAM SYSTEMS
COMBI STEAM+HOT AIR
Used for baking and defrosting. They allow quick
and efficient cooking without changing the colour
or shape of the food.
Three options are available:
- 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.
160 30-230
STEAM
2)
/ SOUS VIDE
This system is used for cooking meat, vegetable,
fruit and side dishes.
SOUS VIDE is a slow cooking procedure with
food vacuum sealed and cooked at a specific
temperature that is accurately maintained. The
sous vide method is suitable for cooking meat,
fish, and all types of fruit and vegetables. Food
cooked in this way is juicy and it develops a fuller
flavour.
100 40-100
1)
It is also used for determining the energy efficiency class pursuant to the EN 60350-1
standard.
In this mode, the actual temperature in the oven is not displayed due to a special
appliance operation algorithm and use of residual heat.
2)
Degree adjustment
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