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HOT AIR WITH STEAM
Type of food Weight
(g)
Guide
(from the
bottom)
Steam
intensity
Tempera-
ture
(°C)
Cooking
time
(min)
Beef/leg 1000 2 1 160-180 80-110
Beef/tenderloin 1000 2 2 170-190 50-70
Veal/leg 1000 2 1 170-190 80-110
Lamb 1000 2 1 170-190 60-90
Poultry, whole 1500 2 1 170-190 65-85
Poultry/breast 1000 3 3 170-190 50-60
Pork/fillet 1000 2 2 170-190 50-70
Fish 200 g/piece 3 2 180-200 25-35
Potatoes 1000 3 1 180-200 45-60
Potatoes with broccoli 1000 3 2 170-190 35-50
Water from the steam generator enters
the oven cavity in the form of steam. In
addition, round heater with fan operates to
provide continuous circulation of the hot air
and steam.
Fill the water tank with fresh water.
2
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