Manual Pelgrim COS834 MAT (page 171 of 192) (English, German, Dutch, French)

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803704

STEAM INJECTION

Steam injection is recommended when cooking:

−meat (towards the end of the cooking process): the meat will be juicier and softer, and

basting is not required. Meat: beef, veal, pork, venison, poultry, lamb, fish, sausages;

−bread and bread rolls: use steam during the first 5–10 minutes of baking. The crust will

be crunchy and nicely browned;

−vegetable and fruit soufflés, lasagne, starchy dishes, puddings;

−vegetables, especially potatoes, cauliflower, broccoli, carrots, zucchini, and eggplant.

Steam injection is possible in professional mode when selecting cooking time. Cooking

time must be long enough to allow steam injection.

Total cooking time may not be shorter than 10 minutes.

For steam injection,

select the + symbol.

Confirm the setting by

pressing the knob.

A) STEAM INJECTION BY STEPS

Set the steps (see chapter MULTIPHASE COOKING). Select the + symbol for steam

injection. The system will automatically calculate individual steam injections according to

total cooking time. Touch the START/STOP key to start oven operation.

B) DIRECT STEAM INJECTION

Direct steam injection takes place during the cooking process. Select the symbol . A

warning appears: "Would you like to inject steam?" The symbol flashes until the process

is complete. Direct steam injection can be repeated in three steps; then, the steam symbol

disappears.

Rotate the KNOB and

select a function.

– Multiphase cooking

(See chapter

MULTIPHASE

COOKING.)

– Steam injection

intensity in three levels

803704_en_naslovnica_drug_papir.indd 27803704_en_naslovnica_drug_papir.indd 27 20. 01. 2021 14:11:1920. 01. 2021 14:11:19

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Pelgrim COS834 MAT Manual

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