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STEAM INJECTION
Steam injection is recommended when cooking
– meat (towards the end of the cooking process): the meat will be juicier and softer, and steam injection does away with
the need for basting. Meat: beef, veal, pork, venison, poultry, lamb, fi sh, sausages;
– bread, bread rolls: use steam during the fi rst 5–10 minutes of baking. The crust will be crunchy and nicely browned.
– vegetable and fruit souffl és, lasagne, starchy dishes, puddings:
– vegetables, especially potatoes, caulifl ower, broccoli, carrots, zucchini, eggplant.
Steam injection can be activated in the basic
Professional mode by selecting STEP COOKING (see chapter 9).
Total cooking time in the Step Cooking mode may not be shorter than 5 minutes.
Touch the START key to start oven operation.
Select the STEAM (injection) symbol.
Confi rm your choice with the KNOB.
Rotate the KNOB and select the symbol.
Confi rm your choice with the KNOB.
DIRECT STEAM INJECTION
Press the symbol for steam injection. The symbol fl ashes until the process is complete. Direct steam
injection can be repeated in three steps; then, the steam symbol disappears.
STEAM INJECTION BY STEPS
Three injections may be selected by steps. There should be at least a three-minute time gap between
successive steam injections. First, steam is injected as a part of Step 1 and the symbol fl ashes. When the
set amount of time expires, the program proceeds with Step 2, followed by Step 3. When all three steps
have been carried out, the symbols are switched off .
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