EN 24
USE
Function Description
Combi steam functions
High 3
Medium 2
Low 1
Hot air + Steam density 1 / 2 / 3
• Heating by means of hot air in combination with
steam.
• The steam is sprayed into the oven cavity at regular
intervals.
• This mode can be used for baking types of pastry
such as puff pastry, brioche pastry, yeast dough
buns, French bread, gratins and roasting meat.
The hot steam ensures a nice crispy brown top
and an airy texture. Meat and fish remain nice and
juicy inside. For this mode always make sure that
the water reservoir is filled with fresh water.
• 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.
Extra functions
Warming
• Plate warming: this function is used for warming
tableware, so that the served food stays hotter for
longer.
• Keep warm: this mode is used to keep already
cooked dishes warm.
• Regenerate: this mode is used to warm already
cooked dishes. The use of steam means there is
no loss of quality. Taste and texture are preserved
as though the dish is freshly-cooked. Various
dishes can be regenerated simultaneously.
Steam clean
• With this function and a damp cloth, you can
easily remove grease and dirt from the oven walls.
• Use this function only when the oven has cooled
down fully. Steam is sprayed into the oven cavity
at regular intervals.
• After soaking, food residues can be removed
using a damp cloth.
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