Convotherm mini OES 6.06 - Cooking with CONVOTHERM

Cooking with the CONVOTHERM mini
- 21 - EN
Steaming at 30°C to 120°C
The ‘Steaming’ programme allows you to “low oxygen organic cook", low temperature cook, boil,
steam, blanch, poach, simmer and preserve.
1.
Switch on using the button.
2. Press the button. → In the display
will appear 100°C and the default
setting or the last selected cooking time
for steaming.
To start immediately, press
STOP
START
button.
or:
3. Press the
button → The oven
temperature will be called up in the
display. Select the required oven
temperature using the selector dial.
4. Cooking time or core temperature mode:
• Cooking time: Press the
button.
→ Set the desired cooking time or
continuous operation mode (at 9:59
or 0:01, release dial and then turn
again to left or right).
• Core temperature:
Press the
button. Set the
desired core temperature.
5. Press the
STOP
START
button → The cooking
programme is started. The display will
show the required oven temperature
and the cooking time remaining or the
actual core temperature.
6. To alter the values set during operation,
press the
buttons and enter
the correct values.
7. You can read off the actual oven
temperature, the required cooking time
and the required core temperature by
pressing the relevant button either once
or twice as appropriate.
8. When the cooking time has elapsed or
the core temperature set has been
reached, the buzzer will sound and the
cooking programme finishes. Press the
STOP
START
button or open the door.
Mr.C recommends:
• The following extra functions and
programmes are available in the
‘Steaming’ programme (see below).
Tray Timer
Pre-heating
Vapour reduction
Caution:
• Hot steam!
→ Risk of scalding
• Hot containers, shelves and oven
interior! → Risk of burns
Steaming at 100°C
• Steaming is particularly good for
preserving vitamins, minerals and
secondary plant products such as
colours and dietary fibre.
• Flavours are not transferred if different
foods such as fish and vegetables are
steamed at the same time.
• You can work quickly since steam is
constantly available.
Steaming at 100°C for example:
Vegetables, rice, durum wheat pasta,
dumplings, potatoes