Cooking with the CONVOTHERM mini
- 23 - EN
Mr.C recommends:
• The following extra functions and
programmes are available in the
‘Superheated steam’ programme (see
below).
Crisp&Tasty (Demoisturisation)
Tray Timer
Pre-heating
Vapour reduction
Delta-T cooking
• You can find cooking recommendations
and tips in the ‘Practical hints’ section.
Caution:
• Hot steam and vapour!
→ Risk of scalding
• Hot containers, shelves and
oven interior!
→ Risk of burns
Superheated steaming for example:
Well cooked large roasts, gratins
and bakes, bakery goods such as
Danish pastries, baguettes etc.
Superheated steam
• Using superheated steam you will
always achieve the optimum oven
climate.
• Moisture values need not be set
manually.
• Food will not dry out.
• Flavours are not transferred if different
foods are cooked at the same time.
• Bakery items such as yeast and bread
doughs and puff pastry rise perfectly
during baking.
• If required, the interior of the oven can
be demoisturised (Crisp&Tasty
function) to achieve succulent or crispy
products that are evenly browned all
over.
• In general reduce the oven
temperature by 10-20% compared with
traditional cooking methods
Convection 30°C to 250°C
The ‘Convection’ programme is suitable for all roasting and bakery products as well as for low-
oxygen organic cooking, low temperature cooking and overnight cooking, all of which require no
moisture.
1. Switch on using the
button.
2. Press the
button. → The display
will show the last required values set or
the default settings for convection.
To start immediately, press the
STOP
START
button.
or:
3. Press the button. → The oven
temperature will be called up in the
display. Use the selector dial to set the
required oven temperature from 30°C to
250°C.
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 the dial and then
turn again to the left or the right).
• Core temperature:
Press the
button. → Set the
desired core temperature.
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