Operation
35
Keeping warm
This function is for keeping food warm
which has just been cooked and is still
hot. It is not for reheating food that
has gone cold.
The maximum duration for keeping food
warm is 2 hours.
- Only use pans for keeping food
warm. Cover the pan with a lid.
- Stir firm or viscous food (mashed
potatoes, stew) occasionally.
- Nutrients are lost when food is
cooked, and continue to diminish
when food is kept warm. The longer
food is kept warm, the greater the
loss of nutrients. Try to ensure that
food is kept warm for as short a time
as possible.
Activating/deactivating the keeping
warm function
Touch the sensor control on the
corresponding numerical keybank.
Keeping-warm temperatures
A keeping-warm temperature of 75°C
is set as standard. You can change the
keeping-warm temperature (see “Pro-
gramming”).
Use Temperature°C
Melting chocolate 50–55
Keeping solid
food and thick li-
quids warm
65–75
Keeping clear
soups warm
80–90
The cooking result can be negatively
affected if food is kept warm at ex-
cessively high temperatures. Food
can change colour and even spoil.
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