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Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
Cooking method
“Forced Steaming” 101 °C – 130 °C
Control …
… of the food is always possible by:
• Reading the display controls.
• Self control (finger, needle, prodding).
• Insert the automatic core probe (option).
Hints
Combi-Steaming mode temperatures
“Forced Steaming”:
celery 110 °C
potatoes 115 °C
frozen kohlrabi/turnip 120 °C
Safety hints
• Caution! Steam! (Danger of scalding!)
• Caution! Hot containers and grids!
Please observe the correct locking
of the mobile oven rack.
Notes
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