"Combi-Steaming"
Moist Heat and Dry Heat modes are combined by a
control system. This creates a hot, humid climate for
especially intensive cooking. The temperature can
be set to between 30 °C and 300 °C.
Cooking modes: roasting, baking.
1
Preheat until heating indicator light goes out.
2
3
4
Or work with the core temperatu-
re probe
3
4
Target Actual
Sample dishes
• Mise en place
Roasting bones.
• Starters
Quiche Lorraine, vegetable soufflés, flans, mous-
saka, lasagne, canneloni, paella, pasta bakes.
• Main courses
Roasts (beef, veal, pork, lamb, poultry, game),
roulades, stuffed vegetables (peppers, aubergines,
cabbage, onions, kohlrabi), vegetable gratins
(cauliflower), turkey legs, stuffed breast of veal,
ham with noodles, leg of pork, belly of pork,
various omelettes.
• Side dishes
Potato gratin, frozen products (potato turnovers),
baked potatoes
• Desserts
Yeast dough.
• Miscellaneous
Bread, rolls, pretzels (frozen dough portions)
76°C 19°C
0:33
160°C
Combi-Steam mode
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