Overview of the cooking modes
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“Steam” cooking mode (30 °C to 130 °C)
The high-performance fresh steam generator with new steam control always
produces hygienic fresh steam. You can cook without adding water and without
waiting for the water to boil. The constant cooking cabinet temperature and
the maximum steam saturation guarantee a uniform and very gentle cooking
process. Appetising colours, bite and retained nutrients and vitamins are
guaranteed, particularly for vegetables. This cooking mode is ideal for stewing,
blanching, steaming, poaching, simmering, making stock and soaking.
“Dry heat” cooking mode (30 °C to 300 °C)
The hot air circulated at high speed flows around the food from all sides. The
meat protein sets immediately, so it remains wonderfully succulent on the inside.
Constant hot air at up to 300 °C is not simply a technical detail; the necessary
reserve power is there even for full loads. This is the only way to guarantee
succulent, browned pan fries, frozen convenience foods or soft bakery products.
“Combination of steam and dry heat” cooking mode (30 °C to 300 °C)
Combination mode marries all the benefits of the hot steam, such as short
cooking time, minimal cooking losses, succulence, with the advantages of hot
air, which is responsible for creating the intense aroma, appetising colour and
crunchy crackling. This way you will avoid up to 50 % of the normal cooking
losses, entirely without turning the food and with considerably shorter cooking
times.
“Finishing” cooking mode (30 °C to 300 °C)
Finishing means the intentional disconnection of production and serving. From
side dishes through to the complete menu, with the optimum climate you will heat
the food you pre-cooked to perfection and then chilled up to serving temperature
very quickly – whether it is on trays, plates or in containers. You gain flexibility
and your guests enjoy the experience more, since keeping food hot for longer
periods thus losing quality is now a thing of the past.
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