GENERAL DESCRIPTION
Your oven steam cooking function enables you cooking your food making the most of the benefits offered
by cooking with steam. Compared with the traditional hot air cooking flow, steam spreads more evenly
through your foods, reducing cooking time, preserving their nutritional value, ensuring the best and most
inviting results for your recipes.
STEAM COOKING FUNCTION
Please the “function selection” knob on the “STEAM” function to access the steam cooking function. The
“-/+” control knob enables selection of the below described functions. After selecting the function press
“OK” to start cooking.
Combined functions:
- meat
- poultry
- fish
- stuffed vegetables
With the addition of steam to the traditional cooking method, the combined functions enable the obtaining
of professional results. The amount of steam, its duration and the temperature inside the oven
compartment have all been set and optimized for each type of food. By selecting the specific function for
your particular food and consulting the relevant table you will be able to find suggestions on optimum
cooking times.
• keeping warm
This function enables already prepared foods to be kept warm for up to a maximum of 4 hours preserving
their flavour and consistency.
A small injection of steam avoids dehydration of foods, so preserving the correct moisture levels whilst
keeping food hot.
• manual
The manual function enables setting of cooking time and temperature by selecting one of 3 manual
functions (high, medium, low). With this combined steam/traditional cooking function foods can be cooked
selecting the most suitable temperature (from 130°C to 250°C) and the best level of steam, from soft
(low) to strong (high). By selecting the specific function for your particular dish and consulting the relevant
table, you will be able to find suggestions on optimum cooking times and temperatures.
Some samples are included in the enclosed recipes book.
Steam only function:
• Steamer
By using the steamer provided (see relevant section), it is possible to use pure steam to cook any dishes,
such as fish, fruit and vegetables of any kind, as well as rice, creams and puddings. This type of cooking will
give you the opportunity to fully experience the food’s flavour, consistency and colour whilst maintaining
the nutritional value. By selecting the specific function for your particular food type and consulting the
relevant table you will be able to find suggestions on optimum cooking times and temperatures. Some
samples are included in the enclosed recipes.
No initial pre-heating cycle is necessary whilst using one of the steam functions. It is
recommended to place the food in the cold oven. The heat probe (see relevant section) can be
used for the meat, poultry and manual functions.
CAUTION: During cooking the oven becomes hot. To avoid burns caused by steam, do not open
the oven door during steam cooking. Be careful when opening the door after cooking: as
residual steam may cause burns.
Condensation on the oven door during the oven cooking cycle is normal.
Steam cooking function
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