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13. Touch the START
right
) to start the reservoir filling
procedure.
14. Proceed with reservoir filling as described
above.
Preheating stage
Cooking itself is preceded by a preheating
stage, which allows the appliance to heat to the
cooking temperature more quickly.
This stage is indicated by a progressive increase
in the temperature level reached.
Unless otherwise indicated in the
recipe, it is not recommended to place
food in the oven during the preheating
stage.
You can skip the pre-heating phase by
pressing the button
After pre-heating, a buzzer will sound and a
message will display to indicate that the food
can be put in the oven.
Cooking phase
1. Open the door
2. Place the dish with the food to be cooked
into the oven cavity.
3. Close the door.
4. Touch the START
cooking.
This stage is indicated by a progressive increase
in the cooking level.
End of cooking
At the end of cooking, "Function ended"
displays and a buzzer sounds briefly, which can
91477A081/A
button (at the lower
related.
button to start
be deactivated by touching any point of the
display or by opening the door.
• Touch the HOME
function.
5. Proceed with draining the reservoir as
described above.
List of combined steam cooking functions
FAN ASSISTED+STEAM
Intense and uniform cooking. The
addition of steam allows better
preservation of the properties of the
food. Ideal for roast veal, roast duck
and cooking whole fish.
THERMALLY FAN-ASSISTED STEAM
The addition of steam to thermally fan-
assisted cooking allows better
preservation of the properties of the
food. Ideal for preparing roasts,
chicken and baked goods like
leavened cakes and bread.
STEAM WITH FAN-HEATED BASE
Allows you to quickly finish cooking
food that is already cooked on the
outside but not on the inside.
Advice for steam cooking
• Pasta and rice: upon reaching 100°C, the
cooking time will be the same as with
cooking on a hob. Place the pasta or rice in
a metal tray and cover with around a
centimetre of water. For best results when
cooking rice, place a lid on the container or
cover with aluminium foil. This procedure
allows the rice to absorb all the water, and it
can then be served directly to the table.
• Eggs: these may be boiled, scrambled or
poached by using the steam function at
100°C. To obtain perfect boiled eggs,
place them on the perforated tray and cook
for 4-6 minutes for soft boiled eggs and 8-
10 minutes for hard-boiled eggs. For
scrambled eggs, place the beaten eggs in
a metal tray together with milk, butter and
seasoning. Cover the tray with aluminium
foil. Mix every couple of minutes using a
fork. For poached eggs, pour boiling water
into the metal tray with a drop of vinegar
button to quit the
USE - 105
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