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Steam functions
Steam cooking will increase the quantity of steam emitted from the product when the door
is opened. Use caution when opening the door and allow any excess hot air and steam to
dissipate before removing or replacing food.
TRUE AERO LOW STEAM
TRUE AERO LOW STEAM
STEAM
STEAM
SOUS VIDE
SOUS VIDE
38
COOKING GUIDE
TRUE AERO MEDIUM STEAM
STEAM
Steam is generated from the rear of the oven and
distributed evenly throughout by the fan
TRUE AERO MEDIUM STEAM
Ideal for:
maximising nutrients and flavour.
Steam retains foods nutrients, colour and texture. Use steam
z
within the whole temperature range to cook a wide variety of
foods, maximising quality & flavour.
VENT BAKE
Alternative uses include heating towels & sanitising jars.
z
Steamed vegetables are best cooked in fully preheated oven.
z
VENT BAKE
SOUS VIDE
Precise and evenly controlled temperature using steam
Ideal for:
proteins: eggs, meat, poultry, seafood, as well as a wide range of
STEAM REGENERATE
fruit & vegetables.
Allows temperatures to be adjusted by 1°C increments,
z
guaranteeing even cooking. Can be used with or without
vacuum sealing food.
STEAM REGENERATE
Preheating oven is not required, however oven should be
z
around room temperature before using
TRUE AERO HIGH STEAM
TRUE AERO HIGH STEAM
STEAM DEFROST
STEAM DEFROST
CRISP REGENERATE
CRISP REGENERATE
.
SOUS VIDE
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