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To be able to start the steaming function
perature of approx. 80°C (check temperature display). For faster cooling, open the
oven door.
Chart for using multi hot air and steaming in succession
Type of food to be cooked
Roast beef, 1 kg
Brussels sprouts, Polenta
Roast pork, 1kg,
Potatoes, vegetables,
Gravy
Roast veal 1kg,
rice, vegetables
The times and temperatures given are for guidance only. They will vary depending
upon size and number. The core temperature for meat should be between 60-63°C
prior to switching over to steam cooking.
Interval cooking
The cooking method of interval cooking is particularly suited to cooking larger
portions of meat and to defrosting and heating up meals that already cooked and
served.
Interval cooking chart
Type of food to be cooked
Warming up a meal of 6 plates, 24cm in
diameter
Roast pork, 1,000 g
Multi hot air operated
cooking
Temp. in °C
MeatTime in
min.
180
60-70
180
60-70
180
50-60
Cooking on more than one oven level
Interval cooking
Temperature in
110
180
Uses, charts and tips
the oven must cool down to a tem-
Steaming
Meat and side-dishes,
time in min.
30-35
30-35
30-35
(add max. water 250ml)
Time in min.
°C
15-20
90-100
33
(max. water level
650ml)
Oven levels
1
3
1
3
1
3
Oven levels
2 and 4
2
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