Henny Penny FSE-605 Operator's Manual page 18

Description of the unit
3
Features
18
Combisteaming
Combisteaming is a cooking mode that can be used to cook large roasts,
casseroles and baked goods in a temperature range of 30°C (86°F) to 250°C
(482°F).
Hot air
Hot air is a cooking mode where the food to be cooked is cooked without
additional moisture in a temperature range of 30°C (86°F) to 300°C (572°F).
Perfection (regeneration)
Perfection is a cooking mode that can be used to prepare cooled cooked
food quickly in a temperature range of 30°C (86°F) to 150°C (302°F) and
then keep it warm.
Delta-T cooking
Delta-T cooking is a cooking mode where the cooking temperature depends
on the core temperature of the food being cooked.
The cooking temperature is always higher than the current core temperature
by the set value (Delta-T value, cooking temperature difference). The
resulting cooking time is longer than with other cooking modes.
Delta-T cooking is especially well-suited for general cooking. The food being
cooked remains tender and juicy with little weight loss.
Low-temperature cooking
Low-temperature cooking is a cooking mode where the food to be cooked is
cooked in an especially gentle manner in a temperature range of 30°C
(86°F) to 100°C (212°F).
The cooking time is considerably longer than at higher temperatures, but no
supervision is required and the cooking time can be extended considerably
without any loss in quality.
The food being cooked remains tender and juicy with little weight loss.
Baking
Baking is a cooking mode where the food to be cooked is cooked and
browned by hot air in a temperature range of 30°C (86°F) to 220°C (428°F);
this opens up the texture of the food. Humidification and an associated idle
time may precede baking.