Steam Cooking At 130°C (Reheating); 230°C Professional Cooking - Baumatic BCS461SS Instruction Manual

Steam cooking at 130°C (reheating)
o During reheating, the oven cavity is heated with steam and hot
air, which heats the food quickly and evenly without drying it
out.
o This program allows you to change the temperature inside the
oven based on the type of food to be reheated or cooked.
o This function is particularly suitable for heating pre-cooked foods
and also for preparing ready and semi-ready dishes and frozen
dishes.
o IMPORTANT: During steam cooking always slide the drip
tray under the perforated tray to collect any food or
condensation that might fall.
o Turn on the oven by pressing the power button. Place
the food that you wish to steam cook into the oven and
close the door.
o Press the 130°C steam button to choose the function.
105°C and 130°C. Each press of these buttons will increase or
decrease the temperature by 5°C.
o When the display shows the correct temperature release all
buttons and within a few seconds the cooking program will
begin.
230°C professional cooking
o The first stage of the professional cooking process is to expose
the food to steam. The second stage then automatically begins
to cook the food using the fan oven function.
o This function is especially suitable for large pieces of meat or
fish, for cooking large loaves of bread made with white, dark or
whole-wheat flour or leavened dough at 190°C to 210°C and
fresh or frozen filled pastries from 190°C to 210°C.
o IMPORTANT: For optimum performance when using the
professional cooking function twice in a row, you must let
the oven cool before cooking the second dish.
You can then use the increase and decrease
o
buttons to adjust the temperature between
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