Asko BO4CS2T1-42 OCS8476S Operating Instructions Manual page 23

STEAM INJECTION
Steam injection is recommended when cooking
– meat (towards the end of the cooking process): the meat will be juicier and softer, and steam injection does away with
the need for basting. Meat: beef, veal, pork, venison, poultry, lamb, fi sh, sausages;
– bread, bread rolls: use steam during the fi rst 5–10 minutes of baking. The crust will be crunchy and nicely browned.
– vegetable and fruit souffl és, lasagne, starchy dishes, puddings:
– vegetables, especially potatoes, caulifl ower, broccoli, carrots, zucchini, eggplant.
Steam injection is possible in the basic professional (Pro) mode.
Total cooking time in the Step Cooking mode may not be shorter than 5 minutes.
STEAM INJECTION BY STEPS
There should be at least a three-minute time gap between successive steam injections. Steam is fi rst injected as a part
of the fi rst step; the symbol will appear on the display. When the set amount of time expires, the program proceeds with
Step 2, followed by Step 3. When Step 3 is complete, the symbol will be switched off .
DIRECT STEAM INJECTION
Touch the START key to start oven operation.
Symbol will appear on the display. Direct steam injection can be repeated in three steps.
In EXTRAS (extra settings), touch the Steam Injection symbol to select Steam
injection by steps.
Touch twice to select Step 1, Step 2, or Step 3.
In EXTRAS (extra settings), touch the relevant name to select Direct Steam
Injection.
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