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Manual cooking
MANUAL COOKING
For this type of cooking, the user sets the desired cooking parameters for one or more cooking steps:
- cooking duration (with set time or probe)
- temperature;
- humidity input/extraction;
- fan speed.
After having set the cooking parameters (duration, time, etc.), you can:
- directly start the cooking: at the end of cooking the set parameters will NOT be saved;
- save the cooking cycle set and then start it: at the end of the cooking cycle, the parameters are saved and the cycle can be used again
in the future, without having to set the parameters each time.
Types of cooking cycle
convection cooking: the food is cooked thanks to the dry heat generated by the resistors. Fans (see
to distribute the hot air evenly in the cavity.
Where needed, with this type of cooking you can manually inject humidity in the cavity (see
to release the humidity generated by the food being cooked (see
steam cooking: food is cooked using the steam that is injected into the cavity. To ensure excellent results, the humidity value needs
to be set to "100%" (see
creams.
combined cooking: food is cooked using thehigh temperature created by the heating elements and associated with the steam
injected automatically into the cavity.
START/STOP
This button starts/stops a program that was previously set or the cooking
program.
ENCODER
The encoder knob can be turned clockwise or anticlockwise to increase or
decrease the number shown on the display.
Remember to press the encoder to confirm, otherwise the command will
not be registered.
CORE PROBE
Hole for core probe.
When using the core probe program, the cooking time is not shown as
the program ends when the internal temperature measure by the probe is
reached.
28
on page
32). Steam cooking is ideal for all those dishes requiring delicate cooking or to pasteurize
on page
32).
on page
33) are used
on page
32) or open the vent
°C
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