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USE
Sous vide
• Heating by means of steam.
• See chapter 'Steam function' for more information.
• The vacuum-sealed food is slow-cooked at a low
temperature.
• With this method the food's flavour, vitamins and
minerals are preserved. Vacuum sealing gives the
dish a longer shelf life.
• Use this function to cook vegetables, fruit, meat,
poultry and fish.
Combi-steam functions table (to select with the selection knob)
Hot air + Steam density 1 / 2 / 3
• Heating by means of hot air in combination with
steam.
• The steam is sprayed into the oven cavity at regular
High 3
intervals.
• This mode can be used for baking types of pastry
such as puff pastry, brioche pastry, yeast dough
buns, French bread, gratins and roasting meat.
The hot steam ensures a nice crispy brown top
Medium 2
and an airy texture. Meat and fish remain nice and
juicy inside. For this mode always make sure that
the water reservoir is filled with fresh water.
• HIGH: cooking escalopes, steaks and smaller
Low 1
chuncks of meat
• MEDIUM: reheating cool/frozen meals, cooking
fish fillets and vegetables au gratin
• LOW: cooking large chuncks of meat (roast,
whole chicken), baking risen dough (bread and
rolls), cooking lasagna etc.
Warming functions table (to select with the selection knob)
Plate warming
• This function is used for warming tableware, so
that the served food stays hotter for longer.
Keep warm
• This mode is used to keep already cooked dishes
warm.
Regenerate
• Regenerate: this mode is used to warm already
cooked dishes. The use of steam means there is
no loss of quality. Taste and texture are preserved
as though the dish is freshly-cooked. Various
dishes can be regenerated simultaneously.
EN 20
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