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USE
Function
Description
Combi steam functions
Combi: Hot air + steam 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.
• HIGH: cooking escalopes, steaks and smaller
chuncks of meat.
• MEDIUM: reheating cool/frozen meals, cooking
Medium 2
fish fillets and vegetables au gratin.
• LOW: cooking large chuncks of meat (roast, whole
chicken), baking risen dough (bread and rolls),
cooking lasagna etc. For this mode always make
Low 1
sure that the water reservoir is filled with fresh
water.
Add steam
EN 44
Steam can be added to the cooking process before cooking is started
(Add steam 1-3X) or during cooking (Add steam). Both functions can
be found in the 'Plus' menu in the oven function menu.
Add steam (1-3X) is recommended for cooking:
• meat: beef, veal, pork, game, poultry, lamb, fish, sausages (at the
end of the cooking process).
An injection of steam will make meat juicier and softer without the
need for basting.
• bread, bread rolls: use steam for the first 5-10 minutes of baking.
The crust will then be crispy and nicely browned.
• vegetables and fruit soufflés, lasagna, starchy dishes, desserts.
• vegetables, particularly potatoes, cauliflower, broccoli, carrots,
courgette, aubergine.
2
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