3.3 MAIN COOKING MODES
Convection cycle: for roasting and gratinating at maximum tem-
Combi cycle: superheated steam. The steam generator and com-
partment heaters are used at the same time to keep foods soft
(max. temperature 482°F)(250°C).
Steam cycle: Ideal for boiling (operating temperature automati-
cally fixed at 212°F)(100°C).
Low temperature steam can be set for gentle cooking, vacuum
packed foods and for thawing (temperature from 77°F a
210°F)(25° to 99°C); superheated steam 214° a 266)(101° a
Microwave cycle: fast heating by microwaves that act directly
inside the food.
Regeneration cycle: produces the optimum humidity for fast
heating of products to be regenerated (max. temperature
The regeneration program is a single phase function character-
- a special cycle with controlled humidity;
- a preset temperature of 356°F(140°C) (adjustable if required);
- use of full power;
- operation in continuous Cont mode; once activated it remains
on with the door open or closed.
Caution! Risk of burns.
Always open the door with caution when the oven is hot.
Alternatively to continuous mode it can also accept a set cooking
time or the core probe.
Pause phase: by setting a time in this mode, it is possible to
delay the start of cooking programs or include pauses between
two cycles (e.g. proving).
- Electronic humidity adjustment: enables adjustment of the
required humidity level in convection, combi and regeneration
Digital thermometer/thermostat for control of compartment tem-
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Timer for control of cooking time.
Digital thermometer/thermostat for control of product core tem-
- Microwave adjustment: for adjusting microwave power in all
3.4 SPECIAL COOKING MODES
Functions useful for the type of cooking required.
Low power cycle (heating): for gentle baking, such as light pa-
tisserie. Combinable with all cycles.
Low speed cycle (fan): for gentle baking, such as light patis-
serie. Combinable with all cycles.
Convection and microwave cycle with compartment vent
open: for very dry cooking, allowing the removal of humidity when
necessary (max. temperature 572°F (300°C).
Maintaining cycle (149°F) (65°C): for slow and prolonged
cooking, typically for meat (large cuts). Activated at the end of
It can be used in combination with convection and steam modes.
Cooking with ECO-DELTA: for cooking large pieces of food (5kg
and over, e.g. whole turkey, leg of pork, etc.).
A temperature setting of between 34°F(1°C) and 248°F(120°C)
is used in this cooking mode.
In this case, cooking is moderate and long, because the COM-
PARTMENT temperature is automatically adjusted according to
that inside the food (CORE PROBE), maintaining a constant dif-
ference (ECO-DELTA) between them, throughout cooking.
= 176°... 176... 176... 176... 176°F (set)
= 50°... 51... 52...
COMPARTMENT = 194°... 195... 196... 248... 284°F (result)
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104... 140°F (set)