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Meat Program
This cycle is set for cooking each kind of
meat in the most appropriate way. This
automatic program consists of 3 phases: external
colouring, internal cooking and "recovery" –
where the temperature decreases slowly and
the combined action of the heating elements and
the cooling fan control the humidity. The level
of cooking can be regulated according to all
different tastes, with the possibility to change
duration to have the "well-done", "medium" or
"rare" result.
Universal Programs:
Multilevel Cooking
All heating elements and the fan are
activated. Since the heat remains constant
throughout the oven, the air cooks and browns food
in a uniform manner. Thanks to this function; it is
possible to cook simultaneously up to 4 levels at the
same time.
Barbeque
The top heating element and the rotisserie
spit (where present) are activated.
The high and direct temperature of the grill is
recommended for food which requires a high
surface temperature. Good for food that needs a
higher cooking temperature, such as steaks and
hamburgers.
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Pastries Program
This cycle is set for the cooking of
traditional cakes, doughnuts and pies.
temperature
Recovery: temperature decreases
raising
slowly and the combined action of the
heating elements and the cooling fan
control the humidity.
Colouring
190°
Recovery/internal cooking
200°
End cooking
100°
Cold Oven
10'
20'
30'
40'
50'
•Cold Oven at start
No pre-heating (time saving)
›
•First phase
colouring
With humidity level control,
›
for a not aggressive
•Second phase
internal part cooking
›
and more delicate cooking
•Cake: the cycle is set for the cooking of traditional cakes, like doughnut and pies.
Gratin
The top heating element, rotisserie spit
(where present) and the fan will be
activated. During part of the cycle, the circular
heating element is also activated. This combination
of features increases the effectiveness of the uni-
directional thermal radiation provided by the heating
elements through the forced circulation of the air
throughout the oven. This helps to prevent food
from burning on the surface and allows the heat to
penetrate right into the food.
Low Temperature
This function allows preserving the original
properties and flavours of the food.
3 low temperature programs:
40°C: Defrosting, raising, yoghurt.
65°C: Reheat, dry and keep warm.
90°C: Rapid low temperature – to preserve the
nutrients and tenderness.
Largest European 60cm
Oven In The Market
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OS 99 DPIX
60cm Experience Line Extra Large Oven
•
70 Lt of capacity: 20% increase in internal space
•
4 ovens in 1:
a) 4 simultaneously cooking in the EXTRA LARGE oven (70 Lt)
b) Cooking in the upper SMALL oven (20 Lt)
c) Cooking in the lower MAIN oven (48 Lt)
d) Simultaneously cooking in the upper SMALL oven & lower
MAIN oven ( 20 + 48 Lt)
•
10 cooking functions in the EXTRA LARGE oven: 4 automatic
programs + 6 universal functions.
•
2 functions in the SMALL oven: Fast Cooking & Grill
•
Universal functions in main oven
•
Fast Clean – Pyrolytic self-cleaning function
•
Integrated ventilation system
•
4 oven glass doors
•
Glass inner door
•
Divider
•
Grey cavity
•
2 halogen lights
•
Electronic regulation timing and temperature
•
Recipe book and quick guide provided
•
Anti-touch Stainless Steel – Easy to Clean
OS 89 CIX
60cm Experience Line Extra Large Oven
•
70 Lt of capacity: 20% increase in internal space
•
4 simultaneously cooking in the EXTRA LARGE oven (70 Lt)
•
10 cooking functions in the EXTRA LARGE oven: 4 automatic
programs + 6 universal functions.
•
Self-cleaning catalytic liners
•
Integrated ventilation system
•
3 oven glass doors
•
Glass inner door
•
Grey cavity
•
Electronic regulation timing and temperature
•
Anti-touch Stainless Steel – Easy to Clean
MADE IN
ITALY
MADE IN
ITALY
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