Owner's manual

8
(5) Exhaust
Open the exhaust by pressing key (5).
Control lamp on = open / control lamp off = closed.
The exhaust can be opened and closed any time during the cooking process.
The exhaust is used to remove humidity and steam from the oven chamber leaving a dry heat
which can be used for the browning and grilling of roasts, omelettes, etc.
The exhaust is also used to give a crispy surface to baked products. We recommend that dough
products be baked with the exhaust open during the last part of the baking process.
(6) STEAMING
Activate the STEAMING operating mode by pressing key (6).
In principle, this operating mode consists of two modes: normal steaming (approx. 100°C) and
low-temperature steaming (20 – 99°C).
The steamer is automatically set to the pre-selected setting. The pre-setting can be changed as
you please, see (15).
Start the steamer by pressing (14).
Note! When a cold oven is preheated, water will automatically be drained from the oven.
Therefore, preheating for at least 8 – 10 min. is required.
Use
STEAMING can be used for:
•Steaming/boiling
•Low-temperature steaming
•Blanching
•Poaching
•Defrosting
•Heating
•Keeping warm
•Preservation
•Preparation of vacuum-packed products (sous-vide)
Advantages of STEAMING and LOW-TEMPERATURE STEAMING in general
•Shorter cooking time as compared to cooking in a pot.
•With steaming, the flavour, aroma and structure of the products are maintained to a
far greater extent than if they were prepared in a pot.
•The important vitamins and nutrients of the products are preserved and, conse-
quently, the unique taste is retained.