User manual

Submenu for: Sous-vide cooking
Symbol Menu item Description
Sous-vide cooking mode
It uses the steam for meat, fish, sea-
food, vegetables and fruits. Set the
temperature 50 °C — 95 °C.
Sous-vide recipes
It contains a list of automatic pro-
grammes.
Sous-vide cooking has its start in
the Sous-vide technology, which
in French means ‘under vacuum’.
The name refers to a method of
cooking in vacuum sealed plastic
pouches at low temperatures.
6.3 Heating functions
Submenu for: Heating functions
Heating function Application
True Fan Cooking To bake on up to 2 oven levels at the same
time and to dry food.
Moist Fan Baking For energy-saving baking and cooking of
mainly dry bakery items as well as for bak-
ing in tins on one shelf position.
Slow Cooking To prepare tender, succulent roasts.
Grilling To grill flat food and to toast bread.
Turbo Grilling To roast larger joints of meat or poultry on
one shelf position. Also to gratinate and to
brown.
Steam Regenerating To reheat already cooked food directly on a
plate.
Quarter Steam + Heat To bake bread, roast large pieces of meat
or to warm up chilled and frozen meals.
Half Steam + Heat To steam dishes with a high moisture con-
tent and to poach fish, custard royale and
terrine.
Full Steam To steam vegetables, fish, potatoes, rice,
pasta or special side-dishes.
Submenu for: Specials
Heating function Application
Bread Baking To bake bread.
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