User's Manual
Table Of Contents
- U111318 - cover
- U111318-01 NEXUS STEAM OVEN 110 DUAL FUEL [AUS]
- 1. Before You Start...
- 2. Range Overview
- 3. Using the Glide-out Grill™
- 4. The Multifunction Oven
- 5. The Steam Cavity
- 6. Cleaning Your Cooker
- 7. Troubleshooting
- 8. Service and Spares
- 9. Installation
- Safety Requirements and Regulations
- Provision of Ventilation
- Location of Cooker
- Conversion
- Positioning the Cooker
- Moving the Cooker
- Lowering the Two Rear Rollers
- Completing the Move
- Levelling
- Repositioning the Cooker Following Connection
- Gas Connection
- Natural Gas
- Propane
- Pressure Testing
- Electrical Connection
- Connection in New Zealand
- Fixed Wiring
- Final Fittings and Checks
- Customer Care
- 10. Conversion to LP Gas
- 11. Servicing
- 12. Circuit Diagram
- 13. Technical Data
23
Steam Cavity Functions
The steam cavity has three main functions:
steam
grill
descale
Switch the oven on and tap the [ + ] or [ - ] buttons to scroll
through these functions.
Program Modes
The steam cavity has pre-programmed modes for dierent
food types.
To access these modes touch and hold the standby button to
switch the steam cavity on.
Touch and hold the program button (Fig. 5.13
). [ A1 ] will
show in the display. Scroll through the programs using the
[ + ] or [ - ] buttons.
Touch and hold the program button again to access the next
set of progams for sh. [ b1 ] will be displayed.
Touch and hold the program button a third time to access the
programs for meat. [ C1 ] will be displayed.
See Table 5.1 for an overview of the program functions.
Vegetables
Program Type of vegetables Temperature (°C) Time (min) Container Level
A1
Medium broccoli orets 100 8 Perforated 2
A2
Carrot batons 100 8 Perforated 2
A3
New potatoes 100 18 Perforated 2
A4
Green beans 100 6 Perforated 2
A5
Asparagus 100 4 Perforated 2
Fish
Program Type of sh Temperature (°C) Time (min) Container Level
b1
120g salmon llet 90 4 Perforated 2
b2
Raw tiger prawns 90 5 Perforated 2
b3
Kippers 100 6 Perforated 2
b4
Cod/Haddock Fillets 100 8 Perforated 2
b5
Mussels 90 8 Perforated 1/2
Meat
Program Type of meat Temperature (°C) Time (min) Container Level
C1
Meatballs 100 8 Solid
2
C2
Turkey Escalope and chicken
breasts
100 10 Solid
2
C3
Bratwurst / hot dogs 100 10 Perforated
2
C4
Large soft boiled egg(s)
(at room temperature)
100 6 Perforated
2
C5
Large hard-boiled egg(s)
(at room temperature)
100 10 Perforated
2
Items to be cooked should be spread evenly on the cooking trays.
Table 5.1
Fig. 5.13