Oven User Manual

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ELECTRIC COMBI OVEN
Warming - Rethermalization Mode
Use the rethermalization mode to warm-up
(rethermalize) refrigerated foods. Warming is
accomplished in the combined mode at a
temperature range of 210°F (100°C) to 518°F
(270°C) on low speed.
Cold food shall not be added to the unit for
rethermalization while hot food is being held.
The Oven Timer Adjustment Knob must be
set to continuous, or a specific time must be
set, and the door must be closed in order for
the Oven Convection Fan to operate.
NOTE: It is recommended that the Vent Valve
remain open while warming food.
Figure 13: Warming - Rethermalization
Combined Cooking
The temperature range for combined cooking
is from 212°F (100°C) to 518°F (270°C). The
default value is 302°F (150°C). This cooking
method combines the benefits of steam and
convection. With combined cooking, cooking
time can be reduced from 5% to 50% even for
foods such as potatoes, carrots, etc. With
combined cooking it is possible to steam
foods and then glaze them to make them
crispy. Foods such as roasts, hams, etc.,
minimize their loss of weight and moisture.
Foods cook quickly and brown evenly while
keeping the product moist and flavorful.
The Oven Timer Adjustment Knob must be
set to continuous, or a specific time must be
set, and the door must be closed in order for
the Oven Convection Fan to operate.
Figure 14: Combined Cooking
Convection Cooking
For cooking temperatures ranging from 68°F
(20°C) to 518°F (270°C), hot air is evenly
distributed in the oven by a convection fan.
The default value is 302°F (150°C). This
method of cooking is ideal for baking, roasting,
toasting and grilling.
The Oven Timer Adjustment Knob must be
set to continuous, or a specific time must be
set, and the door must be closed in order for
the Oven Convection Fan to operate.
Figure 15: Convection Cooking