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Heating function
Humidity High
Humidity Medium
Humidity Low
Steam Regenerating
SousVide Cooking
Bread Baking
Dough Proving
Application
The function is suitable for cooking delicate
dishes like custards, flans, terrines and fish.
The function is suitable for cooking stewed and
braised meat as well as bread and sweet yeast
dough. Due to the combination of steam and
heat the meat gets a juicy and tender texture and
yeast dough bakeries get a crispy and shiny sur-
face.
The function is suitable for meat, poultry, oven
dishes and casseroles. Thanks to the combination
of steam and heat, meat gets a tender and juicy
texture along with a crusty surface.
Food reheating with steam prevents surface dry-
ing. Heat is distributed in a gentle and even way,
which allows to recover taste and aroma of food
as just prepared. This function can be used to re-
heat food directly on a plate. You can reheat
more than one plate at the same time, using dif-
ferent shelf positions.
The function name refers to a method of cooking
in vacuum sealed plastic pouches at low tempera-
tures. Refer to the section SousVide Cooking be-
low and the chapter "Hints and Tips" with the
cooking tables to find more information.
Use this function to prepare bread and bread rolls
with a very good professional-like result in terms
of crispiness, colour and crust gloss.
Steam humidifying action improves and speeds
up the dough proving, prevents surface drying
and keeps the dough elastic.
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