B – ver. 1.5 – August 2007
7
Description of Functions
ot air
30-250°C
The hot air operating mo e can be use for roasting, grilling, baking an gratinating. We
recommen that you keep the exhaust open when roasting pro ucts at very high
temperatures. It is possible to roast brea e pro ucts such as brea e fish an brea e pork
chops. For maximum effect, use enamele cast iron trays / silicone-coate baking sheets an
one of the special browning fats available in the shops.
Preheating
251-300°C
By setting the temperature higher than 250°C, you change to the preheating mo e an
PREHEAT is shown instea of HOT AIR. With this function, you preheat the empty oven. The
time can be set to max. 15 minutes, an continuous operation (-:--) is not possible. The
preheating mo e has been change so that the count own oes not start until the esire
temperature has been reache . This is to ensure that the oven is always in the same con ition
when the oven is loa e , no matter the starting temperature.
IT IS RECOMMENDED TO ALWAYS PREHEAT THE OVEN BEFORE USE.
Baking bread with combi steaming 1-2-3
COMBI STEAMING 2 can be use for the proving/rising of brea . Set the temperature at
approx. 30°C for large loaves an max. 37°C for small loaves. Set the fan at low spee .
Recommen e preparation time for large loaves is 20 – 40 min., for small loaves 15 – 30 min.
We may recommen COMBI STEAMING 1 for large loaves of 600 – 800 g that have been
prove first. The result is a thicker crust an , therefore, the brea is much easier to slice up.
Keeping-qualities are goo .
At the moment, there are no empirical results pertaining to the use of combi steam for bake-
off pro ucts.
Combi steaming 1-2
30-250°C
If steam is a e to the meat uring roasting, the pores of the meat close quickly, which
prevents the juice from leaving the meat.
When using long-time roasting at 80 – 130°C, a ing humi ity helps re uce shrinkage.
At temperatures higher than 165°C, the crust of the meat becomes as nice an brown as ha HOT AIR
been use .
Proving
30-40°C
Proving is the rising of brea by the a ition of humi ity at temperatures between 30 an
40°C. This temperature provi es the optimum environment for the yeast to evelop.
Manual humidity pulsing
When you press the key for STEAMING in the HOT AIR mo e, you a humi ity to the oven
chamber. Humi ity is a e for as long as the key is hel own.
Setting of humidity pulsing
Set the humi ity pulsing before starting the hot air mo e. Press the symbol for humi ity
pulsing an set the number of secon s with the turn switch. Confirm by pressing the symbol
again. Recommen e settings are 10 – 20 sec. for croissants/large loaves, an 3 – 10 sec. for
small loaves. For large loaves ma e from scratch (600 – 800 g), the recommen e interval is
