Retigo orange vision Owner's manual

Programs for Orange Vision
DUMPLINGS
1
2
3
4
5
6
FRENCH FRIES
FRUIT DUMPLINGS
BOILED POTATOES
ROAST POTATOES
RICE
STEP
1.1 steam 99 °C 25 min.
STEP
4.1 hot air 230 °C 10 min.
STEP
6.1 steam 95 °C 12 min.
STEP
2.1. steam 99 °C 35 min.
STEP
5.1 hot air 175 °C 25 min. preheating
STEP
3.1 steam 99 °C 35 min.
It is necessary to preheat the combi steamer to the required
temperature. All programs are created for full capacity of the combi
steamer. Retigo Chefs support: [phone]
side dishes
1

7
11
12
14
13
YEAST DOUGH-BUNS
BEEF STEW
BEEF FILLET, ROLLS
STEWED PORK MEAT (1kg – 2kg)
BEEF STEAK MEDIUM
STEP
7.1 hot air 155 °C 13 min. preheating
7.2 combi 30% 170 °C 10 min. -
STEP
11.1 combi 70% 140 °C 95 °C core probe
11.2 combi 25% 160 °C 15 min.
STEP
12.1 hot air 200 °C 10 min. preheating
12.2 combi 60% 140 °C 1 hr. -
STEP
14.1 combi 75% 120 °C 30 min. -
14.2 combi 75% 145 °C 85 °C core probe
STEP
13.1 hot air 230 °C 55 °C core probe
7
WHIPPED DOUGH
MUFFIN
PUFF PASTRY
STEP
8.1 hot air 180 °C 25 min.
STEP
10.1 hot air 185 °C 17 min.
STEP
9.1 hot air 190 °C 8 min.
9.2 combi 25% 190 °C 7 min.
dessertsmeat
8
10
9
2

15
16
18
19
17
20
21
ROAST PORK
PORK FILLET, ROLLS
ROAST PORK IN PIECES
ROAST CHICKEN
PORK STEAK
CHICKEN STEAK
GOOSE, DUCK
STEP
15.1 combi 65% 140 °C 80 °C core probe
15.2 hot air 210 °C 15 min.
STEP
16.1 combi 80% 150 °C 1 hr.
STEP
18.1 combi 60% 150 °C 45 min.
18.2 hot air 215 °C 15 min.
STEP
19.1 combi 60% 140 °C 25 min.
19.2 hot air 215 °C 20 min.
STEP
17.1 hot air 230 °C 8 min. preheating
STEP
20.1 hot air 230 °C 8 min. preheating
STEP
21.1 hot air 200 °C 15 min. preheating
22.1 steam 99 °C 10 min. -
23.1 combi 50% 135 °C 1hr. 20 min. -
24.1 hot air 145 °C 30 min. -
meat
3

22
25
28
26
23
24
27
29
MEAT LOAF
STEAMED SALMON
HARD BOILED EGGS
ROAST TROUT
MINCEMEAT (100g – 300g)
ROAST FISH FILLET
STEAMED VEGETABLES
FROZEN PASTRY
STEP
22.1 combi 20% 140 °C 45 min.
22.2 hot air 210 °C 15 min.
STEP
25.1 steam 90 °C 20 min.
STEP
25.1 steam 99 °C 14 min.
STEP
25.1 steam 99 °C 10 min.
STEP
23.1 combi 60% 140 °C 20 min. preheating
23.2 hot air 200 °C 15 min.
STEP
24.1 hot air 190 °C 15 min. preheating
STEP
29.1 hot air 180 °C 1 min.
preheating
29.2 moistening - 30 sec.
29.3 pause - 1 min.
29.4 hot air 190 °C 12 min.
STEP
26.1 hot air 190 °C 60 °C core probe
meat
shvegetables, eggspastry
4

5
30
32
31
33
34
35
36
FRESH PASTRY (200g – 400g)
GRATIN
CROISSANTS
GRILLING
FRYING
REGENERATION BY STEAM
REGENERATION BY HOT AIR
STEP
30.1 hot air 180 °C 3 min.
preheating
30.2 moistening - 30 sec.
30.3 hot air 180 °C 10 min.
STEP
32.1 hot air 140 °C 20 min. ap valve
32.2 hot air 200 °C 15 min.
STEP
36.1 hot air 100 °C 8 min. ap valve
36.2 hot air 75 °C 2 hrs. 30 min.
STEP
35.1 steam 95 °C 8 min.
35.2 steam 75 °C 2 hrs. 30 min.
STEP
31.1 hot air 170 °C 1 min.
preheating
31.2 moistening - 30 sec.
31.3 pause - 1 min.
31.4 hot air 190 °C 12 min.
STEP
33.1 hot air 230 °C 10 min. preheating
STEP
34.1 hot air 230 °C 8 min. preheating
pastryOther cooking technologies

6
Control panel
HOT AIR
STEAM
HOT AIR WITH STEAM (combi)
TOUCH DISPLAY
MAGIC BUTTON
ARROW BUTTON +/-
START/STOP
Replaces pan/oven roasting,
deep frying etc.
Replaces baking with continuous
need of basting, or preparation
of food requiring certain humidity
level.
Replaces cooking in water.
Allows conrmation, selection
and setting of special functions
(e. g. Manual Cleaning, Info,
setting in the "Extras" menu).
Allow setting of values or scrolling
within individual submenus, e. g.
in the "Extras" section.
Starts/stops the cooking process.

7
Touch display
Allows selection or editing of
preset programs for cooking.
Allows manual setting and change of
the duration of the cooking process
in the range 1 min. – 23 hrs. 59 min.
Allows manual setting and change
of the cooking process temperature
in the range allowed by specic
modes.
Allows opening/closing the ap
valve when ventilation of excessive
moisture from the cooking chamber
is required.
Allows selection of the combi steamer’s special functions.
Selects the mode of automatic preheating of the
chamber prior to cooking, or automatic cooling in case
of excessive initial temperature.
Allows manual increasing the humidity level in the cooking
chamber in the "Hot Air" and "Hot Air with Steam" modes.
Allows setting and change of humidity level in the cooking
chamber in the "Hot Air with Steam" mode.
Allows setting of core temperature (30–110 °C). When this
value is reached, the cooking process ends.
Allows storing set parameters to a program/step.
REGISTRATION OF PROGRAM/STEP
CORE TEMPERATURE SETTING
HUMIDITY SETTING
PROGRAM SELECTION
TIME SETTING
TEMPERATURE SETTING
PREHEATING/COOLING
EXTRAS
FLAP VALVE
MANUAL MOISTENING
You can store up to 99 programs consisting of 9 steps in Retigo Orange Vision combi
steamer. Quick and easy maintenance is assured thanks to the smooth seamless
surface.

RETIGO Ltd.
Láň 2310, PS 43
CZ 756 64 Rožnov pod Radhoštěm
tel.: [phone]
fax: [phone]
e-mail: [email protected]
www.retigo.com
sale: [phone], technical support: [phone], executive chef: [phone]
EN-01/13