Baumatic BCS460SS-AUS, Instruction Manual, Page: 18 / 48

18
Oven functions
Function name
and symbol
Function description Min.
–
max
temp.
Default
temp.
Food
probe
default
temp.
STEAM
COOKING
Steam from the boiler flows
into the oven cavity. The
steam heats the oven
cavity and cooks the food.
This cooking mode is ideal
for cooking any type of
vegetables. It preserves
the colour and taste of the
food.
40 –
100°C
100°C 70°C
REGENERATION Steam and hot air heat the
oven cavity. This allows the
food to be cooked quickly
but without becoming dried
out. There is a circular
heating element and a fan
that distributes the heat
evenly. This cooking mode
is suitable for heating
previously cooked food,
pre-cooked food or frozen
food.
*
60 -
100°C
80°C 70°C
PROFESSIONAL
COOKING The cooking is carried out
in phases, with steam
cooking being followed by
hot air cooking. This
cooking mode is suitable
for raising any type of
dough, or for cooking bread
and focaccia bread.
*
100 –
230°C
205°C 70°C
HOT AIR
COOKING The air inside the oven
cavity is heated by a
circular heating element. A
fan ensures that the hot air
is distributed uniformly
throughout the cavity.
40 –
230°C
175°C 70°C
HOT AIR +
STEAM The same as hot air
cooking mode, but with the
option of adding steam to
the oven cavity manually
by pressing the
confirmation button. You
can stop the steam by
pressing the same button
again.
**
80 -
230°C
175°C 70°C
LOW
TEMPERATURE Low temperature cooking,
ideal for slow cooking over
a relatively long period of
time. Ideal for cooking
meat tenderly and
delicately.
***
60 -
100°C
90°C 70°C