Cooking with the CONVOTHERM mini
- 23 -
EN
Mr.C recommends:
•
The following extra functions and
programmes are available in the
‘Superheated steam’ programme (see
below).
Crisp
&
Tasty (Demoisturisation)
Tray
Timer
Pre-heating
Vapour reduction
Delta-T
cooking
•
You can find cooking recommendations
and tips in the ‘Practical hints’ section.
Caution:
•
Hot steam and vapour!
→
Risk of scalding
•
Hot containers, shelves and
oven interior!
→
Risk of burns
Superheated steaming for example:
Well cooked large roasts, gratins
and bakes, bakery goods such as
Danish pastries, baguettes etc.
Superheated steam
•
Using
superheated steam you will
always achieve the optimum oven
climate.
•
Moisture values need not be set
manually.
•
Food will not dry out.
•
Flavours are not transferred if different
foods are cooked at the same time.
•
Bakery items such as yeast and bread
doughs and puff pastry rise perfectly
during baking.
•
If required, the interior of the oven can
be demoisturised (Crisp&Tasty
function) to achieve succulent or crispy
products that are evenly browned all
over.
•
In general reduce the oven
temperature by 10-20% compared with
traditional cooking methods
Convection 30°C to 250°C
The ‘Convection’ programme is suitable for all roasting and bakery products as well as for low-
oxygen organic cooking, low temperature cooking and overnight cooking, all of which require no
moisture.
1. Switch on using the
button.
2. Press
the
button.
→
The display
will show the last required values set or
the default settings for convection.
To start immediately, press the
STOP
START
button.
or:
3.
Press the
button.
→
The oven
temperature will be called up in the
display. Use the selector dial to set the
required oven temperature from 30°C to
250°C.
4. Cooking time or core temperature mode:
•
Cooking time: Press the
button
→
Set the desired cooking time or
continuous operation mode (at 9:59
or 0:01, release the dial and then
turn again to the left or the right).
•
Core
temperature:
Press the
button.
→
Set the
desired core temperature.
