Description of the device, operating modes and functions
20
3.2
OPERATING MODES
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3.2.1
STEAM
In steam mode the foods are cooked at a constant temperature, surrounded by a
high level of humidity (water vapour).
Blanching, poaching, boiling and preserving are also covered by
steam mode.
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3.2.2
CONVECTION
In convection mode hot air is used for roasting and baking.
This operating mode is suitable for preparing all foods which are supposed to be
crispy and browned.
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3.2.3
COMBI-COOKING
In combi-cooking mode a combination of humidity and temperature is used to
create the ideal cooking chamber atmosphere. This prevents the surface of the
cooked product from drying off or out and accelerates the heat transfer in the
cooked product.
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3.2.4
BAKING
In baking mode the baked goods is baked with hot air. The dry air can be
humidified with sporadic steam injection.
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Summary of Contents for GENIUS MT
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