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Fig. 1
Fig. 2
Humidification
The oven can be equipped with a humidification
system combined with the heating system.
In order to obtain the desired steam quantities, it is
necessary to hold down the humidifier push-button.
Use the humidification function for maximum 10
seconds with a minimum dry-operation interval of
120 seconds.
2.3 Multifunction oven
The oven has the following heating systems:
System of
The heating elements utilized are found in the
upper and lower parts of the oven.
This systemis suitable for cooking or roasting on
.
l
traditional heating.
one level only
l
System of
.
The forced circulation of air inside the oven allows
the heat to come into quick contact with the foods,
thereby not only cooking foods at lower
temperatures than those required for traditional
cooking but also making it possible to cook
.
air heating
on
more than one level simultaneously
2.2 Description of the appliance
The ventilation oven
Cooking
The ventilation oven represents a modern system of
cooking food which tends to conserve the
characteristics of the food, enhancing its flavor. In
addition, it provides a notable.
Food is cooked through a process of heat
transference fromthe source to the food by some
intermediary means.
The efficiency of the heat transference is indicated
by the coefficient of conduction.
AIR CONDUCTION COEFFICIENTS
AIR STATIC
5 - 10
VENTILATED AIR
20- 40
The FORCED CONVECTION of heated air used in
thermoconvection ovens increases the efficiency
with respect to the static oven by at least 300%.
The most evident general characteristics depending
on the type of food to be cooked are:
l
l
savings in cooking time
savings in energy consumption
Summary of Contents for GIERRE BRIO INOX
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