Oven functions
21
Baking bread
This program is ideal for getting a light crumb texture and a beautifully
browned crust.
Drying
With the drying mode water is extracted from food to extend its shelf life.
Most vitamins and minerals are preserved. Dehydrating is ideal in the
production of dried fruit, dried meat, fruit purees and dried cod.
Preserving
Ideal for preserving foods such as fruit and vegetables.
Au Gratin
This function is ideal for gratinating gratin dishes, oven bakes and
soufflés.
Frozen foods
The optimal distribution of heat that has only been slightly warmed up in
the oven makes this program ideal for defrosting frozen food.
Keeping warm with steam
This function can be used for keeping food warm with steam
Keeping food warm
Food is kept warm at low temperatures, without continuing to be cooked.
Ideal for food that is to be served later on.
Low-temperature cooking
Food is cooked very gently at low temperatures, which also keep it very
juicy. Ideal for beef, pork, lamb, veal and poultry.
Defrosting with steam
This function serves to gently defrost frozen food.