5 Applications
Uses
▪
Puff pastries, yeast pastries, bread, plaited bread
▪
Baked dishes and gratins
▪
Meat
▪
Frozen and convenience foods
Particularly suitable for low-fat cooking of frozen foods such as oven chips and
spring rolls.
Using the option, the supply of steam can be turned off and on again during operation.
5.4
Hot air eco
Temperature range
30–230 °C
Recommended value
180 °C
Level
2 or 1 + 3
This application is particularly energy-efficient. A heating element behind the back wall of
the cooking space heats up the air inside the cooking space, which is circulated evenly.
Any moisture that escapes from the food is retained in the cooking space, so the food
dries out less.
Uses
▪
Roasts, gratins, savouries and biscuits
When baking using this application, do not preheat. This lowers the energy con-
sumption. The cooking time can be longer than with classical hot air.
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.5
Steam
Temperature range
30–100 °C
Recommended value
100 °C
Level
1 to 4
The cooking space is heated simultaneously by steam and hot air. The food is heated up
or cooked by steaming.
Uses
▪
Steaming vegetables, rice, cereal products, pulses and egg dishes
▪
Poaching meat, poultry and fish
▪
Extracting juice from fruit and berries
▪
Making yogurt
▪
Preserving, bottling
Possible to steam on several levels simultaneously.
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