5 Applications
–
The start screen appears.
▸ Select the
«Soft roasting» application group and confirm with «OK», if required (see
▸ Select the desired type of meat.
▸ Select the desired cut of meat.
▸ Select the desired soft roasting method and confirm with «OK».
▸
If the desired type of meat or cut are not available for selection, select «Freely
select meat type».
▸ Select the degree of doneness (not possible for «Freely select meat type»).
–
The settings for the application appear in the display.
▸ Adjust the recommended value, if necessary, and set a delayed start if desired (see
▸ Press «Start» to start soft roasting.
The food probe must be plugged in.
–
Soft roasting starts.
–
The set target temperature, the current food
probe temperature and the countdown to the
time remaining are displayed.
55min
13:21
75°C
35°C
The appliance door must be kept closed during operation. If the appliance door is
opened while soft roasting is running, the operation is interrupted and then, after a
short time, cancelled.
Cancelling / ending soft roasting before time
▸ Press and hold «Stop» to cancel soft roasting.
–
The following appears in the display: «Do you really want to cancel the applica-
tion?»
▸ To cancel or turn off soft roasting before time, touch
«Yes».
–
The operation is cancelled.
▸ Press and hold the function button to switch the appliance off (see page 33).
If you accidentally pressed «Yes» but still want to finish cooking the meat, you
must select another application.
«Soft roasting» is not suitable for pre-cooked meat.
5.12
Professional baking
With
«Professional baking», the steam and drying phases are controlled automatic-
ally. The process is tailored to whatever is being baked. Depending on the application
used, a shiny or rustic crust is produced.
With «Professional baking classical», the settable temperature corresponds to that
of the hot air phase. The temperature during the steam phase is preset.
For a nice, crispy crust: the smaller the item to be baked, the higher the temperat-
ure. The optimum temperature for bread buns is generally higher than for a single
loaf of bread.
Professional baking comprises the following application areas:
41
Summary of Contents for CS6T-23034
Page 78: ...78 15 Notes...
