TECNOEKA Srl _____________________________________________________________ use and instruction manual
page. 18 __________________________________________________________________________________________
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Turn the knob of the “end of cooking” programmer on the symbol
or on the chosen
time.
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Turn the knob of the thermostat on the corresponding temperature value.
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Turn the knob of the “automatic humidifier” on the corresponding chosen value.
When the time is up, the oven turns off automatically.
4.4 Door device
The device interrupts oven operation (interrupting the cooking cycle) every time the door is
opened; when the door is closed the cooking cycle resumes from where it was interrupted.
4.5 Cooking techniques
4.5.1 Steam cooking (moist heat)
The climate regulation system which allows dividing the humidity production that should be set
at 100% (humidity \ continuous steam) , while the cooking chamber temperature can be set
between 105°C and 115°C.
Steam cooking is indicated where a boiled effect is required, and it has the advantage of leaving
the nutritional content of the food unchanged (the vitamins and flavour of the food are
conserved), the outer appearance (the colour is conserved, no lumps or air bubbles are formed
and the surface does not break up) and the weight is conserved, as no liquids are lost from the
food during cooking.
4.5.2 Convection cooking (dry heat)
The heating elements heat the dry air inside the cooking chamber. This heated air is evenly distributed by
the high speed of the fans. This gives an even temperature throughout the cooking chamber and even
cooking even when the oven is full.
This means that different types of food can be cooked on the various shelves (as long as they need the
same cooking temperature) without flavours and smells being mixed together.
The cooking chamber temperature can be set between 50°C and 270°C.
Besides evenly browning the food without having to turn it, convection cooking can be used to
cook au gratin and is particularly convenient for rapid defreezing, for sterilising preserves and
drying mushrooms and fruit.
4.5.3 Conv humidity cooking (dry heat + moist heat)
This type of cooking exploits the combination of dry and moist heat. They are dosed by the climate
regulation system which can divide, in percentage, the production of steam and the production of dry
heat (drying the cooking chamber), optimising the cooking climate for each dish.
The cooking chamber temperature can be set between 50°C and 270°C.
The fact of using a hot-moist climate inside the cooking chamber with variable temperature and
moisture levels, is the most convenient and efficient way of cooking: cooking times are reduced, the
surface of the foods remains soft and does not form a crust, there is little weight loss and the fatty mass
is reduced.
The special hot-moist climate at low temperatures is ideal for re-conditioning food.
