Gorenje BCS589S20X, Инструкция по эксплуатации

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STEAM INJECTION
Steam injection is recommended when cooking
− meat (towards the end of the cooking process): the meat will be juicier and softer, and
steam injection does away with the need for basting. Meat: beef, veal, pork, venison,
poultry, lamb, fish, sausages;
− bread, bread rolls: use steam during the first 5–10 minutes of baking. The crust will be
crunchy and nicely browned.
− vegetable and fruit soufflés, lasagne, starchy dishes, puddings:
− vegetables, especially potatoes, cauliflower, broccoli, carrots, zucchini, eggplant.
Steam injection can be activated in the basic Professional mode by selecting STEP
COOKING (see chapter 9).
Total cooking time in the Step Cooking mode may not be shorter than 5 minutes.
Touch the START key to start oven operation.
Select the STEAM
(injection) symbol.
Confirm your choice
with the KNOB.
Rotate the KNOB
and select the
symbol. Confirm
your choice with the
KNOB.
Total cooking time in the Step Cooking mode may not be shorter than 5 minutes...
DIRECT STEAM INJECTION
Press the symbol for steam injection. The symbol flashes until the process is complete.
Direct steam injection can be repeated in three steps; then, the steam symbol disappears.
STEAM INJECTION BY STEPS
Three injections may be selected by steps. There should be at least a three-minute time
gap between successive steam injections. First, steam is injected as a part of Step 1 and
the symbol flashes. When the set amount of time expires, the program proceeds with
Step 2, followed by Step 3. When all three steps have been carried out, the symbols are
switched off.