Service Manual
11
For internal use only
6.
Cooking cycle
A cooking cycle is completed in five steps:
Step 1:
Heating up and generating steam
Step 2:
Maintaining the level of steam
Step 3:
Steam dissipation and temperature reduction
Step 4:
Keeping food warm
Step 5:
Drying the inside of the oven
Step 1:
Heating up and generating steam
As soon as the appliance is started up the valve, the cross-flow fan, the heating element, the electric
heating pad and the thermistor are supplied with electricity. Steam which is generated is evenly
circulated throughout the inside of the oven with the hot-air fan. The valve regulates the temperature
every 15 to 30 seconds as soon as it exceeds 130°C.
Step 2:
Maintaining the level of steam
A humidity sensor regulates the heating element. The thermistor, the electric heating pad and the cross-
flow fan are still live.
Step 3:
Steam dissipation and temperature reduction
The thermistor and the electric valve are switched off three minutes before the cooking process is
completed. The vent flap opens and the steam is blown out of the oven by the cross-flow fan. The electric
heating pad is still switched on in order to prevent condensation from occurring.
Step 4:
Keeping food warm
This is only possible if the door remains closed after the cooking time has lapsed. The cross-flow fan and
the electric heating pad remain switched on.
for a maximum of three hours.
Step 5:
Drying the inside of the oven
This step commences as soon as the door is opened or at the latest one hour after the cooking time has
lapsed. The process takes three minutes. The cross-flow fan and the electric heating pad remain switched on.
Step 1
Step 2
Step 3
Step 4
Step 5
3 min.
3 min.
Max. 1 hour
Содержание EDG 6500.0
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