Küppersbusch EDG 6600.0, Руководство по обслуживанию

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48 H3-72-01
For internal use only
7.1 Steaming
Recommended oven temperature: 100 °C (equivalent to the maximum possible boiling temperature)
Area of application: 30 °C to 100 °C
During the steaming mode, steam flows into the oven from an external steam generator. At the same
time hot air facilitates the heating up process of the appliance. The steam operational mode is suitable
for:
• cooking any type of vegetable and meat
• with the addition of liquid (stock), for steaming rice,
• cereal products, pulses
• and fish at approx. 80°C
7.1.1 Program sequence
1. Filling in water
2. Altitude adjustment
3. Continued heating with hot air and steam
4. Continued heating with steam
5. Steam dissipation
6. Empty
1. Filling in water
The filling procedure is carried out in the following steps:
On commencement of the operational mode, the presence of the water tank is monitored by means of
a Reed switch. If the Reed switch is not activated, operation is discontinued, an acoustic signal sounds
and “insert water tank and press OK” is indicated in the clear text display.
Closing the door is also monitored by means of a Reed switch. If the Reed switch is not activated,
operation is discontinued, an acoustic signal sounds and “close the door and press OK” is indicated in
the clear text display.
The level of water in the evaporator is monitored by means of a level sensor (metal pin / “point gauge”),
which measures the electrical susceptance of the water in the evaporator. The supply pump pumps
water into the evaporator until the level sensor recognises water and then also for a certain follow-on
time above the level of the level sensor. If the water content of the evaporator falls below a certain level,
a topping up procedure is initiated by the level sensor. The water is filled up as described above.
On commencement of the filling up procedure, the ventilation fan is switched on at a certain setting. After
the filling procedure the vent flap and the air inlet flap are closed and the hot air fan is activated.
2. Altitude adjustment
Automatic altitude adjustment enables the hot air temperature to be regulated with a certain difference
in temperature below the maximum possible steaming temperature. This ensures that the condition of
the air in the oven is always sufficiently moist and that there are no drying effects on the food. Altitude
adjustment is carried out in the following steps:
• The water in the evaporator is heated up with the evaporator heater operating at full power.
• If, during a certain period of time, the temperature sensor, on measuring the water temperature in the
steam generator, does not register any change in temperature, this temperature will be taken as the
maximum possible water temperature and therefore also as the maximum possible steam
temperature.