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Cooking modes
Principle and Types Uses
Caution
Placement
Healthy Steam with
150 °C and 190 °C.
(Preheating is necessary)
Superheated steam runs
together with flat heater. It can
remain moisture and reduce
nutrition loss. More fat can
be dissolved when using this
mode.
• 150 °C is suitable for cooking
seafood and shellfish.
• 190 °C is suitable for cooking
poultry, meat and seafood
gratin.
Superheated steam can
remain moisture while
fast cooking. Browning
color is accordance with
your preference.
One level cooking:
lower shelf position
Stew and Steam
Convection
Steam combines convection
heater to cooking.
• Stew soup and meat.
• Baking soft cakes, such as
souffle and French creme
brulee, etc.
Cooking can remain
higher temperature and
lock the food moisture.
It is recommended to
use soup bowl with
300 ml volume and
cover with lid when
using Stew function.
Stew: middle shelf
position
Steam Convection:
One level cooking:
lower shelf position
Two levels cooking:
upper and lower shelf
position
Grill
Heating by flat heater:
• Grilling of meat or fish.
• Toast grilling.
• Coloring of gratin dishes or
meringue pies.
Do not cover (plastic
wrap).
For one level cooking
only
Thin foods:
upper shelf position or
middle shelf position
Thick foods:
middle shelf position
or lower shelf position
Heating Principle
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2018/8/20 17:59:01
2018/8/20 17:59:01