8 9
Theory
Operating modes
Follow the advice in «Tips on settings» and in «Tips and tricks».
Operating mode
Temperature range
Recommended
Level
Steaming
30 to 100 °C
100 °C
1 to 5
Top / bottom heat
30 to 230 °C
200 °C
2
Hot air
30 to 230 °C
180 °C
2
2 and 4
Regenerating
100 to 150 °C
120 °C
1 to 5
Professional baking
100 to 230 °C
210 °C
2
2 and 4
Use
Heating method
Cooking vegetables, rice, cereal products, pulses
and egg dishes. Poaching meat, poultry and
fish. Extracting juice from fruit and berries. Making
yogurt and preserves.
Place the stainless steel tray underneath the
perforated stainless steel tray.
The cooking space is heated simul-
taneously by steam and hot air. The food
is heated up or cooked by steaming.
1
2
3
4
5
For cakes, biscuits, bread and roasts. Use a dark
enamelled tray or a black tray or tin for crispy results.
The cooking space is heated by the top
and bottom heating elements.
1
2
3
4
5
For cakes, biscuits, bread and roasts on two levels.
Select a lower temperature (reduce by approxi-
mately 20 °C) than for top / bottom heat.
A heating element behind the back wall of
the cooking space heats up the air
inside the cooking space and which is
circulated evenly.
1
2
3
4
5
Reheating pre-cooked food, frozen products,
semi-ready and ready meals.
Simultaneously regenerating food on several levels.
The cooking space is heated by
steam and hot air. The food is reheated
gently without drying it out.
1
2
3
4
5
Bread, yeast pastries, puff pastries (fresh or frozen)
on 1 or 2 levels.
Put the food in the cold cooking space.
The cooking space is heated in a
first phase by steam and is automatically
followed in a second phase by hot air.
1
2
3
4
5
n
Place tins, moulds, etc. on the wire shelf.
n
Always push the «sloped» side of the original
baking tray right to the back of the cooking
space.
Содержание Combair-Steam S
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Страница 22: ...Fish Poultry Meat...
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Страница 49: ...Desserts Pastries...
Страница 62: ...Bread Flans...
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Страница 71: ...Own recipes Own recipes...
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