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5 Applications
This application is particularly energy-efficient. A heating element behind the back wall of
the cooking space heats up the air inside the cooking space, which is circulated evenly.
Any moisture that escapes from the food is retained in the cooking space, so the food
dries out less.
Uses
▪
Roasts, gratins, savouries and biscuits
When baking using this application, do not preheat. This lowers the energy con-
sumption. The cooking time can be longer than with classical hot air.
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.5
Steam
Temperature range
30–100 °C
Recommended value
100 °C
Level
1 to 4
The cooking space is heated simultaneously by steam and hot air. The food is heated up
or cooked by steaming.
Uses
▪
Steaming vegetables, rice, cereal products, pulses and egg dishes
▪
Poaching meat, poultry and fish
▪
Extracting juice from fruit and berries
▪
Making yogurt
▪
Preserving, bottling
Possible to steam on several levels simultaneously.
5.6
Regeneration
Temperature range
80–200 °C
Recommended value
120 °C
Level
1 to 4
The cooking space is heated by steam and hot air. The food is reheated gently without
drying it out.
Uses
▪
Reheating pre-cooked foods and convenience foods
Possible to regenerate on several levels simultaneously.
For crispier results (e.g. to crisp up bread and flans), set a higher temperature
(150–180 °C).
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Содержание CombiSteamer V6000 45F
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