5 Applications
The temperature is optimized throughout in this application for energy-saving cook-
ing, and this is indicated in the display during operation with «ECO».
Select a lower temperature (reduce by approximately 20 °C) than for top/bottom
heat as the heat transfer is more efficient.
5.6
Hot air with steaming
Temperature range
80–230 °C
Recommended value
180 °C
Level
2 or 1 + 3
The cooking space is heated by hot air. Bursts of steam ensure that the energy is trans-
ferred more efficiently to the food. This speeds up the cooking process slightly and the
food comes out really crispy.
Steam over 100° C is not visible.
Uses
▪
Puff pastries, yeast pastries, bread, plaited bread
▪
Baked dishes and gratins
▪
Meat
▪
Frozen and convenience foods
Particularly suitable for low-fat cooking of frozen foods such as oven chips and
spring rolls.
Using the option, the supply of steam can be turned off and on again during operation.
5.7
Desiccating (depending on model)
Temperature range
40–85 °C
Recommended value
65 °C
Level
2 or 1 + 3
A heating element behind the back wall of the cooking space heats up the air inside the
cooking space, which is circulated evenly. The appliance door opens automatically at
regular intervals to allow moisture from the food to escape. The food dries out slowly.
Uses
▪
For drying fruit, berries, vegetables and herbs
The lower the drying temperature, the longer the drying time. Food with a high wa-
ter content requires a longer drying time.
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