User guide

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Thanks to the 11 different settings, the automatic humidifier allows plenty
of cooking settings, from broiling to par-steaming according to the type of
food.
Standard convection (no humidity exhaust valve open; no additional
humidity first stepof bakind with additional water injection - browning,
gratinating, baking, pre cooked food
Low humidity - all small portions of meat and fish
Medium-low humidity - large pieces of meat, reheating, roasted
chicken, proving
Medium humidity - first step of roasted meat and fish, roasted
vegetables
Medium-high humidity - stewed vegetables
High humidity - poached meat, jacket potatoes
Automatic humidifier
1-2
3-4
5-6
7-8
9-10
0
Cooking functions
Manual functions
On/off switch Start/stop
Two Phase cooking cycle
Ideal for cooking in sequence
Convection with direct steam cooking cycle
Working temperature: Max 300°C
Ideal for grilling steaks, au gratin, breads, pastries, fresh or frozen
convenience products, baking and browning. Thanks to the direct
steam is also possible to steam, poach, stew and braise
Pulse Ventilation
Ideal for large pieces of meat, overnight cooking, can be combined
with hot air and steam cooking cycles. It can also be used to
keep food warm and ready to be served. Its gentle intermittment
ventilation is suitable for very light items and baking
Cooking chamber exhaust valve control
Keeps the exhaust valve open to avoid excess humidity in the
chamber
Quick cool down
Quick cool down can be activated manually to pass from one
type of cooking to another. Quick cool down is activated when
necessary (i.e. before easy clean starts if temperature in the oven
is above 70°C)
HACCP
HACCP an integrated PC network (HACCP advanced)
Cleaning functions
4 automatic cleaning programs and
semi-automatic cleaning program
Manual water injection
Instantly increases the humidity within the cooking
chamber by the injection of water.
PLUS: improves baking results in terms of
crust, colour and surface finish