Fulgor Milano FUTCSO 7510 TEM Handleiding (242 Pagina's)

Handleiding

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EN

17

Combined Steam and Convection Cooking

Thistypeofcookingiscalled“professionalcooking”because

the food being cooked is placed into a cold chamber that has

not been preheated.

After starting the oven, the food is initially exposed to steam

(or“steamed”).Afterashortperiodofexposuretothesteam,

depending on the filling volume and therefore on the size of

the food being cooked, the appliance automatically moves on

to the second warm air phase.

This type of function is particularly suited to large meat and

seafood dishes for example; large sized bread loaves made

from white or wholemeal flour, with yeast or yeast dough at

190°Cuntil210°C,aswellasfilledandhollowpuffpastry,

whetherfreshorfrozenfrom190°Cto210°C.

NOTE: For best results when running two consecutive

“professional cooking” programmes, the oven must

be cooled before inserting the second dish.

ATTENTION

Once the functions have been completed, a circuit discharge

request will be sent (see WATER DISCHARGE paragraph).

Steam Assist Function

This particular function can only be used with traditional oven

functions.

Once the oven has been turned on, the steam assist function

will only become available once the internal oven temperature

has exceeded 100°C. Only from that moment on will the

symbol appear on the lower part of the display.

NOTE: THIS FUNCTION IS NOT ENABLED DURING STEAM

COOKING.

To inject steam inside the cavity, press the key select the icon

using the arrows and and confirm using the key .

The steam assist function will be enabled and the change in

status can be seen on the animated display. The steam assist

function will continue for 5 minutes, humidifying the food

sothatitdoesn’tdryoutduringcooking.Idealforroastsin

general, large meat/seafood dishes and softer cooking.

After 5 minutes, the oven returns to the previously set cooking

function.

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