Electric combi oven 3 GN 1/2, four cook functions: low temperature steam, maximum steam cooking, convection cooking and combined steam/convection cooking.
Supply voltage: 220-240 V/1 ph/50 Hz
Total Watts: 2.15 kW
Minimum Circuit Ampacity (MCA): 9.5A
External dimensions, Width: 352 mm
External dimensions, Depth: 548 mm
External dimensions, Height: 466 mm
Plug Type 1phase: Schuko; 3phase: CEE
Net weight: 22 kg
Cooks the following food type - Cooking method & time
Roast Pork (1 kg): Combi mode - 60 to 65 min.
Fillet of beef in pastry (1.2 kg): Convection - 30 to 40 min.
Salmon steaks baked in foil (1.2 kg): Max. Steam - 15 to 20 min.
Cauliflower and potato gratin (2.5 kg): Combi - 25 to 30 min.
Fish in cream sauce (1.5 kg): Low steam - 25 to 35 min.
Fruit muffins (24 pieces): Convection - 15 min.
Cooking functions
Max steam
The steam temperature is above 98 °C. This rapid method of cooking featuring all the necessary precautions is particularly suited to the majority of foodstuffs cooked in water. The foodstuffs conserve their vitamins as well as their shape and color. This method is used above all for vegetables and potatoes. The food can be cooked just as well in the plain containers as in the perforated containers.
Low steam
The steam temperature is about 85 °C. Low steam is a combination between high humidity and precise temperature control. This method protects the dishes while conserving their mineral salts and vitamins, as well as their taste, form and color. Low steam means slow even cooking. Foodstuff weight loss is kept to a minimum. This method of cooking is ideal for fish and pâtés, warming up meat dishes, and also for heating up “vacuum-packed” products.
Combi cooking
The combination of hot air and steam is an intelligent method of cooking. The higher humidity ensures delicate heating and a juicier roasting surface. The intensity of the hot air and the conducting of the heat through the steam seals the outside surface of the dishes more rapidly, trapping the moisture inside the roast and giving less weight loss.
Convection heat
This method is suitable for roasting. You can also use it to cook fillets of fish and meat, cutlets, pâtés, potato dishes, gratins, cakes and biscuits.
Cooling function
This function is meant to be used when you want to switch from one cooking process (convection heat or ombi) to another one at a much lower temperature (low and ax steam). When you select this function then only the fan will be on and not the heating elements. This will enable the oven cavity temperature to cool down rapidly to a suitable temperature for heat sensitive foods (vegetable or fish). Make sure the ventilation control is set to the fully open position. If you want to speed up this cooling process even more, leave the door open while this function is selected.
Update your browser to view this website correctly. Update my browser now