4gb66009.fm Page 84 Thursday, March 13, 2003 10:05 AM
HOW THE OVEN WORKS
The oven you have purchased differs somewhat from ?traditional? ovens. Temperatures given in
traditional recipe books do not apply to this oven. Follow indications given in the cooking tables
(pag. 92).
The operating principle behind the ?Combi Steam? oven is very simple. Water is brought to boiling point
in the evaporator. The steam produced is channeled into the oven cavity, where it condenses as it comes
into contact with ?cold? foodstuffs, thus cooking them. The greater the quantity or weight of food, the
greater the surface available for condensation and formation of steam. Use the perforated tray for
uniform distribution of steam over food.
The steam ensures food is cooked uniformly: greater energy is transferred to the thickest areas of food
because here it produces more condensation.
With this type of cooking, it is impossible to burn food because the temperature never exceeds 100°C.
N.B.: During steaming, meat releases proteins which form unsightly white marks on the perforated
baking tray or on vegetables arranged on the shelf below. These marks can be removed from the tray
using a cleaning product containing vinegar or citric acid.
1. Water tank5. Hot air
2. Evaporator6. Oven cavity
3. Steam7. Steam return
4. Heating
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ACEC
