Automatic cooking programs
Compact combi-steam ovens offer a set of 30 automatic
cooking programs, with the option of setting the weight and an
indication of the level at which to place the food.
Salmon
Steaming
White fish
Potatoes
Carrots
Corn on the cob
Cauliflower
Broccoli
Peas
Asparagus
Rice
pudding
Poultry
Meat
Pies and cakes
Bread
Whole chicken
Whole duck
Whole goose
Whole turkey
Thighs
Pork
Beef
Lamb
Chops
Cod
Salmon
Thick crust
pizza
Thin crust pizza
Victoria sponge
cake
Large
tart
Small
tart
Sponge cake
White bread
Brown bread
Wholemeal
bread
ADVANTAGES OF COMBI-STEAM
Compact combi-steam ovens combine the advantages of steam
with the traditional cooking functions of convection ovens. The
combination of these two technologies means that results that have
never been experienced before can be achieved in terms of quality
and taste of the dish and retention of the properties of the food.
ADVANTAGES AND BENEFITS OF STEAMING
Steaming is universally recognised as the healthiest cooking
method, which offers significant benefits and advantages:
• it preserves the sensory characteristics of food retaining the
taste, look and consistency unaltered, even with particularly
delicate food such as salmon or vegetables;
• it prevents the formation, during cooking, of indigestible, toxic or
carcinogenic substances;
• it does not require any oils or other condiments to be added and,
thanks to the special perforated drip tray provided, prevents any
grease that melts in the heat from staying in contact with the food;
• it ensures that most of the thermolabile vitamins present in food,
especially vegetables, is preserved;
• it is a very practical, fast method, which is of benefit to the
quality of cooking and energy and financial savings.
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OVENS AND
COORDINATED
PRODUCTS
