Foster S4000 Cooking Cycles Available, Min-Max, Food, Function name, Chamber, and symbol

COOKING CYCLES AVAILABLE

			Min-Max.	Food
Function name			Chamber
	Function description			probe T
and symbol			temp.	default
			T default
STEAM COOKING	During steam cooking, the steam coming from the boiler flows
	into the cooking chamber.		40 – 100
	The steam heats the cooking chamber and cooks the food.			70
	This cooking mode is ideal for cooking any type of vegetables,		100
	and it preserves the colour, taste and above all the organoleptic
	properties of the food.
REGENERATION	Steam and hot air contribute to heating the cooking chamber. The
	heating of the food is thus quick and homogeneous, preventing it		60 – 100
	from becoming dry.
	The element that heats the air is the CIRCULAR heating element.			70
	The radial fan distributes the heat uniformly.		80
	This mode is suitable for heating previously cooked food
	(leftovers), precooked food or frozen products.
PROFESSIONAL	Cooking carried out in several phases.
	When started, in the first phase, the food is steam cooked.
COOKING	After an automatically determined period of time, the cooking
	switches to the HOT AIR cooking mode.
	This cooking system is ideal for rising any type of dough or for		100–230
	cooking dough, bread or focaccia bread.			70
	This type of cooking, however, cannot be performed several		205
	times in a row, otherwise the results will be less than ideal.
	The oven must be allowed to cool between two professional
	cooking cycles. Only in this manner will the new steam phase be
	carried out properly.
HOT AIR	The air inside the cooking chamber is heated by the circular
	heating element located behind the rear wall of the appliance.		40 – 230
COOKING	The radial fan helps to move the air in a uniform manner. This			70
	system, also known as ventilated cooking, cooks the food on		175
	every side.
HOT AIR + STEAM	This cooking mode is equivalent to the hot air cooking mode
	described previously but also allows the possibility to produce
	steam, at any time, in the cooking chamber by pressing the key
	(8) . The production of steam in the cooking chamber is		80 – 230	70
	automatically deactivated 10 minutes after its start, or it can be		175
	deactivated even earlier, at any time, by pressing the key	(8)
	again.
	Ideal for cooking roasts.
LOW	Low-temperature cooking system for relatively long time
	periods. Ideal for cooking meat, producing a tender and delicate
TEMPERATURE	meat dish.		70-100
	The air inside the cooking chamber is heated by the circular			70
	heating element located behind the rear wall of the appliance and		90
	distributed uniformly thanks to the ventilation produced by the
	radial fan. The cooking must be carried out using the food probe
	supplied with the oven.

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