Zanussi Convection Oven manual Automatic humidifier, Cooking functions, Manual functions

Cooking functions

On/off switch

Two Phase cooking cycle

Ideal for cooking in sequence

HACCP HACCP an integrated PC network (HACCP advanced)

Cleaning functions 4 automatic cleaning programs and semi-automatic cleaning program

Start/stop

Convection with direct steam cooking cycle

Working temperature: Max 300°C

Ideal for grilling steaks, au gratin, breads, pastries, fresh or frozen convenience products, baking and browning. Thanks to the direct steam is also possible to steam, poach, stew and braise

Pulse Ventilation

Ideal for large pieces of meat, overnight cooking, can be combined with hot air and steam cooking cycles. It can also be used to keep food warm and ready to be served. Its gentle intermittment ventilation is suitable for very light items and baking

Cooking chamber exhaust valve control

Keeps the exhaust valve open to avoid excess humidity in the chamber

Manual functions

Manual water injection Instantly increases the humidity within the cooking chamber by the injection of water.

PLUS: improves baking results in terms of crust, colour and surface finish

Quick cool down

Quick cool down can be activated manually to pass from one type of cooking to another. Quick cool down is activated when necessary (i.e. before easy clean starts if temperature in the oven is above 70°C)

Automatic humidifier

Thanks to the 11 different settings, the automatic humidifier allows plenty of cooking settings, from broiling to par-steaming according to the type of food.

0

1-2

3-4

no additional moisture (browning and gratinating)

low moisture (stewed vegetables)

medium-low moisture (au gratin vegetables, roasted meat and fish)

5-6

7-8

9-10

medium moisture (all small portions of meat and fish)

medium-high moisture (large pieces of red meat)

high moisture (large pieces of white meat, baking and pre-cooked food regeneration)

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