Fulgor Milano FCSO 4511 TM X - Инструкция по эксплуатации - Страница 49

EN

17

 Combined Steam and Convection Cooking 

This type of cooking is called “professional cooking” because 

the food being cooked is placed into a cold chamber that has 

not been preheated.

After starting the oven, the food is initially exposed to steam 

(or “steamed”). After a short period of exposure to the steam, 

depending on the filling volume and therefore on the size of 

the food being cooked, the appliance automatically moves on 

to the second warm air phase.

This type of function is particularly suited to large meat and 

seafood dishes for example; large sized bread loaves made 

from white or wholemeal flour, with yeast or yeast dough at 

190°C until 210°C, as well as filled and hollow puff pastry, 

whether fresh or frozen from 190°C to 210°C.

NOTE: For best results when running two consecutive 

“professional cooking” programmes, the oven must 

be cooled before inserting the second dish.

ATTENTION

Once the functions have been completed, a circuit discharge 

request will be sent (see WATER DISCHARGE paragraph).

 Steam Assist Function 

This particular function can only be used with traditional oven 

functions.

Once the oven has been turned on, the steam assist function 

will only become available once the internal oven temperature 

has exceeded 100°C. Only from that moment on will the 

symbol   appear on the lower part of the display.

NOTE:  THIS FUNCTION IS NOT ENABLED DURING STEAM 

COOKING.

To inject steam inside the cavity, press the key  select the icon  

 using the arrows   and    and confirm using the key   .

The steam assist function will be enabled and the change in 

status can be seen on the animated display. The steam assist 

function will continue for 5 minutes, humidifying the food 

so that it doesn’t dry out during cooking. Ideal for roasts in 

general, large meat/seafood dishes and softer cooking.

After 5 minutes, the oven returns to the previously set cooking 

function.