Gorenje BCS798S24BG - Инструкция по эксплуатации - Страница 27

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STEAM INJECTION

Steam injection is recommended when cooking:

−

meat

 (towards the end of the cooking process): the meat will be juicier and softer, and 

basting is not required. Meat: beef, veal, pork, venison, poultry, lamb, fish, sausages;

−

bread and bread rolls:

 use steam during the first 5–10 minutes of baking. The crust will 

be crunchy and nicely browned;

−

vegetable and fruit soufflés

, lasagne, starchy dishes, puddings;

−

vegetables,

 especially potatoes, cauliflower, broccoli, carrots, zucchini, and eggplant.

Steam injection is possible in 

professional mode

 when selecting cooking time. Cooking 

time must be long enough to allow steam injection.

 Total cooking time may not be shorter than 10 minutes.

For steam injection, 

select the 

+ symbol

.

Confirm the setting by  

pressing the knob.

A) STEAM INJECTION BY STEPS

Set the steps (see chapter MULTIPHASE COOKING). Select the 

+ symbol 

for steam 

injection. The system will automatically calculate individual steam injections according to 

total cooking time. Touch the START/STOP key to start oven operation.

B) DIRECT STEAM INJECTION

Direct steam injection takes place during the cooking process. Select the symbol 

. A 

warning appears: 

"Would you like to inject steam?"

 The symbol flashes until the process 

is complete. Direct steam injection can be repeated in three steps; then, the steam symbol 

disappears.

Rotate the KNOB and 

select a function.

– Multiphase cooking 

(See chapter 

MULTIPHASE 

COOKING.)

– Steam injection 

intensity in three levels