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 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 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. 111 OVENS AND COORDINATED PRODUCTS
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