Fulgor Milano CREATIVE CCSO 4511 TC Manual Del Usario página 60

During reheating, the cooking chamber is heated with steam and hot air, which heats the food quickly
and evenly without drying it out.
This program allows you to change the temperature inside the oven based on the type of food to be
regenerated in order to manage this function the way you like and, so, this type of function is especially
suitable for:
Heating pre-cooked foods from 70 °C to 130 °C;
GB
Preparing ready and semi-ready dishes and frozen dishes from 70 °C to 130 °C
Note: For these types of dishes, remember to use suitable pots and pans (not made of synthetic
materials or similar), positioning them on the grill and making sure to remove the covers.
STEAM COMBINED WITH VENTILATED COOKING
Turn on the oven with the key
Select Combined Steam
With the keys you can adjust the temperature in 5-°C intervals over the preset range from 50 °C
to 230 °C.
This type of cooking is also called "professional cooking" because the food to be cooked is placed in
the chamber cold and not preheated.
After starting, in the first step the food to be cooked is exposed to steam (also called steaming), than
after exposing the food to steam for a certain time depending on the filling volume, i.e., the dimensions
of the food to be cooked, the appliance automatically passes to the second step – hot air.
This type of function is especially suitable for large pieces of meat or fish; for cooking large loaves of
bread made with white, dark or whole-wheat flour or leavened dough at 190 °C to 210 °C and fresh or
frozen filled pastries from 190 °C to 210 °C
ATTENTION: For optimal performance when using "professional cooking" twice in a row, you must let
the oven cool before cooking the second dish.
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