the meal for the juicy and saucy meals. It is even smoother cooking without drying the
recommended not to use the trays with a depth of ingredients used.
over 65mm. • For scalded cooking, it is not important if the oven
• Trays that are appropriate to the dish going to be is preheated or not. It will be enough to only
cooked must be placed in tray rails. Because if adjust the timer on the digital display, and to start
you tightly replace the trays the cooking will the oven. The temperature setting is preset. It is
not possible to exceed this temperature, but you
show differences because of the air circulation
can do scalding at lower temperatures.
between the trays. For ex., you can replace in • When you wish to use the oven as a COMBINED
every tracks the trays with a depth of 10mm, OVEN, you can create very different tastes by
which is called as baker tray, for the applications setting the steam and convection ratios. The blue
like sable biscuits, Bag Dough, American Biscuits and the red display on the Combined Oven's cycle
and Italian cookies. But in the other applications, panel show the steam and the convection ratio,
you should replace the trays with intervals for the respectively. You can enter the required ratios
air circulation and for a better cook. choosing among the preset values. However, you
When you wish to bake flaky pastry or to cook should not confuse saturated steam with
dishes to be prepared in their own juice or with moistening. In these Combined Steam Ovens, the
sauces, the tray to be used must be 20, 40 and steam is generated in a boiler, and injected into
65mm deep, respectively. In this case, the the oven's interior, whereas moistening is
maximum tray capacities will be as follows: performed by injecting only water into the oven's
interior. But Combined Steam Ovens are equipped
FBE006 FBE010 FBE022 FBE042 with an additional moistening function too.
GN 1/1 3 6 10 20 • When the oven is set to scalding position, it is
GN 2/1 - - 5 10 possible to scald all kinds of fruits and vegetables.
400*600 3 6 5* 10* However, you are required to stick to the most
*: Place on the grills important cooking rule which is to fill the trays
• No matter what you wish to cook or bake in it, correctly with the vegetables to be scalded. As
apart from those dishes which are be scalded, you know, some vegetables release extreme high
preheat the oven at a temperature which quantities of pigments while scalding. Such
vegetables have to be put right to the bottom of
absolutely must exceed the foreseen cooking
the oven's interior, while those that do not release
/baking temperature by a temperature over at least such high quantities of pigments, have to be put
60°C, before loading the prepared trays. For ex., if into the upper parts. The reason for this is that, if
you will cook a food at 1700C, the heat of the those vegetables which release high quantities of
oven should be 2300C. Because the coldness of pigments are put into the upper part, the dripping
the food of tray that will be put in the oven will pigment juice may colour the vegetables in the
decrease the heat of the oven. You can control the lower part. If you wish to scald spinach together
heat of the oven with control panel. with other vegetables, it must absolutely be put
• For the Chicken grill, Fish grill and Meatball it right to the bottom.
will be more appropriate to use the grills instead • Using ovens guarantees important differences and
of trays. advantages, due to their speed control units. You
• Especially during the cooking of yeasted dough have the opportunity to set the fan speed position
and pastry kinds, the getting dry and forming crust to between 400 and 1400rpm. As you know,
of the food should be prevented by periodically BAKLAVA and KADAYIF are delicious tastes of
steaming the oven. the Turkish cuisine, and this type of pastry has to
• Pay attention that the trays should be at the same be baken at the bottom of the oven. But from now
level and properly replaced in the oven. onwards, baklava and kadayif may be baken in the
Otherwise, the cooking will be different. ovens, because of their revolution adjustment
• In case you want to discharge the water in the feature. The only thing you have to do is to set the
boiler pull the rod “5” towards you. In this case, oven to 0 per cent steam and 100 per cent
the water in the boiler will be discharged through convection energy, to choose level 2 at the fan
discharging hole “4” and at the first operation the speed control (600rpm), and to let the trays bake
appliance will refill the water. during 45-50 minutes at 170°C.
• Besides their use as normal ovens operating with
convection current, these ovens (Combined 3. USE OF THE MACHINE
Steam) also may perform all kinds of SCALDED 3.1 - Key Explanations
COOKING (as a steam oven) by using steam
energy, or using the convection current together Heater Led: It means that the heaters are
with the steam energy, in order to work as a engaged. The heaters will be engaged till the
Combined Oven (convection-steam), performing temperature reaches the set value.
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