Cooking functions
Discover the cooking mode of Function ovens
Convection cooking
Convection is the usual method for cooking brioches,
dry and savory pastry products, vols au vent, pizza slices,
savory pies, bread, roast potatoes and meats.
It is extremely versatile and can be used with the addition
of steam for combined cooking or concluded with a grilling phase to give the food extra crunchiness.
Temperature range: 50°-300°C.
Cooking with humidity
The introduction of humidity into the oven allows you to preserve the softness and juiciness of the food.
The percentage and phase in which steam is added
are managed manually.
Gratin
The grilling function allows you to brown foods
so as to obtain crispy and golden dishes during
the preparation or the serving stage.