Zanussi Convection Oven - Manual (Page 15)

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On/off switch Start/stop
Steam cooking cycle
Working temperature: 25°C to 130°C
Perfect for all food that may be cooked in water and delicate products
PLUS: Maintains nutritional value, colour, texture and
typical taste of the product
Combi cycle
Working temperature: Max 250°C
Ideal for all kinds of roasts and meats, stuffed vegetables
lasagne, seafood, bakery products and desserts.
PLUS: Reduced cooking times and food shrinkage - higher yield
Pause
Delays start and allows to insert a pause between sequential
cooking phases or at the end of a program
Pulse Ventilation
Ideal for large pieces of meat, overnight cooking, can be
combined with hot air and steam cooking cycles. It can be
also used to keep food warm and ready to be served. Its
gentle intermittent ventilation is suitable for very light items
Cleaning functions
4 automatic cleaning programs and semi-automatic cleaning
program
1/2 energy
For small loads and overnight cooking, avoids power peaks and
reduces running costs
Cooking chamber exhaust valve control
Keeps the exhaust valve open to avoid excess humidity in the
chamber
Manual Steam generator emptying
Steam generator emptying can be activated manually. Steam
generator empties automatically to reduce scale build-up
Convection cooking cycle
Working temperature: Max 300°C
Ideal for grilling steaks, au gratin, breads, pastries, fresh or frozen
convenience products, baking and browning.
PLUS: Perfect results, partial and full loads, high energy reserves
Regeneration cycle
Pre-programmed, ideal cooking atmosphere for regenerating
whole menus, single or multiple portions, banqueting
HACCP
HACCP monitoring
an integrated PC network (HACCP advanced)
1/2 fan speed
For delicate cooking such as baking cakes, soufflés, fish, large
roasts, filets and other delicate food. Compatible with all cooking
cycles
ECO-Delta
For delicate cooking of large pieces of meat, highest possible
quality and reduced weight loss - highest possible yield
Two Phase cooking cycle
Ideal for cooking in sequence
Manual water injection
Instantly increases the humidity within the cooking chamber by
the injection of water.
PLUS: improves baking results in terms of
crust, colour and surface finish
Quick cool down
Quick cool down can be activated manually to pass from one type
of cooking to another. Quick cool down is automatically activated
when necessary (i.e. before easy clean starts if the
temperature in the oven is above 70°C)
Manual functions
Cooking functions