Atag CS4411T Manuel page 240

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TYPES OF HEATING
The following table represents the various oven modes and settings of your oven.
Use the cooking guide tables for those modes as guidelines for cooking.
Steam Mode
Food is cooked by steam provided by the steam generator and injected
into the cavity by two jet nozzles.
This mode is suitable for steaming food like vegetables, fi sh, eggs, fruits
and rice. When cooking by using this mode, always fi ll the water tank with
fresh water.
Suggested temperature: 100 °C
Hot air + Steam Mode
Food is cooked by convection mode and the help of steam. The steam is
provided by the steam generator and injected into the cavity by interval.
This mode is suitable for baking pastries, such as puff pastry, brioches,
yeast buns, bread rolls, gratins and roasting meat. The superheated steam
will provide a nice crisp, shiny surface and fl uff y structure. Meat roasts and
fi sh will keep a more juicy texture inside. When cooking with this mode
always fi ll the water tank with fresh water.
Suggested temperature: 180 °C
Reheat Mode
Food is reheated by convection mode and the help of steam. The steam is
provided by the steam generator and injected into the cavity by interval.
This mode is suitable for plated meals. Dishes can be gently reheated
without drying out. When reheating with this mode always fi ll the water tank
with fresh water. Suggested temperature: 100 °C
Hot air Setting
Food is heated by hot air from the back of the oven. This setting provides
uniform heating and is ideal for baking.
Suggested temperature: 180 °C
Hot air + Top heat Setting
Hot air and top heating element combine, making this setting ideal for
crisping and browning. Especially recommended for meats.
Suggested temperature: 180 °C
Top heat + Bottom heat Setting
Heat comes from top and bottom heating elements. This setting is suitable
for baking and roasting.
Suggested temperature: 200 °C
Top heat + fan Setting
The heat generated by the top heating elements is distributed by the fan.
This mode can be used for grilling meat and fi sh.
Suggested temperature: 220 °C
Hot air + Bottom heat Setting
Hot air and the bottom heating element combine so food can be crisped
and browned.
Suggested temperature: 180 °C
EN 13