Atag CS4411T Manuel page 252

All manuals and user guides at all-guides.com
USING THE HOT AIR + STEAM MODE (CONTINUED)
Food is cooked by hot air mode and the help of steam. The steam is provided by the steam
generators and injected into the cavity by interval.
Cooking guide
Use settings and times in this table as guide lines for baking and roasting.
We recommend to always fi ll the water tank with fresh water to the maximum level.
Combi steam
Food Item
mode (°C )
Puff Pastry Stripes
200 °C
(add grated cheese)
Croissants (all ready
made croissant 180 °C
dough)
180 °C
Homemade Bread
(preheating)
Vegetable Gratin /
160-180 °C
Potato Gratin
1st stage: 180 °C
Roast Beef, 1 kg
2nd stage: 180 °C
Medium-welldone
(preheating)
Oven Fish 200 °C
1st stage: 210 °C
Whole Chicken
2nd stage: 210 °C
1st stage: 210 °C
Chicken Pieces
2nd stage: 210 °C
Note
•
Preheating is recommended.
•
To turnover is recommended between 1st stage and 2nd stage.
•
If you open the door while oven is cooking, the oven stops. To restart the oven, close the door
and press Next/Start.
Place the baking tray on level 2.
* Temperatures Setting: 100 - 230 °C
Steam
Time (min.)
level (shelf level)
1 15 - 20 Baking tray (1)
1 17 23 Baking tray (1)
-
2 30 - 40 Oven rack (1)
2 35 - 50 Oven rack (2)
3
1. stage: 25 - 35
Oven rack (2) /
Baking tray (1)
2. stage: 25 - 35
3
Oven rack (2) /
3 20 - 25
Baking tray (1)
1. stage: 30 - 40
Oven rack (2) /
3
Baking tray (1)
2. stage: 20 - 30
1. stage: 20 - 30
Oven rack (2) /
3
Baking tray (1)
2. stage: 20 - 30
Accessory
EN 25