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5. START-UP
This ovens are suitable for:
- Dry cooking at high temperature up to 250°C (Vien noise, braising...).
- Combination steam and convection cooking at up to 210°C (roasting, pastry-making, shellfish...).
- Steaming up to 98°C (vegetables and poaching, vac uum packed cooking, defrosting...).
5.1. LAYOUT OF THE ELECTRONIC CONTROL PANEL
Dial 1: Switch on, Start cooking, Cavity cooling and automatic cleaning.
Dial 2: Select operating mode:
- Dry cooking (forced air at 0 to 250°C)
- Combination (forced air and steam at 30 to 210°C)
- Steam cooking (at 30 to 98°C)
- Pre set temperature
Dial 3: Set required temperature, cooking time or core temperature.
Dial 4: Adjusts the value of the setting selected using dial 3.
BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex