Steam Cooking; Useful Tips - Haier H05RR-F Instrucciones De Uso

STEAM COOKING

Symbol Description
Steam Pure
Pre-set: 100°C
Range: 40-100°C
Steam Warm
Pre-set: 130°C
Range: 70-130°C
Steam Crisper
Pre-set: 165°C
Range: 50-230°C

USEFUL TIPS

When using the steam oven, always start with
the oven cold. Using steam in a hot oven (imme-
diately after traditional cooking) is not recom-
mended as the benefits of cooking with steam
will be cancelled out.
For steam cooking, try to use the perforated
stainless steel tray together with the lower
stainless steel drip tray as much as possible.
The first, resting with its support on the flat grill,
allows the steam to fully cook the food whilst
draining any residues released during cooking
through the holes.
The second lower tray, slid under the grill on its
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By way of radial ventilation, the steam is distributed to ensure that the
food is evenly heated and cooked. This offers the advantage of being
able to cook on the three different levels at the same time, taking care
to position any more 'full-bodied' foods on the higher level, and less
dense foods - such as vegetables - on the lower levels (from the first
to the third).
NOTE: During steam cooking, always place the lower stainless steel
tray underneath the perforated cooking container, so as to collect any
food scraps or condensate that may fall/drip.
During regeneration, the cooking chamber is heated with steam and
warm air, which allows for the rapid and consistent heating of the food
without drying it out. Based on the type of food being re-heated,
this programme offers the possibility to adjust the temperature
inside the oven, enabling you to manage this function as you please.
This type of function is therefore particularly suitable for:
• Heating pre-cooked food from 70°C to 130°C;
• Preparing ready/semi-ready meals and frozen foods from 70°C
to 130°C
NOTE: For these types of meals, be sure to place suitable dishes in the
oven (not made from synthetic or similar materials) and to position
them above the grill, making sure to remove any lids.
This type of cooking is called 'professional cooking' because the
food being cooked is placed inside a cold chamber that has not been
pre-heated.
After turning on the oven, the food is initially exposed to steam (or is
'steamed'). After a short period of exposure to the steam - depending
on the filling volume and therefore the size of the food being cooked -
the appliance automatically moves on to the second warm air phase.
This type of function is particularly suited to large meat and seafood
dishes, for example: large bread loaves made from white or wholemeal
flour with yeast or yeast dough at 190°C to 210°C, as well as filled and
hollow puff pastry, whether fresh or frozen from 190°C to 210°C.
NOTE: For best results when running two consecutive 'professional
cooking' programmes, the oven must be cooled before introducing
the second dish.
guides, will collect any drips and keep the oven
chamber cleaner.
When done cooking, the perforated tray sup-
port can be used as a surface to keep the hot
tray off the counter while you remove the food
you just cooked.
ATTENTION: Before using any steam functions,
the water container must be filled.
NOTE: The steam functions will not start until
the door is closed. If the door is open, the mes-
sage 'CLOSE THE DOOR' will be shown on the
display.
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