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3.9 The display and user interaction
The control panel is composed of a 4.3"
touch display and a power button on the
side
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Fig. 6 – The main menu and an example selection screen
THAWING
This brings food from freezing temperature to 1-3°C without loss of liquids and
without starting the cooking process, avoiding the protein processing that happens,
for example, when defrosting meat in the microwave.
READY TO SERVE
This program warms a previously cooked food kept in the refrigerator, so it can be
served at the correct temperature.
SLOW COOKING
This cooks a recipe at a constant temperature for the desired time. This technique,
thanks to limited water evaporation from the food, maintains the quality and
tenderness of the food.
RAISING
The raising program creates a microclimate in controlled temperature and humidity
conditions. Fermentation can then take place in optimum conditions, producing the
natural swelling of the dough. By programming the duration of the leavening it is
possible to reduce the amount of yeast in the recipe, obtaining a lighter and more
digestible product, at the same time favouring the desired aroma.
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