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90024570rev00
8 • FAST DRY HUMIDITY EVACUATION SYSTEM
The Fast Dry humidity evacuation
system exploits the Venturi effect
generated by the movement of the
fan, enabling rapid, efficient removal of
excess humidity. This makes it possible
to cook au gratin, “fry” and brown in an
entirely revolutionary way.
Ideal for cuisine foodstuffs such as:
- au gratin dishes (tomatoes au gratin,
lasagne, savoury pancakes, etc.)
- fried food (French fries, cutlets, etc.)
- browning roast joints and grilled meat.
Ideal for patisserie and bakery products
such as:
- choux pastries
- puff pastry
- sponge cake
- all types of bread
- focaccias, pizzas and savoury pies
- meringues
“FAST DRY” Symbol
T DR
T DR
9 • AUTOCLIMA HUMIDITY CONTROL SYSTEM
The Autoclima humidity control system
makes it possible to maintain a
constant level of humidity in the oven
chamber when cooking with convection
or combined cycle. It performs a dual
function, on the one hand introducing
moisture, and on the other extracting
moisture from the food when a set value
is exceeded.
It is especially advantageous for fresh
products, which inevitably have different
moisture content from one day to
another, but which when cooked will
always have the same appearance and
texture.
This system makes it possible to achieve
consistent cooking results for the same
food cooked in different quantities.
“AUTOCLIMA” Symbol
10 • VENTILATION SYSTEM
The oven’s ventilation system
guarantees optimal distribution of
heat and humidity inside the cooking
chamber.
The “PLUS” intermittent fans function
automatically maintains the optimal
climate in the oven and is ideal for slow
cooking.
Below, the speeds and cooking
indications for each of the oven’s 6
speeds:
RPM Cooking
500: meringues, puff pastry, small
pastries
700: flans, leafy vegetables, large
loaves of bread, panettone
900: small food items
1100: roasts, fish fillets
1200: roast chicken, paella
1400: chicken thighs, cutlets, French
fries
“VENTILATION” Symbol
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