The combination of ventilation and circular heating elements allows for cooking different types of foodstuffs together, without mixing aromas and flavours.

The virtues of steam, to obtain a healthy and nutritious cooking. Perfect for all delicate dishes (vegetable, fish…) and for low-temp cooking (sous-vide or jar-cooking).

A programme specific for regenerating your dishes, using steam to replenish the proper humidity, combined with hot air between 70°C and 130°C.

It is used for cooking and defrosting food. Guarantees quick and efficient cooking, without changing the color or shape of the food. Three possibilities can be selected:
HIGH - for cooking cutlets, steaks and small pieces of meat;
MEDIUM - for heating frozen / cold foods and cooking... fish fillets and vegetables au gratin;
LOW - for cooking large pieces of meat (roasts, whole chickens), leavened dough (bread and loaves), lasagna, etc.

To quickly gratin the surface of the food.

The combined action of the fan and grill produces rapid and thorough cooking of thick foodstuffs.

Program with low energy consumption, ideal for heating and for foods that need gentle and progressive cooking.