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Meat Program

This cycle is set for cooking each kind of

meat in the most appropriate way. This

automatic program consists of 3 phases: external

colouring, internal cooking and "recovery" –

where the temperature decreases slowly and

the combined action of the heating elements and

the cooling fan control the humidity. The level

of cooking can be regulated according to all

different tastes, with the possibility to change

duration to have the "well-done", "medium" or

"rare" result.

Universal Programs:

Multilevel Cooking

All heating elements and the fan are

activated. Since the heat remains constant

throughout the oven, the air cooks and browns food

in a uniform manner. Thanks to this function; it is

possible to cook simultaneously up to 4 levels at the

same time.

Barbeque

The top heating element and the rotisserie

spit (where present) are activated.

The high and direct temperature of the grill is

recommended for food which requires a high

surface temperature. Good for food that needs a

higher cooking temperature, such as steaks and

hamburgers.

Pastries Program

This cycle is set for the cooking of

traditional cakes, doughnuts and pies.

temperature

Recovery: temperature decreases

raising

slowly and the combined action of the

heating elements and the cooling fan

control the humidity.

Colouring

190°

Recovery/internal cooking

200°

End cooking

100°

Cold Oven

10'

20'

30'

40'

50'

•Cold Oven at start

No pre-heating (time saving)

›

•First phase

colouring

With humidity level control,

›

for a not aggressive

•Second phase

internal part cooking

›

and more delicate cooking

•Cake: the cycle is set for the cooking of traditional cakes, like doughnut and pies.

Gratin

The top heating element, rotisserie spit

(where present) and the fan will be

activated. During part of the cycle, the circular

heating element is also activated. This combination

of features increases the effectiveness of the uni-

directional thermal radiation provided by the heating

elements through the forced circulation of the air

throughout the oven. This helps to prevent food

from burning on the surface and allows the heat to

penetrate right into the food.

Low Temperature

This function allows preserving the original

properties and flavours of the food.

3 low temperature programs:

40°C: Defrosting, raising, yoghurt.

65°C: Reheat, dry and keep warm.

90°C: Rapid low temperature – to preserve the

nutrients and tenderness.

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OS 99 DPIX

60cm Experience Line Extra Large Oven

•

70 Lt of capacity: 20% increase in internal space

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4 ovens in 1:

a) 4 simultaneously cooking in the EXTRA LARGE oven (70 Lt)

b) Cooking in the upper SMALL oven (20 Lt)

c) Cooking in the lower MAIN oven (48 Lt)

d) Simultaneously cooking in the upper SMALL oven & lower

MAIN oven ( 20 + 48 Lt)

•

10 cooking functions in the EXTRA LARGE oven: 4 automatic

programs + 6 universal functions.

•

2 functions in the SMALL oven: Fast Cooking & Grill

•

Universal functions in main oven

•

Fast Clean – Pyrolytic self-cleaning function

•

Integrated ventilation system

•

4 oven glass doors

•

Glass inner door

•

Divider

•

Grey cavity

•

2 halogen lights

•

Electronic regulation timing and temperature

•

Recipe book and quick guide provided

•

Anti-touch Stainless Steel – Easy to Clean

OS 89 CIX

60cm Experience Line Extra Large Oven

•

70 Lt of capacity: 20% increase in internal space

•

4 simultaneously cooking in the EXTRA LARGE oven (70 Lt)

•

10 cooking functions in the EXTRA LARGE oven: 4 automatic

programs + 6 universal functions.

•

Self-cleaning catalytic liners

•