Convection oven with direct steam: 90% steam saturation in 4 minutes. air-o-flow: fresh air is blown into the oven after it is pre-heated and pulled through the bi-functional fan, guaranteeing cooking evenness. Manual injection of water to add additional moisture in the cell. air-o-clean: built-in cleaning system. Cooking cycles: hot air (max 300 C) combined with 11 different humidity settings, ranging from browning to baking and par-steaming. 2-step cooking with the possibility to combine different cycles. Full speed and pulse ventilation controls. Food probe for precise cooking. Double-glass door with book-like opening maintains a cool external temperature and incorporates a drip pan to collect excess condensation avoiding wet floors.