Hot air humid

The natural moisture from gratins, lasagnes and casseroles supports even cooking while still achieving a beautifully golden crust. No preheating required: Simply start from a cold oven for excellent results. The retained humidity ensures perfectly cooked layers throughout.

Braises and stews don’t require a lid with this function. The moisture stays in the cavity naturally.For long, slow braises, starting from a cold oven is particularly effective.The retained humidity keeps meat tender and succulent whilst developing rich, concentrated flavours.

The retained moisture prevents surfaces from drying too quickly, making this function ideal for bread, brioche and yeasted bakes. Especially useful when steam functions aren't available. For extra moisture with bread and brioche, place a small ovenproof dish of boiling water in the cavity.

Hot air humid eliminates the need for heavy and expensive cookware like cocottes or Dutch ovens. The cavity creates a naturally moist, enclosed environment, so any uncovered ovenproof dish will achieve tender, juicy results.Cook with confidence using the dishes you already have.

Perfect for bundt cakes, traybakes, fudgy brownies and blondies, this function provides even heat and excellent browning across multiple trays. The humidity keeps the centre soft whilst surfaces develop that appealing golden colour.

Naturally moist dishes can be kept warm at 85 °C without drying out. The minimal moisture extraction preserves texture and prevents food from becoming tough or overcooked.Perfect for holding dishes before serving while maintaining their just-cooked quality and appeal.