EQUIPMENT | COOKING TECHNOLOGY
RIGHT | Fast-cooking fan oven with microwave and steam functions, highly-developed electronic probes (sensors)
and a roasting thermometer ensure that meat, poultry, fi sh and pastry are all cooked and baked to perfection
BELOW | This suspended extraction hood ensures you can cook,
relaxed and in fume-free surroundings and switch between recirculation and extraction. When not in use, it sits fl ush to the ceiling and when the hob is in use, the hood lowers towards the cooking zone.
For perfect results from cooking and frying that are child’s play to achieve, and in order to avoid burnt food or constantly having to adjust the cooking temperature, there are induction cooking zones for which you can choose one of three pre-set frying temperatures. With these it’s as if everything cooks itself. While the side dishes and sauce are prepared on the settings for simmering and/or keeping food warm, the roast braises in the superfast, built-in oven with integrated microwave and steam injection function, and the roasting thermometer with 3-point sensor measures the core temperature of the meat. Versatile cooks and bakers as well as proponents of vitamin-preserving steam cooking, and of professional simmering or steaming under vacuum (sous-vide), make full use of the benefi ts of a steam cooker with full-oven functionality – a model with a fi xed connection to the water supply is particularly convenient and professional. Anyone who wants to be on the safe side when baking, roasting, simmering and grilling can select one of the automatic programmes. Gourmets with a taste for experimentation eagerly defi ne each step of the cooking process themselves and take advantage of the option to create and save their own programmes.
34 | LIVINGKITCHENWORLD 2017
Versatile cooking in fume-free surroundings is provided by the latest ventilation technology – e.g. directly above the cooking area in the form of overhead, island or appealing ceiling extractor hoods that can be raised and lowered into position. New, almost invisible downdraft extractors are an up-to-date solution, and not just for kitchen-living rooms. These extractors can be placed, for example, directly to the right or left of a large cooking surface or between two or three domino hobs – small cooking modules that can be mixed and matched, such as an induction unit and a teppanyaki grill. A further option is a professionally networked combination of extractor and cooking zone that communicate with each other wirelessly, so that the level of extraction automatically adjusts to the fumes being emitted during the cooking process underway at the time. After cooking like a pro and enjoying the results, the next stage is the cleaning. “No problem”, says AMK’s MD, Kirk Mangels, “because the latest domestic appliances also take care of that for us, thanks to the expertise that has gone into them.” Examples include ovens with convenient self-cleaning operations, such as pyrolysis, catalysis and hydrolysis, as well as dishwashers that are quiet as a whisper, super energy-effi cient and lightning fast.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47
