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Forced Air + Steam
For cooking with steam
P
OK / S
RESS THE
ELECT BUTTON
U
/
to select which setting to edit.
SE THE UP
DOWN BUTTONS
P
OK / S
RESS THE
ELECT BUTTON
U
/
to change the setting.
SE THE UP
DOWN BUTTONS
P
OK / S
RESS THE
ELECT BUTTON
(Repeat step 2 & 5 if needed).
P
S
.
RESS THE
TART BUTTON
F
OOD
RED BEATS
S
MALL
RED CABBAGE
S
LICED
WHITE CABBAGE
WHITE BEANS
S
OAKED
FISH TERRINE
BAKED EGGS
GNOCHI
A
the food without packaging
LWAYS PLACE
/ wrapping in oven unless else is stated.
32
MANUAL
STEAM
Steam
Forced Air
.
to confirm.
to confirm.
T
°C
T
A
EMP
IME
CCESSORIES
50 - 60 M
. S
IN
TEAM TRAY
on level 3
30 - 35 M
.
IN
Drip tray
100°C
on level 1
25 - 30 M
.
IN
D
RIP TRAY
75 - 90 M
.
IN
on level 3
W
IRE SHELF
75 - 80°C
60 - 90 M
.
IN
on level 3
D
RIP TRAY
90°C
20 - 25 M
.
IN
on level 3
S
TEAM TRAY
on level 3
90 - 100°C
10 - 15 M
.
IN
Drip tray
on level 1
C
are based on room tempered oven.
OOKING TIMES
U
such food as
SE THIS FUNCTION FOR
vegetables, fish, juicing fruit and
blanching.
E
the oven has cooled
NSURE
below 100°C before us-
ing this function. Open the
door and let cool off.
100°C
00:20
TEMPERATURE
COOK TIME
Steam
15:34
END TIME
H
INTS
A
amount of
DD DOUBLE
water
C
or heat
OVER WITH LID
resistant plastic wrap
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