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Forced Air + Steam
For cooking poultry, roasts, meats and baked fish
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
P
S
.
RESS THE
TART BUTTON
S
TEAM
F
OOD
LEVEL
RIBS
L
OW
TURKEY BREAST,
M
EDIUM
BONELESS 11½KG
FISH GRATIN
L
OW
VEGETABLE
M
EDIUM
GRATIN
- H
IGH
L
OW
COURSE BREAD
-
MEDIUM
MANUAL
FORCED AIR + STEAM
Forced Air
Steam
.
to confirm.
to confirm. (Repeat step 2 & 5 if needed).
T
°C
T
A
EMP
IME
CCESSORIES
. W
160 - 170°C
80 - 90 M
IRE SHELF
IN
on level 2
D
RIP TRAY
ON LEVEL
200 - 210°C
50 - 60 M
.
IN
190 - 200°C 15 - 25 M
.
IN
W
IRE SHELF
on level 2
200 - 210°C
20 - 30 M
.
IN
B
AKING TRAY
180 - 190°C
35 - 40 M
.
IN
on level 2
C
are based on preheated oven.
OOKING TIMES
U
cook roast
SE THIS FUNCTION TO
meats, poultry, and jacket pota-
toes, frozen convenience foods,
sponge cakes, pastry, fish and
puddings.
180°C
00:20
TEMPERATURE
COOK TIME
Forced Air + Steam
16:03
High
STEAM LEVEL
END TIME
H
INTS
S
with bone side up
TART
and turn after 30 minutes
1
C
should
ENTER TEMPERATURE
reach 72°C
33
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