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Forced Air + Steam
For cooking pastry, cakes and pies
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
A
W
LWAYS USE THE
circulate properly around the food.
U
D
SE THE
RIP TRAY
rolls.
F
T
°C
OOD
EMP
SWISS ROLL
230°C
COOKIES
165 - 175°C
PETIT CHOUX
190 - 200°C
BISCUIT CAKE
160°C
QUICHE
180 - 190°C
PUFF PASTRY
FROZEN CHICKEN
WINGS TO BE
190 - 200°C
REHEATED
34
MANUAL
FORCED AIR
Steam
Forced Air
.
to confirm.
to confirm. (Repeat step 2 & 5 if needed).
to put food on to allow the air to
IRE SHELF
when baking small items like cookies or
T
A
IME
CCESSORIES
7 - 8 M
.
IN
B
AKING TRAY
12 - 15 M
.
IN
on level 2
25 - 30 M
.
IN
W
IRE SHELF
35 - 40 M
.
IN
on level 2
15 - 20 M
.
IN
B
AKING TRAY
on level 2
15 - 18 M
.
IN
C
are based on preheated oven.
OOKING TIMES
U
cook me-
SE THIS FUNCTION TO
ringues, pastry, sponge cakes,
soufflés, poultry and roast meats.
160°C
00:10
TEMPERATURE
COOK TIME
Forced Air
16:11
No
PREHEAT
END TIME
H
INTS
E
the oven is dry
NSURE
C
the tray with baking
OVER
paper
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