Table of Contents
Advertisement
Turn the multifunction knob until Forced Air is displayed.
Turn the adjust knob to select which setting to edit.
Press the OK / Select button to confirm.
Turn the adjust knob to change the setting.
Press the OK / Select button to confirm. (Repeat step 2 & 4 if need-
ed).
Press the Start button .
Use this function to cook meringues, pastry, sponge cakes, soufflés,
poultry and roast meats.
Always use the Wire shelf to put food on to allow the air to circulate
properly around the food.
Use the Drip tray when baking small items like cookies or
rolls.
Food
Temp °C
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
Forced Air + Steam
For cooking pastry, cakes and pies
Time
Accessories
7 - 8 Min.
Baking tray
12 - 15 Min.
on level 2
25 - 30 Min.
Wire shelf
35 - 40 Min.
on level 2
15 - 20 Min.
Baking tray
on level 2
15 - 18 Min.
Cooking times are based on preheated oven.
100°C
TEMPERATURE
Steam
Hints
Ensure the oven is dry
Cover the tray with baking
paper
00:20
COOK TIME
15:53
END TIME
Advertisement
Table of Contents
