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Légumes
Aliments à faire sécher Température en °C
Niveau du four
Temps en heures (Instructions)
1 niveau 2 niveaux
Haricots 60-70 3 1/4 6-8
Piments 60-70 3 1/4 5-6
Légumes pour potage 60-70 3 1/4 5-6
Champignons 50-60 3 1/4 6-8
Herbes 40-50 3 1/4 2-3
Fruits
Aliments à sécher Température en °C
Niveau d'enfournement
Durée en heures (valeur indi-
cative)
1 gradin 2 gradins
Quetsches 60-70 3 1/4 8-10
Abricots 60-70 3 1/4 8-10
Pommes en tranches 60-70 3 1/4 6-8
Poires 60-70 3 1/4 6-9
ENTRETIEN ET NETTOYAGE
AVERTISSEMENT
Reportez-vous au chapitre « Consignes de sécurité ».
Remarques concernant l'entretien :
Nettoyez la façade du four à l'aide d'une éponge humide additionnée d'eau savonneuse.
Utilisez les produits spécifiques vendus dans le commerce pour l'entretien des surfaces
en métal.
Nettoyez le four après chaque utilisation. Les salissures s'éliminent alors plus facilement
et ne risquent pas de brûler.
En cas de salissures importantes, nettoyez à l'aide de produits spécifiques pour four.
Lavez tous les accessoires du four avec un chiffon doux humide additionné d'eau savon-
neuse après chaque utilisation et séchez-les.
Si vous avez des accessoires anti-adhérents, ne les nettoyez pas avec des produits agres-
sifs, des objets pointus, ou en lave-vaisselle. Cela risque d'endommager le revêtement an-
ti-adhérent.
Support de gradin
Vous pouvez enlever les glissières afin de nettoyer les parois latérales.
22 Entretien et nettoyage
22


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