556909
21
Zoom out
Zoom in
Previous page
1/148
Next page
DA 21
Ovnfunktioner
Konventionel
Maden opvarmes af varmeelementerne foroven og forneden i ovnen. Denne
indstilling er egnet til bagning og stegning.
Overvarme + konvektion
Vi anbefaler denne indstilling til stegning af kød. Det øverste varmeelement
HUDNWLYHUHWRJEOVHUQHN¡UHUIRUDWFLUNXOHUHGHQYDUPHOXIWGHUNRPPHU
fra oven og fra varmeelementet i ovnens bagvæg.
Konvektion
Maden opvarmes af den varme luft fra varmeelementet i bagvæggen og
FLUNXOHUHVDIWREOVHUH'HQQHLQGVWLOOLQJJLYHUHQMYQYDUPHIRUGHOLQJ
som er ideel til frosne færdigretter samt kager og croissanter.
Denne funktion kan bruges til bagning på to niveauer.
6WRUJULOO
Maden opvarmes af de øverste varmeelementer. Vi anbefaler denne
funktion til grillning af steaks og pølser samt til toastbrød.
/LOOHJULOO
'HQQHIXQNWLRQHULGHHOWLOJULOOQLQJDIVPnI¡GHYDUHPQJGHUVRPIHNV
EDJXHWWHUHOOHU¿VNH¿OHWHU$QEULQJPDGHQPLGWSnULVWHQGDGHWNXQHUGHW
OLOOHYDUPHHOHPHQWLPLGWHQGHUDQYHQGHV
Undervarme + konvektion
Det nederste varmeelement og varmeelementet i bagvæggen opvarmer
OXIWHQVRPFLUNXOHUHVDIEOVHUQH'HQQHIXQNWLRQHULGHHOWLOEDJYUNVRP
IHNVTXLFKHUSL]]DEU¡GRJRVWHNDJHU
$XWRPHQXSURJUDPPHU
'XNDQYOJHDXWRPHQXSURJUDPPHUWLOEDJQLQJVWHJQLQJRJWLOEHUHGQLQJ
)XQNWLRQHQWLOEHUHGQLQJVWLGHQRJWHPSHUDWXUHUQHHUIRUSURJUDPPHUHWVnGX
ikke behøver foretage dig mere. Du skal blot vælge emnet og det ønskede
serveringsvalg.
OX6411K
Optøning
Denne funktion er ideel til optøning af frosne madvarer ved lav temperatur
RJDQYHQGHOVHDIEOVHUHQ9LDQEHIDOHUDWGXYHQGHUPDGYDUHUQHXQGHU
optøningsprocessen.
Madvare Rilleniveau Tilbehør
Tid
(min.)
Bemærk
Kylling
(1000 - 1400 g)
2
1
Rist +
Dyb bageplade
100~140 Vend under optøningen
Fisk
(300 - 1000 g)
2
1
Rist +
Dyb bageplade
50~80
Kød
(500 - 1000 g)
2 Rist 50~100
Frosne
madvarer
2 Rist
OX6411K
Undervarme
'HQQHIXQNWLRQHULGHHOWLOEUXQLQJDIEXQGHQSnNDJHUSL]]DHUTXLFKHUHOOHU
WUWHU9LDQEHIDOHUDWPDQEUXJHUGHQQHIXQNWLRQQnUEDJQLQJHQHUYHGDW
være afsluttet.
BRUG AF OVNEN (FORTSAT)
21


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for ATAG OX6411K at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of ATAG OX6411K in the language / languages: Danish, Swedish, Norwegian as an attachment in your email.

The manual is 7,05 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of ATAG OX6411K

ATAG OX6411K User Manual - English, German, Dutch, French - 196 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info