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Forced Air + Steam
Steam
Forced Air
For cooking poultry, roasts, meats and baked fish
TEMPERATURE
START TIME
FOOD PROBE
180°C 30°C
16:03
Forced Air + Steam
High
STEAM LEVEL
TEMPERATURE
END TIME
COOK TIME
180°C 00:20
16:03
Forced Air + Steam
High
STEAM LEVEL
SI AUCUNE SONDE N'EST UTILISÉE :
OUVREZ LA PORTE, introduisez les aliments.
UTILISEZ LES
TOUCHES HAUT /
BAS pour sélec-
tionner le ré-
glage à modifier.
APPUYEZ SUR LA TOUCHE OK / SELECT (SÉLECTION) pour
confirmer.
UTILISEZ LES TOUCHES HAUT / BAS pour modifier le ré-
glage.
APPUYEZ SUR LA TOUCHE OK / SELECT (SÉLECTION) pour
confirmer. (Répétez les étapes 7 et 10, si néces-
saire).
APPUYEZ SUR LA TOUCHE START (DÉMARRAGE) .
SI UNE SONDE EST UTILISÉE :
OUVREZ LA PORTE, introduisez les aliments
(sonde correctement placée dans les
aliments) et branchez la fiche de la sonde
sur la prise du four.
UTILISEZ LES
TOUCHES HAUT /
BAS pour sélec-
tionner le ré-
glage à modifier.
APPUYEZ SUR LA TOUCHE OK / SELECT (SÉLECTION) pour
confirmer.
UTILISEZ LES TOUCHES HAUT / BAS pour modifier le ré-
glage.
APPUYEZ SUR LA TOUCHE OK / SELECT (SÉLECTION) pour
confirmer. (Répétez les étapes 7 et 10, si néces-
saire).
APPUYEZ SUR LA TOUCHE START (DÉMARRAGE) .
DÉCIDEZ d'utiliser ou non la sonde et suivez la procédure appropriée ci-dessous.
MANUEL
AIR PULSÉ + VAPEUR
U
TILISEZ CETTE FONCTION pour la cuis-
son de rôtis, volaille, pommes de terre
en robe des champs, plats préparés
congelés, gâteaux de Savoie, pâtisse-
ries, poisson et puddings.


37


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