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Forced Air + Steam
Steam
Forced Air
For cooking poultry, roasts, meats and baked fish
TEMPERATURE
END TIME
COOK TIME
180°C 00:20
16:03
Forced Air + Steam
High
STEAM LEVEL
HANDMATIG
HETELUCHT + STOOM
DRUK OP DE OK / SELECT-TOETS .
GEBRUIK DE TOETSEN OMHOOG / OMLAAG om de te bewerken instelling te selecteren.
DRUK OP DE OK / SELECT-TOETS om te bevestigen.
GEBRUIK DE TOETSEN OMHOOG / OMLAAG om de instelling te wijzigen.
DRUK OP DE OK / SELECT-TOETS om te bevestigen. (Herhaal stap 2 en
5 indien nodig).
DRUK OP DE STARTTOETS .
G
EBRUIK DEZE FUNCTIE voor het be-
reiden van geroosterd vlees, ge-
vogelte, aardappelen in de schil,
diepvriesvoedsel, biscuitgebak,
gebak, vis en pudding.


VOEDSEL
STOOM
NIVEAU
TEMP °C TIJD ACCESSOIRES TIPS
SPARERIBS LAAG 160 - 170°C 80 - 90 MIN
ROOSTER
op niveau 2
OPVANGPLAAT
OP NIVEAU 1
S
TART met de
botzijde omhoog
en draai ze na 30
minuten om.
KALKOENBORST,
ZONDER BOTJES 11½ KG
M
EDIUM 200 - 210°C 50 - 60 MIN
DE TEMPERATUUR
AAN DE BINNENZIJDE
moet oplopen
tot 72°C.
GEGRATINEERDE VIS LAAG 190 - 200°C 15 - 25 MIN
ROOSTER
op niveau 2
GEGRATINEERDE
GROENTEN
M
EDIUM
- HOOG
200 - 210°C 20 - 30 MIN
BROOD
LAAG
- MEDIUM
180 - 190°C 35 - 40 MIN
BAKPLAAT
op niveau 2
D
E BEREIDINGSTIJDEN zijn gebaseerd op een
voorgewarmde oven.
33


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