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Steam
Forced Air
Forced Air + Steam
For cooking with steam
TEMPERATURE
END TIME
COOK TIME
100°C 00:20
15:34
Steam
MANUEL
VAPEUR
APPUYEZ SUR LA TOUCHE OK / SELECT (SÉLECTION) .
UTILISEZ LES TOUCHES HAUT / BAS pour sélectionner le réglage à
modifier.
APPUYEZ SUR LA TOUCHE OK / SELECT (SÉLECTION) pour confirmer.
UTILISEZ LES TOUCHES HAUT / BAS pour modifier le réglage.
APPUYEZ SUR LA TOUCHE OK / SELECT (SÉLECTION) pour confirmer.
(Répétez les étapes 2 et 5, si nécessaire).
APPUYEZ SUR LA TOUCHE DÉMAR.
U
TILISEZ CETTE FONCTION POUR cuire
le poisson, les légumes, les fruits,
ou pour les ébouillanter.
A
TTENDEZ que le four refroidisse
et que la température soit infé-
rieure à 100°C avant d’utiliser
cette fonction. Ouvrez la porte
et laissez-le refroidir.


ALIMENTS TEMP °C DURÉE ACCESSOIRES CONSEILS
BETTERAVE ROUGE PETIT
100 °C
50 - 60
MIN
PANIER VAPEUR
sur le gradin 3
Bac collecteur
sur le gradin 1
CHOUX ROUGE
E
N
TRANCHES
30 - 35 MIN
CHOUX BLANC 25 - 30 MIN
HARICOTS BLANCS TREMPÉS 75 - 90 MIN
BAC COLLECTEUR
sur le gradin 3
AJOUTEZ LE DOUBLE DE
SON VOLUME EN eau.
TERRINE DE
POISSON
75 -
80 °C
60 - 90
MIN
GRILLE MÉTALLIQUE
sur le gradin 3
COUVREZ AVEC UN COU-
VERCLE ou un film
plastique résistant
à la chaleur.
ŒUFS COCOTTE 90 °C 20 - 25
MIN
BAC COLLECTEUR
sur le gradin 3
GNOCCHI
90 -
100 °C
10 - 15
MIN
PANIER VAPEUR
sur le gradin 3
Bac collecteur
sur le gradin 1
S
ORTEZ LES ALIMENTS DE LEUR EMBALLAGE AVANT DE LES
PLACER au four, à moins d'indication contraire.
TEMPS DE CUISSON lorsque le four est à température
ambiante.
32


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