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EN
NL
FR
DE
46
GUIDE DES TEMPERATURES ET TEMPS DE
PROGRAMMATION DE CUISSON
ALIMENT Mode
Position sur les
plateaux depuis
le bas
Système de cuisson
traditionnelle
Système de cuisson à air chaud
“Températureen
°C”
“Temps de
cuissonen
minutes”
“Températureen
°C”
“Temps de
cuissonen
minutes”
Porc, veau (rôti)
etc.
2
iéme
200 ÷ 225 100÷ 150 175 ÷ 180 90 ÷ 120
Filet, rosbif
2
iéme
200 ÷ 240 60 ÷ 90 210 ÷ 225 40 ÷ 70
(4) Volaille entière
(oie, canard, dinde
poulet)
1
ère
ou 2
iéme
200 ÷ 240 60 ÷ 180 180 ÷ 220 90 ÷ 150
Morceaux de
poulet, ailes,
hamburger, steak
2
iéme
ou 3
iéme
-- -- 200 ÷ 230
10 ÷ 30
pour chaque
côté
(4) Gibier
2
iéme
210 ÷ 230 80 ÷ 100 180 ÷ 200 60 ÷ 100
Poisson
2
iéme
180 ÷ 190 35 ÷ 45 175 ÷ 180 25 ÷ 45
Gâteaux
2
iéme
170 ÷ 200 35 ÷ 60 165÷ 190 30 ÷ 60
Biscuits
2
iéme
170 ÷ 200 10 ÷ 20 170 ÷ 190 10 ÷ 15
Pizza
2
iéme
210 ÷ 240 15 ÷ 20 200 ÷ 210 10 ÷ 12
Pizza multi-niveau
2
iéme
et 3
iéme
ou
2
iéme
et 4
iéme
-- -- 200 ÷ 210 15 ÷ 20
Toast
3
iéme
L2 3 ÷ 7 -- --
Avertissement pour la cuisson à air chaud
Position des plats:
- Pour cuisiner sur 1 plateau utilisez le 2
ième
cran depuis le bas; (en utilisant )
- Pour cuisiner sur 2 plateaux utilisez le 2
ième
ou 4
ième
cran depuis le bas; (en utilisant
)
- Pour cuisiner sur 3 plateaux, utilisez le 2
ième
- 3
ième
et 4
ième
cran depuis le bas; (en utilisant
)
- (4)Le temps dépend du poids de la volaille, (40 ÷ 45 min par kg).
IMPORTANT: Les temps se cuisson sont calculés sans prendre en compte
le temps du préchauffage du four.
TABLE OF CONTENTS
SAFETY INSTRUCTIONS............................................................................... 48
INSTALLATION OF THE OVEN...................................................................... 49
Electricals........................................................................................................ 49
Connection to the electrical power mains........................................................ 51
INSTRUCTIONS FOR USE............................................................................. 52
Oven Racks..................................................................................................... 52
Oven extendable racks (if present).................................................................. 53
Cooking functions............................................................................................ 54
Electronic control............................................................................................. 56
DOOR LOCKING SYSTEM............................................................................. 64
Automatic door locking during pyrolytic cycle.................................................. 64
Oven lights....................................................................................................... 64
CLEANING AND MAINTENANCE................................................................... 65
Self-cleaning cycle (pyrolytic cycles)............................................................... 65
Oven door removal.......................................................................................... 66
Replacement of the oven light......................................................................... 67
GUIDANCE TEMPERATURE AN TIME SCHEDULE FOR COOKING........... 68
At the end of the product life cycle, the products equipped with
electronics, which have not gone through a selection process, are
potentially dangerous for the environment and for human health due
to the presence of dangerous materials. This appliance cannot be
thrown in the domestic waste at the end of its life cycle. Therefore it
must be delivered to an authorised waste collecting center tomake
it safe and to recycle its parts in order to respect the environment.
24


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