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NL
FR
EN
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GUIDANCE TEMPERATURE AN TIME SCHEDULE FOR
COOKING
FOOD Mode
Rack position
(from the bottom)
Traditional cooking system Hot-air cooking system
Temperature °C
Cooking time
in minutes
Temperature °C
Cooking time in
minutes
Poork,calf (roast)
etc.
2nd 200 ÷ 225 100÷ 150 175 ÷ 180 90 ÷ 120
Fillet, roastbeef
2nd 200 ÷ 240 60 ÷ 90 210 ÷ 225 40 ÷ 70
Poultry (gose, duck,
turkey, chicken)
whole (4)
1st or 2nd 200 ÷ 240 60 ÷ 180 180 ÷ 220 90 ÷ 150
Chicken
quarter, thigs,
hamburger,steak
2nd or 3rd -- -- 200 ÷ 230
10 ÷ 30
per ogni lato
Game (4)
2nd 210 ÷ 230 80 ÷ 100 180 ÷ 200 60 ÷ 100
Fish
2nd 180 ÷ 190 35 ÷ 45 175 ÷ 180 25 ÷ 45
Cakes
2nd 170 ÷ 200 35 ÷ 60 165÷ 190 30 ÷ 60
Biscuits
2nd 170 ÷ 200 10 ÷ 20 170 ÷ 190 10 ÷ 15
Pizza
2nd 210 ÷ 240 15 ÷ 20 200 ÷ 210 10 ÷ 12
Pizza multilevel
2nd & 3rd or
2nd and 4th
-- -- 200 ÷ 210 15 ÷ 20
Bread toast
3rd L2 3 ÷ 7 -- --
Warning for hot-air cooking - Position of pans:
- For cooking on 1 plane make use on 2nd holder from the bottom (using
)
- For cooking on 2 planes make use of 2nd - 4th holders from the bottom (using
)
- For cooking on 3 planes make use of 2nd - 3th and 4th holders from the
bottom (using
)
- (4) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT: The cooking times are considered with oven preheated.
INDEX
ACHTUNG....................................................................................................... 70
DER EINBAU DES HERDES.......................................................................... 71
Elektrische angaben........................................................................................ 71
Elektrischer anschluss..................................................................................... 73
GEBRAUCHSANWEISUNGEN....................................................................... 74
Grillroste des Backofens.................................................................................. 74
Ausziehbare Grillroste des Backofens (wenn vorhanden)............................... 75
Kochmodi......................................................................................................... 76
Elektronische steuerung.................................................................................. 78
SPERRSYSTEM DER TÜR............................................................................. 86
Automatische Sperrung der Tür während des Pyrolysezyklus........................ 86
Backofenlichter................................................................................................ 86
SÄUBERUNG UND WARTUNG..................................................................... 87
Selbstreinigungszyklus (Pyrolysezyklen)......................................................... 87
Entfernen der Backofentür............................................................................... 88
Ersetzen des Backofenlichts............................................................................ 89
LEITTEMPERATUR UND ZEITTABELLE ZUM KOCHEN........................................... 90
Ein Produkt, das am Ende seines Produktkreislaufes nicht durch einen
Ausleseprozess läuft, ist, durch die in der Ausstattung enthaltene
Elektronik, welche gefährliche Materialien enthält, potentiell
gefährlich für die Umwelt und für die menschliche Gesundheit.
Dieses Gerät darf nicht beim haushaltlichen Müll gefugt werden am
Ende seines Gebrauches. Das Gerät sol bei einem anerkannten
Abfallsammerlzenter abgeliefert werden, um es nachher sicher zu
machen und die Bestandteile wieder zu verwenden mit Ehrerbietigung
der Umwelt.
35


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