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Gorenje BOC 6322 AX Manual

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VEGETABLES recipe list
Dish:
Cooking
chamber
temperature °C
Food probe
temperature *
°C
Cooking time Level
Cooking
cycle
ASPARAGUS 100 00
h
.35
’
3
BROCCOLI 100 00
h
.30
’
3
CARROTS 100 00
h
.35
’
3
BRUSSELS SPROUTS 100 00
h
.35’ 3
CAULIFLOWER 100 00
h
.40
’
3
SWISS CHARD
STALKS
100
00
h
.35’
3
GREEN BEANS 100 00
h
.40
’
3
FENNEL 100 00
h
.40’ 3
POTATOES 100 00
h
.50’ 3
PEPPERS 100 00
h
.25’ 3
LEEKS 100 00
h
.40’ 3
RICE 100 00
h
.35’ 3
CELERY 100 00
h
.35’ 3
SPINACH 100 00
h
.20
’
3
ZUCCHINI 100 00
h
.30’ 3
The cooking times have been determined for average sized dishes.
Cooking times may vary depending on the size of the dish.
DESSERTS recipe list
Dish:
Cooking
chamber
temperature °C
Food probe
temperature *
°C
Cooking time Level Cooking cycle
BISCUITS 150 00
h
.35
’
3
YOGURT BISCUITS 170 00
h
.15’ 3
PLUM CAKE 170 01
h
.00
’
3
SOUFFLES 200 00
h
.35’ 3
APPLE PIE 170 01
h
.00
’
3
SPONGE CAKE 170 00
h
.40
’
3
NOTE:
The settings listed in the tables (temperature, cooking time) may be changed to create personalized cooking better
suited to your needs. New data can be entered to overwrite the data stored in the memory by following the instructions
provided below.
COOKING/BAKING WITH A FOOD PROBE
The oven is supplied with a food and temperature probe, which is an accessory shaped like a large pin inserted in a
grip that ends with a cable and a plug. The food probe connected to the electronics allows to measure the temperature
inside the meat or other food that is being cooked.
This accessory simplifies the approach to the various cooking cycles for those with little experience in the sector,
obtaining consistent results over time.
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