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ES 27
Rejillas laterales (solo si están presentes)
Panel chef (solo si está presente)
Termómetro para carne (solo si está presente)
Mide la temperatura interior de la comida du-
-
perior de la cavidad. Debe introducirse mien-
tras el horno está fo.
ADVERTENCIAS:
No precalentar ni empezar a cocinar antes
de introducir correctamente el termómetro
para carne.
No intente introducir el termetro para
carne en alimentos congelados...
Un transportador de aire, que aumenta la cir-
culación del aire en el interior del horno. Eso
permite un mejor rendimiento, una cocción
más homogénea de los alimentos a todas las
temperaturas, tiempos de cocción más cortos
y, por último, una distribución uniforme de la
temperatura dentro del horno.
Paneles especiales revestidos con esmalte, fab-
ricados con una estructura microporosa para
convertir la grasa en elementos gaseosos fáciles
de eliminar. Sustitúyalos después de 3 años de
uso (a 2/3 ciclos de cocción por semana).
Situadas en ambos lados de la cavidad del horno,
sostienen rejillas de metal y bandejas de goteo.
Bisagras que garantizan un movimiento suave
y automático durante la fase de cierre de la
puerta del horno.
Dos guías que facilitan la comprobación del es-
tado de cocción, ya que permiten la extracción
y el reposicionamiento de bandejas y rejillas
dentro de la cavidad del horno.
Guías telescópicas (solo si están presentes)
Paneles catalíticos (solo si están presentes)
Sistema de cierre suave (solo si está presente)
27


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