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Poids
(kg)
Plat Fonction du
four
Niveau Température du
four (°C)
Temps de
cuisson
(min.)
1,2 Lapin
2 175 60 - 80
1,5 Canard
2 220 120 - 150
4Dinde
2 180 210 - 240
0,6 - 1 Poisson
2 180 - 190 20 - 40
Gâteau aux
prunes
2 160 50 - 60
1Tartes
2 170 80 - 100
Biscuits/Gâ-
teaux secs
2 et 4 140 - 150 35 - 40
2 Lasagnes
2 180 - 190 25 - 40
(0,7) -
1
Pain (petits
pains)
2 180 - (200)
(25) - 45
1)
1Pizza 2 210 - 220
15 - 25
1)
- Réchauffer
(plats indivi-
duels)
2 140
15 - 25
1)
1) Préchauffez pendant 10 minutes.
Entretien et nettoyage
Avertissement Reportez-vous aux
chapitres concernant la sécurité.
Nettoyez la façade du four à l'aide d'une
éponge humide additionnée d'eau sa-
vonneuse.
Utilisez les produits spécifiques vendus
dans le commerce pour l'entretien des
surfaces en métal.
Nettoyez l'intérieur du four après chaque
utilisation. Les salissures s'éliminent alors
plus facilement et ne risquent pas de brû-
ler.
En cas de salissures importantes, net-
toyez à l'aide d'un nettoyant pour four.
Après chaque utilisation, lavez tous les
accessoires pour four et séchez-les. Utili-
sez un chiffon doux additionné d'eau sa-
vonneuse tiède.
Si vous avez des accessoires anti-adhé-
rents, ne les nettoyez pas avec des pro-
duits agressifs, des objets pointus ni au
lave-vaisselle. Vous risqueriez de détruire
le revêtement anti-adhérent.
Appareils en acier inoxydable ou en
aluminium :
Nettoyez la porte uniquement avec une
éponge humidifiée. Séchez-la avec un chif-
fon doux.
N'utilisez jamais de produits abrasifs ou
corrosifs, d'éponges métalliques ou de sub-
stances acides susceptibles d'endommager
le revêtement du four. Nettoyez le bandeau
de commande du four en observant ces mê-
mes recommandations.
FRANÇAIS 17
17


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