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Poids
(kg)
Plat Fonction du four Niveau Tempé-
rature du
four (°C)
Temps de
cuisson
(min.)
1,5 Canard
1 160 120 - 150
3Oie
1 160 150 - 200
4Dinde
1 180 210 - 240
1 Poisson
2 190 30 - 40
1 Tomates farcies aux
poivrons / pommes
de terre au four
2 190 50 - 70
Gâteaux instantanés
2 160 45 - 55
1Tartes
2 160 80 - 100
Biscuits
3 140 25 - 35
2 Lasagnes
2 180 45 - 60
1 Pain blanc
2 190 50 - 60
1Pizza
1 190 —
200
20 - 30
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 15
15


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