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Plat Quantité Tempé-
rature
(°C)
Durée (min) Posi-
tions des
grilles
Mor-
ceaux
(g) 1re face 2e face
Volaille
(coupé en
deux)
2 1000 200 25 - 30 20 - 30 3
Pilons de
poulet
6 - 200 15 - 20 15 - 18 3
Caille 4 500 200 25 - 30 20 - 25 3
Gratin de
légumes
- - 200 20 - 25 - 3
Coquilles
St Jac-
ques
- - 200 15 - 20 - 3
Maque-
reau
2 - 4 - 200 15 - 20 10 - 15 3
Darnes de
poisson
4 - 6 800 200 12 - 15 8 - 10 3
ENTRETIEN ET NETTOYAGE
AVERTISSEMENT! Reportez-
vous aux chapitres concernant
la sécurité.
Remarques concernant
l'entretien
Nettoyez la façade du four à l'aide d'une
éponge humide additionnée d'eau
savonneuse tiède.
Utilisez un produit courant destiné au
nettoyage des surfaces en métal.
Nettoyez l'intérieur de l'appareil après
chaque utilisation. L'accumulation de
graisses ou d'autres résidus alimentaires
peut provoquer un incendie.
En cas de salissures importantes,
nettoyez à l'aide de produits spécifiques
pour four.
Après chaque utilisation, lavez tous les
accessoires et séchez-les. Utilisez un
chiffon doux additionné d'eau chaude
savonneuse.
Si vous avez des accessoires anti-
adhérents, ne les nettoyez pas avec des
produits agressifs, des objets pointus ni
au lave-vaisselle. Cela risque
d'endommager le revêtement anti-
adhésif.
Appareils en acier inoxydable
ou en aluminium
Nettoyez la porte uniquement
avec une éponge ou un chiffon
humides. Séchez-la avec un
chiffon doux.
N'utilisez jamais de produits
abrasifs ou acides ni d'éponges
métalliques car ils peuvent
endommager la surface du four.
Nettoyez le bandeau de
commande du four en
observant ces mêmes
recommandations.
38 Progress
38


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