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TEMPERATURE
END TIME
COOK TIME
100°C 00:20
15:53
Steam
Forced Air
Forced Air + Steam
Steam
For cooking pastry, cakes and pies
TURN THE MULTIFUNCTION KNOB until Forced Air is displayed.
TURN THE ADJUST KNOB to select which setting to edit.
PRESS THE OK / SELECT BUTTON to confirm.
TURN THE ADJUST KNOB to change the setting.
PRESS THE OK / SELECT BUTTON to confirm. (Repeat step 2 & 4 if need-
ed).
PRESS THE START BUTTON .
USE THIS FUNCTION TO cook meringues, pastry, sponge cakes, soufflés,
poultry and roast meats.
ALWAYS USE THE WIRE SHELF to put food on to allow the air to circulate
properly around the food.
USE THE DRIP TRAY when baking small items like cookies or
rolls.
FOOD TEMP °C TIME ACCESSORIES HINTS
SWISS ROLL 230°C 7 - 8 MIN.
BAKING TRAY
on level 2
COOKIES 165 - 175°C 12 - 15 MIN.
PETIT CHOUX 190 - 200°C 25 - 30 MIN.ENSURE the oven is dry
BISCUIT CAKE 160°C
35 - 40 MIN.WIRE SHELF
on level 2
QUICHE
180 - 190°C
PUFF PASTRY 15 - 20 MIN.
BAKING TRAY
on level 2
FROZEN CHICKEN
WINGS TO BE
REHEATED
190 - 200°C 15 - 18 MIN.COVER the tray with baking
paper
COOKING TIMES are based on preheated oven.
MANUAL
FORCED AIR
31


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