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33
USE THIS FUNCTION TO cook roast meats, poultry, and jacket potatoes, frozen convenience foods, sponge
cakes, pastry, fish and puddings.
DECIDE whether you are going to cook with or without the food probe and follow the proper procedure
below.
IF NO PROBE IS USED:
OPEN THE DOOR, insert food.
5. TURN THE ADJUST KNOB to choose the setting you want to
change.
6. PRESS THE OK / SELECT BUTTON to confirm.
7. TURN THE ADJUST KNOB to change the setting.
8. PRESS THE OK / SELECT BUTTON to confirm.
(Repeat steps 7 – 10 if needed).
9. PRESS THE START BUTTON.
IF PROBE IS USED:
OPEN THE DOOR, insert food (probe correctly placed in food) and
connect the Probe plug to the oven wall socket.
5. TURN THE ADJUST KNOB to choose the setting you want to
change.
6. PRESS THE OK / SELECT BUTTON to confirm.
7. TURN THE ADJUST KNOB to change the setting.
8. PRESS THE OK / SELECT BUTTON to confirm.
(Repeat steps 7 – 10 if needed).
9. PRESS THE START BUTTON.
Forced air + steam
Forced Air + Steam
00:20
COOK TIME
180 °C
TEMPERATURE
16:03
END TIME
High
STEAM LEVEL
Forced Air + Steam
30 °C
FOOD PROBE
180 °C
TEMPERATURE
16:03
END TIME
High
STEAM LEVEL
FOOD
STEAM
LEVEL
TEMP °C TIME ACCESSORIES HINTS
RIBS LOW 160 – 170 °C 80 – 90 mins
WIRE SHELF on level 2
DRIP TRAY ON LEVEL 1
START with the bone
side up and turn
after 30 minutes
TURKEY
BREAST,
BONELESS
1 – 1.5 kg
MEDIUM 200 – 210 °C
50 – 60 mins
CORE TEMPERATURE
should reach 72 °C
72 °C
FISH GRATIN LOW 190 – 200 °C 15 – 25 mins
WIRE SHELF
on level 2
VEGETABLE
GRATIN
MEDIUM –
HIGH
200 – 210 °C 20 – 30 mins
COARSE
BREAD
LOW –
MEDIUM
180 – 190
°C
35 – 40 mins
BAKING TRAY
on level 2
COOKING TIMES are based on a preheated oven. (Use Forced Air when preheating.)
u
t
y
i
o
Forced Air + Steam
180 °C
TEMPERATURE
00:20
COOK TIME
16:03
END TIME
High
STEAM LEVEL
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