Bedienungsanleitung Gorenje BOC 6322 AX (Seite 55 von 768) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Schwedisch, Norwegisch, Finnisch)

479813

Zoom out

Zoom in

Vorherige Seite

1/768

Nächste Seite

SELECTING THE COOKING MODE

Function name and

symbol

Function description

Min-Max.

Chamber

temp.

T default

(°C)

Food

probe T

default

STEAM COOKING

During steam cooking, the steam coming from the boiler flows into the

cooking chamber.

The steam heats the cooking chamber and cooks the food.

This cooking mode is ideal for cooking any type of vegetables, and it

preserves the colour, taste and above all the organoleptic properties of

the food.

40 – 100

100

REGENERATION

Steam and hot air contribute to heating the cooking chamber. The

heating of the food is thus quick and homogeneous, preventing it from

becoming dry.

The element that heats the air is the CIRCULAR heating element. The

radial fan distributes the heat uniformly.

This mode is suitable for heating previously cooked food (leftovers),

precooked food or frozen products.

60 – 130

110

PROFESSIONAL

COOKING

Cooking carried out in several phases.

When started, in the first phase, the food is steam cooked.

After an automatically determined period of time, the cooking switches to

the HOT AIR cooking mode.

This cooking system is ideal for rising any type of dough or for cooking

dough, bread or focaccia bread.

This type of cooking, however, cannot be performed several times in a

row, otherwise the results will be less than ideal.

The oven must be allowed to cool between two professional cooking

cycles. Only in this manner will the new steam phase be carried out

properly.

100–230

205

HOT AIR

COOKING

The air inside the cooking chamber is heated by the circular heating

element located behind the rear wall of the appliance.

The radial fan helps to move the air in a uniform manner. This system,

also known as ventilated cooking, cooks the food on every side.

40 – 230

175

HOT AIR + STEAM

This cooking mode is equivalent to the hot air cooking mode described

previously but also allows the possibility to produce steam, at any time,

in the cooking chamber by pressing the key

. The

production of steam in the cooking chamber is automatically deactivated

10 minutes after its start, or it can be deactivated even earlier, at any

time, by pressing the key

again. Ideal for cooking roasts.

80 – 230

175

LOW

TEMPERATURE

Low-temperature cooking system for relatively long time periods. Ideal

for cooking meat, producing a tender and delicate meat dish.

The air inside the cooking chamber is heated by the circular heating

element located behind the rear wall of the appliance and distributed

uniformly thanks to the ventilation produced by the radial fan. The

cooking must be carried out using the food probe supplied with the oven.

60-100

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Gorenje BOC 6322 AX Seite 55

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info