34
U
SE THIS FUNCTION TO cook roast meats, poultry, and jacket potatoes, frozen convenience foods, sponge
cakes, pastry, fish and puddings.
D
ECIDE if you are going to cook with or without Food Probe and follow the proper procedure below.
I
F NO PROBE IS USED:
OPEN THE DOOR, insert food.
5. TURN THE ADJUST KNOB to choose the setting you want to
change.
6. P
RESS THE OK / SELECT BUTTON to confirm.
7. TURN THE ADJUST KNOB to change the setting.
8. P
RESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
9. PRESS THE START BUTTON.
I
F 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. P
RESS THE OK / SELECT BUTTON to confirm.
7. TURN THE ADJUST KNOB to change the setting.
8. PRESS THE OK / SELECT BUTTON to confirm.
(Repeat step 7 - 10 if needed).
9. P
RESS 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 Min
WIRE SHELF on
level 2
DRIP TRAY ON
LEVEL
1
START with bone
side up and turn after
30 minutes
TURKEY
BREAST,
BONELESS
1-1½ KG
MEDIUM 200-210 °C
50-60 Min
CENTER TEMPERATURE
should reach 72 °C
72 °C
FISH GRATIN LOW 190-200 °C 15-25 Min
WIRE SHELF
on level 2
VEGETABLE
GRATIN
MEDIUM -
HIGH
200-210 °C 20-30 Min
COURSE
BREAD
LOW -
MEDIUM
180-190 °C 35-40 Min
BAKING TRAY
on level 2
COOKING TIMES are based on preheated oven. (Use Forced Air when preheating).
