34
Forced Air
Forced Air + Steam
Steam
For cooking pastry, cakes and pies
TEMPERATURE
END TIME
COOK TIME
160°C 00:10
16:11
Forced Air
No
PREHEAT
MANUAL
FORCED AIR
PRESS THE OK / SELECT BUTTON .
USE THE UP / DOWN BUTTONS to select which setting to edit.
PRESS THE OK / SELECT BUTTON to confirm.
USE THE UP / DOWN BUTTONS to change the setting.
PRESS THE OK / SELECT BUTTON to confirm. (Repeat step 2 & 5 if needed).
PRESS THE START BUTTON .
U
SE THIS FUNCTION TO cook me-
ringues, 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.
B
AKING TRAY
on level 2
COOKIES 165 - 175°C 12 - 15 MIN.
PETIT CHOUX 190 - 200°C 25 - 30 M
IN.ENSURE the oven is dry
BISCUIT CAKE 160°C
35 - 40 M
IN.
WIRE SHELF
on level 2
QUICHE
180 - 190°C
PUFF PASTRY 15 - 20 M
IN.
B
AKING TRAY
on level 2
FROZEN CHICKEN
WINGS TO BE
REHEATED
190 - 200°C 15 - 18 M
IN.
COVER the tray with baking
paper
C
OOKING TIMES are based on preheated oven.
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