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Initial checks and preparations before oven installation.
Procedures for attaching oven feet and the water tray.
Describes steam, convection, and probe cooking techniques.
Covers powering the oven on/off and configuring basic parameters.
Explains manual, delayed start, and programme execution.
Covers creating, storing, and executing custom baking programmes.
Details specific utility programmes for oven operation.
Covers importing, exporting, and deleting programmes.
General| Brand | Best For |
|---|---|
| Model | BISTROT 465 |
| Category | Convection Oven |
| Language | English |
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