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Details on steam, convection, convection+steam, and dry air cooking methods.
Using a core probe for precise internal temperature control during cooking.
Covers switching on/off, manual mode, settings, and delayed start.
General| Power | 2000W |
|---|---|
| Voltage | 220-240V |
| Frequency | 50/60Hz |
| Temperature Range | 100-250°C |
| Timer | 60 minutes |
| Rotisserie | Yes |
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