Operation Manual

44
EN
TEMPERATURE
START TIME
FOOD PROBE
160°C 30°C
16:03
Forced Air
TEMPERATURE
END TIME
COOK TIME
160°C 00:10
16:11
Forced Air
No
PREHEAT
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.
Forced Air
Forced Air + Steam
Steam
For cooking pastry, cakes and pies
t u
y e i
o
MANUAL
FORCED AIR
use This funcTion To cook
meringues, pastry, sponge cakes,
soués, poultry and roast meats.
DeciDe if you are going to cook with or without Food Probe and follow
the proper procedure below.
if no probe is useD:
o
pen The Door, insert food.
t
use The up /
Down buTTons
to select
which setting
to edit.
y
press The ok / selecT buTTon to conrm.
u
use The up / Down buTTons to change the
setting.
i
press The ok / selecT buTTon to conrm
(repeat step 7 - 10 if needed).
o
press The sTarT buTTon.
i
f probe is useD:
o
pen The Door, insert food (Probe
correctly placed in food) and
connect the Probe plug to the oven
wall socket.
t
use The up /
Down buTTons
to select
which setting
to edit.
y
press The ok / selecT buTTon to conrm.
u
use The up / Down buTTons to change the
setting.
i
press The ok / selecT buTTon to conrm
(repeat step 7 - 10 if needed).
o
press The sTarT buTTon.