Instruction manual 2
Table Of Contents
- Important safety instructions
- 2. INSTALLATION
- 3. OVEN GUIDE
- 4. AVAILABLE ACCESSORIES
- 5. USING THE OVEN
- 6. OVEN FUNCTIONS GUIDE
- 7. COOKING SUGGESTIONS AND TIPS
- 8. CLEANING AND MAINTENANCE OF THE OVEN
- 9. SPECIAL MAINTENANCE
Instructions for the user
24
MEATBALLS Broil 3 535 7 - 9 5 - 6
ROTISSERIE MEATS
CHICKEN Broil (Rotisserie feature)
On a
rotisserie
rod
480 - 535 60 - 70
FISH
SALMON TROUT
European conv. with
bottom heating element
2 300 - 320 35 - 40
PIZZA
Convection with top
and bottom heating
elements
1 480 - 535 6 - 10
BREAD European convection 2 375 - 395 25 - 30
MUFFINS
European convection
with top and bottom
heating elements
2 355 - 375 15 - 20
DESSERTS
DOUGHNUTS
Convection with top
and bottom heating
elements
2 320 55 - 60
FRUIT PIES
Convection with top
and bottom heating
elements
2 320 30 - 35
SMALL PASTRIES
European conv. with
bottom heating element
2 320 - 340 20 - 25
JAM TARTS
European convection
with top and bottom
heating elements
2 320 20 - 25
PARADISE CAKE
Convection with top
and bottom heating
elements
2 320 55 - 60
ECLAIRS
European convection
with top and bottom
heating elements
2 300 - 320 40 - 50
SPONGE CAKE European convection 2 300 - 320 45 - 50
RICE PUDDING
European convection
with top and bottom
heating elements
2 320 40 - 50
CROISSANTS European convection 2 320 25 - 30