Instruction for Use

33
Forced Air + Steam
Steam
Forced Air
For cooking poultry, roasts, meats and baked fish
TEMPERATURE
END TIME
COOK TIME
180°C 00:20
16:03
Forced Air + Steam
High
STEAM LEVEL
MANUAL
FORCED AIR + STEAM

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 roast
meats, poultry, and jacket pota-
toes, frozen convenience foods,
sponge cakes, pastry, fish and
puddings.



FOOD
STEAM
LEVEL
TEMP °C TIME ACCESSORIES HINTS
RIBS LOW 160 - 170°C 80 - 90 MIN.
W
IRE SHELF
on level 2
DRIP TRAY
ON LEVEL 1
S
TART with bone side up
and turn after 30 minutes
TURKEY BREAST,
BONELESS 11½KG
MEDIUM 200 - 210°C 50 - 60 MIN.
CENTER TEMPERATURE should
reach 72°C
FISH GRATIN L
OW 190 - 200°C 15 - 25 MIN.
W
IRE SHELF
on level 2
VEGETABLE
GRATIN
M
EDIUM
- HIGH
200 - 210°C 20 - 30 MIN.
COURSE BREAD
L
OW
- MEDIUM
180 - 190°C 35 - 40 MIN.
BAKING TRAY
on level 2
C
OOKING TIMES are based on preheated oven.