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EN
FUNCTIONS
MY MENU
For cooking several kind of dishes and foods and
achieving optimal results quickly and easily. To get the
best from this function, follow the indications on the
relative cooking table.
STEAM
For cooking natural and healthy dishes using steam to
preserve the food’s natural nutritional value. This
function is particularly suited to cooking vegetables,
fish and fruit, and also for blanching. Unless otherwise
indicated, remove all packaging and protective film
before placing the food in the oven.
Gnocchi 90 - 100 10 - 15
3 1
Fish terrine 75 - 80 60 - 90
2
Boiled eggs 90 20 - 25
3
Beetroot 100 50 - 60
3 1
Red cabbage 100 30 - 35
3 1
White cabbage 100 25 - 30
3 1
White beans 100 75 - 90
3 2/1
FORCED AIR+STEAM
For cooking dishes in a way that are crispy on the
outside but tender and succulent on the inside. It is
especially suited to cooking roasting joints of meat or
poultry, fish, potatoes, frozen ready meals, cakes and
desserts.
Bread 180 - 190 Low - Mid 35 - 40
2
Turkey breast 200 - 210 Mid 50 - 60
2 1
Ribs 160 - 170 Low 80 - 90
2 1
Roasted fish 190 - 200 Low 15- 25
2 1
Roasted vegetables 200 - 210
Medium
- High
20 - 30
2
1
FORCED AIR
For cooking dishes in a way that achieves similar results
to using a conventional oven. We recommend using
the wire shelf with this function as it allows the air to
circulate effectively. Alternatively, the baking tray can
be used to cook certain foods, such as cookies or bread
rolls.
Gateaux (Cakes) Yes 160 35 - 40
2
Cookies Yes 150 - 165 12 - 15
2
Choux buns Yes 190 - 200 25 - 30
2
Swiss rolls Yes 230 7 - 8
2
Quiche Yes 180 - 190 35 - 40
2
Puff pastry Yes 180 - 190 15 - 20
2
Frozen buffalo wings Yes 190 - 200 15 - 18
2
STEAM DEFROST
For defrosting any kind of food. Place foods such as
meat and fish without package or wrappings, on the
steam tray on level 3. Place the drip tray on the level
below to collect the thawing water. For best results, do
not defrost the food completely but allow the process
to finish during standing time. We recommend keeping
bread wrapped up to prevent it from becoming too soft.
Meat
Minced
500 25 -30
30 - 35
60
Sliced
20 - 25
Bratwurst
450 10 - 15 10 - 15
Poultry
Whole
1000 60 - 70 40 - 50
Fillets
500
25 - 30 20 - 25
Legs
30 - 35 25 - 30
Fish
Whole
600 30 - 40 25 - 30
Fillets
300 10 - 15 10 - 15
Portion
400 20 - 25 20 - 25
Vegetables
Portion
300 25 - 30 20 - 25
Pieces
400 10 - 15 5 - 10
Bread
Bread loaf
500 15 - 20 25 - 30
Slices
250
8 - 12 5 - 10
Rolls / buns
10 - 12 5 - 10
Cake
400 8 - 10 15 - 20
Fruit
Mixed
400 10 - 15 5 - 10
Berries
250 5 - 8 3 - 5
STEAM REHEAT
For reheating ready-made food that is either frozen,
chilled or at room temperature. This function uses
steam to gently reheat food without drying it out, thus
enabling it to retain its original flavour. Standing time
improves the result. We recommend placing smaller
or thinner pieces of food in the middle and larger or
thicker pieces around the outside. If using the steamer
tray, place the baking tray below it to collect any liquid
running out of the food.
3


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