Operation Manual

21
Forced Air
Forced Air + MW
Quick Heat
To cook pastry, cakes, poultry and roast meats
TEMPERATURE
END TIME
COOK TIME
180°c 00:05
19:00
Forced Air
TEMPERATURE
END TIME
COOK TIME
180°c 39:59
20:00
Cooking
TEMPERATURE
END TIME
COOK TIME
180°c 00:05
19:00
Forced Air
Forced Air Functions





FORCED AIR

TURN THE MULTIFUNCTION KNOB until you find the Forced Air function.

PRESS THE OK BUTTON to confirm your selection. You will automati-
cally be taken to the next setting.

TURN THE ADJUST KNOB to set the cooking time.

PRESS THE OK BUTTON to confirm your selection. You will automati-
cally be taken to the next setting.

TURN THE ADJUST KNOB to set the temperature.

PRESS THE START BUTTON.
U
SE THIS FUNCTION TO cook meringues, pastry, sponge
cakes, soufflés, poultry and roast meats.
O
NCE THE HEATING PROCESS has been started the cooking time
can easily be adjusted with the adjust knob. Use the back
button to return to where you can change end tempera-
ture.