Publicité
VEGETABLES recipe list
Dish:
ASPARAGUS
BROCCOLI
CARROTS
BRUSSELS SPROUTS
CAULIFLOWER
SWISS CHARD
STALKS
GREEN BEANS
FENNEL
POTATOES
PEPPERS
LEEKS
RICE
CELERY
SPINACH
ZUCCHINI
The cooking times have been determined for average sized dishes.
Cooking times may vary depending on the size of the dish.
DESSERTS recipe list
Dish:
BISCUITS
YOGURT BISCUITS
PLUM CAKE
SOUFFLES
APPLE PIE
SPONGE CAKE
NOTE:
The settings listed in the tables (temperature, cooking time) may be changed to create personalized cooking better
suited to your needs. New data can be entered to overwrite the data stored in the memory by following the instructions
provided below.
COOKING/BAKING WITH A FOOD PROBE
The oven is supplied with a food and temperature probe, which is an accessory shaped like a large pin inserted in a
grip that ends with a cable and a plug. The food probe connected to the electronics allows to measure the temperature
inside the meat or other food that is being cooked.
This accessory simplifies the approach to the various cooking cycles for those with little experience in the sector,
obtaining consistent results over time.
66
Cooking
Food probe
chamber
temperature *
temperature °C
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
Cooking
Food probe
chamber
temperature *
temperature °C
150
170
170
200
170
170
Cooking time
°C
00
h
.35
'
00
h
.30
'
h
'
00
.35
00
h
.35'
h
'
00
.40
00
h
.35'
h
'
00
.40
00
h
.40'
00
h
.50'
00
h
.25'
h
00
.40'
00
h
.35'
h
00
.35'
h
'
00
.20
00
h
.30'
Cooking time
°C
00
h
.35
'
h
00
.15'
h
'
01
.00
00
h
.35'
01
h
.00
'
00
h
.40
'
32
Cooking
Level
cycle
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
Level
Cooking cycle
3
3
3
3
3
3
Publicité
