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USA Ed. 1116
17 • OVEN RECIPES
PROGRAM
RECIPE
CYCLES
COOKING
TYPE
TIME
(minutes)
CAVITY
TEMPERATURE
CORE PROBE
TEMPERATURE
HUMIDITY
(%)
FAN SPEED
°C
°F
°C
°F
P01
Steamed
octupus
1
Steam
100
95
203
/
/
Fh
Normal
P02
Savoury flan
1
Convection
35
170
338
/
/
Fd
Normal
P03
Vol au vent
1
Convection
10
170
338
/
/
20
Normal
2
Convection
10
180
356
/
/
Fd
Normal
P04
Steamed rice
1
Steam
18
100
212
/
/
Fh
Normal
P05
Crespelle
1
Convection
10
170
338
/
/
60
Normal
2
Convection
8
180
356
/
/
20
Normal
P06
Cannelloni
1
Convection
10
170
338
/
/
60
Normal
2
Convection
5
180
356
/
/
20
Normal
P07
Prawns with
shells
1
Steam
10
100
212
/
/
Fh
Normal
P08
baked scampi
1
Convection
8
230
446
/
/
40
Normal
P09
Mussels
1
Steam
5
100
212
/
/
Fh
Normal
P10
Salmon
tranches
1
Mixed
15
170
338
/
/
50
Normal
P11
baked trout
1
Mixed
14
180
356
/
/
30
Normal
P12
Mixed meat
skewer
1
Mixed
18
190
374
/
/
20
Normal
P13
Roast chicken
(1,2 kg each)
1
Mixed
20
155
311
/
/
55
Normal
2
Mixed
10
170
338
/
/
30
Normal
3
Convection
15
190
374
/
/
10
Normal
4
Convection
10
220
428
/
/
Fd
Normal
P14
Hamburger
1
Convection
10
240
464
/
/
20
Normal
P15
Fried chicken
1
Convection
10
200
392
/
/
20
Normal
P16
Steamed
spinach
(frozen)
1
Steam
18
100
212
/
/
Fh
Normal
P17
Steamed
asparagus
1
Steam
13
100
212
/
/
Fh
Normal
P18
Steamed
green beans
(frozen)
1
Steam
14
100
212
/
/
Fh
Normal
P19
Steamed
sliced carrots
(frozen)
1
Steam
15
100
212
/
/
Fh
Normal
P20
Steamed
potatoes
(fresh)
1
Steam
20
100
212
/
/
Fh
Normal
P21
Roast
potatoes
(fresh)
1
Mixed
8
170
338
/
/
60
Normal
2
Convection
20
200
392
/
/
Fd
Normal
P22
Tomatoes
(to peel)
1
Steam
2
100
212
/
/
Fh
Normal
32
Summary of Contents for GCE060D
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