Moisture plus
d
1)
Conventional heat
V
Temperature
in °C
Duration
in min.
Temperature
in °C
Duration
in min.
–
–
190–210
110–140
2)
–
–
200–220
45–55
3)
140–160
100–120
4)
150–170
100–120
4)
160–180
110–130
4)
180–200
100–120
4)
170–190
130–160
4)
190–210
130–160
4)
160–180
60–80
4)
170–190
80–100
4)
170–190
60–70
4)
190–210
60–70
4)
170–190
90–110
4)
190–210
100–120
4)
170–190
90–120
4)
200–220
90–120
4)
–
–
190–210
50–60
190–210
60–70
190–210
60–75
5)
180–200
90–110
190–210
90–110
5)
180–200
100–120
190–210
110–130
5)
170–190
140–170
180–200
150–180
170–190
35–55
190–210
35–55
1) Number of manual bursts of steam: 2
Release the first burst of steam immediately after the heating-up phase and the
second after a further 20–30 minutes.
2) Roast covered with a lid initially. Remove the lid half-way though the roasting
time and add approx. 1/2 litre of liquid.
3) Pre-heat the oven. Do not use Rapid heat-up
S
to pre-heat the oven.
4) Add approx. 1/2 litre of liquid halfway through the roasting time.
5) Use shelf level 3.
Roasting chart
47
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