Pelgrim OVS614MAT, Инструкция по эксплуатации

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EN 28
Poultry
Chicken well-done 85 ºC
Goose/Duck well-done 90 - 92 ºC
Turkey well-done 80 - 85 ºC
Pastries etc
Pastries 72 - 85 ºC
Terrines 60 - 70 ºC
Fish
Salmon soft 60 ºC
Fish fillet 62 - 65 ºC
Entire fish 65 ºC
Terrine 62 - 65 ºC
Steam injection
Add steam is recommended for cooking:
• meat: beef, veal, pork, game, poultry, lamb, fish, sausages (at the
end of the cooking process). An injection of steam will make meat
juicier and softer without the need for basting.
• bread, bread rolls: use steam for the first 5-10 minutes of baking.
The crust will then be crispy and nicely browned.
• vegetables and fruit soufflés, lasagna, starchy dishes, desserts.
• vegetables, particularly potatoes, cauliflower, broccoli, carrots,
courgette, aubergine.
1. First, select an ovenfunction and set a cooking time.
Total cooking time may not be shorter than 5 minutes .
2. Press the ‘Start/stop’ key to start oven operation.
3. Select the ‘Steam’ (injection) symbol.
4. Confirm by pressing the ‘Multi-function selector’.
5. Rotate the ‘Multi-function selector’ and select ‘Direct steam
injection’ or ‘Steam injection by steps’.
Direct steam injection
1. Select the symbol for direct steam injection with the ‘Multi-function
selector’.
Steam 12:07
2. Confirm by pressing the ‘Multi-function selector’.
A notice appears on the display: “Direct steam injection”.
USE