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14
Recipes
OVEN AND
CIRCULATING
HEAT
FUNCTION*
*
Recipes
Rack
Temperature in °C
Time
position
Oven
Circulating heat*
in minutes
Quiche Lorraine
3
240 °C
35 min.
Cheese soufflé
1
200-220 °C
35-40 min.
Vol-au-vents
1 180
°C
40
min.
Fish in white wine
2
220-240 °C
25 min.
Hake (steaks)
2
220-240 °C
25 min.
Red mullet in parcels
3
220-240 °C
30 min.
Whole chicken (1.5 kg)
2
200-220 °C
70 min.
Roast veal or pork (1.5 kg)
2
200-220 °C
70-80 min.
Rump steak 800 g
2
220-240 °C
35-40 min.
Chicken thighs
2
220-240 °C
25 min.
Stuffed courgettes
3
200 °C
50 min.
Stuffed tomatoes
1
180-200 °C
40 min.
Brioche
1 180
°C
30-35
min.
Apple tart
3
240 °C
25-30 min.
Chiffon cake
1
160-180 °C
35-40 min.
Marbled sponge cake
1
180 °C
45 min.
Cherry clafouti
3
180-200 °C
45 min.
Caramel custard
1
220-240 °C
35-40 min.
Recipes
Rack
Temperature in °C
Time
position
Oven
Circulating heat*
in minutes
Rib of beef
4
260 °C
11 + 9 min.
Chops, sausages
4
260 °C
11 + 8 min.
GRILL
AND PULSED AIR GRILL FUNCTION*
(
door open) Preheat for 5 minutes
Recipes
Temperature
Time
in °C
in minutes
Chicken (1.5 kg)
260 °C
65 min.
Roast pork (1.5 kg)
260 °C
65 min.
Guinea fowl
260 °C
45 min.
ROASTING SPIT FUNCTION*
(
door open)
Recipes
Temperature in oven
Time in open air
Paris brioche
50 min.
75 min.
Raspberry flan
50 min.
150 min.
Frozen flan pastry
40 min.
70 min.
Diced vegetables
50 min.
120 min.
Baguette pieces
55 min.
70 min.
DEFROST FUNCTION*
2780-MAQ1 ME FOUR 20 L FATGA 10/10/02 10:21 Page 14