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Kookprogramma's .......................................................................................................... 37
Diepvriesproducten bereiden ................................................................................. 37
Verse producten bereiden ....................................................................................... 37
Automatisch programma gebruiken ............................................................................ 37
Recepten - automatische programma's .................................................................. 38
Instellingen apparaat wijzigen.................................................................................... 40
Verwarmen ..................................................................................................................... 42
Koken ............................................................................................................................... 44
Ontdooien ....................................................................................................................... 45
Inmaken........................................................................................................................... 46
Praktijkvoorbeelden...................................................................................................... 47
Aanwijzingen voor keuringsinstituten ...................................................................... 48
Reiniging en onderhoud............................................................................................... 49
Nuttige tips..................................................................................................................... 52
Service............................................................................................................................. 54
Contact bij storingen...................................................................................................... 54
Garantie ........................................................................................................................... 54
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