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Overzicht ovenfuncties ....................................................................................... 44
Tips om energie te besparen.............................................................................. 46
Bediening ............................................................................................................. 48
Eenvoudige bediening........................................................................................... 48
Koelventilator......................................................................................................... 48
Temperatuur wijzigen ............................................................................................ 49
Temperatuurcontrole ........................................................................................ 49
Ovenruimte voorverwarmen .................................................................................. 50
Bereidingsproces automatisch in- en uitschakelen .............................................. 51
Bereidingstijd instellen ..................................................................................... 51
Bereidingstijd en einde bereidingstijd instellen ................................................ 52
Na afloop van de bereidingstijd:....................................................................... 53
Bereidingstijd wijzigen...................................................................................... 53
Bereidingstijd wissen........................................................................................ 54
Einde bereidingstijd wissen.............................................................................. 54
Profi-functie .................................................................................................. 55
Stoominjecties uitvoeren .................................................................................. 58
Automatische stoominjectie ............................................................................. 58
Handmatige stoominjecties.............................................................................. 58
Restwaterverdamping ........................................................................................... 59
Restwaterverdamping meteen uitvoeren.......................................................... 60
Restwaterverdamping afbreken ....................................................................... 61
Bakken.................................................................................................................. 62
Aanwijzingen bij de tabellen .................................................................................. 63
Tabel bakken ......................................................................................................... 64
Roerdeeg.......................................................................................................... 64
Kneeddeeg ....................................................................................................... 66
Gistdeeg/kwark-oliedeeg ................................................................................. 68
Biscuitdeeg....................................................................................................... 70
Soezendeeg, bladerdeeg, eiwitgebak .............................................................. 71
Braden .................................................................................................................. 72
Aanwijzingen bij de tabellen .................................................................................. 73
Tabel braden.......................................................................................................... 74
Rund, kalf ......................................................................................................... 74
Varken............................................................................................................... 75
Lam, wild .......................................................................................................... 76
Gevogelte, vis................................................................................................... 77
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