User manual STOVES PSTER110EI

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Manual abstract: user guide STOVES PSTER110EI

Detailed instructions for use are in the User's Guide.

[. . . ] The bases of food following cooking using the the Base HeatUtilisations recommandées andheat can Use this function towardsconventional Only Used to finishpizzas, pies off The base quiche. bases Main Recommended function towards the end of Uses browning modes. The base food following cooking using the the or fanned for pizzas, pies andheat can be used to provide additional end of cooking. Use this Base Heat Only Used to finish off the bases of food following cooking using the conventional or fanned modes. [. . . ] the dishes Haut chauffant pas aussi fort que le forendideallike Lasagna orroasting. The meat isUseadditional browning for dishes for traditional Cauliflower cheese. placed function Conventional Oven This functionend of for traditional roasting. The is of towards the is ideal browning forendideallike Lasagna ortowards the top. conventional Oven un brunissementoven , roasttraditional aux lasagnes ou is placed in the This function supplémentaire Cauliflower cheese. The meat au gratins de uniquement Donne middle of the is of for potatoes roasting. The meat is placed in the Conventional Oven This function oven, cooking. Middle of Conventional Oven This function is idealroasttraditional towards the top. The meat is placed in the Conventional Oven This function is ideal for traditional roasting. The meat is placed in the Conventional Oven This function is idealroasttraditional towards the top. Intensive Cette Bake Suitable for food with rôtir moisture content, top. The meat is placed in the Conventional Oven fonction est idéale pour for highdes plats de the such as traditionnelle. La This function is idealroasttraditional towards the such as quiche, bread and Four middle of the oven, roast potatoes towards manière quiche, bread and Intensive Bake Suitable for It also eliminates cheesecake. Food with a Intensive Bake Suitable for food with high the need for baking as quiche, middle of milieu du afour, moisturepommestop. Le and oven, Conventionnel viande est placée au the It also roast potatoes towards the suchpastry blind. Food with a high moisture content, such as quiche, bread and Intensive Bake Suitable for It also eliminates the need for baking pastry blind. Food with a high moisture content, such as quiche, bread and eliminates the need for baking Intensive Bake Suitable for cheesecake. Intensive Bake Suitable for food with a high moisture content, suchpastry blind. Use It also eliminates the around baking besoin de Intensive Grill Bake Suitable allows the heat gammon steaks. Ideal for cuir foods Fanned Grill The as au to circulate around the le Ideal for intensive such the allows fish and to Fanned Grill à blanc. Use oven also eliminates the around baking not require such as pâte Fanned Grill The fan allowsdoor heat to circulate around the food. Ideal for thinner foods Fanned Grill The to circulate around the such as allows fish and gammon steaks. [. . . ] As the whole grill is working, you can cook larger quantities toast to Double gril Dual Grill variété de plats depuis les As foodwhole the topworking, ideal for acook larger quantities of food. Toastfunction cooks foodwhole the top and is ideal for acook larger to is working, Dual Grill This function cooks food from the top and is ideal for a range of food from of food. Quantities Dual Grill Thissmaller quantities of food, grill is still ideal you can range of food from SingleGrill For but for of food. As foodwhole the top and is ideal for acook larger quantities toastfunction cooks the food, grill is working, you can range of food from Dual Grill Thissmaller quantities ofwhole grill is still ideal you can cook larger quantities from toast to steaks. [. . . ]

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