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Food
Operating function Shelf position
Temperature (°C)
Baking time (min)
(approx.)
Recommended
amount
200-800
Frozen pastry **
Airfry
3
220
25 … 35
RU
(10-40 amount)
Frozen pizza **
Airfry
3
220
10 … 20
2-4 amount
Sausage
Airfry
3
220
15 … 25
10-20 amount
Mixed Vegetables
Airfry
3
220
20 … 25
400-1000
Muffin
Airfry
3
220
25 … 35
20-25 amount
Stuffed pepper
Airfry
3
220
25 … 35
20-25 amount
* Hold the potatoes in water for 30 minutes, dry and add ¼ to 1 tablespoon of oil.
** Preheat.
6.1.5.1 Drying Function
• The amount of moisture, sugar content,
size and thickness of the food, and ambi-
ent humidity all affect how quickly food
dries.
• Cut the fruit and vegetables 1-2 cm thick.
• To maintain the color during drying, the
oven door must be left open. Placing a
wooden spoon in the upper corner
between the door and the oven will help
keep the door open. Make sure that the
object does not touch the oven seal.
Use the drying function to preserve and/or
dry goods including fruits, vegetables, and
herbs. By using a fan heater and fan on the
oven's rear wall to circulate optimally
heated air throughout the oven, this feature
gently removes moisture.
• Use the drying function to dry goods in-
cluding fruits, vegetables, and herbs. Dry-
ing is advised to take place between 50
and 70 °C.
Baking time (min) (approx.)
Food
Accessory to be
used
Operating
function
Shelf pos-
ition
Temperature
(°C)
Apple
Frying tray (Airfry)
Airfry
3
50
300 … 540
Orange slices,
peels
Frying tray (Airfry)
Airfry
3
50
300 … 540
Limon
Frying tray (Airfry)
Airfry
3
50
300 … 540
Quince
Frying tray (Airfry)
Airfry
3
50
300 … 540
Herb
Frying tray (Airfry)
Airfry
3
50
240 … 420
6.1.6 Test foods
• Foods in this cooking table are prepared
according to the EN 60350-1 standard to
facilitate testing of the product for con-
trol institutes.
EN / 31