Instructions for the user
ROTISSERIE MEATS |
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CHICKEN |
| Rotisserie grill | rotisserie | 250 - 280 | 60 - 70 |
FISH |
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| rod |
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| Bottom – |
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SALMON TROUT |
| ventilated | 2 | 150 - 160 | 35 - 40 |
PIZZA |
| circular |
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| Ventilated static | 1 | 250 - 280 | 6 - 10 | |
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BREAD |
| Circular | 2 | 190 - 200 | 25 - 30 |
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MUFFINS |
| Turbo | 2 | 180 - 190 | 15 - 20 |
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DESSERTS |
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DOUGHNUT |
| Ventilated static | 2 | 160 | 55 - 60 |
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FRUIT TART |
| Ventilated static | 2 | 160 | 30 - 35 |
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SHORT PASTRY |
| Bottom + | 2 | 160 - 170 | 20 - 25 |
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| ventilated | ||||
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| circular |
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JAM TARTS |
| Turbo | 2 | 160 | 20 - 25 |
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PARADISE CAKE |
| Ventilated static | 2 | 160 | 55 - 60 |
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ECLAIR |
| Turbo | 2 | 150 - 160 | 40 - 50 |
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LIGHT SPONGE CAKE |
| Circular | 2 | 150 - 160 | 45 - 50 |
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RICE PUDDING |
| Turbo | 2 | 160 | 40 - 50 |
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CROISSANTS |
| Circular | 2 | 160 | 25 - 30 |
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