INHOUDSOPGAVE
3. Technische specificaties .............................................23
Postionering ................................................................. 24
6. Restrisico´s ................................................................26
8. Bakken ........................................................................27
NL
Convectie koken ........................................................... 27
Ontdooien ..................................................................... 27
9. Baktips........................................................................27
Convectie koken ........................................................... 27
Koken van vlees ........................................................... 28
13. Bedrading .................................................................30
22