Samsung BQ3D4T037 manual

Samsung BQ3D4T037
8.5 · 1
PDF manual
 · 20 pages
English
manualSamsung BQ3D4T037
single mode_7
Top Heat + Convection
The heat generated by the top heating system and the convection is shared
evenly in the oven by fans. This function should be used for roasting crusty
dishes like meat.
Suggested temperature : 190 °C
Bottom Heat + Convection
The heat generated by the bottom heating system and the convection is shared
evenly in the oven by fans. This function should be used for pizzas, bread and
cakes.
Suggested temperature : 190°C
Small grill
Heat is emitted from the small area grill. This function should be used for smaller
dishes that need less heat, like fish and filled baguettes.
Suggested temperature : 240°C
Large grill
Heat is emitted from the large area grill. This function should be used for
scalloped dishes like lasagne and grilling meat.
Suggested temperature : 240°C
Bottom heat
As the heat comes from bottom heater, this mode(or function) is ideal for baking
items that require crispy or crusty bases such as cakes and pies. .
Suggested temperature : 170°C

single mode

In single mode, the oven operates like a traditional oven. Use this mode for larger amounts

of food or if you need special accessories such as the spit grill. In single mode you can

use all oven functions.

SINGLE MODE
All functions are available with single mode.
The single mode allows the traditional usage of the oven.
SINGLE MODE
Select Single mode | 01
Remove divider from the oven to
use Single mode.
0ff
With the Single mode, you can
choose from all oven functions.
Set function | 02
Press Function key.
03 | Set temperature
Press Temperature key,
temperature figure will blink.
Turn Selector knob, apply
specific setting.
BQ3 SEIRES_AND-00231D-01_EN.indd 7 2009-12-10  9:07:31

Manual

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Samsung BQ3D4T037 specifications

Below you will find the product specifications and the manual specifications of the Samsung BQ3D4T037.

General
BrandSamsung
ModelBQ3D4T037
Productnot categorized
LanguageEnglish
FiletypeUser manual (PDF)

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