Sonderpreis!
-70%

TOSHIBA 6-IN-1 Kompakt-Dampfbackofen, Kombi-Tischbackofen mit Konvektionsdampf und Backen, Gären, Heißluftfritteuse, Slow Cooker, intelligente App-Steuerung

299,00 €

89,70 € 70% sparen

Bruttopreis

Menge

Lieferbedingungen

Versandbedingungen Transitzeit ca. 7 Tage

Rückgabebedingungen

FrachtpolitikKostenloser Versand bei Bestellung

Beschreibung
Artikeldetails

Brand	TOSHIBA
Color	Black
Product Dimensions	16.4"D x 16.1"W x 12.8"H
Special Feature	Steam Feature
Control Type	Knob Control

SMART APP CONTROL - TOSHIBA convection oven can be remotely controlled and monitored in real time via TOSHIBA TSmartLife APP, recipe updates automatically. This steam oven has 36 preset menus, after selecting menu with APP, the heat and time will be automatically adjusted, making it easy to prepare various kinds of food.
THREE STEAM BAKING MODE - 1400W Steam Mode: 2min up to 212℉, generating a lot of steam, which quickly wraps around food, locking fresh fragrance; 1300W Hot Air Bake Mode: 160-445 ℉ adjustable, even temperature baking, with an internal heat flow rate of up to 1800r/min, instantly crisps food skin, crispy outside and tender inside; 1900W Steam Baking Mode: Hot air baking and steam heating at the same time, food with less oil and low fat, richer texture levels.
20L COMPACT BODY - Small combi oven double layer and 20L capacity design not only saves space and can be placed flexibly, but also meet needs of making a variety of food in the meanwhile. With a large capacity water box can be used for 5 hours, no refill midway.
4° DOME ANTI-DRIP - Above the inner cavity of multifunctional steam oven is a 4° curved dome, which allows steam condensation to flow down from both sides without dripping onto food, maintaining ingredients‘ original form without affecting their appearance and taste.
HIGH TEMP STEAM CLEANING & FOUR CONSTANT TEMP FERMENTATION - Convection steam oven can be turned on in high-temperature steam mode to easily sanitize cookware. Four temp fermentation function from 85-115℉ is surprising: 85℉, initial dough fermentation; 95℉, secondary dough fermentation; 105℉, for wine; 115℉, for yogurt.