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Per evitare la formazione eccessiva di fu-
mo all'interno del forno durante la cottu-
ra arrosto, aggiungere dell'acqua nella
leccarda. Per evitare la condensa di fu-
mo, aggiungere acqua ogni volta che fi-
nisce.
Tempi di cottura
I tempi di cottura dipendono dal tipo, dalla
consistenza e dal volume del cibo.
Inizialmente, monitorare i risultati della cot-
tura. Trovare le impostazioni migliori (livello
di potenza, tempo di cottura, ecc.) per le
proprie pentole, ricette e quantità quando
si usa l'apparecchiatura.
Peso
(kg)
Alimenti Funzione del
forno
Livello Temperatura del
forno (°C)
Durata cot-
tura (min.)
1 - 1,5 Agnello
2 175 110 - 130
1 - 1,5 Carne (Roast-
beef, Maiale)
2 180 - 210 45 - 90
1 - 1,5 Pollo
2 200 70 - 85
1,2 Coniglio
2 175 60 - 80
1,5 Anatra
2 220 120 - 150
4 Tacchino
2 180 210 - 240
0,6 - 1 Pesce
2 180 - 190 20 - 40
Plum cake
2 160 50 - 60
1Torte dolci o
salate
2 170 80 - 100
Biscotti
2 e 4 140 - 150 35 - 40
2 Lasagne
2 180 - 190 25 - 40
(0,7) -
1
Pane (panini)
2 180 - (200)
(25) - 45
1)
1Pizza 2 210 - 220
15 - 25
1)
-Riscaldamento
(piatto unico)
2 140
15 - 25
1)
1) Preriscaldare il forno per 10 minuti.
Pulizia e cura
Avvertenza! Fare riferimento ai
capitoli sulla sicurezza.
Pulire la parte anteriore dell'apparec-
chiatura con un panno morbido inumidito
con acqua tiepida saponata.
Per pulire le superfici metalliche, utilizza-
re un normale detergente.
Pulire l'interno del forno dopo ogni utiliz-
zo. In questo modo è possibile eliminare
più facilmente le macchie.
Rimuovere lo sporco tenace con deter-
genti speciali per forno.
ITALIANO 45
45


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