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PL76
Tarta
warzywa+mięso
(tarty warzywne,
quiche)
Tak 3 180-190 40-55 Tortownica na ruszcie
Tak 1-4 180-190 40-55
Poz. 4: tortownica na ruszcie
(zamienić poziomy w połowie
pieczenia)
Poz. 1: tortownica na ruszcie
Nadziewane ciasto
francuskie/Słone
paluszki
Tak 3 190-200 20-30 Ociekacz/blacha do ciast
Tak 1-4 180-190 15-40
Poz. 4: blacha na ruszcie (zamie-
nić poziomy w połowie piecze-
nia)
Poz. 1: ociekacz / blacha do ciast
Lasagne/Zapiekany
makaron/Cannel-
loni/Zapiekanka
Tak 3 190-200 45-55 Blacha na ruszcie
Baranina / Cielęcina
/ Wołowina / Wie-
przowina 1 kg
GENTLE
Tak 2 180-190 80-120 Ociekacz lub blacha na ruszcie
Kurczak / Królik /
Kaczka 1kg
GENTLE
Tak 3 200-220 50-100 Ociekacz lub blacha na ruszcie
Indyk / Gęś 3kg Tak 2 190-200 80-130 Ociekacz lub blacha na ruszcie
Ryba pieczona/w
folii (filet, w całości)
Tak 3 180-200 40-60 Ociekacz lub blacha na ruszcie
Nadziewane
warzywa (pomi-
dory, cukinie,
bakłażany)
GENTLE
Tak 2 170-190 30-60 Blacha na ruszcie
Chleb tostowy - 5 3 (Wysoka) 3-6 Ruszt
Filety / kawałki ryb - 4 2 (Średnia) 20-30
Poz. 4: ruszt (obrócić potrawę po
upływie połowy czasu piecze-
nia)
Poz. 3: ociekacz napełniony
wodą
Kiełbaski / Szaszłyki
/ Kotlety / Hambur-
gery
- 5
2-3
(Średnia-
Wysoka)
15-30
Poz. 5: ruszt (obrócić potrawę po
upływie połowy czasu piecze-
nia)
Poz. 4: ociekacz napełniony
wodą
Kurczak pieczony 1-
1,3 kg
- 2 2 (Średnia) 55-70
Poz. 2: ruszt (obrócić potrawę po
upływie dwóch trzecich czasu
pieczenia)
Poz. 1: ociekacz napełniony
wodą
- 2 3 (Wysoka) 80-110
Poz. 2: rożen (jeśli jest w zesta-
wie)
Poz. 1: ociekacz napełniony
wodą
Przepis Funkcja Nagrze-
wanie
Poziom
(od dołu)
Temp.
(°C)
Czas
(min.)
Akcesoria i uwagi
78


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