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VIS
SOORT GERECHT
Traditionele berei-
ding
Warme lucht
Bereidings-
tijd [min]
Notities
Rekstand
Temp
[°C]
Rekstand
Temp
[°C]
Forel/Zeebrasem 2 190 2 175 40-55 3-4 vissen
Tonijn/zalm 2 190 2 175 35-60 4-6 filets
Grillen
Warm de lege oven 10 minuten voor, voor het ko-
ken.
Hoeveelheid Grillen Bereidingstijd [min]
SOORT GERECHT Stuks [g] Rekstand Temp [°C] 1e kant 2e kant
Tournedos 4 800 4 max. 12-15 12-14
Biefstuk 4 600 4 max. 10-12 6-8
Worstjes 8 - 4 max. 12-15 10-12
Varkenskotelet 4 600 4 max. 12-16 12-14
Kip (in 2 helften) 2 1000 4 max. 30-35 25-30
Vleesspiesen 4 - 4 max. 10-15 10-12
Kippenborst 4 400 4 max. 12-15 12-14
Hamburger 6 600 4 max. 20-30 -
Visfilets 4 400 4 max. 12-14 10-12
Geroosterde sandwich-
es
4-6 - 4 max. 5-7 -
Geroosterd brood 4-6 - 4 max. 2-4 2-3
Informatie over acrylamides
Belangrijk! Volgens recente wetenschappelijke informatie
kan het intensief bruinen van levensmiddelen (met name
in producten die zetmeel bevatten), een gezondheidsrisico
vormen tengevolge van acrylamides. Om die reden
adviseren wij levensmiddelen zoveel mogelijk bij lage
temperaturen gaar te laten worden en de gerechten niet te
veel te bruinen.
Onderhoud en reiniging
Waarschuwing! Zie het hoofdstuk
'Veiligheidsinformatie'.
Maak de voorkant van het apparaat schoon met een
zachte doek en een warm sopje.
Gebruik voor metalen oppervlakken een universeel rei-
nigingsmiddel.
Reinig de binnenkant van de oven na elk gebruik. Vuil
laat zich dan het makkelijkst verwijderen en kan niet
aanbranden.
10
www.zanussi.com
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