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FISCH
GERICHT
Ober- und Unterhitze Heißluft
Garzeit
[Min.]
Anmerkungen
Ein-
schub-
ebene
Tempe-
ratur
[°C]
Ein-
schub-
ebene
Tempe-
ratur
[°C]
Forelle/Seebrasse 2 190 2 175 40-55 3-4 Fische
Thunfisch/Lachs 2 190 2 175 35-60 4-6 Filets
Grillstufe 1
Leeren Backofen 10 Minuten vorheizen.
Menge Grillstufe 1 Garzeit [Min.]
GERICHT Stück (g) Einschubebe-
ne
Temperatur
[°C]
Erste Seite Zweite Seite
Filetsteaks 4 800 4 Max. 12-15 12-14
Beefsteaks 4 600 4 Max. 10-12 6-8
Würstchen 8 - 4 Max. 12-15 10-12
Schweinekotelett 4 600 4 Max. 12-16 12-14
Hähnchen (in zwei
Hälften)
2 1000 4 Max. 30-35 25-30
Spieße 4 - 4 Max. 10-15 10-12
Hähnchenbrustfilet 4 400 4 Max. 12-15 12-14
Hamburger 6 600 4 Max. 20-30 -
Fischfilet 4 400 4 Max. 12-14 10-12
Belegte Toastbrote 4-6 - 4 Max. 5-7 -
Toast 4-6 - 4 Max. 2-4 2-3
Informationen zu Acrylamiden
Wichtig! Nach neuesten wissenschaftlichen Erkenntnissen
kann die Bräunung von Lebensmitteln, speziell bei
stärkehaltigen Produkten, eine gesundheitliche
Gefährdung durch Acrylamid verursachen. Daher
empfehlen wir, bei möglichst niedrigen Temperaturen zu
garen und die Speisen nicht zu stark zu bräunen.
Reinigung und Pflege
Warnung! Siehe Kapitel „Sicherheitshinweise“.
Feuchten Sie ein weiches Tuch mit warmem Wasser
und etwas Reinigungsmittel an, und reinigen Sie damit
die Vorderseite des Geräts.
Reinigen Sie die Metalloberflächen mit einem handels-
üblichen Reinigungsmittel.
Reinigen Sie den Innenraum des Backofens nach je-
dem Gebrauch. So lassen sich Verschmutzungen leich-
ter entfernen und es kann nichts einbrennen.
Entfernen Sie hartnäckige Verschmutzungen mit einem
speziellen Backofenreiniger.
38
www.zanussi.com
38


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