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GERICHT [g]
Auftauzeit
[Min.]
Zusätzliche Auf-
tauzeit [Min.]
Raum für Notizen
Butter 250 30-40 10-15 -
Sahne 2 x 200 80-100 10-15
Sahne lässt sich auch mit
noch leicht gefrorenen Stellen
gut aufschlagen.
Kuchen 1400 60 60 -
Dörren - Heißluft mit Ringheizkörper
Backbleche mit Backpapier abdecken.
GEMÜSE
GERICHT
Einschubebene
Temperatur [°C] Dauer [Std]
1 Ebene 2 Ebenen
Bohnen 3 1/4 60-70 6-8
Paprika 3 1/4 60-70 5-6
Suppengemüse 3 1/4 60-70 5-6
Pilze 3 1/4 50-60 6-8
Kräuter 3 1/4 40-50 2-3
OBST
GERICHT
Einschubebene
Temperatur [°C] Dauer [Std]
1 Ebene 2 Ebenen
Pflaumen 3 1/4 60-70 8-10
Aprikosen 3 1/4 60-70 8-10
Apfelscheiben 3 1/4 60-70 6-8
Birnen 3 1/4 60-70 6-9
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 Sicherheitshinweise.
Feuchten Sie ein weiches Tuch mit warmem
Wasser und etwas Reinigungsmittel an, und
reinigen Sie damit die Vorderseite des Ge-
räts.
Reinigen Sie die Metalloberflächen mit einem
handelsüblichen Reinigungsmittel.
Reinigen Sie den Innenraum des Backofens
nach jedem Gebrauch. So lassen sich Ver-
schmutzungen leichter entfernen und es kann
nichts einbrennen.
12
www.zanussi.com
12


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