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TYPE DE PLAT [g]
Durée de dé-
congélation
[min]
Durée de décongé-
lation supplémen-
taire [min]
Notes
Gâteau 1400 60 60 -
Déshydratation - Chaleur tournante
Recouvrez les grilles du four de papier sulfuri-
sé.
LÉGUMES
TYPE DE PLAT
Position de la grille
Température [°C] Durée [heures]
1 niveau 2 niveaux
Haricots 3 1/4 60-70 6-8
Poivrons 3 1/4 60-70 5-6
Légumes pour po-
tage
3 1/4 60-70 5-6
Champignons 3 1/4 50-60 6-8
Fines herbes 3 1/4 40-50 2-3
FRUITS
TYPE DE PLAT
Position de la grille
Température [°C] Durée [heures]
1 niveau 2 niveaux
Prunes 3 1/4 60-70 8-10
Abricots 3 1/4 60-70 8-10
Pommes, lamelles 3 1/4 60-70 6-8
Poires 3 1/4 60-70 6-9
Entretien et nettoyage
Avertissement Reportez-vous aux
chapitres concernant la sécurité.
Nettoyez la façade du four à l'aide d'une
éponge humide additionnée d'eau savonneu-
se.
Utilisez les produits spécifiques vendus dans
le commerce pour l'entretien des surfaces en
métal.
Nettoyez l'intérieur du four après chaque utili-
sation. Les salissures s'éliminent alors plus
facilement et ne risquent pas de brûler.
En cas de salissures importantes, nettoyez à
l'aide d'un nettoyant pour four.
Après chaque utilisation, lavez tous les ac-
cessoires pour four et séchez-les. Utilisez un
chiffon doux additionné d'eau savonneuse
tiède.
Si vous avez des accessoires anti-adhérents,
ne les nettoyez pas avec des produits agres-
sifs, des objets pointus ni au lave-vaisselle.
Vous risqueriez de détruire le revêtement an-
ti-adhérent.
38
www.zanussi.com
38


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