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Menge Grillstufe 1 Garzeit [Min.]
GERICHT Stücke [g] Einschub-
ebene
Tempera-
tur [°C]
1. Seite 2. Seite
Filetsteaks 4 800 4 max. 12-15 12-14
Beefsteaks 4 600 4 max. 10-12 6-8
Bratwürste 8 - 4 max. 12-15 10-12
Schweinskotelett 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
Auftauen
GERICHT [g]
Auftauzeit
[Min.]
Zusätzliche Auf-
tauzeit [Min.]
Raum für Notizen
Hähnchen 1000 100-140 20-30
Legen Sie das Hähnchen auf
eine umgedrehte Untertasse
auf einem größeren Teller.
Nach der Hälfte der Zeit wen-
den.
Fleisch 1000 100-140 20-30
Nach der Hälfte der Zeit wen-
den.
Fleisch 500 90-120 20-30
Nach der Hälfte der Zeit wen-
den.
Forelle 150 25-35 10-15 -
Erdbeeren 300 30-40 10-20 -
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
12
www.zanussi.com
12


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