Fish, Steam reheating, Information on acrylamides – Zanussi ZOS 35802 XD Benutzerhandbuch
Seite 17
TYPE OF DISH
[g]
Shelf posi-
tion
Temp [°C]
Cooking time
[min]
Notes
Roast pork
1000
2
180
90 - 110
On a wire shelf
Veal
1000
2
180
90 - 110
On a wire shelf
Roast beef
1000
rare
2
210
45 - 50
On a wire shelf
medium
2
200
55 - 65
On a wire shelf
well done
2
190
65 - 75
On a wire shelf
Lamb
1000
2
175
110 - 130
Leg
Chicken
1000
2
200
55 - 65
Whole
Turkey
4000
2
170
180 - 240
Whole
Duck
2000 - 2500
2
170 - 180
120 - 150
Whole
Goose
3000
1
160 - 170
150 - 200
Whole
Rabbit
–
2
170 - 180
60 - 90
Cut in pieces
FISH
TYPE OF DISH
[g]
Shelf posi-
tion
Temp [°C]
Cooking
time [min]
Notes
Trout
1500
2
180
25 - 35
3 - 4 fish
Tuna
1200
2
175
35 - 50
4 - 6 fillets
Hake
–
2
200
20 - 30
–
STEAM REHEATING
TYPE OF DISH
Shelf position
Temp [°C]
Cooking
time [min]
Notes
Casserole / Gratin
2
140
15 - 25
Reheat on a plate
1)
Pasta and sauce
2
140
10 - 15
Reheat on a plate
1)
Side dishes (e.g. rice,
potatoes, pasta)
2
140
10 - 15
Reheat on a plate
1)
One-plate dishes
2
140
10 - 15
Reheat on a plate
1)
Meat
2
140
10 - 15
Reheat on a plate
1)
Vegetables
2
140
10 - 15
Reheat on a plate
1)
1) Preheat the oven for 10 minutes.
Information on acrylamides
Important! According to the newest scientific
knowledge, if you brown food (specially the one
which contains starch), acrylamides can pose a
health risk. Thus, we recommend that you cook
at the lowest temperatures and do not brown
food too much.
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