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GRILL
(°C) (Min.)
1. Seite
(Min.)
2. Seite
Roastbeef 210-230 30-40 30-40 2
Rinderfilet 230 20-30 20-30 3
Schweinelende 210-230 30-40 30-40 2
Kalbsrücken 210-230 30-40 30-40 2
Lammrücken 210-230 25-35 20-25 3
Fisch, 0,5-1 kg 210-230 15-30 15-30 3 / 4
11.14 Niedertemperatur
Garen
Diese Funktion ermöglicht die
Zubereitung von magerem, zartem
Fleisch und Fisch. Sie wird nicht
empfohlen für: Geflügel, fetten
Schweinebraten, Schmorfleisch. Die KT
Sensor Temperatur sollte nicht höher als
65 °C sein.
1. Braten Sie das Fleisch 1 - 2 Minuten
in einer Pfanne über starker Hitze
beidseitig scharf an.
2. Legen Sie das Fleisch in die
Fettpfanne oder direkt auf den
Kombirost. Schieben Sie ein
Backblech unter den Kombirost, um
das Fett aufzufangen.
Kochen Sie immer ohne Deckel mit
dieser Funktion.
3. Verwenden Sie den KT Sensor.
4. Wählen Sie die Funktion
Niedertemperatur Garen. . Sie
können für die ersten 10 Minuten
eine Temperatur zwischen 80 °C und
150 °C einstellen. Voreingestellt ist
90 °C. Stellen Sie die Temperatur für
den KT Sensor ein.
5. Nach 10 Minuten reduziert der
Backofen die Temperatur
automatisch auf 80 °C.
Stellen Sie die Temperatur auf 120 °C ein.
(kg)
(Min.)
Steaks 0.2 - 0.3 20 - 40 3
Rinderfilet 1 - 1.5 90 - 150 3
Roastbeef 1 - 1.5 120 - 150 1
Kalbsbraten 1 - 1.5 120 - 150 1
DEUTSCH 35
35


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