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2.
Das Fleisch in der heißen Bratpfanne
auf den Kombirost in den Backofen
stellen.
3.
Den KT Sensor in das Fleisch einfüh-
ren.
4.
Die Funktion Bio-Garen auswählen
und die gewünschte Kerntemperatur
einstellen.
Gargut Gewicht (g)
Einschubebe-
ne
Temperatur
°C
Zeit in Min.
Roastbeef/Fi-
let
1000 - 1500 1 120 120 - 150
Rinderfilet 1000 - 1500 3 120 90 - 150
Kalbsbraten 1000 - 1500 1 120 120 - 150
Steaks 200 - 300 3 120 20 - 40
11.13 Pizzastufe
Backware Einschubebene Temperatur (°C) Dauer (Min.)
Pizza (dünner Bo-
den)
2
200 - 230
1)2)
15 - 20
Pizza (mit viel Be-
lag)
2 180 - 200 20 - 30
Obststörtchen 1 180 - 200 40 - 55
Spinatquiche 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Schweizer Flan 1 170 - 190 45 - 55
Apfelkuchen, ge-
deckt
1 150 - 170 50 - 60
Gemüsekuchen 1 160 - 180 50 - 60
Ungesäuertes
Brot
2
230
1)
10 - 20
Blätterteigquiche
2
160 - 180
1)
45 - 55
Flammkuchen
(Pizza-ähnliches
Gericht aus dem
Elsass)
2
230
1)
12 - 20
Piroggen (Russi-
sche Version der
Calzone)
2
180 - 200
1)
15 - 25
1)
Backofen vorheizen.
2)
Tiefes Blech verwenden.
11.14 Braten
Benutzen Sie zum Braten hitzebestän-
diges Geschirr (beachten Sie die An-
gaben des Herstellers).
Große Bratenstücke können direkt in
der Brat- und Fettpfanne (falls vorhan-
den) oder auf dem Kombirost über
der Brat- und Fettpfanne gebraten
werden.
DEUTSCH 35
35


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