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Kochstufe Anwendung Dauer
(Min.)
Hinweise
3 - 4 Dünsten von Gemüse, Fisch und
Fleisch.
20 - 45 Einige Esslöffel Flüssigkeit hin-
zugeben.
4 - 5 Dünsten von Kartoffeln. 20 - 60 Max. ¼ l Wasser für 750 g Kar-
toffeln verwenden.
4 - 5 Kochen größerer Speisemen-
gen, Eintopfgerichte und Sup-
pen.
60 - 150 Den Zutaten max. 3 l Flüssig-
keit hinzufügen.
6 - 7 Schnitzel, Cordon bleu vom
Kalb, Kotelett, Frikadellen, Brat-
würste, Leber, Eier, Eierkuchen,
Krapfen frittieren und Mehl-
schwitze zubereiten.
Nach Be-
darf
Nach der Hälfte der Zeit wen-
den.
7 - 8 Braten von Rösti, Lendenstücken
und Steaks.
5 - 15 Nach der Hälfte der Zeit wen-
den.
9 Aufkochen großer Mengen Wasser, Nudeln kochen, Anbraten von Fleisch
(Gulasch, Schmorbraten) und Frittieren von Pommes frites.
9.2 Innenseite der Tür
Bei einigen Modellen finden Sie an der
Innenseite der Tür:
Die Nummerierung der
Einschubebenen.
Informationen über die
Backofenfunktionen, Empfehlungen
für Einschubebenen und
Temperaturen für übliche Gerichte.
9.3 Heißluft mit
Ringheizkörper PLUS
Füllen Sie die
Garraumvertiefung nur bei
kaltem Backofen und vor
dem Vorheizen mit Wasser.
Siehe „Einschalten der
Funktion Heißluft mit
Ringheizkörper PLUS“.
Backwaren
Gargut Wassermen-
ge in der Ver-
tiefung (ml)
Temperatur
(°C)
Dauer
(Min.)
Ebene Bemerkungen
Brot 150 180 35 - 40 2 Backblech verwen-
den.
1)
Brot/Bröt-
chen
150 200 20 - 25 2 Backblech verwen-
den.
1)
Hausge-
machte Pizza
150 230 10 - 20 2 Backblech verwen-
den.
1)
Focaccia 150 200 - 210 10 - 20 2 Backblech verwen-
den.
1)
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