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Auftautabelle
Speise Menge Auftauzeit
in Min.
Zusätzliche
Auftauzeit
in Min.
Bemerkung
Hähn-
chen
1 kg 100 - 140 20 - 30 Legen Sie zunächst eine um-
gedrehte Untertasse auf einen
großen Teller, und legen Sie
dann das Hähnchen darauf.
Nach der Hälfte der Zeit wen-
den.
Fleisch 1 kg 100 - 140 20 - 30 Nach der Hälfte der Zeit wen-
den.
Fleisch 0,5 kg 90 - 120 20 - 30 Nach der Hälfte der Zeit wen-
den.
Forelle 150 g 25 - 35 10 - 15 ---
Erdbee-
ren
300 g 30 - 40 10 - 20 ---
Butter 250 g 30 - 40 10 - 15 ---
Sahne 2 x 200 g 80 - 100 10 - 15 Sahne im leicht gefrorenen
Zustand aufschlagen
Kuchen 1,4 kg 60 60 ---
11.13 Dörren
Speise Temperatur (°C) Einschubebene Zeit (Std.)
Bohnen 60 - 70 2 6 - 8
Paprika 60 - 70 2 5 - 6
Suppengemüse 60 - 70 2 5 - 6
Pilze 50 - 60 2 6 - 8
Kräuter 40 - 50 2 2 - 3
Pflaumen 60 - 70 2 8 - 10
Aprikosen 60 - 70 2 8 - 10
Apfelscheiben 60 - 70 2 6 - 8
Birnen 60 - 70 2 6 - 9
11.14 Einkochen
Verwenden Sie nur handelsübliche
Einweckgläser gleicher Größe.
Verwenden Sie keine Gläser mit
Schraub- oder Bajonettdeckeln oder
Metalldosen.
Verwenden Sie für diese Funktion die
erste Einschubebene von unten.
Stellen Sie nicht mehr als sechs 1-Liter
fassende Einweckgläser auf das Back-
blech.
Füllen Sie alle Gläser gleich hoch und
verschließen Sie sie fest mit dem Glas-
verschluss.
Die Gläser dürfen sich nicht berühren.
Füllen Sie etwa 1/2 Liter Wasser in das
Backblech, um ausreichend Feuchtig-
keit im Ofen zu erhalten.
DEUTSCH 31
31


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