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Eier
Gargut Temperatur (°C) Dauer (Min.) Ebene
Eier, hart gekocht 99 18 - 21 1
Eier, mittelweich
gekocht
99 11 - 12 1
Eier, weich ge-
kocht
99 10 - 11 1
11.3 Heißluft mit
Ringheizkörper und Vital-
Dampf nacheinander
Sie können Fleisch, Gemüse und
Beilagen nacheinander durch die
Kombination der Funktionen garen. Alle
Speisen können dann gleichzeitig
serviert werden.
Braten Sie zunächst den Braten mit
der Funktion Heißluft mit
Ringheizkörper .
Füllen Sie vorbereitetes Gemüse und
Beilagen in feuerfeste Formen. Stellen
Sie diese in den Backofen, in dem sich
der Braten befindet.
Lassen Sie den Backofen auf ca. 80 °C
abkühlen. Um den Backofen schneller
abzukühlen, lassen Sie die
Backofentür in der ersten Stellung
etwa 15 Minuten offen.
Starten der Funktion Vital-Dampf.
Garen Sie alles zusammen fertig.
Maximale Wassermenge:
650 ml.
11.4 Intervall Plus
Gargut Temperatur (°C) Dauer (Min.) Ebene
Pudding/Flan in Por-
tionsschalen
1)
90 35 - 40 1
Gebackene Eier
1)
90 - 110 15 - 30 1
Terrine
1)
90 40 - 50 1
Fischfilet, dünn 85 15 - 20 1
Fischfilet, dick 90 25 - 35 1
Kleiner Fisch bis 350
g
90 20 - 30 1
Fisch bis 1000 g 90 30 - 40 1
Ofenknödel 120 - 130 40 - 50 1
1)
Eine halbe Stunde mit geschlossener Tür weitergaren.
DEUTSCH 33
33


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