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FLEISCH
(°C) (Min.)
Kalb, Schweine-
lende, 0,8 - 1,0 kg
90 80 - 90
Tafelspitz 99 110 - 120
EIER
(Min.)
Eier, weich 10 - 11
Eier, mittel 11 - 12
Eier, hart 18 - 21
10.5 Kombi-Funktion: Heißluft
+ Vital-Dampf
Sie können diese Funktionen zum
gleichzeitigen Garen von Fleisch,
Gemüse und Beilagen verwenden.
1. Stellen Sie folgende Funktion ein:
Heißluft Zum Braten von Fleisch.
2. Geben Sie das vorbereitete Gemüse
und die Beilagen hinzu.
3. Verringern Sie die Ofentemperatur
auf etwa 80 °C. Sie können die
Backofentür ungefähr 15 Minuten bis
zur ersten Position öffnen.
4. Starten Sie die Funktion Vital-Dampf.
Garen Sie alle Speisen zusammen,
bis sie gar sind.
Maximale Wassermenge: 650 ml.
10.6 Feuchtigkeit, hoch
Verwenden Sie die erste Regalpo-
sition.
(°C)
(Min.)
Gebackene Eier 90-110 15-30
Fischfilet, dünn 85 15-20
Fisch, klein, bis zu
0,35 kg
90 20-30
Fischfilet, dick 90 25-35
Fisch, bis zu 1 kg 90 30-40
Eiercreme, Obst-
kuchen in einzel-
nen Schüsseln
90 35-40
Terrine 90 40-50
Knödel 120-130 40-50
10.7 Feuchtigkeit, mittel
Verwenden Sie die erste Regalpo-
sition.
(°C) (Min.)
Backwaren aus
süßem Hefeteig
170-180 20-35
Brot/Brötchen 180-200 25-35
Fischfilet, ge-
braten
170-180 25-40
Süßes Brot 160-170 30-45
Fisch, gebraten 170-180 35-45
Süße Ofenge-
richte
160-180 45-60
Verschiedene
Brote, 0,5-1 kg
180-190 45-60
DEUTSCH 29
29


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