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Anwendung Beheizung
Für Gratin, Auflauf,
Brot und Hefegebäck
auf zwei oder drei Auflagen.
Die Garraumluft wird durch den
Heizkörper hinter der Garraum-
rückwand aufgeheizt und
gleichmässig umgewälzt.
Der entstehende Dampf wird
minimal aus dem Garraum
geführt. Die Feuchtigkeit des
Gargutes bleibt erhalten.
Für Pizza, Wähen und Quiches.
Für ein knuspriges Ergebnis
dunkles emailliertes Blech oder
eine Schwarzblechform
verwenden.
Die Beheizung erfolgt durch
Heissluft und Unterhitze.
Der Boden des Backgutes wird
intensiver gebacken.
Flaches Grillgut (Steaks, Kote-
letts, Pouletteile, Fisch, Würste),
Auflauf gratinieren und Toast.
Grillgut direkt auf den
Gitterrost legen.
Original-Kuchenblech mit
Alufolie auskleiden und unter
den Gitterrost schieben.
Die Beheizung erfolgt durch den
Grillheizkörper.
Hohes Grillgut
(Poulet oder Braten in
Porzellan- oder Glasform),
Gratin und Auflauf.
Die Beheizung erfolgt durch den
Grillheizkörper.
Das Heissluftgebläse ist
eingeschaltet.
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