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43
Vorbereiten «Zartgaren angebraten»
A In einer Pfanne etwas Bratfett erhitzen.
A Das Fleisch muss rundherum kurz scharf angebraten werden. Die Anbrat-
dauer sollte 5 Minuten nicht überschreiten.
A Anschliessend das Fleisch in eine Glas- oder Porzellanform legen.
A Den Gargutsensor so ins Fleisch stecken, dass sich die Spitze in der Mitte
des dicksten Teiles befindet. Für eine korrekte Messung muss der Gargut-
sensor möglichst vollständig vom Gargut bedeckt sein.
A Den Gitterrost in Auflage 2 schieben und die Form darauf stellen.
A Den Gargutsensor in die Buchse stecken.
Vorbereiten «Zartgaren mit Grill»
A Das Fleisch marinieren bzw. würzen. Weniger kompakte Fleischstücke wie
ein Lammgigot ohne Knochen möglichst rund binden, damit es unter dem
Grill gleichmässig gebräunt wird.
A Fleisch gemäss den Angaben unter 'Drehspiess und Bratenkorb' auf den
Drehspiess stecken oder in den Bratenkorb legen und mit dem Auflagerah-
men in den Garraum schieben.
A Den Gargutsensor gemäss den Angaben unter 'Drehspiess und Braten-
korb' am Auflagerahmen befestigen und den Stecker in die Buchse
stecken.
43


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