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15.4 Speisenauswahl
Speise Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C / Grill-
stufe
Dauer in
Min.
Rührkuchen, fein Kastenform 2 150-170 60-80
Rührkuchen, 2 Ebenen Kastenform 3+1 140-150 70-85
Obst- oder Quarktorte mit Mürbeteigbo-
den
Springform Ø26cm 2 170-190 55-80
Biskuittorte, 6 Eier Springform Ø28ºcm 2 150-160
1
30-40
Biskuitrolle Backblech 3 180-200
1
10-15
Mürbeteigkuchen mit saftigem Belag Universalpfanne 2 160-180 55-95
Hefekuchen mit saftigem Belag Universalpfanne 3 180-200 30-55
Muffins Muffinblech auf Rost 2 170-190 20-40
Hefekleingebäck Backblech 3 160-180 25-35
Plätzchen Backblech 3 140-160 15-25
Plätzchen, 2 oder 3 Ebenen Universalpfanne
Backblech
3+1
5+3+1
140-160 15-25
Brot, 1000 g (in Kastenform, freige-
schoben)
Universalpfanne
Kastenform
2 1. 210-220
1
2. 180-190
1. 10-15
2. 40-50
Pizza, frisch Backblech 2 200-220 25-35
Pizza, frisch, dünner Boden Rundes Pizzablech 2 250-270
1
15-20
Quiche Tarteform 1 210-230 30-40
Auflauf, pikant, gegarte Zutaten Auflaufform 2 200-220 30-60
Hähnchen, 1,3 kg, ungefüllt Offenes Geschirr 2 200-220 60-70
Hähnchenkleinteile, je 250 g Offenes Geschirr 3 220-230 30-35
Gans, ungefüllt, 3 kg Offenes Geschirr 2 1. 140
2. 160
1. 130-140
2. 50-60
Schweinebraten, ohne Schwarte, z. B.
Nacken, 1,5 kg
Offenes Geschirr 2 160-170 150-160
Rinderfilet, medium, 1 kg Rost
Universalpfanne
3 210-220 40-50
2
Rinderschmorbraten, 1,5 kg Geschlossenes Ge-
schirr
2 200-220 140-160
3
Roastbeef, medium, 1,5 kg Rost
Universalpfanne
3 200-220 60-70
2
Burger, 3-4 cm hoch Rost 4 3 25-30
4
Lammkeulen, ohne Knochen, medium,
1,0 kg
Offenes Geschirr 2 170-190 70-80
Fisch, gegrillt, ganz, 300 g, z. B. Forel-
le
Rost 2 160-180 20-30
1
Das Gerät vorheizen.
2
Das Gericht nach 1/2 - 2/3 der Gesamtzeit wenden.
3
Zu Beginn Flüssigkeit in das Geschirr zugeben, Bratenstück soll mind. zu 2/3 in Flüssigkeit liegen
4
Das Gericht nach 2/3 der Gesamtzeit wenden.
15.5 Joghurt
Mit Ihrem Gerät können Sie Joghurt selbst herstellen.
Joghurt zubereiten
1.
Das Zubehör und die Gestelle aus dem Garraum
nehmen.
2.
Die zuvor zubereitete Joghurtmasse in kleine Ge-
fäße füllen, z.B. in Tassen oder kleine Gläser.
3.
Die Gefäße mit Folie abdecken, z.B. mit Frischhalte-
folie.
4.
Die Gefäße auf den Garraumboden stellen.
5.
Das Gerät entsprechend der Einstellempfehlung ein-
stellen.
6.
Den Joghurt nach der Zubereitung im Kühlschrank
ruhen lassen.
18


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