Manual Constructa CH23820 (page 26 of 132) (German, Dutch, French, Italian)

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Auftauen Tauen Sie rohe Tiefkühlprodukte oder Lebens-

mittel aus einem Gefriergerät bei 50° C auf.

Bei höheren Auftautemperaturen besteht die Gefahr

des Austrocknens.

Tauen Sie in Alufolie oder geschlossenen

Alubehältern verpackte Tiefkühl-Gerichte bei

130 – 140° C auf.

Tiefkühl-Backwaren bei 100 – 140° C auftauen und

wärmen. Bestreichen Sie Brot, Brötchen oder Hefe-

gebäck dünn mit Wasser, damit die Kruste schöner

wird.

Tauen Sie trockene Tiefkühl-Blechkuchen bei

160 – 170° C, 20 – 30 Minuten auf.

Tauen Sie feuchte Tiefkühl-Blechkuchen (mit

Obstbelag) bei 160 – 170° C, 30 – 50 Minuten auf.

Dazu packen Sie die Kuchen in Alufolie ein. damit

der Belag nicht abtrocknet.

Tiefkühl-Toast (fertig belegt) bei 160 – 170° C,

ca. 20 Minuten auftauen und toasten.

Tiefkühl-Pizza:

Beachten Sie bitte die Angaben der Hersteller.

Auftaustufe

e Besonders geeignet für empfindliche Gebäcke

(z. B. Sahnetorten).

Drehen Sie den Funktionswähler auf Stellung

Tauen Sie Gebäck je nach Größe und Art

25 – 45 Minuten auf.

Danach nehmen Sie es aus dem Backofen und

lassen es 30 – 45 Minuten nachtauen.

Bei kleinen Mengen (Stückchen) verkürzt sich die

Auftauzeit auf 15 – 20 Minuten und die Nachtauzeit

auf 10 – 15 Minuten.

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Constructa CH23820 Manual

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