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9.10 Auftauen
Gargut Menge
(g)
Auftauzeit
(Min.)
Zusätzliche
Auftauzeit
(Min.)
Bemerkungen
Hähnchen 1000 100 - 140 20 - 30 Legen Sie zunächst ei‐
ne umgedrehte Unter‐
tasse auf einen großen
Teller, und legen Sie
dann das Hähnchen da‐
rauf. Nach der Hälfte
der Zeit wenden.
Fleisch 1000 100 - 140 20 - 30 Nach der Hälfte der Zeit
wenden.
Fleisch 500 90 - 120 20 - 30 Nach der Hälfte der Zeit
wenden.
Forelle 150 25 - 35 10 - 15 -
Erdbeeren 300 30 - 40 10 - 20 -
Butter 250 30 - 40 10 - 15 -
Sahne 2 x 200 80 - 100 10 - 15 Sahne lässt sich auch
mit noch leicht gefrore‐
nen Stellen gut auf‐
schlagen.
Kuchen 1400 60 60 -
9.11 Dörren - Heißluft mit
Ringheizkörper
Verwenden Sie mit Butterbrot- oder
Backpapier belegte Bleche.
Sie erzielen ein besseres Ergebnis,
wenn Sie nach halber Dörrzeit den
Backofen ausschalten, öffnen und am
besten über Nacht auskühlen lassen.
Gemüse
Gargut Temperatur
(°C)
Dauer (Std.) Ebene
1 Ebene 2 Ebenen
Bohnen 60 - 70 6 - 8 3 1 / 4
Paprika 60 - 70 5 - 6 3 1 / 4
Suppengemü‐
se
60 - 70 5 - 6 3 1 / 4
Pilze 50 - 60 6 - 8 3 1 / 4
Kräuter 40 - 50 2 - 3 3 1 / 4
DEUTSCH 53
53


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