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GERICHT
Einschubebene
Temperatur
[°C]
Dauer [Std]
1 Ebene 2 Ebenen
Pilze 3 1/4 50 - 60 6 - 8
Kräuter 3 1/4 40 - 50 2 - 3
OBST
GERICHT
Einschubebene
Temperatur
[°C]
Dauer [Std]
1 Ebene 2 Ebenen
Pflaumen 3 1/4 60 - 70 8 - 10
Aprikosen 3 1/4 60 - 70 8 - 10
Apfelscheiben 3 1/4 60 - 70 6 - 8
Birnen 3 1/4 60 - 70 6 - 9
11.11 KT Sensor-Tabelle
GERICHT Kerntemperatur [°C]
Kalbsbraten 75 - 80
Kalbshaxe 85 - 90
Roastbeef, englisch, rosa 45 - 50
Roastbeef, englisch, medium 60 - 65
Roastbeef, englisch, durch 70 - 75
Schweineschulter 80 - 82
Schweinshaxe 75 - 80
Lamm 70 - 75
Hähnchen 98
Hase 70 - 75
Forelle/Seebrasse 65 - 70
Thunfisch/Lachs 65 - 70
12. REINIGUNG UND PFLEGE
WARNUNG!
Siehe Sicherheitshinweise.
Feuchten Sie ein weiches Tuch mit war-
mem Wasser und etwas Reinigungsmit-
tel an, und reinigen Sie damit die Vor-
derseite des Geräts.
Reinigen Sie die Metalloberflächen mit
einem handelsüblichen Reinigungsmit-
tel.
Reinigen Sie den Innenraum des Back-
ofens nach jedem Gebrauch. So lassen
sich Verschmutzungen leichter entfer-
nen und es kann nichts einbrennen.
Entfernen Sie hartnäckige Verschmut-
zungen mit speziellen Backofenreini-
gern.
Reinigen Sie alle Zubehörteile nach je-
dem Gebrauch und lassen Sie sie
trocknen. Feuchten Sie ein weiches
DEUTSCH 57
57


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