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Programmtabelle
Geeignete Lebensmittel Gewichtsbereich in kg Geschirr / Zubehör, Einschubhöhe
Auftauen
Brot im Ganzen* Weizenbrot, Weizenmisch-
brot, Vollkornbrot
0,20 - 1,50 Flaches, offenes Geschirr
Garraumboden
Brötchen Weizenbrötchen, fertig geba-
cken
0,05 - 0,60 Rost
Höhe 1
Hackfleisch* Hackfleisch vom Rind, Lamm,
Schwein
0,20 - 1,00 Flaches, offenes Geschirr
Garraumboden
Geflügel im Ganzen* Hähnchen, Ente 0,70 - 2,00 Flaches, offenes Geschirr
Garraumboden
* Wendesignal beachten.
Garen
Frisches Gemüse* Blumenkohl, Brokkoli, Karot-
ten, Kohlrabi, Lauch, Paprika,
Zucchini
0,20 - 1,00 geschlossenes Geschirr
Garraumboden
Gefrorenes Gemüse* Blumenkohl, Brokkoli, Karot-
ten, Kohlrabi, Rotkohl, Spinat
0,15 - 1,00 geschlossenes Geschirr
Garraumboden
Backofenkartoffeln Festkochende, vorwiegend
festkochende, oder mehligko-
chende Kartoffeln, ca. 6 cm
dick
0,20 - 2,00 offenes Geschirr
Garraumboden
Reis* Reis, Langkornreis 0,10 - 0,50 Hohes, geschlossenes Geschirr
Garraumboden
Frisches Fischfilet Filet vom Hecht, Kabeljau,
Rotbarsch, Seelachs, Zander
0,20 - 1,00 geschlossenes Geschirr
Garraumboden
* Umrührsignal beachten.
Kombigaren
Tiefgekühlte Pizza Pizza mit dünnem Boden, vor-
gebacken
0,15 - 0,55 Rost
Höhe 3
Tiefgekühlte Lasagne Lasagne Bolognese 0,40 - 1,05 offenes Geschirr
Garraumboden
Frisches Hähnchen* Ganzes Hähnchen 0,80 - 1,80 geschlossenes Geschirr
Garraumboden
Frische Hähnchenteile Hähnchenschenkel, halbe
Hähnchen
0,40 - 1,60 geschlossenes Geschirr
Garraumboden
Hackbraten ca. 8 cm hoch 0,80 - 1,50 offenes Geschirr
Garraumboden
Lammkeule* Lammkeule oder Lammschul-
ter ohne Knochen
0,80 - 2,00 offenes Geschirr
Garraumboden
* Wendesignal beachten.
19


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