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EKO (ÖKO) BACKEN/BRATEN
Gleichzeitig sind der Ringheizkörper und
das Gebläse in Betrieb. Das Gebläse an
der Rückwand des Garraums sorgt für
ständiges Kreisen der heißen Luft um das
Brat-/Backgut.
Speise Einschubebene
(von unten)
Temperatur
(°C)
Zubereitungs-
zeit
(Min.)
FLEISCH
Schweinebraten, 1 kg 2 190-200 110-130
Schweinebraten, 2 kg 2 190-200 130-150
Rinderbraten, 1 kg 2 200-210 100-120
FISCH
Ganzer Fisch 200 g/St. 3 190-200 40-50
Fischfilet 100 g/St. 3 200-210 25-35
GEBÄCK
Spritzgebäck 3 170-180 15-25
Kleingebäck 3 180-190 30-35
Biskuitroulade 3 190-200 15-25
Obsttorte, Mürbeteig 2 180-190 55-65
GRATINIERTE SPEISEN
Gratinierte Kartoffeln 2 180-190 40-50
Lasagne 2 190-200 45-55
GEFRORENES
Pommes frites, 1 kg 3 220-230 35-45
Hühnchenmedaillons, 0,7 kg 3 210-220 30-40
Fischstäbchen, 0,6 kg 3 210-220 30-40
Das hohe Backblech darf während des Bratens nicht auf die 1.
Einschubebene gestellt werden.
48


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