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78
Position
Funktions-wähler
Gerichte Gew.
(kg)
Einschub-H-
öhe von
unten
Vorheizdauer
(M in.)
Position
Thermostate-
n-Regler
Garzeit
(M in.)
1 Traditionell
a
Ente
Kalbs- oder Rinderbraten
Schweinebraten
Gebäck
Mürbeteigkuchen
1
1
1
-
1
3
3
3
3
3
15
15
15
15
15
200
200
200
180
180
65-75
70-75
70-80
15-20
30-35
2 M u lti-C ooking
b
Pizza (auf 2 Ebenen)
Lasagne
Lamm
Brathähnchen + Kartoffeln
Makrelen
Plum cake
W indbeutel (auf 2 Ebenen)
Gebäck (auf 2 Ebenen)
Biskuitböden (auf 1
Ebene)
Biskuitböden (auf 2
Ebenen)
Quiche
1
1
1
1+1
1
1
0.5
0.5
0.5
1.0
1.5
2-4
3
2
2-4
2
2
2-4
2-4
2
2-4
3
15
10
10
15
10
10
10
10
10
10
15
230
180
180
200
180
170
190
180
170
170
200
15-20
30-35
40-45
60-70
30-35
40-50
20-25
10-15
15-20
20-25
25-30
3 G rill
2
Seezungen und
Tintenfische
Tintenfisch- und
Krebsspieße
Tintenfische
K a b eljau filet
G e g rillte G em üse
Kalbsteaks
Bratwürste
Hamburger
Makrelen
Toast (oder getoastetes
Brot)
0.7
0.6
0.6
0.8
0.4
0.8
0.6
0.6
1
n.° 4-6
4
4
4
4
3/4
4
4
4
4
4
-
-
-
-
-
-
-
-
-
-
100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
10-12
8-10
10-15
10-15
15-20
15-20
15-20
10-12
15-20
3-5
Mit Bratspi (falls
vorhanden)
K a lb fle isch a m S p ieß
Hähnchen am Spi
Lamm am Spieß
1.0
1.5
1.0
-
-
-
-
-
-
100%
100%
100%
80-90
70-80
70-80
4 Gratin
T
G e g rilltes H äh n ch en
Tintenfische
1.5
1.5
2
2
10
10
200
200
55-60
30-35
Mit Bratspi
(falls
vorhanden)
K a lb fle isch a m S p ieß
Lamm am Spieß
Hähnchen (am Spieß) +
Röstkartoffeln (auf dem
Backblech)
1.5
1.5
1.5
-
-
-
-
2
10
10
10
10
200
200
200
200
70-80
70-80
70-75
70-75
5 Pizza
w
Pizza
Kalbs- oder Rinderbraten
Hähnchen
0.5
1
1
3
2
2/3
15
10
10
220
220
180
15-20
25-30
60-70
6 Backen
u
Mürbeteigkuchen
Obstkuchen
Plum cake
Biskuitböden
Gefüllte Crêpes (auf 2
Ebenen)
Kleingebäck (auf 2
Ebenen)
Mit Käse gefülltes
Blätterteiggebäck (auf 2
Ebenen)
W indbeutel (auf 3 Ebenen)
Gebäck (auf 3 Ebenen)
Baisers (auf 3 Ebenen)
0.5
1
0.7
0.5
1.2
0.6
0.4
0.7
0.7
0.5
3
2/3
3
3
2-4
2-4
4
1-3-5
1-3-5
1-3-5
15
15
15
15
15
15
15
15
15
15
180
180
180
160
200
190
210
180
180
90
20-30
40-45
40-50
25-30
30-35
20-25
15-20
20-25
20-25
180
7 Intensivbacken
v
Tiefkühlgerichte
Pizza
Zucchini und Krebse
überbacken
Quiche
G e fü llte T eig w a ren
Lasagne
G o ld g elb e B ro tlaib e
Hühnchen
0.3
0.4
0.5
0.3
0.5
0.4
0.4
2
2
2
2
2
2
2
-
-
-
-
-
-
-
250
200
220
200
200
180
220
12
20
30-35
25
35
25-30
15-20
Fertiggerichte
Geflügel
0.4 2 - 200 20-25
Frische Fertiggerichte
Gebäck
Plum cake
Mit Käse gefülltes
Blätterteiggebäck
0.3
0.6
0.2
2
2
2
-
-
-
200
180
210
15-18
45
10-12
8 Auftauen
U
Alle tiefgefrohrenen
Speisen
NB: Bei den angegebenen Garzeiten handelt es sich um Richtwerte, die je nach W unsch geändert werden können.
B e i E in sa tz d e s G rills od e r be i E in ste llung de r F un ktio n G ratin" is t die F ettp fan ne a uf die un te rste F ü hru ng zu
schieben.
77


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