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Speise Temperatur (°C) Dauer (Min.) Einschubebene Wasser in der
Wasserschubla-
de (ml)
Hähnchen, po-
chiert, 1000 -
1200 g
96 60 - 70 1 800 + 150
Kalbs-/Schwei-
nerücken ohne
Knochen, 800 -
1000 g
90 80 - 90 1 800 + 300
Kasseler, po-
chiert
90 70 - 90 1 800 + 300
Tafelspitz 96 110 - 120 1 800 + 700
Chipolatas 80 15 - 20 1 400
Eier
Speise Temperatur (°C) Dauer (Min.) Einschubebene Wasser in der
Wasserschubla-
de (ml)
Eier, weich 96 10 - 12 1 400
Eier, mittel 96 13 - 16 1 450
Eier, hart 96 18 - 21 1 500
Heißluft und Dampfgaren nacheinander
Sie können Fleisch, Gemüse und Beilagen
nacheinander durch die Kombination der
Funktionen garen. Alle Speisen können
dann gleichzeitig serviert werden.
Braten Sie zunächst den Braten mit der
Funktion Heißluft .
Füllen Sie vorbereitetes Gemüse und
Beilagen in feuerfeste Formen. Stellen Sie
diese in den Backofen, in dem sich der
Braten befindet.
Lassen Sie den Backofen auf ca. 80 °C
abkühlen. Um den Backofen schneller
abzukühlen, lassen Sie die Backofentür in
der ersten Stellung etwa 15 Minuten
offen.
Starten Sie die Funktion Dampfgaren.
Garen Sie alles zusammen fertig.
Maximale Wassermenge: 650
ml.
Feuchtigkeit, hoch
Etwa 300 ml Wasser zugeben.
Nutzen Sie die zweite Einschubebene.
DEUTSCH 7
7


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