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Ofenmodus Beschreibung Temperatur-
bereich
Unterhitze Wird zum zusätzlichen Bräunen von Pizzaböden, Quiches und
Pasteten verwendet. Die Wärme kommt vom unteren
Heizelement.
30-220°C
Auftauen Wird zum langsamen Auftauen von Lebensmitteln verwendet. -
Gärstufe Wird verwendet, um Hefe- und Sauerteige gehen zu lassen. 30-45°C
Pyrolyse Ein Selbstreinigungsmodus, bei dem das Gerät sich auf eine so
hohe Temperatur aufheizt, dass Speisereste verbrennen.
-
Temperatur-
sensor
Wird zum Backen von Fleisch verwendet. Der Temperatursensor
misst die Kerntemperatur des Gerichts.
40-99°C
KERNTEMPERATUREN
Gericht Kerntemperatur (°C)
blutig
Kerntemperatur (°C)
rosa
Kerntemperatur (°C)
durch
Rind Steak 50 55 65
Lendenstück 48 52 56
Schwein Roulade - 63 70
Kalb Braten 75 80 85
Kalbsbein 85 88 90
Geflügel Hähnchen 80 83 86
Entenfilet 60 65 70
Lamm Lammkeule,
gebraten
65 70 75
Wild Hasenrücken /
Wildrücken
50 55 65
Hasenkeule / Hase 70 75 80
Fisch Lachs 50 55 65
Forelle 50 55 65
Thunfisch 45 50 55
8Fehlerbehebung
ALLGEMEINE VORGEHENSWEISE ZUR FEHLERBEHEBUNG
1. Versuchen Sie, das Problem mithilfe der Fehlerbehebungstabelle zu lösen.
2. Wenn Sie keine Lösung für das Problem finden können, wenden Sie sich an das Inventum-servicedienst.
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