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14
Zubereitung: Grillieren am Spiess
Préparation: griller à la broche
Preparazione: grigliare allo spiedo
Warmhalteschale auf die Haltewinkel legen,
Backblech in die unterste Etage einsetzen
Poser la plaque chauffante dans les glissières,
glisser la plaque à gâteau dans la rainure inférieure�
Mettere il vassoio del calore sui angoli sostegni,
inserire la teglia sull’ultimo piano di cottura�
Bei zu schneller oder zu starker Bräunung Temperatur etwas zurückstellen
oder die Türe bis zur Raststufe öffnen�
En cas de rôtissage trop rapide ou trop fort, il est nécessaire de réduire la
température ou d’ouvrir la porte jusqu’au dispositif à encliqueter
Nel caso di una rosolatura troppo rapida o troppo forte occorre far retrocedere
il termostato o aprire lo sportello fino al scatto�
Fermer la porte-vitre complètement
Chiudere completamente la porta di vetro
Glastüre ganz schliessen
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Vorsicht heiss: Spiesshalter verwenden!
Attention brûlant: Utiliser le support pour
tournebroche !
Attenzione caldo: Utilizzare la maniglia dello spiedo!
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Grillspiess einsetzen, siehe Seite 20
Introduire la broche, voir page 20
Inserire lo spiedo grill, vedere pagina 20
Funktion / Leistungsstufe wählen
Choisir la fonction / le niveau
de puissance
Scegliere la funzione / il livello
di potenza
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Préchauffer l’appareil fermé pendant 10 minutes
Preriscaldare l’apparecchio chiuso per 10 minuti
Geschlossenes Gerät 10 Minuten vorheizen
Zeit und Temperatur gemäss Rezept
Durée et température selon recette
Tempo e temperatura secondo ricetta
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Der Grill soll grundsätzlich 10 Minuten vorgeheizt werden� Dadurch schliessen
sich beim Einlegen des Grillguts sofort die Poren und der Saft bleibt erhalten�
En principe, le gril devrait être préchauffé pendant 10 minutes� Ainsi, les pores
de la viande se fermeront immédiatement et elle gardera tout ses sucs�
Solitamente il grill va preriscaldato per 10 minuti� Solo così i pori delle derrate da
grigliare si chiudono subito evitandone lo disseccazione�
14


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