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Bratenthermometer platzieren
Zum Dämpfen das Gemüse
auf den gelochten Garbehäl-
ter, das Fleisch auf den Git-
terrost oder auf das Kuchen-
blech legen.
Das Bratenthermometer 1
möglichst horizontal in den
dicksten Teil des Gargutes
stecken. Die Spitze muss sich
ungefähr in der Mitte befin-
den.
Das Bratenthermometer 1 muss vollständig in das Gargut einge-
steckt werden. Nur so kann eine optimale Messung gemacht
werden.
Die Steckerbuchse 2 befindet sich an der rechten Garraumwand. Abdeckung
aufklappen und den Stecker in die Steckerbuchse einstecken (Stecker und
Buchse sind stromlos). Den Stecker immer sauber halten.
Kurz nach dem Einstecken des Steckers erscheint in der Klartextanzeige die
aktuelle Kerntemperatur. Bei Temperaturen unter 30 °C wird «– –» ange-
zeigt.
Zuverlässige Messungen bei Fleisch sind nur an festen, kompakten Stücken
möglich, d.h. das Fleisch gegebenenfalls binden.
Das Bratenthermometer 1 darf keine Knochen berühren und nicht in Fettge-
webe stecken.
Verschmutzte Bratenthermometer vorsichtig mit einem feuchten, weichen
Tuch reinigen.
2
1
31


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