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Landlord-living ASCOT BY STEEL Manual

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Anweisungen für den Benutzer
30
GAREN MIT DAMPF UND UMLUFT
SPEISE
PHASE
(*)
v
EINSTELLUNG
DES GRILLS
SCHWEIN
SCHMORBRATEN IN KRUSTE (1.5 kg) 1
2
2
2
100
170
1
1
25 - 25
60 - 75
4
-
SCHMORBRATEN IM NACKEN (1.5 kg) - 2 160 1/2 100 - 120 5
SCHMORBRATEN IM NACKEN (2.5 kg) - 2 160 1/2 130 - 150 5
SCHWEINSHAXE 1
2
2
2
100
160
1
1
40 - 50
40 - 50
5
5
SCHWEINSKRUSTE - 2 180 - 190 1/2 130 - 150 4
HUHN OHNE FÜLLUNG
HUHNSTÜCKE - 2 190 - 210 1/2 25 - 45 5
GANZES HUHN (1 kg) 1
2
2
2
170 - 180
190 - 200
1
-
20 - 25
35 - 40
5
-
GANZE ENTE (2 - 3 kg) 1
2
2
2
150 - 160
180
1/2
-
70 - 90
30 - 40
5
-
GANZE GANS (3 - 4 kg) 1
2
2
2
150
180
1/2
1/2
110 - 120
20 - 30
5
-
FISCH
FISCHBRATEN - 2 180 1 30 - 40 3
GROSSE FISCHE (BIS 300 g) - 2 160 - 170 1 20 - 30 3
FISCHFILETS - 2 150 - 160 1 15 - 25 2
GANZER FISCH (BIS 1000 g) - 2 160 - 170 1 40 - 50 5
(*) entspricht der Position des Rostes oder der Form ausgehend vom unteren Level.
• Die in der Tabelle angegebenen Werte beziehen sich auf die Vorbereitung der soeben aus dem Kühlschrank entnommenen und in den kalten,
nicht vorgeheizten Ofen gegebenen Lebensmittel, es sei denn, dies ist anders vermerkt.
• Bei allen gemachten Angaben ist unbedingt zusätzlich zu beachten: Lehnen Sie die Ofentür nach dem fertigen Garen oder zur Vornahme einer
Kontrolle leicht an und warten Sie ab, bis der Dampf vollständig ausgetreten ist. Dies vermeidet plötzliche Dampfausstöße und unangenehme
Verbrennungen in der Folge.
… 30 …


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