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Tipps zum Braten
Wischen Sie vor jedem Gebrauch
die Bratfläche feucht ab, um Staub
-
partikel oder andere Rückstände zu
entfernen.
Heizen Sie das Gerät grundsätzlich
10 - 15 Minuten vor.
Die Bratfläche muss vor allem bei
Fleisch ausreichend heiß sein. Bei zu
geringer Temperatur tritt zu viel
Fleischsaft aus.
Sie benötigen zum Garen nur wenig,
bei mariniertem Bratgut kein Fett.
Wenn Sie Bratfett verwenden, geben
Sie dies erst auf die Bratfläche, wenn
die Temperaturkontrollleuchte erlo-
schen ist.
Verwenden Sie nur Fette bzw. Öle,
die hocherhitzbar sind.
Durch Marinieren wird Bratgut be-
sonders aromatisch.
Tupfen Sie feuchtes Bratgut mit Kü
-
chenkrepp trocken, um Spritzer zu
vermeiden.
Salzen Sie Fleisch erst nach dem
Braten, da es sonst trocken wird.
Braten Sie dicke Fleischstücke bei
hoher Leistungsstufe an und schal
-
ten Sie dann auf eine geringere Leis
-
tungsstufe zurück.
Leichte Verkrustungen auf der Brat
-
fläche können Sie mit einem Spach
-
tel ablösen und daraus durch Zuga
-
be von Flüssigkeit (z. B. Brühe, Wein
etc.) einen Fond zubereiten.
Bedienung
14
14


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