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Speisen warmhalten
24
Gesundheitsgefährdung bei zu
niedriger Warmhaltetemperatur.
Bei zu niedriger Warmhaltetempera-
tur können sich in den Speisen Kei-
me entwickeln.
Wählen Sie ausschließlich die Be-
triebsart Speisen warmhalten.
Diese Betriebsart dient zum Warmhal-
ten von Speisen direkt nach ihrer Zube-
reitung, also noch im heißen Zustand.
Diese Betriebsart dient nicht zum Wie-
dererwärmen von kaltgewordenen Spei-
sen.
Wählen Sie die Betriebsart Spei-
sen warmhalten.
Wählen Sie die gewünschte Dauer.
Die Schublade muss ca. 15Minuten
vorgeheizt werden, um sicherzustellen,
dass der Innenraum die erforderliche
Mindesttemperatur erreicht hat.
Stellen Sie das Geschirr zum Vorwär-
men in die Schublade.
Nehmen Sie nach 15Minuten das
vorgewärmte Geschirr aus der
Schublade und füllen Sie die heißen
Speisen ein. Verwenden Sie zum Her-
ausnehmen des Geschirrs Topfhand-
schuhe.
Stellen Sie das Geschirr in die Schub-
lade und schließen Sie die Schublade
vorsichtig, damit keine Flüssigkeiten
überschwappen.
24


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