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Übersicht der Betriebsarten
37
Betriebsart Beschreibung
Heissluft plus Zum Backen und Braten. Sie können in mehreren Ebe-
nen gleichzeitig garen. Sie können mit niedrigeren Tem-
peraturen garen als in der Betriebsart Ober-/Unterhitze
, da die Wärme sofort im Garraum verteilt wird.
Intensivbacken Zum Backen von Kuchen mit feuchtem Belag. Verwen-
den Sie diese Betriebsart nicht zum Backen von flachem
Gebäck und zum Braten, da der Bratenfond zu dunkel
wird.
Umluftgrill Zum Grillen von Grillgut mit grösserem Durchmesser
(z.B. Poulet). Sie können mit niedrigeren Temperaturen
grillen als in der Betriebsart Grill, da die Wärme so-
fort im Garraum verteilt wird.
Bräunungsgaren Für kleine Mengen wie z.B. Tiefkühlpizza, Aufbackbröt-
chen, Ausstechguetzli, aber auch für Fleischgerichte und
Braten. Sie sparen bis zu 30% Energie im Vergleich zu
herkömmlichen Betriebsarten, wenn die Tür während des
Garvorgangs geschlossen bleibt.
In dieser Betriebsart schaltet die Garraumbeleuchtung
nicht ein.
37


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