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Garen
Zum Garen empfehlen wir:
Heißluft D
Ober- und Unterhitze A
Geeignet ist folgendes Geschirr:
feuerfeste Glasform, Porzellangeschirr,
Römertopf, Kochtopf mit hitzebeständi-
gen Griffen
Schieben Sie den Rost in die Ein-
schubhöhe 1 und stellen Sie das
Geschirr darauf.
Die Betriebsart und die Temperatur
einstellen:
Heißluft D . . . . . . . . . . . . 170 190 °C
Ober- und Unterhitze A. . 190 210 °C
Zeiten zum Garen
Menü . . . . . . . . . . . . . . . . . 70 90 Min.
Auflauf . . . . . . . . . . . . . . . . 40 60 Min.
Tipps zum Garen
Decken Sie Speisen zu,
die schmoren oder dünsten sollen,
wie z. B. Kartoffeln, Gemüse.
Dadurch vermeiden Sie ein Austrock-
nen der Speise. Haben Sie keinen
Deckel zur Hand, können Sie Alu-Fo-
lie oder nasses Pergamentpapier ver-
wenden.
Speisen werden ohne Deckel
gegart, wenn sie eine krosse Kruste
haben sollen, wie z. B. Fleisch,
Gratin.
Zum Garen können Sie das Ge-
schirr auch stapeln. Dabei wird der
Deckel des unteren Topfes umge-
dreht aufgelegt.
Speisen, die bräunen sollen, nach
oben stellen.
Garen
40
40


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