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Auftauen G
Das Auftauen kann ohne Beheizung
oder mit einer Temperatur bis zu 50 °C
durchgeführt werden. Beim Auftauen
ohne Beheizung wälzt das Gebläse an
der Rückwand die Kaltluft (Raumluft)
ständig um.
Intensivbacken F
Beim Intensivbacken ist Heißluft mit
Unterhitze kombiniert. Diese Be-
triebsart wird z. B. bei Kuchen mit
feuchtigkeitshaltigem Belag eingesetzt.
Umluftgrillen N
Beim Umluftgrillen verteilt das Gebläse
an der Rückwand die Hitze des Grill-
heizkörpers auf das gesamte Grillgut.
Dies ermöglicht eine niedrigere
Temperatureinstellung als beim
herkömmlichen Grillen.
Grill 1 m
Der innere Teil des Grillheizkörpers
dient zum Grillen. Wenige Minuten
nach dem Einschalten wird er rot-
glühend und erzeugt die zum Grillen
erforderliche Infrarotstrahlung.
Die Betriebsart eignet sich besonders
zum Grillen kleinerer Mengen Grillgut.
Grill 2 n
Der gesamte Oberhitze-Heizkörper
dient zum Grillen.
Diese Betriebsart eignet sich daher
besonders zum Grillen auf größerer
Fläche mit entsprechend mehr Grillgut.
Systeme im Backofen
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