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Intensivbacken
Zum Backen von Kuchen mit feuchtem Belag, z. B. Quark
-
torte, Pflaumenkuchen, Quiche Lorraine, Wähe sowie von
Kuchen mit Guss und nicht vorgebackenem Boden, z. B.
Eierschecke.
Nicht geeignet zum Backen von flachem Gebäck sowie
zum Braten;
der Bratenfond wird zu dunkel.
Ober-Unterhitze
Zum Backen / Braten von traditionellen Rezepten, Soufflé.
Oberhitze
Zum Überbacken von Aufläufen, zum Gratinieren von Ge
-
müse, zum Nachbräunen.
Unterhitze
Zum Ende der Backzeit wählen, wenn der Kuchen mehr
Bräune auf der Unterseite haben soll.
Bräunungs-Garen
Zum Garen von Speisen, die eine krosse Oberfläche erhal-
ten sollen, z. B. Aufläufe, Gratins.
Umluftgrill
Zum Grillen von Grillgut mit größerem Durchmesser, z. B.
Rollbraten, Geflügel.
Zum Grillen die Gerätetür schließen!
Grill
Zum Grillen von flachem Grillgut, kleinen Mengen und zum
Überbacken in kleinen Formen.
Zum Grillen die Gerätetür schließen!
Grill groß
Zum Grillen von flachem Grillgut, größeren Mengen und
zum Überbacken in großen Formen.
Zum Grillen die Gerätetür schließen!
Auftauen
Zum schonenden Auftauen von Tiefkühlkost und gefrore
-
nem Gargut.
Pyrolyse
Zur Reinigung des Garraums.
Backofen bedienen
29
29


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