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Für die Zubereitung von Speisen stehen verschiedene Betriebsarten zur Verfügung.
Je nach Betriebsart werden die Heizkörper und das Gebläse unterschiedlich kom
-
biniert, siehe Angaben in [ ].
a Oberhitze-/Grillheizkörper (unterhalb der Garraumdecke)
b Unterhitzeheizkörper (unterhalb des Garraumbodens)
c Ringheizkörper (hinter der Ansaugöffnung für das Gebläse)
d Gebläse (hinter der Ansaugöffnung für das Gebläse)
e Verdampfungssystem
Betriebsart Anmerkungen
V Ober-Unter
-
hitze
[a + b]
Zum Backen und Braten von traditionellen Rezepten.
Zum Zubereiten von Soufflés.
Zum Niedertemperaturgaren.
Wählen Sie bei der Zubereitung älterer Rezepte eine um
10 °C niedrigere Temperatur als im Rezept angegeben.
Die Garzeit ändert sich nicht.
X Unterhitze
[b]
Zum Ende der Backzeit wählen, wenn das Gargut mehr
Bräunung auf der Unterseite bekommen soll.
Y Grill
[a]
Zum Grillen von flachem Grillgut (z. B. Steaks) in größeren
Mengen.
Zum Überbacken in großen Formen.
Z Grill klein
[a]
Zum Grillen von flachem Grillgut (z. B. Steaks) in kleineren
Mengen.
Zum Überbacken in kleinen Formen.
P Auftauen
[d]
Zum schonenden Auftauen von Gefriergut.
Betriebsarten
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