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de Für Sie in unserem Kochstudio getestet
52
Hinweis: Verwenden Sie nur Backpapier, das für die
gewählte Temperatur geeignet ist. Schneiden Sie
Backpapier immer passend zu.
Entfernen Sie nicht genutztes Zubehör aus dem
Garraum. So erhalten Sie ein optimales Garergebnis
und sparen bis zu 20 Prozent Energie.
Verwendete Heizarten:
Thermogrillen
Pizzastufe
Brotbackstufe
ˆ Grill große Fläche
Dämpfen
Die Stufen der Dampfintensität sind in der Tabelle als
Zahlen angegeben:
1 = gering
2 = mittel
3 = hoch
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dampf-
intensität
Dauer in
Min.
Fisch
Fisch, gegrillt, ganz 300 g, z. B. Forelle Rost 1 170-190 - 20-30
Fisch, gebraten, ganz 300 g, z. B.
Forelle
Universalpfanne 1 170-180 2 15-20
160-170 - 5-10
Fisch, gedämpft, ganz 300 g, z. B.
Forelle
Dampfgarbehälter 2 80-90 - 15-25
Fisch, gegrillt, ganz 1,5 kg, z. B. Lachs Rost 1 170-190 - 30-40
Fisch, gedämpft, ganz 1,5 kg, z. B.
Kabeljau
Dampfgarbehälter 2 80-90 - 35-50
Fischfilets
Fischfilet, natur, gegrillt Rost 2 ˆ220* - 15-25
Fischfilet, natur, gedämpft Dampfgarbehälter 2 80-100 - 10-16
Fischkoteletts
Fischkotelett, 3 cm dick** Rost 2 ˆ275 - 18-22
Fisch, gefroren
Fisch, ganz 300 g, z. B. Forelle Dampfgarbehälter 2 80-100 - 20-25
Fischfilet, natur Geschirr geschlossen 1 210-230 - 25-40
Fischfilet, natur Geschirr geschlossen 1 210-230 - 30-45
Fischfilet, überbacken Rost 2 220-240 - 35-45
Fischfilet, überbacken Geschirr offen 1 200-220 2 35-45
Fischstäbchen (zwischendurch wen-
den)
Backblech 1 220-240 - 10-20
Fischstäbchen (zwischendurch wen-
den)
Backblech 1 220-240 - 15-25
Fischgerichte
Fischterrine Terrinenform 1 70-80 - 45-80
* vorheizen
** Universalpfanne auf Einschubhöhe 1 darunter einschieben
52


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