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Bratsensorik de
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Fisch
Fischfilet, natur14 10 - 20
Fischfilet, paniert13 10 - 20
Garnelen14 4 - 8
Scampi14 4 - 8
Fisch gebraten, ganz13 10 - 20
Eierspeisen
Spiegeleier in Butter42 2 - 6
Spiegeleier in Öl24 2 - 6
Rührei32 4 - 9
Omelett52 3 - 6
Pfannkuchen55 1,5 - 2,5
Arme Ritter53 4 - 8
Kaiserschmarrn53 10 - 15
Gemüse und Hülsenfrüchte
Knoblauch32 2 - 10
Zwiebeln, glasig dünsten32 2 - 10
Röstzwiebeln33 5 - 10
Zucchini13 4 - 12
Auberginen13 4 - 12
Paprika13 4 - 15
Grünen Spargel braten13 4 - 15
Pilze34 10 - 15
Gemüse in Öl dünsten31 10 - 20
Gemüse glasieren33 6 - 10
Kartoffeln
Bratkartoffeln aus Pellkartoffeln35 6 - 12
Bratkartoffeln aus rohen Kartoffeln34 15 - 25
Kartoffelpuffer55 2,5 - 3,5
Schweizer Rösti42 50 - 55
Glasierte Kartoffeln33 10 - 15
Temperaturstu-
fe Gesamtbratzeit ab Signalton
(Min.)
1 Mehrmals wenden.
2 Öl und Lebensmittel nach dem Signalton zugeben.
3 Regelmäßig umrühren.
4 Butter und Lebensmittel nach dem Signalton zugeben.
5 Gesamtdauer pro Portion. Nacheinander braten.
6 Wasser nach dem Signalton zugeben. Lebensmittel zufügen, sobald das Wasser aufkocht.
7 Lebensmittel nach dem Signalton zugeben.
25


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