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D
Kombiniertes manuelles Garen:
In diesem Fall werden die Wirkung der
Strahlungshitze, die die Kuchen bräunt,
und die der Mikrowellen kombiniert, die
das Innere schnell garen und die Kuchen
aufgehen lassen� Programmieren Sie eine
Backdauer von mindestens zwei Dritteln der
herkömmlichen Backdauer
Muscheln:
1) Für Pudding, Süßspeisen und Gratins
verwenden Sie wellendurchlässige,
hitzebeständige (Pyrex® oder feuerfestes
Porzellan) und vorzugsweise runde (oder
Savarin-Formen aus Pyrex®) ooder ovale
Formen�
2) Für die anderen Kuchensorten( 4/4,
Joghurtkuchen, Gugelhopf), Topfkuchen und
Tartes verden Sie am besten Formen aus
glattem Metall, die nicht zerlegbar und
vorzugsweise rund sind (ausgenommen
Backformen für Topfkuchen)� Verwenden
Sie keine Backformen aus gefaltetem
Aluminium (der Art Tortenförmchen aus
Aluminium)�
3) Bei Tartes ist es wichtig, nur glattem nicht
zerlegbare Metallformen zu verwenden
(Aluminium oder antihaftbeschichtet), um
eine zufriedenstellende Bräunung des
Kuchenbodens sicherzustellen� NIEMALS
ABDECKEN�
4) Bei den meisten Desserts (außer
Törtchen) können Sie auch elastische
Silikonformen einsetzen, wenn Sie mit der
Mikrowellen-, Kombi- oder Ofenfunktion
backen�
Zubehör:
DAS EMAILBLECH NICHT für
Kombinationsgaren verwenden� Manche
Gratin- oder Tarte-Rezepte, die in Pyrex®-
Geschirr oder ofenfestem Porzellan
zubereitet werden, können direkt auf den
Drahtrost gestellt werden�
Nachspeisen - Gebäck
63


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