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SPAR-HEISSLUFT
Gleichzeitig sind der Ringheizkörper und
das Gebläse in Betrieb.
Das Gebläse an der Rückwand des
Garraums sorgt für ständiges Kreisen der
heißen Luft um das Back-/Bratgut.
Speise Einschubebene
(von unten)
Temperatur
(°C)
Zubereitungszeit
(Min.)
FLEISCH
Schweinebraten, 1 kg 1 200-210 110-130
Schweinebraten, 2 kg 1 200-210 130-150
Rinderbraten, 1 kg 1 210-220 100-120
FISCH
Ganzer Fisch, 200 g/St. 2 200-210 40-50
Fischfilet, 100 g/St. 2 210-220 25-35
GEBÄCK
Spritzgebäck 2 180-190 20-30
Kleingebäck 2 190-200 30-35
Biskuitroulade 2 200-210 15-25
Obsttorte, Mürbeteig 1 190-200 55-65
GEMÜSE
Gratinierte Kartoffeln 2 190-200 40-50
Lasagne 2 200-210 45-55
GEFRORENES
Pommes frites, 1 kg 2 230-240 35-45
Hühnchenmedaillons, 0,7 kg 2 220-230 30-40
Fischstäbchen, 0,6 kg 2 220-230 30-40
Das hohe Backblech darf während des Bratens nicht auf die 1.
Einschubebene gestellt werden.
46


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