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Ofen
Konventionell (Abb. 3)
Abb. 3
Das Gericht wird erheitzt durch die Wärme der
Über- und Unterelementen. Meistens soll das
Gericht in der Mitte des Ofens gestellt werden.
Öffnen Sie nie die Tür vor dem Ende des
Backzeit.
Speisen wie Windbeutel, Schaumgebäck, Brot,
Rührkuchen, Pizzen und Plätzchenteig gelingen
bei Ober- und Unterhitze besser.
Kondenswasserbildung
Beim Braten und Backen, insbesondere bei der
Zubereitung von Brot, Pizzen etc., entsteht
Flüssigkeit. Dies ist völlig normal. Bei mehreren
Formen bildet sich selbstverständlich auch mehr
Kondenswasser in den Öfen.
Unterhitze
Diese Funktion ist speziell geeignet für das
gezielte Backen von Böden.
Vor Ablauf des Backverfahrens (ein Viertel der
Restbackzeit) drehen Sie den Funktionsschalter
auf Unterhitze. Mit dem Temperaturknebel die
Höchststufe einstellen. Das Gericht wird dann
vor allem durch das untere Heizelement erhitzt,
bräunt aber noch an der Oberseite nach.
68 MOGLICHKEITEN
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70


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