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HEISSLUFT MIT DAMPF
Speise Gewicht
(g)
Einschub-
ebene (von
unten)
Dampfin-
tensität
Tempera-
tur (°C)
Zuberei-
tungszeit
(Min.)
Rindfleisch/Keule 1000 1 1 170-190 80-110
Rindfleisch/
Lungenbraten
1000 1 2 180-200 50-70
Kalb/Keule 1000 1 1 180-200 80-110
Lamm 1000 1 1 180-200 60-90
Geflügel am Stück 1500 1 1 180-200 65-85
Geflügel/Brust 1000 2 3 180-200 50-60
Schweinefleisch/Filet 1000 1 2 180-200 50-70
Fisch 200 g/St. 2 2 190-210 25-35
Kartoffeln 1000 2 1 190-210 45-60
Kartoffeln mit Broccoli 1000 2 2 180-200 35-50
Das Wasser aus dem Dampfgenerator
wird als Dampf in den Garraum geblasen.
Gleichzeitig sind der Ringheizkörper
und das Gebläse in Betrieb, das für die
Zirkulation der heißen Luft und des
Dampfes sorgt.
Füllen Sie den Wasserbhälter mit
frischem Wasser.
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