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TABELLEN
TABELLE: GRILLEN, GRATINIEREN
Gericht Menge
-g-
Ein-
stellung
Leistungsstufe
Garzeit
-Min-
Verfahrenshinweise Standzeit
-Min-
Steaks
2 Stück
400
7-9 (*)
4-6
Auf den hohen Rost legen, nach (*)
wenden, nach dem Grillen würzen
2
Lammkoteletts
2 Stück
300
9-12
6-8
Auf den hohen Rost legen, nach (*)
wenden, nach dem Grillen würzen
2
Grillwürste 400
7-9 (*)
5-6
Auf den hohen Rost legen, nach (*)
wenden
2
Gratinieren
10-14 Auflaufform auf den niedrigen Rost legen 10
Käsetoasts
4 Stück
50 P ½
5-7
Toastbrot toasten, mit Butter bestreichen mit
einer Scheibe gekochten Schinken, einer
Scheibe Ananas und einer Scheibe
Schmelzkäse belegen. Diesen in der Mitte
einstechen und auf den hohen Rost legen
TABELLE: AUFBACKEN VON TIEFGEKÜHLTEN SNACKS
Tiefkühl- Snacks Menge
-g-
Ein-
stellung
Leistungsstufe
/
Temperatur
Garzeit
-Min-
Verfahrenshinweise
Pommes frites (normal) 250 60 P 4-5
2-4 (*)
3-4
In eine flache Auflaufform legen und auf den
hohen Rost stellen, nach (*) wenden
(dünn) 250
60 P 3-4
3-5 (*)
3-4
Steinofenpizza
(dünner Boden,
vorgebacken)
300-400
20 P/220°C 10-12 Auf 220°C vorheizen.
Auf den hohen Rost legen
Amerikanische
Pizza (dicker Boden,
vorgebacken)
400-500
30 P/220°C 9-11 Auf 220°C vorheizen.
Auf den hohen Rost legen
Baguettes mit Belag 250
20 P/230°C 8-10 Auf den hohen Rost legen
ca.2
42


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