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Anweisungen für den Benutzer
56
9. EMPFEHLUNGEN ZUM GAREN
9.1 Traditionelles Garen
BETRIEBSSCHALTER
THERMOSTAT-SCHALTER ZWISCHEN
50 - 250°C
Dieses klassische System mit Ober- und Unterhitze ist zum Garen von
Speisen auf nur einer Ebene geeignet. Der Backofen muß dazu
vorgeheizt werden, bis die gewünschte Temperatur erreicht ist. Das
Back-/Kochgut erst nach Ablöschen der Kontrollampe des Thermostats
in das Backrohr einschieben.
Tiefkühlfleisch kann ohne Auftauen in den Backofen gegeben werden.
Als einzige Vorsichtsmaßnahme eine um ca. 20°C niedrigere
Temperatur und um ca. 1/4 längere Kochzeit wählen als beim
Frischfleisch. Sehr fettes Fleisch kann in den kalten Backofen gegeben
werden.
Behältnisse mit hohen Rändern verwenden, damit
etwaige Spritzer nicht die Backofenwände
verunreinigen.
9.2 Garen mit Heissluft
BETRIEBSSCHALTER
THERMOSTAT-SCHALTER ZWISCHEN
50 - 250°C
22


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