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Anweisungen für den Benutzer
9.4 Auftauen
THERMOSTAT-SCHALTER AUF
Durch die Bewegung der Luft bei Raumtemperatur werden die Speisen
schnell aufgetaut.
Das Auftauen bei Raumtemperatur bieten den Vorteil, daß sich der
Geschmack und das Aussehen der Speisen nicht verändern.
9.5 Traditionelles Garen
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.
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