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Anweisungen für den Benutzer
81
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.
6.6 Tabellen
Die Garzeiten, insbesondere für Fleisch, hängen von der Dicke und der
Qualität des Produkts sowie dem Geschmack des Verbrauchers ab.
TRADITIONELLES GAREN
SCHIENENPOSITION
VON UNTEN
TEMPERATUR
(°C)
ZEIT
IN MINUTEN (*)
TEIGWAREN
LASAGNE
NUDELAUFLAUF
2-3
2-3
210 - 230
210 - 230
30
40
FLEISCH
KALBSBRATEN
RINDSBRATEN
SCHWEINEBRATEN
HÄHNCHEN
ENTE
GANS - TRUTHAHN
KANINCHEN
LAMMKEULE
2
2
2
2
2
2
2
2
170 - 200
210 - 240
170 - 200
170 - 200
170 - 200
140 - 170
170 - 200
170 - 200
30 - 40 / KG.
30 - 40 / KG.
30 - 40 / KG.
45 - 60
45 - 60
45 - 60
50 - 60
40 - 50
FISCH 1 - 2 170 - 200 NACH
GRÖßE
PIZZA 1 - 2 210 - 240 40 - 45
BACKWERK
MÜRBETEIG
RÜHRKUCHEN
HÖRNCHEN
OBSTKUCHEN
PARADIESTORTE
APFELTORTE
REISTORTE
1-2
1-2
1-2
1-2
1-2
1-2
1-2
170 - 200
165
170 - 200
170 - 200
170
190
180
15 - 20
35 - 45
40 - 45
20 - 30
60
60
60
(*) = BEI VORGEHEIZTEM BACKOFEN
16


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