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Beschreibung
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Deckel der Verdampf-Schale
Für die gleichmäßige Verteilung des
Dampfes im Inneren des Backraums.
Gelochtes Backblech
Für das Dampfgaren von Fisch und
Gemüse.
Backblech
Zum Backen von Kuchen und Gebäck (mit
einer Dauer von weniger als 25 Minuten
oder Dampfgaren), Reis, Hülsenfrüchten
und Getreide. Es ist zudem notwendig für
das Auffangen von Flüssigkeiten, die sich
beim Dampfgaren oder beim Auftauen von
Lebensmitteln auf den darüber liegenden
gelochten Backblechen bilden.
Rost für Backblech
Er kann zum Garen von Speisen, die
tropfen können, über dem Backblech
angeordnet werden.
Rost
Zur Ablage von Kochgefäßen mit den zu
garenden Speisen.
Temperatursonde (nur bei einigen
Modellen)
Mit der Temperatursonde kann ein
Garvorgang auf Grundlage der
Temperatur durchgeführt werden, die von
diesem im Kern des Garguts gemessen
wird.
12


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