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7.6 Heissluft feucht
Temperaturbereich 30-250 °C
Vorschlagswert 200 °C
Auflage 1 + 3 oder 2
Die Garraumluft wird durch den Heizkörper hinter der Garraumrückwand
aufgeheizt und gleichmässig umgewälzt. Der entstehende Dampf wird minimal
aus dem Garraum abgeführt. Die Feuchtigkeit des Garguts bleibt erhalten.
Anwendung
Hefegebäck und Brot auf mehreren Auflagen gleichzeitig
Gratin und Auflauf
Temperatur ca. 20 °C niedriger wählen als bei , da die
Wärmeübertragung effizienter ist.
7.7 PizzaPlus
Temperaturbereich 30-250 °C
Vorschlagswert 200 °C
Auflage 2 (oder 1)
Die Beheizung erfolgt durch Heissluft und Unterhitze. Der Boden des Backguts
wird intensiver gebacken.
Anwendung
Pizza
Wähen und Quiches
Für ein besonders knuspriges Ergebnis dunkles emailliertes Blech
oder eine Schwarzblechform ohne Backtrennpapier verwenden.
7 Betriebsarten
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