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(kg) Auftauzeit (Min.) Zusätzliche Auftau-
zeit (Min.)
Sahne 2 x 0,2 80 – 100 10 – 15 Sahne lässt sich auch
mit noch leicht gefro-
renen Stellen gut auf-
schlagen.
Forelle 0,15 25 – 35 10 – 15
Erdbeeren 0,3 30 – 40 10 – 20
Butter 0,25 30 – 40 10 – 15
Torte 1,4 60 60
DÖRREN - HEISSLUFT
Verwenden Sie mit Butterbrot- oder Backpapier
belegte Bleche.
Sie erzielen ein besseres Ergebnis, wenn Sie nach
halber Dörrzeit den Backofen ausschalten, öffnen
und am besten über Nacht auskühlen lassen.
Nutzen Sie für 1 Blech die dritte Einschubebene.
Für 2 Bleche verwenden Sie die erste und vierte
Einschubebene.
GEMÜSE (°C) (Std.)
Bohnen 60 - 70 6 - 8
Paprika 60 - 70 5 - 6
Suppengemüse 60 - 70 5 - 6
Pilze 50 - 60 6 - 8
GEMÜSE (°C) (Std.)
Kräuter 40 - 50 2 - 3
Stellen Sie die Temperatur auf 60 - 70 °C ein.
OBST (Std.)
Pflaumen 8 - 10
Aprikosen 8 - 10
Apfelscheiben 6 - 8
Birnen 6 - 9
FEUCHTE UMLUFT - EMPFOHLENES ZUBEHÖR
Verwenden Sie die dunklen und nicht reflektierenden Formen und Behälter. Sie haben eine bessere
Wärmeabsorption als helle Farbe und reflektierende Schüsseln.
Pizzapfanne Backform Förmchen Tortenbodenform
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