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Garen von Fleisch und Fisch
Setzen Sie beim Garen von Speisen mit ho-
hem Fettgehalt eine Brat- und Fettpfanne
ein, damit keine dauerhaften Flecken im
Backofen verbleiben.
Das Fleisch vor dem Anschneiden mindes-
tens 15 Minuten ruhen lassen, damit der
Fleischsaft nicht ausläuft.
Um Rauchentwicklung beim Braten zu ver-
mindern, geben Sie etwas Wasser in die
Brat- und Fettpfanne. Um Kondensierung
des Rauchs zu vermeiden, Wasser zugeben,
wenn die Brat- und Fettpfanne ausgetrock-
net ist.
Garzeiten
Die Garzeiten hängen von der Art des Garguts,
seiner Konsistenz und der Menge ab.
Achten Sie beim Garen anfangs immer auf das
Gargut. Finden Sie selbst die besten Einstel-
lungen (Garstufe, Garzeit, usw.) für Kochge-
schirr, Rezepte und Mengen bei der Verwen-
dung dieses Geräts heraus.
Back- und Brattabelle
KUCHEN
GERICHT
Ober-/Unterhitze
Garzeit [Min.] Raum für Notizen
Einschub-
ebene
Tempe-
ratur [°C]
Rührteig 2 170 45 - 60 Kuchenform
Mürbeteig 2 170 24 - 34 Kuchenform
Buttermilch-Käseku-
chen
1 170 60 - 80 Kuchenform (26 cm)
Apfelkuchen 1 170 100 - 120 2 Kuchenformen (20 cm) auf dem
Kombirost
Strudel/Stollen 2 175 60 - 80 Backblech
Marmeladenkuchen 2 170 30 - 40 Kuchenform (26 cm)
Früchtebrot 2 170 60 - 70 Kuchenform (26 cm)
Biskuitkuchen (Biskuit
ohne Butter)
2 170 35 - 45 Kuchenform (26 cm)
Stollen/üppiger
Früchtekuchen
2 170 50 - 60 Kuchenform (20 cm)
Rosinenkuchen 2 170 50 - 60
Brotform
1)
Kleingebäck 3 170 20 - 30 Backblech
Plätzchen 3 150 20 - 30
Backblech
1)
Baiser 3 100 90 - 120 Backblech
Rosinenbrötchen 3 190 15 - 20
Backblech
1)
Brandteig 3 190 25 - 35
Backblech
1)
Törtchen 3 180 45 - 70 Kuchenform (20 cm)
Englischer Sandwich-
kuchen à la Victoria
1 oder 2 180 40 - 55 Links + rechts, Kuchenform, 20 cm
1) 10 Minuten vorheizen.
BROT UND PIZZA
8
www.zanussi.com
8


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