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Backen von Kuchen
Die Backofentür nicht öffnen, bevor 3/4
der Backzeit abgelaufen ist
Wenn Sie zwei Backbleche gleichzeitig
nutzen, lassen Sie eine Ebene dazwischen
frei.
Garen von Fleisch und Fisch
Setzen Sie beim Garen von Speisen mit
hohem Fettgehalt eine Brat- und Fett-
pfanne ein, damit keine dauerhaften Fle-
cken im Backofen verbleiben.
Das Fleisch vor dem Anschneiden min-
destens 15 Minuten ruhen lassen, damit
der Fleischsaft nicht ausläuft.
Um Rauchentwicklung beim Braten zu
vermindern, geben Sie etwas Wasser in
die Brat- und Fettpfanne. Um Kondensie-
rung des Rauchs zu vermeiden, Wasser
zugeben, wenn die Brat- und Fettpfanne
ausgetrocknet ist.
Garzeiten
Die Garzeiten hängen von der Art des Gar-
guts, seiner Konsistenz und der Menge ab.
Achten Sie beim Garen anfangs immer auf
das Gargut. Finden Sie selbst die besten
Einstellungen (Garstufe, Garzeit, usw.) für
Kochgeschirr, Rezepte und Mengen bei der
Verwendung dieses Geräts heraus.
Gewicht
(kg)
Gargut Backofenfunkti-
on
Stufe Back-
ofentem-
peratur
(°C)
Garzeit
(Min.)
1Schwein/Lamm
2 180 100 - 110
1Kalb/Rind
2 190 70 - 100
1,2 Hähnchen/Hasen-
braten
2 200 70 - 80
1,5 Ente
1 160 120 - 150
3Gans
1 160 150 - 200
4Pute
1 180 210 - 240
1Fisch
2 190 30 - 40
1 Gefüllte Paprika oder
Tomaten/Ofenkartof-
feln
2 190 50 - 70
Fertigkuchen
2 160 45 - 55
1 Pasteten, Kuchen
usw.
2 160 80 - 100
Bisquitboden
3 140 25 - 35
2 Lasagne
2 180 45 - 60
1Weissbrot
2 190 50 - 60
1Pizza
1 190 —
200
20 - 30
DEUTSCH 32
32


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