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Restzeitanzeige ...................................................85
Zwischen Restzeitanzeige und Kerntemperaturanzeige wechseln .........85
Restwärmenutzung ................................................85
Brattabelle .......................................................86
Niedertemperaturgaren . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Spezialanwendung "NT-Garen" nutzen .................................89
Niedertemperaturgaren mit manueller Temperatureinstellung ...............90
Grillen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Hinweise zur Grilltabelle ............................................92
Grilltabelle .......................................................94
Spezialanwendungen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Auftauen.........................................................96
Dörren ..........................................................97
Erhitzen .........................................................98
Geschirr wärmen ..................................................98
Hefeteig gehen lassen..............................................99
Pizza ...........................................................99
Sabbat-Programm ................................................100
Bräunungsgaren .................................................101
Einkochen ......................................................102
Tiefkühlprodukte/Fertiggerichte......................................103
Angaben für Prüfinstitute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Prüfgerichte nach EN 60350......................................104
Energie-Effizienzklasse..........................................104
Reinigung und Pflege . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Tipps ..........................................................106
Normale Verschmutzungen .........................................106
Speisenthermometer............................................106
Hartnäckige Verschmutzungen (außer FlexiClip-Vollauszüge) ..............107
Garraum mit Pyrolyse ^ reinigen ...................................108
Pyrolyse-Reinigung vorbereiten ...................................108
Pyrolyse-Reinigung starten.......................................109
Nach Ablauf der Pyrolyse-Reinigung ...............................110
Pyrolyse-Reinigung wird abgebrochen .............................111
Tür ausbauen....................................................112
Tür auseinanderbauen ..........................................113
Tür einbauen ....................................................117
Aufnahmegitter mit FlexiClip-Vollauszügen ausbauen ....................118
Inhalt
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