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HINWEIS:
Beim Braten von Fleisch mit der Gebläse- und Unter-/
Oberhitzefunktion sollte auch die Anbratfunktion (Stufen 1 bis 3)
eingeschaltet werden.
SPEISEN Betriebsart
Vorheizen
(10
Minuten)
Ebene
(von unten)
Temperatur
(°C)
FLEISCH
Lammfleisch,
Ziegenlammbraten,
Hammelfleisch
X 2 200
X 2 190
X 2 190
Braten
(Rind,
Schwein,Kalbsbrat
en)
(kg. 1)
X 2 200
- 2 190
- 2 190
hnchen,
Kaninchen,
Ente
X 2 200
- 2 190
- 2 190
Truthahn
(kg 6) + Ebene 3
Goldbraun backen
X 1 200
X 1 190
X 1 190
Gans (2 Kg)
X 2 200
X 2 190
X 2 190
FISCH (GANZ)
(1-2 kg)
Meerbrasse,
Seebarsch,
Thunfisch, Lachs,
Forelle
X 2 200
- 2 - 3 190
SPEISEN Betriebsart
Vorheizen
(10
Minuten)
Ebene
(von unten)
Temperatur
(°C)
GEMÜSE
Gefüllte Paprika
X 2 200
X 2 190
- 2 180
- 2 190
Gefüllte Tomaten
X 2 200
- 2 180
- 2 190
Gebackene
Kartoffeln
X 2 200
SPEISEN Betriebsart
Vorheizen
(10
Minuten)
Ebene
(von
unten)
Temperatur
(°C)
BACKWAREN.
Kuchen (Biskuit)
X 2 160
- 3 150
- 3 160
Gefüllter Kuchen
(Käsekuchen)
- 2 180
- 2 160
- 2 170
rbteigkuchen
X 2 180
- 3 180
- 2 180
Strudel
X 2 200
X 3 200
- 2 180
Plätzchen
X 2 180
- 1 - 3 160
- 2 - 4 180
Eclair
X 2 - 4 190
X 1 - 3 180
X 2 - 4 190
Gemüsekuchen
X 2 200
X 3 180
X 2 200
Lasagne
X 2 200
- 2 190
GRILL-GARTABELLE
SPEISEN Betriebsart
Vorheizen
(5
Minuten)
Ebene
(von
unten)
Anbräunstufe
Garzeit
(Minuten)
Rippenstück X 4 5 35 - 45
Schnitzel X 4 5 30 - 40
Würstchen X 4 5 30 - 40
Kotelett X 4 5 25 - 35
Fisch X 4 5 30 - 40
Hähnchenschenkel X 4 5 35 - 40
Bratspießchen X 4 5 30 - 35
Rippchen X 4 5 20 - 35
1/2 Hähnchen X 3 5 45 - 50
1/2 Hähnchen - 3 5 45 - 55
Ganzes Hähnchen - 3 5 60 - 70
Braten
(Schwein, Rind)
- 3 5 75 - 90
Ente - 2 5 80 - 90
Lammkeule - 3 5 90 - 120
Roast Beef - 3 5 90 - 120
Gebackene
Kartoffeln
- 3 5 40 - 50
Schwertfisch-
Schnitten
- 3 5 35 - 45
GARTABELLEN
2


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