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erzielen Sie ein besseres
Bratergebnis.
Sie können das Gerät ca. 10 Minuten
vor Ende der Bratzeit ausschalten und
die Restwärme nutzen.
10.8 Braten mit Ober-/Unterhitze
Rindfleisch
Gargut Menge Temperatur
(°C)
Dauer (Min.) Ebene
Schmorbraten 1 - 1,5 kg 200 - 230 105 - 150 1
Roastbeef oder Filet:
blutig
je cm Dicke
230 - 250
1)
6 - 8 1
Roastbeef oder Filet: ro-
sa
je cm Dicke 220 - 230 8 - 10 1
Roastbeef oder Filet:
durch
je cm Dicke 200 - 220 10 - 12 1
1)
Backofen vorheizen.
Schweinefleisch
Gargut Menge Temperatur
(°C)
Dauer (Min.) Ebene
Schulter, Nacken, Schin-
kenstück
1 - 1,5 kg 210 - 220 90 - 120 1
Kotelett, Spareribs 1 - 1,5 kg 180 - 190 60 - 90 1
Hackbraten 750 g - 1 kg 170 - 190 50 - 60 1
Schweinshaxe (vorge-
kocht)
750 g - 1 kg 200 - 220 90 - 120 1
Kalb
Gargut Menge Temperatur
(°C)
Dauer (Min.) Ebene
Kalbsbraten
1)
1 kg 210 - 220 90 - 120 1
Kalbshaxe 1,5 - 2 kg 200 - 220 150 - 180 1
1)
Im geschlossenen Bräter.
Lamm
Gargut Menge Temperatur
(°C)
Dauer (Min.) Ebene
Lammkeule, Lammbra-
ten
1 - 1,5 kg 210 - 220 90 - 120 1
Lammrücken 1 - 1,5 kg 210 - 220 40 - 60 1
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