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12.7 Tipps zum Braten
Verwenden Sie hitzefestes Geschirr.
Braten Sie mageres Fleisch abgedeckt.
Braten Sie große Fleischkeulen direkt im
Blech oder auf der Drahtablage über
dem Blech.
Geben Sie etwas Wasser ins Blech, um zu
verhindern, dass das herabtropfende
Fett brennt.
Drehen Sie den Braten nach 1/2-2/3 der
Gardauer.
Braten Sie Fleisch und Fisch in großen
Stücken (1 kg oder mehr).
Beträufeln Sie die Fleischkeulen mehrere
mit dem eigenen Saft während des
Bratens.
12.8 Braten mit Ober-/Unterhitze
Rindfleisch
Speise Menge Temperatur
(°C)
Dauer (Min.) Einschub-
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
Speise Menge Temperatur
(°C)
Dauer (Min.) Einschub-
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
Speise Menge Temperatur
(°C)
Dauer (Min.) Einschub-
ebene
Kalbsbraten
1)
1 kg 210 - 220 90 - 120 1
Kalbshaxe 1,5 - 2 kg 200 - 220 150 - 180 1
1)
Im geschlossenen Bräter.
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