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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.
8.6 Tabelle Braten
Die Funktion Ober-/Unterhitze
verwenden.
Rindfleisch
Speise Menge Temperatur
(°C)
Dauer (Min.) Ebene
Schmorbraten 1 - 1,5 kg 200 - 230 105 - 150 1
Roastbeef oder
Filet: Englisch
je cm Dicke
230 - 250
1)
6 - 8 1
Roastbeef oder
Filet: Medium
je cm Dicke
220 - 230
1)
8 - 10 1
Roastbeef oder
Filet: Durch
je cm Dicke
200 - 220
1)
10 - 12 1
1)
Backofen vorheizen.
Schweinefleisch
Speise Menge Temperatur
(°C)
Dauer (Min.) Ebene
Schulter, Nack-
en, Schinken-
stück
1 - 1,5 kg 210 - 220 90 - 120 1
Kotelett, Sparer-
ibs
1 - 1,5 kg 180 - 190 60 - 90 1
Hackbraten 750 g - 1 kg 170 - 190 50 - 60 1
Schweinshaxe
(vorgegart)
750 g - 1 kg 200 - 220 90 - 120 1
Kalb
Speise Menge (kg) Temperatur
(°C)
Dauer (Min.) Ebene
Kalbsbraten 1 210 - 220
200 - 220
90 - 120 1
Kalbshaxe 1.5 - 2 200 - 220 150 - 180 1
Lamm
Speise Menge (kg) Temperatur
(°C)
Dauer (Min.) Ebene
Lammkeule,
Lammbraten
1 - 1.5 210 - 220 90 - 120 1
Lammrücken 1 - 1.5 210 - 220 40 - 60 1
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