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Speise Gewicht Einschubebene / Zubehör Dauer
P9 Filet, blutig
(Niedertempe‐
ratur-Garen)
0,5 - 1,5 kg;
5 - 6 cm di‐
cke Stücke
2; Backblech
Verwenden Sie Ihre Lieblingsgewürze
oder einfach Salz und frisch gemahlenen
Pfeffer. Braten Sie das Fleisch einige Mi‐
nuten in einer heißen Pfanne. Setzen Sie
es in den Backofen ein.
75 Min.
P10 Filet, rosa
(Niedertempe‐
ratur-Garen)
90 Min.
P11 Filet, fertig
(Niedertempe‐
ratur-Garen)
120 Min.
Kalb
P12 Kalbsbraten
(z. B. Schulter)
0,8 - 1,5 kg;
4 cm dicke
Stücke
2; Bräter auf Kombirost
Verwenden Sie Ihre Lieblingsgewürze.
Flüssigkeit hinzugeben. Braten zuge‐
deckt.
80 Min.
Schweinefleisch
P13 Schweinebra‐
ten oder
Schulter
1,5 - 2 kg 2; Bräter auf Kombirost
Wenden Sie das Fleisch nach der Hälfte
der Gardauer.
120 Min.
P14 Pulled Pork
(Niedertempe‐
ratur Garen)
1,5 - 2 kg 2; Backblech
Verwenden Sie Ihre Lieblingsgewürze.
Wenden Sie das Fleisch nach der Hälfte
der Garzeit, um eine gleichmäßige Bräu‐
nung zu erzielen.
215 Min.
P15 Lende, frisch 1 - 1,5 kg; 5
- 6 cm dicke
Stücke
2; Bräter auf Kombirost
Verwenden Sie Ihre Lieblingsgewürze.
55 Min.
P16 Rippchen 2 - 3 kg; ver‐
wenden Sie
rohe, 2 - 3
cm dünne
Rippchen
3; tiefe Pfanne
Flüssigkeit hinzufügen, um den Boden
eines Gerichts zu bedecken. Wenden
Sie das Fleisch nach der Hälfte der Gar‐
dauer.
90 Min.
Lamm
119/140
TÄGLICHER GEBRAUCH
119


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