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Speise Temperatur (°C) Dauer (Min.) Einschubebene
Blätterteigquiche
160 - 180
1)
45 - 55 2
Flammkuchen
210 - 230
1)
15 - 25 2
Piroggen
180 - 200
1)
15 - 25 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
11.13 Braten
Benutzen Sie hitzebeständiges Geschirr.
Braten Sie große Bratenstücke auf dem
Blech oder auf dem Kombirost über dem
Blech.
Geben Sie etwas Wasser in das Blech,
um das Einbrennen von austretendem
Fleischsaft oder Fett zu vermeiden.
Fleisch mit einer Kruste kann im Bräter
ohne Deckel gebraten werden.
Wenden Sie den Braten nach 1/2 - 2/3
der Bratzeit.
Für saftigeres Fleisch:
Braten Sie magere Fleischsorten in
einem Bräter mit Deckel oder in
einem Bratbeutel.
Braten Sie Fleisch und Fisch in großen
Stücken (1 kg oder mehr).
Übergießen Sie große Bratenstücke
und Geflügel mit dem Bratensaft
mehrmals während des Bratvorgangs.
11.14 Braten
Rind
Speise Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.)
Schmorbraten 1 - 1.5 Konventionelle
Heizfunktion
230 120 - 150
Roastbeef oder Fi-
let: blutig
1 cm dick Heißluftgrillen
190 - 200
1)
5 - 6
Roastbeef oder Fi-
let: rosa
1 cm dick Heißluftgrillen
180 - 190
1)
6 - 8
Roastbeef oder Fi-
let: durch
1 cm dick Heißluftgrillen
170 - 180
1)
8 - 10
1)
Backofen vorheizen.
Schweinefleisch
Speise Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.)
Schulter/Nacken/
Schinkenstück
1 - 1.5 Heißluftgrillen 150 - 170 90 - 120
Kotelett/Rippchen 1 - 1.5 Heißluftgrillen 170 - 190 30 - 60
DEUTSCH 33
33


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