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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.
11.14 Braten
Nutzen Sie die erste Einschubebene.
RINDFLEISCH
(°C) (Min.)
Schmorfleisch 1 - 1,5 kg Ober-/Unterhit-
ze
230 120 - 150
Roastbeef/Filet,
blutig, Heizen Sie
den leeren Back-
ofen vor
je cm Dicke Heißluftgrillen 190 - 200 5 - 6
Roastbeef/Filet, ro-
sa, Heizen Sie den
leeren Backofen vor
je cm Dicke Heißluftgrillen 180 - 190 6 - 8
Roastbeef/Filet,
durch, Heizen Sie
den leeren Back-
ofen vor
je cm Dicke Heißluftgrillen 170 - 180 8 - 10
SCHWEINEFLEISCH
Verwenden Sie die Funktion Heißluftgrillen.
(kg)
(°C) (Min.)
Schulter / Nacken /
Schinkenstück
1 - 1.5 160 - 180 90 - 120
Koteletts / Rippchen 1 - 1.5 170 - 180 60 - 90
Hackbraten 0.75 - 1 160 - 170 50 - 60
Schweinshaxe, vorge-
gart
0.75 - 1 150 - 170 90 - 120
DEUTSCH 35
35


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