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10.4 Feuchtigkeit, niedrig
Speise Temperatur (°C) Dauer (Min.) Einschubebene
Schweinebraten,
1000 g
160 - 180 90 - 100 2
Roastbeef, 1000 g 180 - 200 60 - 90 2
Kalbsbraten, 1000 g 180 80 - 90 2
Hackbraten, roh, 500
g
180 30 - 40 2
Geräucherter
Schweinerücken, 600
- 1000 g (2 Stunden
durchziehen lassen)
160 - 180 60 - 70 2
Hähnchen, 1000 g 180 - 210 50 - 60 2
Ente, 1500 - 2000 g 180 70 - 90 2
Gans, 3000 g 170 130 - 170 1
Kartoffelgratin 160 - 170 50 - 60 2
Nudelauflauf 170 - 190 40 - 50 2
Lasagne, frisch 170 - 180 45 - 55 2
Verschiedene Brote,
500 - 1000 g
180 - 190 45 - 60 2
Brötchen 180 - 210 25 - 35 2
Backfertige Brötchen 200 15 - 20 2
Backfertige Baguet-
tes, 40 - 50 g
200 15 - 20 2
Backfertige Baguet-
tes, 40 - 50 g, gefro-
ren
200 25 - 35 2
10.5 Regenerieren
Speise Temperatur (°C) Dauer (Min.)
1)
Einschubebene
Tellergerichte 120 - 130 15 - 20 2
Nudelauflauf 120 - 130 15 - 20 2
Reis 120 - 130 15 - 20 2
Knödel 120 - 130 15 - 20 2
1)
Die Zeitangaben sind nur Richtwerte.
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