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Braten Sie Fleisch und Fisch in
Stücken mit einem
Mindestgewicht von 1 kg.
Übergießen Sie große
Bratenstücke und Geflügel mit
dem Bratensaft mehrmals
während des Bratvorgangs.
10.23 Brat-Tabellen
Rindfleisch
Gargut Menge Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Schmorbraten 1 - 1,5 kg Konventio-
nelle Heiz-
funktion
(Ober-/
Unterhitze)
230 120 - 150 1
Roastbeef oder
Filet: blutig
je cm Dicke Grill + Venti-
lator
190 - 200
1)
5 - 6 1
Roastbeef oder
Filet: rosa
je cm Dicke Grill + Venti-
lator
180 - 190
1)
6 - 8 1
Roastbeef oder
Filet: durch
je cm Dicke Grill + Venti-
lator
170 - 180
1)
8 - 10 1
1)
Backofen vorheizen.
Schweinefleisch
Gargut Menge Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Schulter/
Nacken/Schin-
kenstück
1 - 1,5 kg Grill + Venti-
lator
150 - 170 90 - 120 1
Kotelett/Ripp-
chen
1 - 1,5 kg Grill + Venti-
lator
170 - 190 30 - 60 1
Hackbraten 750 g - 1 kg Grill + Venti-
lator
160 - 170 50 - 60 1
Schweinshaxe
(vorgekocht)
750 g - 1 kg Grill + Venti-
lator
150 - 170 90 - 120 1
Kalb
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Kalbsbraten 1 Grill + Venti-
lator
160 - 180 90 - 120 1
Kalbshaxe 1.5 - 2 Grill + Venti-
lator
160 - 180 120 - 150 1
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