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10.29 Brot backen
Ein Vorheizen ist nicht erforderlich.
Gargut Temperatur (°C) Dauer (Min.) Ebene
Weißbrot 170 - 190 40 - 60 2
Baguette 200 - 220 35 - 45 2
Brioche 180 - 200 40 - 60 2
Ciabatta 200 - 220 35 - 45 2
Roggenbrot 170 - 190 50 - 70 2
Dunkles Brot 170 - 190 50 - 70 2
Vollkornbrot 170 - 190 40 - 60 2
Brot/Brötchen 190 - 210 20 - 35 2
10.30 Tabelle „KT Sensor“
Rindfleisch Kerntemperatur (°C)
Blutig Rosa Durch
Roastbeef 45 60 70
Lendenstück 45 60 70
Rindfleisch Kerntemperatur (°C)
Weniger Rosa Mehr
Hackbraten 80 83 86
Schweinefleisch Kerntemperatur (°C)
Weniger Rosa Mehr
Schinken,
Braten
80 84 88
Kotelett (Rücken),
Kassler, pochiert
Kassler, pochiert
75 78 82
Kalb Kerntemperatur (°C)
Weniger Rosa Mehr
Kalbsbraten 75 80 85
Kalbshaxe 85 88 90
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