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Speise Temperatur (°C) Dauer (Min.) Einschubebene
Obststörtchen 180 - 200 40 - 55 1
Spinatquiche 160 - 180 45 - 60 1
Quiche Lorraine/
Schweizer Flan
170 - 190 45 - 55 1
Apfelkuchen, ge-
deckt
150 - 170 50 - 60 1
Gemüsekuchen 160 - 180 50 - 60 1
Fladenbrot
210 - 230
1)
10 - 20 2
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.
10.23 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.
10.24 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 Grill + Lüfter
190 - 200
1)
5 - 6
Roastbeef oder Fi-
let: rosa
1 cm dick Grill + Lüfter
180 - 190
1)
6 - 8
DEUTSCH 41
41


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