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Speise Temperatur
(°C)
Wasser-
menge in
der Gar-
raumvertie-
fung (ml)
Vorheizzeit
(Min.)
Dauer (Min.) Ein-
schub-
ebene
Reis 110 100 - 15 - 26 2
Nudelauflauf 110 100 - 15 - 27 2
Fleisch 110 100 - 15 - 28 2
Braten
Speise Tempera-
tur (°C)
Wassermen-
ge in der
Garraumver-
tiefung (ml)
Vorheiz-
zeit (Min.)
Dauer (Min.) Ein-
schub-
ebene
Hähnchen 210 200 - 70 - 75 2
Hähnchenhälfte 210 200 - 35 - 50 2
Schweinebraten 180 200 - 65 - 70 2
Roastbeef, 1 - 1,5
kg
1. Blutig
2. Rosa
3. Durch
200 200 - 1. 50 - 55
2. 60 - 65
3. 65 - 70
2
Putenbraten 200 200 - 70 - 85 2
10.8 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.
10.9 Braten mit Ober-/Unterhitze
Rind
Speise Menge Temperatur
(°C)
Dauer (Min.) Einschub-
ebene
Schmorbraten 1 - 1,5 kg 200 - 230 105 - 150 1
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