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Speise Temperatur
(°C)
Wassermen‐
ge in der Gar‐
raumvertie‐
fung (ml)
Vorheiz‐
zeit (Min.)
Dauer (Min.) Ein‐
schub‐
ebene
Halbes Hähnchen 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
11.8 Tipps zum Braten
Benutzen Sie hitzebeständiges Geschirr.
Braten Sie mageres Fleisch abgedeckt
(Sie können Aluminiumfolie verwenden).
Braten Sie große Fleischstücke direkt im
Blech oder auf dem Kombirost über dem
Blech.
Geben Sie etwas Wasser ins Blech, um
zu verhindern, dass das herabtropfende
Fett brennt.
Drehen Sie den Braten nach 1/2 - 2/3 der
Gardauer.
Braten Sie Fleisch und Fisch in großen
Stücken (1 kg oder mehr).
Beträufeln Sie die Fleischstücke mit dem
eigenen Saft während des Bratens.
11.9 Braten mit Ober-/Unterhitze
Rind
Speise Menge Temperatur
(°C)
Dauer (Min.) Einschub‐
ebene
Schmorbraten 1 - 1,5 kg 200 - 230 105 - 150 1
Schweinefleisch
Speise Menge Temperatur
(°C)
Dauer (Min.) Einschub‐
ebene
Schulter, Nacken,
Schinkenstück
1 - 1,5 kg 210 - 220 90 - 120 1
Kotelett, Rippchen 1 - 1,5 kg 180 - 190 60 - 90 1
Hackbraten 750 g - 1 kg 170 - 190 50 - 60 1
Schweinshaxe (vorge‐
kocht)
750 g - 1 kg 200 - 220 90 - 120 1
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