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Braten
Backofen-Funktion: Ober-/Unterhitze oder Infrabraten
Bratgeschirr
Zum Braten ist jedes hitzebeständige Geschirr geeignet (Herstelleran-
gaben beachten!).
Große Braten können Sie direkt im Auffangblech oder auf dem
Rost mit untergesetztem Auffangblech braten.
Alle mageren Fleischarten empfehlen wir im Bratentopf mit Deckel
zu braten. So bleibt das Fleisch saftiger.
Alle Fleischarten, die eine Kruste bekommen sollen, können Sie im
Bratentopf ohne Deckel braten.
3 Hinweise zur Brattabelle
Die Angaben in der nachfolgenden Tabelle sind Richtwerte.
Wir empfehlen Fleisch und Fisch erst ab 1kg im Backofen zu braten.
Um ein Einbrennen von austretendem Fleischsaft oder Fett zu ver-
meiden, empfehlen wir etwas Flüssigkeit in das Bratgeschirr zu geben.
Braten bei Bedarf (nach 1/2 - 2/3 der Garzeit) wenden.
Große Braten und Geflügel während der Garzeit mehrmals mit Bra-
tenfond begießen. Dadurch erzielen Sie ein besseres Bratergebnis.
Schalten Sie den Backofen ca. 10 Minuten vor Ende der Bratzeit aus,
um die Nachwärme zu nutzen.
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