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Zu garende Speise Temperatur (°C) Dauer/Tipps
Kalbssteaks, 3–4 cm dick 160 6 Min., nach 3 Min. wenden
Kalbsschnitzel, natur 180 5 Min., nach 2½ Min. wenden
Kalbsgeschnetzeltes 180 6 Min., nach 3 Min. wenden
(die Fleischstreifen dürfen nicht
aneinander haften)
Rind 160–180 Gerät vorheizen
Beefsteak, sehr rosa 180 2 Min., nach 1 Min. wenden
blutig, rare 180 6 Min., nach 3Min. wenden
rosa, medium 180 8Min., nach 2Min. wenden
durchgebraten, well done 180 8 Min., nach 4 Min. wenden,
ohne Fettstoffe erhöht sich die
Bratzeit um ca. 20 %
Hamburger 160 6–8 Min., nach 3–4 Min. wen-
den
Châteaubriand 160 und dann 100 Das Fleisch auf allen Seiten in
Öl anbraten (nur wenden, wenn
das Fleisch nicht an der Pfanne
haftet). Eine Seite 10 Min. (100
°C) durchbraten
Schweinefleisch 160–180 Gerät vorheizen
Schweinemedaillons 160 8 Min., nach 4 Min. wenden (je
nach Dicke)
Schweinshalssteaks 180 8 Min., nach 4 Min. wenden
Schweinsschnitzel 160 6 Min., nach 3 Min. wenden
Rippchen 160 8–10 Min., mehrmals wenden
Schweinefleischspießchen 160 6–8 Min., von allen Seiten gut
anbraten
Lammfleisch 160–180 Gerät vorheizen
Lammkoteletts 180 10 Min., nach 5 Min. wenden
Lammfilets 160 10 Min., nach 5 Min. wenden
(es ist wichtig, die Filets auf al-
len Seiten zu braten)
Lammsteaks 160 6–8 Min., nach 3–4 Min. wen-
den
Geflügel 140–160 Gerät vorheizen
Hähnchen in Rahmsoße 140 8–10 Min., nach 4–5 Min. wen-
den
Putenbruststreifen 160 6 Min., dabei mehrmals wen-
den
74 Praktische Tipps und Hinweise
74


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