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DEUTSCH
Tabelle: Niedertemperaturen (Referenzwerte)
Anwendung
Menge
Anbraten auf der
Kochstelle
Garzeiten
Rind
Ganzbleu
1kg
Auf allen Seiten je 2
Min.
1 Std.
Nicht ganz
durchgebraten
1kg
Auf allen Seiten je 3
Min.
1 ¼ Std
À point
1kg
Auf allen Seiten je 3
Min.
1 ¾ Std
durchgebraten
1kg
Auf allen Seiten je 3
Min.
2 ¼ - 2 ½ Std
Roastbeef am Stück
1kg
Auf allen Seiten je 3
Min.
3 Std blutig
4.5 Std. rosa
Kalb
Filet, ganz
1kg
Auf allen Seiten je 2
Min.
1 ¾ - 2 Std
Karree am Stück
1kg
Auf allen 4 Seiten je 3
Min.
2 ¼ - 2 ½ Std
Braten, Stotxen
1kg
Auf allen Seiten je 3
Min.
2 - 2 ½ Std
Braten Schulter
1kg
Auf allen Seiten je 3
Min.
2 ½ Std.
Schwein
Filet, ganz
500-600 g
Auf allen Seiten je 2
Min.
1 ½ Std.
Karree am Stück
600 -1000g
Auf allen 4 Seiten je 3
Min.
2 –2 ½ Std
Lamm
Rundherum 10-15 min
23 Std
Gigot mit Keule
2kg
Gigotsteak aus Keule
2kg
Auf allen Seiten je 4
Min.
3-4 Std.
RückenfiletFilet
400g
Auf beiden Seiten je 2
Min.
¾ - 1 Std
1) Wenn Sie das gegarte Fleisch warm halten wollen, stellen Sie auf Einstellung 60°C zurück. Wir
empfehlen nicht länger als 1 Std Warmzuhalten.
23


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