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Kruste bekommen, können in einem
Bräter ohne Deckel gebraten werden.
Wir empfehlen, Fleisch und Fisch erst
ab 1 kg im Backofen zu braten.
Um ein Einbrennen von austretendem
Fleischsaft oder Fett zu vermeiden,
etwas Flüssigkeit in das tiefe Blech
geben.
Braten nach Bedarf wenden (nach 1/2
- 2/3 der Garzeit).
Große Bratenstücke und Geflügel mit
dem Bratensaft mehrmals während
der Bratzeit übergießen. Dadurch
erzielen Sie ein besseres
Bratergebnis.
Sie können das Gerät ca. 10 Minuten
vor Ende der Bratzeit ausschalten und
die Restwärme nutzen.
10.8 Brat-Tabellen
Rindfleisch
Gargut Funktion Menge (kg) Leistung
(Watt)
Temperatur
(°C)
Dauer (Min.) Ebene
Schmor-
braten
Ober-/
Unterhit-
ze
1 - 1,5 200 230 60 - 80 1
Schweinefleisch
Gargut Funkti-
on
Menge (kg) Leistung
(Watt)
Temperatur
(°C)
Dauer (Min.) Ebene
Schulter,
Nacken,
Schinken-
stück
Heiß-
luftgril-
len
1 - 1,5 200 160 - 180 50 - 70 1
Hackbra-
ten
Heiß-
luftgril-
len
0,75 - 1 200 160 - 170 35 - 50 1
Schweins-
haxe (vor-
gekocht)
Heiß-
luftgril-
len
0,75 - 1 200 150 - 170 60 - 75 1
Kalb
Gargut Funkti-
on
Menge (kg) Leistung
(Watt)
Temperatur
(°C)
Dauer (Min.) Ebene
Kalbsbra-
ten
Heiß-
luftgril-
len
1 200 160 - 180 50 - 70 1
Kalbshaxe Heiß-
luftgril-
len
1,5 - 2 200 160 - 180 75 - 100 1
DEUTSCH 25
25


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