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10.9 Tipps zum Braten
Verwenden Sie hitzefestes Geschirr.
Braten Sie mageres Fleisch abgedeckt.
Braten Sie große Fleischkeulen direkt im
Blech oder auf der Drahtablage 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 Fleischkeulen mehrere
mit dem eigenen Saft während des
Bratens.
10.10 Braten
Nutzen Sie die erste Einschubebene.
RINDFLEISCH
Verwenden Sie die Funktion: Ober-/Unterhitze.
(kg)
(W) (°C) (Min.)
Schmorfleisch 1 - 1.5 200 230 60 - 80
SCHWEINEFLEISCH
Verwenden Sie die Funktion: Heißluftgrillen.
(kg)
(W) (°C) (Min.)
Schulter / Na-
cken / Schin-
kenstück
1 - 1.5 200 160 - 180 50 - 70
Hackbraten 0.75 - 1 200 160 - 170 35 - 50
Schweinshaxe,
vorgegart
0.75 - 1 200 150 - 170 60 - 75
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