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Speise Temperatur (°C) Dauer (Min.) Einschubebene
Käsekuchen 140 - 160 60 - 90 3
Apfelkuchen, gedeckt 150 - 170 50 - 60 3
Gemüsekuchen 160 - 180 50 - 60 3
Ungesäuertes Brot
1)
230 10 - 20 3
Blätterteigquiche
1)
160 - 180 45 - 55 3
Flammkuchen
1)
230 12 - 20 3
Piroggen (Russische Ver-
sion der Calzone)
1)
180 - 200 15 - 25 3
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
10.12 Braten
Benutzen Sie hitzebeständiges Geschirr.
Braten Sie große Bratenstücke auf dem
Blech oder auf dem Kombirost über dem
Blech.
Geben Sie etwas Wasser in das Blech,
um das Einbrennen von austretendem
Fleischsaft oder Fett zu vermeiden.
Fleisch mit einer Kruste kann im Bräter
ohne Deckel gebraten werden.
Wenden Sie den Braten nach 1/2 - 2/3
der Bratzeit.
Für saftigeres Fleisch:
Braten Sie magere Fleischsorten in
einem Bräter mit Deckel oder in
einem Bratbeutel.
Braten Sie Fleisch und Fisch in großen
Stücken (1 kg oder mehr).
Übergießen Sie große Bratenstücke
und Geflügel mit dem Bratensaft
mehrmals während des Bratvorgangs.
10.13 Brat-Tabellen
Rind
Speise Funktion Menge Tempera-
tur (°C)
Dauer (Min.) Einschub-
ebene
Schmorbra-
ten
Konventionelle
Heizfunktion
1 - 1,5 kg 230 120 - 150 1
Roastbeef
oder Filet:
blutig
1)
Grill + Lüfter je cm Di-
cke
190 - 200 5 - 6 je cm Di-
cke
1
Roastbeef
oder Filet:
rosa
Grill + Lüfter je cm Di-
cke
180 - 190 6 - 8 je cm Di-
cke
1
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