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10.7 Braten
Verwenden Sie zum Braten hitzefestes
Geschirr. Siehe hierzu die Angaben
des Geschirrherstellers.
Große Bratenstücke können direkt in
der Brat- und Fettpfanne oder auf
dem Kombirost über der Brat- und
Fettpfanne gebraten werden.
Geben Sie etwas Flüssigkeit in die
Brat- und Fettpfanne, um zu
verhindern, dass austretende
Fleischsäfte auf der Oberfläche
anbrennen.
Alle Fleischarten, die gebräunt
werden können oder eine knusprige
Kruste bekommen, können in einem
Bräter ohne Deckel gebraten werden.
Wenden Sie den Braten nach Bedarf
nach 1/2 bis 2/3 der Garzeit.
Für saftigeres Fleisch:
Braten Sie magere Fleischsorten
in einem Bräter mit Deckel oder in
einem Bratbeutel.
Braten Sie Fleisch und Fisch in
Stücken mit einem
Mindestgewicht von 1 kg.
Übergießen Sie große
Bratenstücke und Geflügel mit
dem Bratensaft mehrmals
während des Bratvorgangs.
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
DEUTSCH 25
25


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