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BACKEN UND BRATEN - PRAKTISCHE HINWEISE

* die Angaben in der Tabelle beziehen sich immer auf 1 kg. Für jedes weitere kg ist mit
etwa 30-40 min mehr zu rechnen.
 

Achtung!
Nach der Hälfte der Garzeit sollte das Fleisch gewendet werden.
Zum Garen von Fleisch eignen sich besonders hitzebeständige Töpfe.
RINDFLEISCH
Roastbeef oder Filet
innen blutig („englisch”)
vorheizen
halb durchbraten („medium”)
vorheizen
durchbraten („well done”)
vorheizen
Braten
SCHWEINEFLEISCH
Braten
Schinken

KALBFLEISCH

WILD
GEFLÜGEL
Hähnchen
Gans (ca.2kg)
FISCH
2
2
2
2
2
2
2
2
2
3
3
3
2
2
2
3
2
2
2
2
2
2
160-180
160-180
160-180
160-170
160-180
175-180
170-180
160-180
175-180
250
250
210-230
200-220
200-210
200-210
210-230
200-210
200-220
200-220
220-250
190-200
210-220
pro 1 cm
12-15
15-25
25-30
120-140
90-140
60-90
25-30
90-120
100-120
100-120
50-80
150-180
40-55
FLEISCHART
EINSCHUBHÖHE
VON UNTEN

GARZEIT*

OBER-/
UNTERHITZE
HEISSLUFT
OBER-/
UNTERHITZE
HEISSLUFT
25


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