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Beispiel: Sie möchten einen Braten zubereiten, der auch innen »durch« sein soll.
• Schließen Sie das Speisenthermometer an und stechen Sie es in den Braten.
• Schließen Sie die Backraumtür und stellen Sie die Speisentemperatur auf 90 °C.
• Stellen Sie den Backraum so ein, wie im Rezept beschrieben.
Wenn die Innentemperatur des Bratens 90 °C erreicht hat, schaltet der Garprozess
ab – der Braten ist fertig.
Automatik vorzeitig abschalten
• Schalten Sie den Temperaturregler [1] und den Backraum-Wahlschalter [2] auf
»0«.
Drücken Sie dann die Speisentemperatur-Taste [E] und drehen Sie den Zeit-Ein-
steller [F] nach links, bis die Temperaturanzeige »00« anzeigt.
Tabelle: Kerntemperaturen für Super-Bratautomatik
FLEISCHART MENGE*
EINSCHUB-
H Ö HE
VON UNTEN
BACKOFEN-
TEMPERATUR IN °C
KERN-
TEMPERATUR
IN °C
HEISSLUFT+
UNTERHITZE
OBER-/
UNTERHITZE
ZEIT *
(RICHTWERTE)
IN MIN.
SCHWEINEFLEISCH
Schweinebraten,
-kamm 1kg 2 160-180 210-230 85-90 90-110
Hackbraten 1kg 2 160-180 210-230 80-85 70-90
RINDFLEISCH
Rinderbraten 1kg 2 160-180 210-230 90-95 120-140
Roastbeef
innen rosa je cm Höhe 3 210-230 250 50-55 12-15
halb durchgebraten je cm Höhe 3 210-230 250 65-70 15-25
durchgebraten je cm Höhe 3 210-230 250 75-80 25-30
KALBSBRATEN 1kg 2 160-175 210-230 85-90 100-110
LAMMBRATEN 1kg 2 160-175 210-230 85-90 100-120
WILDBRATEN 1kg 2 160-170 210-230 80-85 90-110
FISCH (ganz)
z.B.Lachsforelle,
Dorsch 1kg 2 160-180 210-220 80-85 40-55
*Je kg mehr sind etwa
20-40 Minuten mehr
zu rechnen
15


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