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ATAG OX 6111 E Manual

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Kochanweisungen
Tabellen
Braten
Turbo Infra
Backofen- Einschub Backofen- Einschub Zeit
Fleisch (1,5 kg) temperatur °C ebene * temperatur °C ebene * Min.
Kalbfleisch
Kalbsbraten 150 - 160 2/3 170 - 180 2/3 80 - 90
Gefüllte Kalbsbrust 150 - 160 2/3 170 - 180 2/3 80 - 90
Rindfleisch
Rinderfilet 200 - 210 2/3 220 - 230 2/3 20 - 25
Roastbeef 200 - 220 2/3 220 - 240 2/3 30 - 35
Lendenbraten 150 - 160 2/3 170 - 180 2/3 55 - 65
Rinderroulade 150 - 160 2/3 170 - 180 2/3 85 - 95
Ochsenschwanz 150 - 160 2/3 170 - 180 2/3 35 - 45
Schweinefleisch
Schinkenbraten 150 - 160 2/3 170 - 180 2/3 80 - 90
Schweinebraten 150 - 160 2/3 170 - 180 2/3 80 - 90
Durchwachsener
Rollbraten 150 - 160 2/3 170 - 180 2/3 90 - 100
Lammfleisch
Lammkeule rosa 150 - 160 2/3 200 2/3 50 - 60
Lammkeule gar 150 - 160 2/3 170 - 180 2/3 85 - 100
Lammbraten 150 - 160 2/3 170 - 180 2/3 95 - 110
Bugstück 150 - 160 2/3 170 - 180 2/3 95 - 110
Geflügel (1 kg)
Hähnchen 160 - 170 2 170 - 180 2 50 - 60
Pute (2-3 kg) 160 - 170 1 170 - 180 1 120 - 180
Ente (wild) 160 - 170 2/3 170 - 180 2/3 50 - 60
Wild
Hase 160 - 170 2/3 170 - 180 2/3 110 - 120
Kaninchen 160 - 170 2/3 170 - 180 2/3 90 - 120
* von unten nach oben
Kochanweisungen
Tabellen
Backen
Turbo Infra Zeit
Backofen- Einschub Backofen- Einschub Min.
temperatur °C ebene * temperatur °C ebene *
Rührteig
Sandkuchen 140 - 150 2 160 - 170 2 65 - 70
Napfkuchen 140 - 160 2 160 - 180 2 70 - 80
Lebkuchen 140 - 150 2 160 - 170 2 65 - 75
Obstkuchen (Blech) 150 - 170 3 180 - 200 3 35 - 45
Obstkuchen (Form) 150 - 170 2 160 - 180 2 45 - 55
Tortenboden 150 - 170 3 180 - 200 3 20 - 30
Kleingebäck 150 - 170 3 180 - 200 3 15 - 25
Biskuitteig
Biskuitgebäck 150 - 170 3 170 - 190 3 40 - 50
Biskuitrolle 160 - 180 3 180 - 200 3 15 - 20
Knetteig
Apfelkuchen 165 - 175 2 180 - 200 2 50 - 60
Käse-/Quarkkuchen 150 - 170 2 180 - 200 2 70 - 80
Tortenboden 150 - 170 3 180 - 200 3 15 - 25
Kleingebäck
– 1 Ebene 150 - 160 3 170 - 180 3 15 - 18
– 2 Ebenen 150 - 160 2 + 4 - - 15 - 18
Hefeteig
Obstkuchen 180 - 190 3 200 - 220 3 30 - 40
Brot 200 - 210 2 220 - 230 2 30 - 40
Pizza 190 - 210 3 210 - 230 3 20 - 35
Brandteig
Windbeutel 190 - 200 3 210 - 220 3 20 - 30
Blätterteig 190 - 210 3 200 - 220 3 15 - 25
Aufläufe/Gratins
aus rohen Zutaten 160 - 180 2 180 - 200 2 60 - 80
aus vorgekochten
Zutaten** 160 - 180 2 180 - 200 2 30 - 40
nur überbacken 180 - 200 2 180 - 200 2 20 - 30
Lasagne 170 - 190 2 190 - 210 2 35 - 45
* von unten nach oben
** Die Zutaten sind hier noch warm. Wenn die Zutaten zwar vorgekocht, inzwischen aber
abgekühlt sind, ist die Backzeit zu verlängern.
… 35 …


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