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B_komfort_D.doc 10.02.1999 12:57 Seite 22 von gesamt 38
Braten und Grillieren
Braten im geschlossenen Geschirr
Geeignetes Geschirr: Bräter, Bratentopf, feuerfeste Glasform und Römertopf.
Das Fleisch würzen und marinieren.
Heizen Sie den Backofen vor, wenn Sie das Fleisch anbraten. Legen Sie das
angebratene Fleisch mit den übrigen Zutaten und etwa 2 dl Flüssigkeit (z.B.
Bratenfond und Wein) in das Bratgeschirr. Schieben Sie den zugedeckten
Bratentopf auf dem Gitterrost in den Backofen.
Wenn Sie einen Römertopf verwenden, wird der Backofen nicht vorgeheizt.
Legen Sie das Fleisch mit den übrigen Zutaten in den zuvor gewässerten
Römertopf. Schieben Sie den zugedeckten Römertopf auf dem Gitterrost in
den Backofen. Etwa 30 Minuten vor Garzeitende den Deckel wegnehmen
und die Backofentemperatur auf 240 °C erhöhen. Auf diese Weise bekommt
der Braten eine schöne Farbe.
Angebratenes Fleisch
Auf-
lage
Vor-
heizen
Heiz-
art
Temp.
°C
Dauer
min
Rindsschulter, 1 kg, Dicke 6 cm
80 °C*
2 ja 180–190 70–100
Schweinsschulter, 1 kg, Dicke 6,5 cm
80 °C*
2 ja 180–190 70–90
Römertopf
Bratenstücke, 1 kg, 80 °C* 2 nein
220–250 90–100
Poulet, 1 kg, 85 °C 2 nein 220–250 60–70
* Kerntemperatur, mit Fleischthermometer in der Mitte des Fleischstücks gemessen.
22


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