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...Anwendungshinweise, Einstelltabellen
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B_Luxus_d.doc 25.07.2002 08:40 Seite 26 von gesamt 52
Auf-
lage
Vor-
heizen
Heiz-
art
Temp.
°C
Dauer
min
Süsse und pikante Aufläufe 1
1
ja
nein
200–210
180–200
40–45
40–45
Süsse und pikante Soufflés 1
1
ja
ja
180–190
175–180
50–55
45–50
Kartoffelgratin (mit rohen Kartoffeln) 1
1
ja
nein
190–200
180–190
50–55
50–55
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.
26


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