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Bauknecht CLH 3482 R Manual

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...Anwendungshinweise, Einstelltabellen
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B_Luxus_d.doc 25.07.2002 08:40 Seite 28 von gesamt 52
Auf-
lage
Vor-
heizen
Heiz-
art
Temp.
°C
Dauer
min
Poulet, 1 kg
85 °C*
2
2
2
ja
nein
nein
210–230
180–190
170–185
70–80
60–80
60–70
Roastbeef, ca. 650 g, Dicke 5 cm
55–60 °C*
3 nein 240–250 40–50
Schweinsschulter, 1 kg, Dicke 6 cm
80–85 °C*
2
2
2
ja
nein
nein
200–210
170–180
170–180
100–120
100–120
100–120
Hackbraten, 1 kg, Dicke 5 cm
80 °C*
2
2
ja
nein
190–210
170–185
70–90
70–90
Kalbsschulter, 1 kg, Dicke 5,5 cm
75–80 °C*
2
2
2
ja
nein
nein
200–210
175–180
170–180
80–100
80–100
80–100
Gigot, 2 kg, Dicke 9 cm
68–70 °C*
2
2
2
ja
nein
nein
210–220
170–180
190–200
100–120
100–120
100–120
Dorschfilet, pochiert, 700 g
(in Pyrexform)
2
2
ja
nein
200–220
180–200
20–30
20–30
* Kerntemperatur beim Garen mit Gargutsensor.
Niedertemperaturgaren
Bei sehr niedriger Backofentemperatur werden Braten besonders zart und saftig.
Geeignet sind vor allem magere Fleischstücke, die bei hohen Temperaturen
leicht austrocknen.
• Die Backofentemperatur etwa 30 °C höher als die erforderliche
Kerntemperatur einstellen.
• Während der Backofen vorheizt, wird das gewürzte Fleisch in der Pfanne
ca. 5 Minuten rundum angebraten.
• Das Fleisch in eine flache Bratenform legen und auf dem Gitterrost in den
Backofen schieben.
• Die Garzeit ist abhängig von der Dicke des Bratenstücks.
… 28 …


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