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Geflügel und Fleisch
Rost und Backblech zusammen in einer Höhe einschieben.
Den fertigen Braten noch 10 Minuten im abgeschalteten,
geschlossenen Dampfbackofen ruhen lassen. So bleibt das
Fleisch saftiger.
Mit der Heizart Kombibetrieb wird das Fleisch innen besonders
saftig und außen knusprig.
Geflügel
Rindfleisch
Kalbfleisch
Parboiled Reis 1:1,5 ungelocht - Dämpfen 100 15 - 20
Risotto 1:2 ungelocht - Dämpfen 100 30 - 35
Tellerlinsen 1:2 ungelocht - Dämpfen 100 30 - 45
weiße Bohnenkerne,
vorgeweicht
1:2 ungelocht - Dämpfen 100 65 - 75
Couscous 1:1 ungelocht - Dämpfen 100 6 - 10
Grünkern, geschrotet 1:2,5 ungelocht - Dämpfen 100 15 - 20
Hirse, ganz 1:2,5 ungelocht - Dämpfen 100 25 - 35
Weizen, ganz 1:1 ungelocht - Dämpfen 100 60 - 70
Klöße - gelocht +
Backblech
3
1
Dämpfen 95 20 - 25
Lebensmittel Verhältnis Zubehör Höhe Heizart Temperatur in °C Garzeit in Min.
Lebensmittel Menge Zubehör Höhe Heizart Temperatur in °C Garzeit in Min.
Hähnchen, ganz 1,2 kg Rost + Backblech 2 Kombibetrieb 180 - 190 50 - 60
Hähnchen, halbiert je 0,4 kg Rost + Backblech 2 Kombibetrieb 180 - 190 35 - 45
Hähnchenbrust je 0,15 kg gelocht +
Backblech
3
1
Dämpfen 100 15 - 25
Hähnchenteile je 0,12 kg Rost + Backblech 2 Kombibetrieb 180 - 200 20 - 35
Ente, ganz 2 kg Rost + Backblech 2 Kombibetrieb 170 60 - 80
Heißluft 210 15 - 20
Entenbrust* je 0,35 kg Rost + Backblech 2 Kombibetrieb 170 - 180 10 - 15
Putenrollbraten 1,5 kg Rost + Backblech 2 Kombibetrieb 150 - 160 70 - 90
Putenbrust 1 kg Rost + Backblech 2 Kombibetrieb 150 - 160 60 - 80
* vorher anbraten
Lebensmittel Menge Zubehör Höhe Heizart Temperatur in °C Garzeit in Min.
Rinderschmorbraten* 1,5 kg Rost + Backblech 2 Regenerieren 140 - 150 100 - 140
Rinderfilet, medium* 1 kg Rost + Backblech 2 Regenerieren 170 - 180 20 - 28
flaches Roastbeef,
medium*
1 kg Rost + Backblech 2 Heißluft 170 - 180 40 - 55
flaches Roastbeef,
englisch*
1 kg Rost + Backblech 2 Heißluft 170 - 180 30 - 45
hohes Roastbeef,
medium*
1 kg Rost + Backblech 2 Heißluft 170 - 180 45 - 60
hohes Roastbeef, eng-
lisch*
1 kg Rost + Backblech 2 Heißluft 170 - 180 35 - 50
* vorher anbraten
Lebensmittel Menge Zubehör Höhe Heizart Temperatur in °C Garzeit in Min.
Kalbsbraten, durch-
wachsen
1 kg Rost + Backblech 2 Kombibetrieb 160 - 170 60 - 70
Kalbsbraten, mager 1 kg Rost + Backblech 2 Kombibetrieb 160 - 170 50 - 60
Kalbsrücken* 1 kg Rost + Backblech 2 Kombibetrieb 160 - 180 15 - 25
Kalbsbrust, gefüllt 1,5 kg Rost + Backblech 2 Kombibetrieb 140 - 160 75 - 120
* vorher anbraten
26


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