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Die Tabelle gilt für das Einschieben in den kalten
Backofen. Die Zeitangaben in den Tabellen sind RichtĆ
werte. Sie sind abhängig von Qualität und BeschaffenĆ
heit des Fleisches.
Fleisch Gewicht Geschirr Höhe Heizart TemperaĆ
tur ºC, Grill
Dauer,
Minuten
Rinderschmorbraten
(z. B. Hochrippe)
1 kg
1,5 kg
2 kg
geschlossen
2
2
2
t
t
t
210Ć230
210Ć230
210Ć230
80
90
120
Rinderlende 1 kg
1,5 kg
2 kg
offen
2
2
2
t
t
t
200Ć220
190Ć210
180Ć200
70
80
90
Roastbeef rosa* 1 kg offen 2 R 240Ć260 40
Steaks, durchgegart
Steaks, rosa
Rost
Rost
5
5
x
x
Stufe 3
Stufe 3
25
20
Schweinefleisch ohne
Schwarte (z. B. Nacken)
1 kg
1,5 kg
2 kg
offen
2
2
2
R
R
R
180Ć200
170Ć190
160Ć180
100
140
160
Schweinefleisch mit
Schwarte**
(z. B. Schulter, Haxe)
1 kg
1,5 kg
2 kg
offen
2
2
2
R
R
R
200Ć220
190Ć210
180Ć200
100
120
140
Kasseler mit Knochen 1 kg geschlossen 2 t 210Ć230 60
Hackbraten 750 g offen 2 R 170Ć190 70
Würstchen ca. 750 g Rost 4 x Stufe 3 15
Kalbsbraten 1 kg
2 kg
offen 2
2
t
t
200Ć220
180Ć200
100
120
Lammkeule ohne Knochen 1,5 kg offen 2 R 170Ć190 120
* Wenden Sie Roastbeef nach der Hälfte der Zeit. Wickeln Sie es nach dem Garen in Alufolie und
lassen Sie es im Backofen 10 Minuten ruhen.
** Schneiden Sie bei Schweinefleisch die Schwarte ein und legen Sie es, wenn es gewendet werden
soll, zuerst mit der Schwarte nach unten ins Geschirr.
Fleisch
19


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