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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 Temperatur
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 S 230Ć250 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
S
S
S
180Ć200
170Ć190
160Ć180
100
140
160
Schweinefleisch mit
Schwarte**
(z. B. Schulter, Haxe)
1 kg
1,5 kg
2 kg
offen
2
2
2
S
S
S
190Ć210
180Ć200
180Ć200
100
140
160
Kasseler mit Knochen 1 kg geschlossen 2 t 220Ć240 70
Hackbraten 750 g offen 2 S 160Ć180 70
Würstchen ca. 750 g Rost 4 X Stufe 3 15
Kalbsbraten 1 kg
2 kg
offen 2
2
t
t
180Ć200
160Ć180
80
150
Lammkeule ohne Knochen 1,5 kg offen 2 S 160Ć180 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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