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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.
Tiefgefrorenes Fleisch muss vollständig aufgetaut
sein.
Fleisch Höhe HeizĆ
art
Temp. °C
Grill
Mikrowelle, W
Dauer, Min.
GesamtĆ
dauer Min.
Rinderschmorbraten
(z. B. Hochrippe)
1 kg
1,5 kg
2 kg
geschlossen
2
2
2
200Ć210
180Ć200
180Ć190
360 W, 10
+ 180 W, 40Ć50
360 W, 15
+ 180 W, 50Ć60
360 W, 20
+ 180 W, 75Ć85
50Ć60
65Ć75
95Ć105
Rinderlende 1 kg
1,5 kg
2 kg
offen
2
2
2
220Ć240
210Ć230
200Ć220
Ć
Ć
Ć
70
80
90
Roastbeef rosa* 1 kg offen 2 S 220Ć230 180 W, 20Ć25 20Ć25
Steaks, durchgegart
Steaks, rosa
Rost
Rost
5
5
X
X
Stufe 3
Stufe 3
Ć
Ć
25
20
Schweinefleisch
ohne Schwarte
(z. B. Nacken)
1 kg
1,5 kg
2 kg
offen
2
2
2
S
S
S
200Ć210
180Ć200
160Ć170
360 W, 20
+ 90 W, 60Ć70
360 W, 25
+ 90 W, 70Ć80
360 W, 30
+ 90 W, 70Ć80
80Ć90
95Ć105
100Ć110
Schweinefleisch mit
Schwarte**
(z. B. Schulter, Haxe)
1 kg
1,5 kg
2 kg
offen 2
2
2
S
S
S
200Ć220
190Ć210
190Ć210
Ć
Ć
Ć
100
140
160
Kasseler mit
Knochen
1 kg geschlossen 2 Ć Ć 360 W, 35Ć40 35Ć40
Hackbraten 750 g offen 2 S 200Ć220 360 W, 25Ć30 25Ć30
Würstchen ca. 750 g Grillblech*** 4 X Stufe 3 Ć 15
Kalbsbraten 1 kg
2 kg
offen 2
2
S
S
180Ć190
160Ć170
180 W, 45Ć50
180 W, 70Ć80
50Ć60
80Ć90

49


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