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Fleisch GesamtĆ
dauer Min.
Mikrowelle, W
Dauer, Min.
Temp. °C
Grill
HeizĆ
art
HöheGeschirr
Rinderlende 1 kg
1,5 kg
2 kg
offen 1
1
1
t
t
t
210Ć230
200Ć220
190Ć210
-
-
-
75Ć85
95Ć105
115Ć125
Roastbeef rosa* 1 kg offen 1 R 200Ć210 180 W, 20
+ 90 W, 10Ć15
30Ć35
Steaks, durchgegart
Steaks, rosa
Rost (
Rost -
5
5
x
x
Stufe 3
Stufe 3
-
-
22Ć25
18Ć20
Schweinefleisch ohne
Schwarte
(z. B. Nacken)
1 kg
1,5 kg
2 kg
offen 1
1
1
R
R
R
190Ć200
180Ć190
170Ć180
90 W, 65Ć75
180 W, 35
+ 90 W, 60Ć70
180 W, 40
+ 90 W, 65Ć75
65Ć75
95Ć105
100Ć110
Schweinefleisch mit
Schwarte**
(z. B. Schulter, Haxe)
1 kg
1,5 kg
2 kg
offen 1
1
1
R
R
R
190Ć210
180Ć200
170Ć190
-
-
-
110Ć120
140Ć150
160Ć170
Kasseler mit Knochen 1 kg offen 2 - - 360 W, 35Ć45 35Ć45
Hackbraten 750 g offen 1 x Stufe 1 600 W, 20Ć30 20Ć30
Würstchen ca. 750 g Rost und
Glaspfanne
4 x Stufe 3 - 15Ć20
Kalbsbraten 1 kg
2 kg
offen 1
1
R
R
170Ć180
160Ć170
180 W, 25
+ 90 W, 25Ć35
180 W, 45
+ 90 W, 35Ć45
50Ć60
80Ć90
Lammkeule ohne
Knochen
1,5 kg offen 2 R 190Ć200 180 W, 10
+ 90 W, 40Ć50
50Ć60
* Wenden Sie Roastbeef nach der Hälfte der Zeit. Nach dem Garen in Alufolie wickeln und im Backofen 10 Minuten
ruhen lassen.
** Schneiden Sie bei Schweinefleisch die Schwarte ein. Legen Sie es, wenn es gewendet werden soll, zuerst mit der
Schwarte nach unten ins Geschirr.
34


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