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Für Sie in unserem Kochstudio getestet de
39
Geflügel
Fleisch
Gericht Zubehör / Geschirr Ein-
schubhö-
he
Schritte Heizart Temperatur
in °C
Dampfin-
tensität
Dauer in
Min.
Hähnchen, 1,3 kg Geschirr offen 2 - 7 220-230 + 60-70
Hähnchenkleinteile, je 250 g Geschirr offen 2 - 7 220-230 + 35-45
Hähnchen Sticks, Nuggets, gefroren Universalpfanne 3 - % 190-210 - 20-25
Ente, 2 kg Rost 2 1 < 160-170 + 30-40
2 < 160-170 - 30-40
3 7 180-190 - 30-40
Entenbrust, medium, je 300 g Geschirr offen 2 - 7 200-220 + 25-30
Gans, 3 kg Rost 2 1 < 140-150 + 30-40
2 < 140-150 - 70-80
3 7 180-190 - 40-50
Gänsekeulen, je 350 g Geschirr offen 2 - 7 180-190 + 45-55
Babypute, 2,5 kg Rost 2 1 < 140-150 + 30-40
2 7 170-180 - 60-70
Putenbrust, ohne Knochen, 1 kg Geschirr geschlossen 2 - % 240-260 - 80-100
Putenoberkeule, mit Knochen, 1 kg Geschirr offen 2 - 7 170-180 + 80-100
Gericht Zubehör / Geschirr Ein-
schubhö-
he
Heizart Schritt Temperatur
in °C
Dampfin-
tensität
Dauer in Min.
Schweinebraten ohne Schwarte, z. B.
Nacken, 1,5 kg
Geschirr offen 2 : - 160-170 + 130-150
Schweinebraten mit Schwarte z. B. Schulter,
2 kg
Geschirr offen 2 : 1 100 * 15-20
: 2 180-190 - 75-95
4 3 200-210 - 25-30
Schweinelendenbraten, 1,5 kg Geschirr offen 2 : - 170-180 + 90-100
Schweinesteaks, 2 cm dick Rost + Universal-
pfanne
4* ( - 3 - 20-25**
Rinderfilet, medium, 1 kg Rost + Universal-
pfanne
3* % - 210-220 - 40-50**
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 2 7 - 200-220 - 130-150***
Roastbeef, medium, 1,5 kg Geschirr offen 2 : - 180-200 + 50-60
Burger, 3-4 cm hoch Rost + Universal-
pfanne
4* ( - 3 - 25-30**
Kalbsbraten, 1,5 kg Geschirr offen 2 : - 170-180 + 110-130
Kalbshaxe, 1,5 kg Geschirr offen 2 : - 150-160 + 150-170
Lammkeule ohne Knochen, medium, 1 kg Geschirr offen 2 4 - 170-180 + 65-75
Lammrücken mit Knochen, medium, 1,5 kg Geschirr offen 2 4 - 180-190 - 45-55****
Grillwürste Rost 3 ( - 3 - 15-20
Hackbraten, 1 kg Geschirr offen 2 : - 170-180 + 70-80
* Universalpfanne auf Einschubhöhe 2 darunter einschieben
** Wenden nach 1/2 - 2/3 der Garzeit
*** Flüssigkeit zugeben, so dass das Bratenstück mind. zu 2/3 in Flüssigkeit liegen
**** Ohne wenden
39


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