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Für Sie in unserem Kochstudio getestet de
51
Schweinebraten mit Schwarte z. B.
Schulter, 2 kg
Geschirr offen 2 S 100 - 25-30
7 190-200 - 25-30
< 170-180 1 60-70
Schweinelendenbraten, 1,5 kg Geschirr offen 2 7 220-230 - 70-80
Schweinelendenbraten, 1,5 kg Geschirr offen 2 < 170-180 1 80-90
Schweinefilet, 400 g Rost 3 7 220-230 - 20-25
Schweinefilet, 400 g Geschirr offen 3 7 210-220* 1 25-30
Schweinefilet, 400 g Dampfgarbehälter 3 S 100 - 18-20
Kasseler mit Knochen, 1 kg (mit
etwas Wasserzugabe)
Geschirr geschlossen 2 7 210-230 - 70-90
Kasseler mit Knochen, 1 kg Geschirr offen 2 < 160-170 1 70-80
Schweinesteaks, 2 cm dick Rost 5 ( 2 - 16-20
Schweinemedaillons, 3 cm dick
(5 Min. vorheizen)
Rost 5 ( 3* - 8-12
Rindfleisch
Rinderfilet, medium, 1 kg Rost 2 7 210-220 - 40-50
Rinderfilet, medium, 1 kg Geschirr offen 2 < 190-200 1 50-60
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 2 7 200-220 - 130-160
Rinderschmorbraten, 1,5 kg** Geschirr offen 2 < 150 3 30
130 2 120-150
Roastbeef, medium, 1,5 kg Rost 2 7 220-230 - 60-70
Roastbeef, medium, 1,5 kg Geschirr offen 2 < 190-200 1 65-80
Tafelspitz** Geschirr offen 2 S 95 - 120-150
Steak, 3 cm dick, medium Rost 5 ( 3 - 15-20
Burger, 3-4 cm hoch Rost 4 ( 3 - 25-30
Kalbfleisch
Kalbsbraten, 1,5 kg Geschirr offen 2 7 160-170 - 100-120
Kalbsbraten, 1,5 kg Geschirr offen 2 < 170-180 1 90-110
Kalbshaxe, 1,5 kg Geschirr offen 2 % 200-210 - 100-120
Kalbshaxe, 1,5 kg Geschirr offen 2 < 170-180 1 100-120
Lammfleisch
Lammkeule ohne Knochen, medium Geschirr offen 2 7 170-190 - 50-80
Lammkeule ohne Knochen, medium Geschirr offen 2 7 170-180 1 80-90
Lammrücken mit Knochen*** Rost 2 7 180-190 - 40-50
Lammrücken mit Knochen Geschirr offen 3 7 200-210* 1 25-30
Lammkotelett**** Rost 5 ( 3 - 12-16
Würste
Grillwürste Rost 4 ( 3 - 10-15
Wiener Würstchen Dampfgarbehälter 3 S 80 - 14-20
Weißwürste Dampfgarbehälter 3 S 80 - 12-20
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur in °C
/ Grillstufe
Dampf-in-
tensität
Dauer in
Min.
* vorheizen
** zu Beginn ca. 200 ml Flüssigkeit in das Geschirr zugeben; Wassertank muss während des Betriebs nachgefüllt werden
*** Sehnen ablösen, längs vom Knochen einschneiden, ohne wenden
**** Universalpfanne auf Einschubhöhe 2 darunter einschieben
51


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Others manual(s) of Bosch HSG636ES1

Bosch HSG636ES1 Installation Guide - English - 16 pages

Bosch HSG636ES1 Additional guide - English - 4 pages

Bosch HSG636ES1 Installation Guide - German, Dutch - 16 pages

Bosch HSG636ES1 User Manual - Dutch - 68 pages

Bosch HSG636ES1 Installation Guide - Danish, French - 16 pages

Bosch HSG636ES1 User Manual - French - 72 pages

Bosch HSG636ES1 Installation Guide - Italian - 16 pages

Bosch HSG636ES1 User Manual - Italian - 68 pages

Bosch HSG636ES1 Installation Guide - Polish, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish - 16 pages


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