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Für Sie in unserem Kochstudio getestet de
23
angeschnittene Kartoffel oder ein kleines ofenfestes
Gefäß im Bauch des Fisches verleiht Stabilität.
Ob der Fisch gar ist, erkennen Sie, wenn sich die
Rückenflosse leicht lösen lässt.
Geben Sie zum Dünsten zwei bis drei Esslöffel
Flüssigkeit und etwas Zitronensaft oder Essig ins
Geschirr.
Geflügel
Fleisch
Gericht Zubehör / Geschirr Einschubhö-
he
Heizart Temperatur
in °C
Dauer in Min.
Hähnchen, 1,3 kg Rost 2
%
200-220 60-80
Hähnchenkleinteile, je 250 g Rost 3
%
210-230 40-50
Hähnchen, Sticks, Nuggets, tiefgekühlt Universalpfanne 3
%
190-210 20-30
Ente, 2 kg Rost 2
%
200-220 100-120
Entenbrust, medium, je 300 g Rost 3
%
210-230 35-40
$
3 3-5
Gans, 3 kg Rost 2
%
200-220 120-140
Gänsekeulen, je 350 g Rost 3
%
230-250 40-50
Babypute, 2,5 kg Rost 2
%
210-230 80-100
Putenbrust, ohne Knochen, 1kg Geschirr geschlossen 2
%
240-260 80-90
Putenoberkeule, mit Knochen, 1 kg Rost 2
%
190-210 100-120
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Schritt Temperatur
in °C
Dauer in
Min.
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Geschirr offen 2
%
- 210-230 140-160
Schweinebraten mit Schwarte, z. B. Schulter,
2 kg
Geschirr offen 2
%
- 210-230 170-190
Schweinelendenbraten, 1,5 kg Geschirr offen 2
%
- 190-210 130-140
Schweinesteaks, 2 cm dick Rost 4
$
- 3 20-25**
Rinderfilet, medium, 1 kg Geschirr offen 3
%
- 210-220 45-55
Rinderschmorbraten, 1,5 kg Geschirr offen 2
;
- 210-220 90-100
Roastbeef, medium, 1,5 kg Geschirr offen 2
%
- 210-220 60-70
Burger, 3-4 cm hoch Rost 4
$
- 3 25-30**
Kalbsbraten, 1,5 kg Geschirr offen 2
%
- 180-200 120-140
Kalbshaxe, 1,5 kg Geschirr offen 2
%
- 210-230 130-150
Lammkeule ohne Knochen, medium, 1,5 kg Geschirr offen 2
%
- 200-210 70-80*
Lammrücken mit Knochen, medium, 1,5 kg Rost 2
%
- 190-200 60-70*/**
Grillwürste Rost 3
$
- 3 20-25**
Hackbraten, 1 kg Geschirr offen 2
%
- 190-200 70-80
* ohne wenden
** Universalpfanne auf Einschubhöhe 1 einschieben
23


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