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Backware Einschubebene Temperatur in °C Zeit (Min.)
Flammkuchen
2 - 3
230 - 250
2)
12 - 20
Piroggen (Russi-
sche Version der
Calzone)
2 - 3
180 - 200
2)
15 - 25
1)
Tiefes Blech benutzen
2)
Backofen vorheizen
BRATEN
Bratgeschirr
Benutzen Sie zum Braten hitzebeständi-
ges Geschirr. (Beachten Sie die Angaben
des Herstellers.)
Große Bratenstücke können direkt im
tiefen Blech (falls vorhanden) oder auf
dem Kombirost über dem tiefen Blech
gebraten werden.
Braten Sie magere Fleischsorten in ei-
nem Bräter mit Deckel. So bleibt das
Fleisch saftiger.
Alle Fleischsorten, die sich zum Bräunen
eignen oder eine Kruste haben sollen,
können im Bräter ohne Deckel gebraten
werden.
BRATEN MIT OBER-/UNTERHITZE
Rindfleisch
Fleischart Menge Einschubebe-
ne
Temperatur
in °C
Zeit in Min.
Schmorbraten 1-1,5 kg 1 200 - 230 105 - 150
Roastbeef oder
Filet: Englisch
je cm Höhe 1
230 - 250
1)
6 - 8
Roastbeef oder
Filet: Medium
je cm Höhe 1 220 - 230 8 - 10
Roastbeef oder
Filet: durchge-
braten
je cm Höhe 1 200 - 220 10 - 12
1)
Backofen vorheizen
Schweinefleisch
Fleischart Menge
Einschubebe-
ne
Temperatur
in °C
Zeit in Min.
Schulter, Na-
cken, Schin-
kenstück
1-1,5 kg 1 210 - 220 90 - 120
Kotelett,
Schälrippchen
1-1,5 kg 1 180 - 190 60 - 90
Hackbraten 750 g - 1 kg 1 170 - 190 50 - 60
Schweinshaxe
(vorgegart)
750 g - 1 kg 1 200 - 220 90 - 120
DEUTSCH 53
53


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