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RICHTZEITEN UND TEMPERATUREN BEIM BACKEN UND BRATEN IM BELÜFTETEN BACKOFEN
Menge Speisen Backofen- Einschubschiene Garzeit in
temperaturen in °C des Rostes von unten Minuten
BACKWAREN
Rührteig: Topfkuchen mit Guß 175-200 2 Schiene 50-60
Marmorkuchen 175-200 2 Schiene 50-65
Mürbeteig: Apfelkuchen 200 2 Schiene 35
Obstkuchen 200 3 Schiene 30
Hefeteig: Bienenstich 200-225 2 Schiene 20-25
Streuselkuchen 200-225 2 Schiene 20-25
Biskuitteig: Biskuitboden
f. Sahnetorte 210 1 und 2 Schiene 20-30
Blätterteig Kleine Vol au vent 200 2 Schiene 20
FLEISCH
Schweinefleisch:
1 kg. Braten 220 2 Schiene 90
1 kg. Koteletts gepökelt 200 1 Schiene 60
1 kg. Filet 200 1 Schiene 60
1
1
/2
kg. Keule 200 1 Schiene 90
1 kg. Hackbraten 180 2 Schiene 85
1
1
/2 kg. Bratwurst 170 1 Schiene 45
Rindfleisch:
1 kg. Hachse 220 1 Schiene 95
1 kg. Filet 220 1 Schiene 75
1 kg. Roast-beef 240 2 Schiene 45
1 kg. Braten 230 1 Schiene 45
Kalbsfleisch:
1 kg. Keule 200 1 Schiene 95
1 kg. Braten 180 2 Schiene 90
2 kg. Hachse 180 1 Schiene 100
1 kg. Brust 180 1 Schiene 60
Lammbraten:
1 kg. Keule 200 2 Schiene 95
1 kg. Schulter 175 1 Schiene 70
Hammelfleisch:
1 kg. Schulter 180 1 Schiene 85
1
1
/2
kg. Keule 200 1 Schiene 90
1
1
/2
kg. Brust 180 1 Schiene 70
Wildbret:
1 kg. Fasanenbraten 200 1 Schiene 70
2 kg. Hasenbraten 175 1 Schiene 75
Kaninchen 175 1 Schiene 75
Geflügel:
1
1
/2
kg. Putenschnitzel 180 2 Schiene 70
1 kg. Perlhuhn 180 2 Schiene 65
2 kg. Ente 180 1 Schiene 90
1 kg. Huhn 175 2 Schiene 75
1 kg. scharfgebackenes
Huhn 200 1 Schiene 75
FISCH
1
1
/2
kg. Zahnbrassen 180 1 Schiene 45
1 kg. Scholle überbacken 200 1 Schiene 25
VERSCHIEDENES
Lasagne 200 2 Schiene 40
Cannelloni 200 2 Schiene 40
Pizza 200 1 und 2 Schiene 45
Maraschinopudding 175 1 Schiene 45
Eclair 175 2 Schiene 20
Auflauf 175 1 Schiene 35
Bratäpfel 180 1 Schiene 60
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