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GEBRAUCH
Braten
In geschlossenen Schalen oder Pfannen
bleibt das Fleisch saftiger. Außerdem wird
keine, oder nur wenig Rauchentwicklung
entstehen. Beim Braten ohne Deckel wird
das Fleisch schneller braun und knusprig.
Der Bratschlitten ist ideal zum Braten von
große Fleisch-stücken.
Nachfolgende Tabelle trifft nur dann zu,
wenn der Ofen nicht vorgewärmt ist. Beim
Gebrauch von Ober- und Unterwärme müssen
Sie die Gerichte auf die zweite Schiene
schieben.
Bratzeittabelle
Gericht Gewicht in kg Temp in °C Zeit in Min.
Schweinefleisch 1,0 180 - 200 100
Rindfleisch 1,0 170 - 190 100
Kalbfleisch 1,0 170 - 190 90
Huhn 1,0 180 - 200 60
Poularde 1,3 170 - 190 75
Ente 1,5 150 - 170 90
Rehkeule 1,5 170 - 190 90
Keule u. Wildschwein 1,5 160 - 180 120
Fisch (komplett) 1,0 160 - 180 50
Die Zahlen in dieser Tabelle sind Richtwerte.
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