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Gaggenau bo 270 110 bo 271 110 Manual

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Gericht Einschub- Heißluft Grill mit Ober- und Gardauer Kern-
ebene von Heißluft Unterhitze tempe-
unten Temp. °C Temp. °C Temp. °C Minuten ratur °C
Rind
Rinderbraten 1,5 kg* 2 180 180 60-90
Roastbeef englisch 1,5 kg** 2 230/180 230/180 45-50 45-50
Roastbeef medium 1,5 kg** 2 230/180 230/180 60-70 55-65
Roastbeef durchgebr. 1,5 kg** 2 230/180 90-100 70-80
Schwein
Schweinebraten 1,5 kg** 2 230/180 230/180 60-70 75-80
Schweinebraten 2 180/200 180/200 60-70 75-80
mit Schwarte 1,5 kg***
Kassler 1,5 kg** 2 180/160 40-50 65-70
Schweinshaxe*** 2 150/200 150/200 50-60 80-85
Rollbraten** 2 230/180 230/180 60-70 75-80
Kalb
Kalbsbraten** 2 230/180 230/180 60-70 75-80
Kalbshaxe*** 2 150/180 150/180 50-60 75
Kalbslende 2 160-170 20 70-75
Gefüllte Kalbsbrust* 2 120-130 120 75-80
* Fleisch zuerst in Kasserolle auf Kochfeld ringsum anbraten.
** Fleisch bei hoher Hitze anbraten, nach 15-20 Minuten auf niedrigere Temperatur zurückschalten.
***Fleisch bei niedriger Temperatur garen, die letzten 15-20 Minuten Temperatur höher stellen.
Bemerkung: Obenstehende Werte sind als Richtwerte aufzufassen. Wir empfehlen, den Backofen immer
vorzuheizen.
Die empfohlene Betriebsart ist fett gedruckt.
Brattabelle
… 19 …


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