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Tipps und Tricks zum Braten
Gans 2 - 3 kg*** 2 160/190 160/190 100 - 120 85 - 90
Pute 3 - 4 kg*** 2
160/190 160/190 120 - 180 85 - 90
Brathuhn 2 180
180 50 - 60 85
Was tun, wenn ... Die Lösung
... der Braten dunkel geworden und die Kruste stellenweise
verbrannt ist?
Überprüfen Sie die Einschubhöhe und die eingestellte Brattem-
peratur!
... der Braten gut aussieht, aber die Se angebrannt ist? Wählen Sie beim nächsten Mal ein kleineres Bratgeschirr und
geben Sie mehr Flüssigkeit zu!
... der Braten gut aussieht, aber die Se zu hell und wäss-
rig ist?
Wählen Sie beim nächsten Mal ein größeres Bratgeschirr und
verwenden Sie weniger Flüssigkeit!
... für das Gewicht des Bratens keine Angabe in der Tabelle
ist?
Wählen Sie die Angabe entsprechend zum nächstniedrigeren
Gewicht und verlängern Sie die Zeit.
Gerichte Einschube-
bene
Heißluft
Temperatur
in °C
Flächengrill +
Umluft
Temperatur
in °C
Oberhitze +
Unterhitze
Temperatur
in °C
Gardauer in
Min.
Kerntempe-
ratur in °C
* 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.
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