Manual Gaggenau eb 261 111 (page 24 of 36) (German)

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Brattabelle

Gericht Einschub- Heißluft Grill u. Ober- und Gardauer Kerntem-

ebene Heißluft Unterhitze peratur-

von unten Temp. °C Temp. °C Temp. °C Minuten fühler

Rind

Rinderbraten (Kasserolle*)

1,5 kg 2 180 180 60-90

Roastbeef englisch

1,5 kg** 2 230/180 230/180 45-50 45-50 °C

Rostbeef medium

1,5 kg** 2 230/180 230/180 60-70 55-65°C

Roastbeef durchgebr.

1,5 kg** 2 230/180 90-100 70-80 °C

Schwein

Schweinebraten

1,5 kg** 2 230/180 230/180 60-70 75-80°C

Schweinebraten m. Schwarte

1,5 kg

*** 2 180/200 180/200 60-70 75-80 °C

Kassler

1,5 kg** 2 180/160 40-50 65-70 °C

Schweinshaxe*** 2 150/200 150/200 50-60 80-85 °C

Rollbraten** 2 230/180 230/180 60-70 75-80 °C

Kalb

Kalbsbraten** 2 230/180 230/180 60-70 75-80 °C

Kalbshaxe*** 2 150/180 150/180 50-60 75 °C

Kalbslende 2 160-170 20 70-75°C

gefüllte Kalbsbrust* 2 120-130 120 75-80 °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.

Bemerkung: Obenstehende Werte sind als Richtwerte aufzufassen. Wir empfehlen, den Backofen immer vorzuheizen.

Die empfohlene Betriebsart ist fett gedruckt.

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Others manual(s) of Gaggenau eb 261 111

Gaggenau eb 261 111 User Manual - English - 36 pages

Gaggenau eb 261 111 User Manual - Dutch - 36 pages

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Gaggenau eb 261 111 Manual

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