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de Bratsensor
Temperaturstufen
Tabelle
In der Tabelle wird angezeigt, welche Temperaturstufe
für jede Speise geeignet ist. Die Bratzeit kann je nach
Art, Gewicht, Größe und Qualität der Speisen variieren.
Die eingestellte Temperaturstufe variiert je nach
verwendeter Pfanne.
Leere Pfanne vorheizen, Öl und Speisen nach dem
Signalton zugeben.
Temperaturstufe Geeignet für
1 sehr niedrig Zubereitung und Reduzieren von Saucen, Dünsten von Gemüse und Braten von Speisen mit nativem Oli-
venöl extra, Butter oder Margarine.
2 niedrig Braten von Speisen mit nativem Olivenöl extra, Butter oder Margarine, z. B. Omelettes.
3 niedrig - mittel Braten von Fisch und dickem Bratgut, wie z. B.Frikadellen und Würstchen.
4 mittel - hoch Braten von Steaks, medium oder well done, panierte Tiefkühlprodukte, dünnes Bratgut wie Schnitzel,
Geschnetzeltes und Gemüse.
5 hoch Braten von Speisen bei hohen Temperaturen, z. B. Steaks rare (blutig), Kartoffelpuffer und Bratkartof-
feln.
Temperaturstufe Gesamtbratzeit ab Signalton (Min.)
Fleisch
Schnitzel, natur oder paniert 4 6- 10
Filet 4 6- 10
Koteletts* 3 10- 15
Cordon bleu* 4 10- 15
Steak, rare (3cm dick) 5 6- 8
Steak, medium oder well done (3cm dick) 4 8- 12
Geflügelbrust (2cm dick)* 3 10- 20
Würstchen, gebrüht oder roh* 3 8- 20
Hamburger, Frikadellen* 3 6- 30
Geschnetzeltes, Gyros 4 7- 12
Hackfleisch 4 6- 10
Speck 2 5- 8
Fisch
Ganzer Fisch, gebraten, z. B. Forelle 3 10- 20
Fischfilet, natur oder paniert 3- 4 10- 20
Scampi, Garnelen 4 4- 8
Eierspeisen
Pfannkuchen** 5 1,5- 2,5
Omelett** 2 3- 6
Spiegeleier 2- 4 2- 6
Rühreier 2 4- 9
Kaiserschmarrn 3 10- 15
French Toast** 3 4- 8
Kartoffeln
Bratkartoffeln (aus Pellkartoffeln) 5 6- 12
Bratkartoffeln (aus rohen Kartoffeln) 4 15- 25
Kartoffelpuffer** 5 2,5- 3,5
Schweizer Rösti 2 50- 55
Glasierte Kartoffeln 3 15- 20
* Mehrmals wenden.
** Gesamtdauer pro Portion. Nacheinander braten.
18


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