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Roastbeef 1 kg
je500gmehr
15 min
dann 15 - 20 min
15 min länger
235°C
200°C
Rollbraten 1 kg 15 min
dann 1 1/2 Std.
220°C
180°C
Schweinebraten 1 kg 15 min
dann 1 1/2 Std.
220°C
180°C
Schweinehaxe 1 kg 15 min
dann 1 1/2 Std.
235°C
220°C
Gartabelle für das Niedertemperaturgaren
Um die oft recht langen Garzeiten beim Niedertemperaturgaren zu verkürzen, wurden die
Anbratzeiten in dieser Gartabelle entsprechend heraufgesetzt. Kleine Fleischstücke sollten
auf der ersten Seite etwa doppelt so lange angebraten werden, wie auf der Rückseite.
DabeijedochdiegesamteAnbratzeiteinhalten.DieidealeKerntemperaturliegtzwischen
65°C (rosa) und 75°C (durchgebraten).
Fleischsorte Anbratzeit Ofen-
Garzeit
Ofen-
Temperatur
Geflügel
Geflügelbrust
Geflügelbrust gefüllt
5 min bei mittlerer
8-10minjenachGrößebeimittlerer
Temperatur
ca. 25 min
ca. 30 min
85°C
85°C
Entenbrust 6 min bei mittlerer Temperatur auf
der Fettseite zuerst
ca. 30 Min. 85°C
Kaninchen
Rückenfilet ausgelöst
2 min bei hoher Temperatur ca. 20 Min. 70°C
Lamm
Lammkeule
(1 kg ohne Knochen)
Lammkotelett
Lammrückenfilet
(400 g Stück)
10 min bei mittlerer Temperatur
3 min bei mittlerer Temperatur
3-4 min bei mittlerer Temperatur
ca. 80 min
(8 min/100
g)
ca. 20 min
ca. 30 mi
85°C
85°C
85°C
Rind/Kalb
Rindersteak
Rumpsteak
Rinderfilet
(1000 g)
Roastbeef
(2 kg)
4 min bei hoher Temperatur
3 min bei hoher Temperatur
7 min bei hoher Temperatur
10 min bei mittlerer Temperatur
ca. 25 min
ca. 30 min
ca. 90 min
ca. 2 h
ca. 1 h
85°C
85°C
85°C
85°C
70°C
Machen Sie eine Garprobe. Die Kerntemperatur sollte 57°C erreichen.
17


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