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Braten:
Verwenden Sie Bräter aus Email, feuerfestem Glas, Ton oder Gusseisen. Bräter aus
rostfreiem Stahl sind nicht geeignet, weil sie die Wärme sehr stark reflektieren.
Sorgen Sie beim Braten von Fleisch dafür, dass im Bräter genügend Flüssigkeit ist,
damit das Fleisch nicht anbrennt. Wenden Sie das Fleisch nach ungefähr der Hälfte der
Zubereitungszeit. Wenn Sie den Braten zudecken, bleibt er saftig.
Speise Gewicht
(g)
Einschube-
bene
(von unten)
Temperatur
(°C)
Zuberei-
tungszeit:
(Min.)
FLEISCH
Schweinebraten mit
Schwarte
1500 2 170-180 140-160
Schweinebauch 1500 2 170-180 120-150
Hähnchen, ganz 1200 2 180-190 60-80
Ente 1700 2 160-170 120-150
Hähnchenbrust 1000 2 180-190 60-70
Gefülltes Hähnchen 1500 1 170-180 100-120
HEISSLUFT
Gleichzeitig sind der Ringheizkörper und
das Gebläse in Betrieb. Das Gebläse an
der Rückwand des Garraums sorgt für
ständiges Kreisen der heißen Luft um das
Brat-/Backgut.
2
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