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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 im Bräter dafür, dass im Bräter genügend Flüssigkeit
ist, damit das Fleisch nicht anbrennt. Während des Bratvorgangs das Fleisch mehrmals
wenden. Wenn Sie den Braten zudecken, wird er saftiger.
Speise Gewicht
(g)
Einschub-
ebene
(von unten)
Temperatur
(°C)
Zuberei-
tungszeit
(Min..)
FLEISCH
Schweinebraten mit
Schwarte 1500 2 160-180 90-120
Hähnchen, ganz 1500 2 170-190 70-90
Ente 2000 2 160-180 120-150
Gans 4000 2 150-170 170-200
Truthahn 5000 2 150-170 180-210
Hähnchenbrust 1000 3 180-200 50-60
Gefülltes Hähnchen 1500 2 180-200 110-130
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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