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Brattabelle: Braten mit Unter-/Oberhitze oder Heißluft - beim Backen auf einer
Einschubebene
Fleischart Gewicht
(in g)
Einschu-
bebene
(von unten)
Temperatur
(in ° C)
Einschu-
bebene (von
unten)
Temperatur
(in ° C)
Bratzeit
(in Min.)
Rind eisch
Rinderbraten 1000 2 190-210 2 180-190 100-120
Rinderbraten 1500 2 190-210 2 170-180 120-150
Roastbeef, medium 1000 2 200-210 2 180-200 30-50
Roastbeef, durch 1000 2 200-210 2 180-200 40-60
Schweine eisch
Schweinebraten mit
Schwarte 1500 2 180-190 2 170-180 140-160
Schweinebauch 1500 2 190-200 2 170-180 120-150
Schweinebauch 2000 2 180-200 2 160-170 150-180
Schweineschulter 1500 2 190-200 2 160-170 120-140
Schweinerollbraten 1500 2 190-200 2 160-170 120-140
Kasseler 1500 2 180-200 2 160-170 100-120
Hackbraten 1500 2 200-210 2 170-180 60-70
Kalb eisch
Kalbsrollbraten 1500 2 180-200 2 170-190 90-120
Kalbshaxen 1700 2 180-200 2 170-180 120-130
Lamm eisch
Lammrücken 1500 2 190-200 2 170-180 100-120
Hammelkeule 1500 2 190-200 2 170-180 120-130
Wild
Hasenrücken 1500 2 190-200 2 180-190 100-120
Rehkeule 1500 2 190-200 2 170-180 100-120
Wildschweinkeule 1500 2 190-200 2 170-180 100-120
Ge ügel
Hühnchen, ganz 1200 2 190-200 2 180-190 60-80
Poularde 1500 2 190-200 2 180-190 70-90
Ente 1700 2 180-190 2 160-170 120-150
Gans 4000 2 160-170 2 150-160 180-200
Truthahn, Pute 5000 2 150-160 2 140-150 180-240
Fisch
Ganzer Fisch 1000 2 190-200 2 170-180 50-60
Fischau auf 1500 2 180-200 2 150-170 50-70
Hinweis: Die Einschubebene bezieht sich auf das hochwandige Backblech; legen Sie kleinere
Backbleche auf den Rost, welchen Sie in die 1. Einschubebene schieben (Sie dürfen das
hochwandige Backblech nicht in die 1. Einschubebene schieben).
Lassen Sie heiße Speisen nicht im geschlossenen Backofen
abkühlen, um die Bildung von Kondenswasser zu vermeiden.
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