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Speise Gewicht
(g)
Führung
(von
unten)
Temperatur Zubereitungs-
zeit
(Min.)
Temperatur
des
Fleischkerns
FLEISCH
Rinderfilet 1000 3 190-210 45-55 55-75*
Hähnchen,
ganz
1500 3 170-190 60-70 85-90
Hähnchen,
ganz
2000 3 170-190 90-110 85-90
Truthahn 4000 3 160-180 150-180 85-90
Schweinebra-
ten
1700 3 150-170 100-120 70-85
Fleischlaib 1000 3 160-180 70-80 75-80
Kalbfleisch 1000 3 170-190 100-120 55-75
Lammfleisch 1000 3 170-190 50-60 70-80
Wildbret 1000 3 170-190 55-65 70-80
Fisch 1000 3 160-180 35-55 75-85
*rare (blutig) = 55-60°C; mittel (rosa) = 65-70°C; durchgebraten = 70-75°C
AUTOMATISCHES BRATEN
Beim automatischen Braten ist die
Oberhitze in Kombination mit dem Infrarot-
Heizelement und dem Ringheizkörper in
Betrieb. Diese Einstellung wird für alle Arten
von Fleisch verwendet.
3
2
Wenn Sie Fleisch auf dem Rost grillen, pinseln Sie diesen mit Öl ein, damit das
Fleisch nicht festklebt und schieben Sie den Rost in die 3. Führung ein. Schieben Sie
die Fettpfanne in die 2. Führung ein, damit das tropfende Fett und der Fleischsaft
aufgefangen werden.
Wenn Sie Fleisch im Bräter braten, stellen Sie den Bräter auf die 2. Einschubebene.
46


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