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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 dafür, dass das Fleisch genügend Flüssigkeit bekommt, damit es nicht
anbrennt. Wenden Sie das Fleisch nach einer gewissen Zeit. Wenn Sie den Braten
zudecken, bleibt er saftig.
Speise Gewicht
(g)
Einschubebene
(von unten)
Temperatur
(°C)
Zubereitungszeit
(Min.)
FLEISCH
Schweinebraten 1500 2 190-200 120-130
Schweineschulter 1500 2 190-200 120-140
Schweinerollbraten 1500 2 190-200 120-140
Hackbraten 1500 2 200-210 60-70
Rinderbraten 1500 2 190-210 120-140
Roastbeef,
durchgebraten
1000 2 200-210 40-60
Kalbsrollbraten 1500 2 180-200 90-120
Lammrücken 1500 2 190-200 100-120
Hasenrücken 1500 2 190-200 100-120
Rehkeule 1500 2 190-200 100-120
Pizza* / 2 220 25
Hähnchen 1500 2 200 80
FISCH
Fisch, gedünstet 1000 2 210 50-60
Braten Sie Hähnchen mit dieser Betriebsart, falls das Gerät nicht über die Betriebsart
verfügt.
Backen Sie Pizzas mit dieser Betriebsart, falls das Gerät nicht über die Betriebsart verfügt.
OBER- UND UNTERHITZE
Die Heizelemente im Ober- und Unterteil
des Garraums strahlen die Hitze
gleichmäßig in den Garraum.
2
34


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