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Speise Gewicht
(g)
Einschube-
bene
(von un-
ten)
Temperatur
(°C)
Zuberei-
tungszeit
(Min.)
Zuberei-
tungszeit
(Min.)
FLEISCH
Rinderfilet 1000 2 160-180 60-80 55-75*
Hähnchen, ganz 1500 2 170-190 65-85 85-90
Truthahn 4000 2 160-180 150-180 85-90
Schweinebraten 1500 2 160-180 100-120 70-85
Fleischlaib 1000 2 160-180 50-65 80-85
Kalbfleisch 1000 2 160-180 70-90 75-85
Lamm 1000 2 170-190 50-70 75-85
Wildbret 1000 2 170-190 60-90 75-85
Ganzer Fisch 1000 3 160-180 40-50 75-85
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.
50


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