Manual Imperial B 8.64-4 (page 49 of 84) (German)

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Umluftgrillen p, 165 °C *

Fleischart Bratzeit in Minuten bei: Kerntempera

tur e in °C

Fleischbe-

schaffenheit

1 kg 2 kg 3 kg

Schweinefleisch

Schweinenacken 100 – 120 120 – 130 130 – 140 75 – 80 durch

Rollbraten 100 – 120 120 – 130 130 – 140 75 – 80 durch

Schweineschulter 100 – 120 120 – 130 130 – 140 75 – 80 durch

Schweinehaxe 100 – 120 120 – 130 130 – 140 78 – 80 durch

Kasseler 50 – 60 60 – 70 65 – 75 70 – 75 durch

Rindfleisch

Rinderbraten 100 – 120 120 – 130 130 – 140 75 – 80 durch

Rinderfilet 45 – 55 55 – 60 60 – 65 60 – 65 rosa

Roastbeef 45 – 55 55 – 60 60 – 65 55 – 60 rosa

Kalbfleisch

Kalbsrücken – 80 – 90 – 68 – 75 rosa

Kalbskeule 100 – 110 110 – 120 120 – 130 75 – 80 durch

Kalbshaxe 100 – 110 110 – 120 120 – 130 75 – 80 durch

Kalbsfilet 45 – 55 55 – 60 60 – 65 60 – 65 rosa

Lammfleisch

Lammrücken – 55 – 60 – 68 – 75 rosa

Lammkeule – 130 – 140 – 75 – 80 durch

Geflügel

Hähnchen 60 – 70 – – – durch

Ente – 80 – 90 90 – 100 – durch

Gans – – 120 – 150 80 – 85 durch

Puter / Truthahn – – 130 – 150 80 – 85 durch

Wild

Rehrücken – 50 – 60 60 – 70 65 – 70 rosa

Wildbraten (Hirsch, Reh) – 100 – 120 120 – 150 75 – 80 durch

Rehkeule – 100 – 130 – 75 – 80 durch

* Beim Umluftgrillen p den Fettfilter einsetzen.

Bei den Angaben in der Tabelle handelt es sich um Richtwerte.

Brattabelle

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Imperial B 8.64-4 Manual

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