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Wollen Sie dem Braten Zugaben wie
Zwiebeln, Tomaten, Karotten etc. bei-
fügen, so empfiehlt es sich bei Bra-
ten mit längerer Gardauer, diese Zu-
gaben erst nach etwa der halben
Bratzeit zuzufügen. Sie werden sonst
zu dunkel und geben der Soße einen
bitteren Geschmack.
Sollen laut Rezept Brühen, Sud oder
Wasser zum Fleisch gegeben wer-
den (z. B. nach halber Bratzeit), fü-
gen Sie diese immer heiß zu.
Lassen Sie den fertigen Braten vor
dem Anschneiden etwa 10 Minuten
ruhen, damit sich der Fleischsaft
gleichmäßig verteilen kann.
Tipps zum Energiesparen
Braten Sie gleichzeitig mehrere Bra-
tenstücke nebeneinander.
Schalten Sie den Backofen ca. 5 Mi-
nuten vor Ende der Garzeit aus und
lassen Sie den Braten 5 10 Minu-
ten lang in der Restwärme des ge-
schlossenen Backofens stehen.
Braten
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