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Deutsch 17
BACKTABELLE
Speise Ofenfunktionen
Temperatur - °C
Einschubhöhe
Zeit in Minuten
160 - 200 2 - 3 30 - 50
160 - 180 2 - 3 20 - 40*
140 - 160 2 - 3 10 - 40*
200 - 230 1 - 3 10 - 20
210 - 220 2 45 - 60
160 - 180 2 - 3 45 - 60
190 2 - 3 60 - 70
210 4 14 - 18
225 - 250 2 120 - 150
160 - 180 2 120 - 160
160 - 230 2 90 - 120
160 - 190 2 90 - 120
190 2 - 3 70 - 90
160 - 180 2 45 - 60
175 - 190 2 60 - 70
190 - 210 2 40 - 50
170 - 190 3 40 - 50
* Kleingebäck
Wichtig! Die Angaben in der Backtabelle haben lediglich indikativen Charakter und können anhand Ihrer eigenen Erfahrungen und
Ihres kulinarischen Geschmacks angepasst werden.
FLEISCH BRATEN
Im Backofen können Fleischstücke mit einem Gewicht von mehr als 1kg zubereitet werden. Kleinere Stücke sollten vorzugsweise
auf den Gasbrennern des Herds gebraten werden.
Verwenden Sie zum Braten von Fleisch feuerfeste Schalen. Auch die Handgriffe dieser Schalen müssen hohe Temperaturen
aushalten können.
Wenn das Fleisch auf dem Gitterrost gebraten wird, kann in der untersten Einschubhöhe ein Backblech mit einer kleinen Schicht
Wasser eingeschoben werden, um eventuell auslaufenden Bratensaft aufzufangen.
Drehen Sie das Fleisch mindestens einmal um (nach der halben Zubereitungszeit). Um den Geschmack zu verstärken, können Sie
den Bratensaft oder die Soße, der/die sich ansammelt, mit einem Löffel wieder über das Fleisch verteilen. Dazu können Sie auch
heißes salziges Wasser verwenden, aber niemals kaltes Wasser.
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