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EEB 6550.8
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Fleischsorte
Schweinefl eisch
Steak 400-600 g 5 60-90 80
Schweinesteak 800-1000 g 7 90-105 80
Nuss 1000-1.500 g 10-12 230-250 80
Kotelett 800-1000 g 8-10 120-140 80
Rippchen 1000-1500 g 10-12 120-150 80
Rind
Steak 700-1.200 g 5-9 100-140 80
Entrecôte 1500-1.800 g 10-12 150-180 80
Roastbeef 700-1.800 g 10-12 120-180 70
Filet 1 500-2.000 g 10-12 200-230 80
Bauchfl eisch 1500-1.800 g 10-15 150-200 80
Kalb
Steak 500-800 g 5-6 90-110 80
Kalbslende 1000-1.500 g 8-10 110-120 80
Nuss 1500-1.800 g 10-12 140-160 80
Lamm
Lammfi let 400-600 g 3-5 60-80 70
Lammkeule
(entbeint) 2000-2.500 g 10-12 200-250 70
Gefl ügel
Putenbrust 400-600 g 3-4 50-60 70
Entenbrust 400-600 g 4-5 70-80 70
Gewicht Min. Anbratdauer Min. Gardauer Temperatur
Richtwerte zum Garen bei niedriger Temperatur
17


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Kuppersbusch EEB 6550.8 User Manual - Dutch - 27 pages


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