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Gebrauchs- und Anschlußanweisung
13
Brattabelle
Fleischart Gewicht
(in g)
Einschubebene
(von unten)
Temperatur
(in °C)
Bratzeit
(in Min.)
Rindfleisch
Rinderbraten 1000 2 180-220 90-120
Rinderbraten 1500 2 180-210 120-150
Roastbeef, mittel 1000 2 210-230 30-40
Roastbeef, durch 1000 2 210-230 40-50
Schweinefleisch
Schweinebraten mit Schwarte 1500 2 180-190 140-160
Schweinebauch 1500 2 190-200 120-150
Schweinebauch 2000 2 180-190 150-180
Schweineschulter 1500 2 200-210 120-140
Schweinerollbraten 1500 2 200-210 120-140
Kasseler 1500 2 180-200 90-120
Hackbraten 1500 2 210-220 60-70
Kalbfleisch
Kalbsrollbraten 1500 2 180-200 90-120
Kalbshaxen 1700 2 180-200 110-130
Lammfleisch
Lammrücken 1500 2 190-200 100-120
Hammelkeule 1500 2 180-200 120-130
Wild
Hasenrücken 1500 2 180-200 100-120
Rehkeule 1500 2 190-200 100-120
Wildschweinekeule 1500 2 190-200 100-120
Geflügel
Hähnchen, ganz 1200 2 200-220 60-70
Poularde 1500 2 200-210 70-90
Ente 1700 2 180-200 120-150
Gans 4000 2 160-180 180-200
Pute, Truthahn 5000 2 150-160 180-240
Fisch
Ganzer Fisch 1000 2 200-210 50-60
Fischauflauf 1500 2 180-200 45-65
Einstellung
12345678
Temperatur
(in °C)
150°C 160°C 180°C 200°C 220°C 240°C 260°C 280°C
11


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