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Gebrauchs- und Anschlußanweisung
15
Brattabelle
Fleischart Gewicht
(in g)
Ebene
(von unten)
Temperatur
(in °C)
Ebene
(von
unten
Temperatur
(in °C)
Bratzeit
(in Min.)
Rindfleisch
Rinderbraten 1000
2 200-220
2 180-160 100-120
Rinderbraten 1500
2 200-220
2 170-160 120-150
Roastbeef, mittel 1000
2 220-230
2 180-200 30-40
Roastbeef, durch 1000
2 220-230
2 180-200 40-50
Schweinefleisch
Schweinebraten mit
Schwarte
1500 2 180-190
2 170-180
140-160
Schweinebauch 1500 2 190-200
2 170-180
120-150
Schweinebauch 2000 2 180-200
2 160-170
150-180
Schweineschulter 1500
2 200-220
2 160-170 120-140
Schweinerollbraten 1500
2 200-220
2 160-170 120-140
Kasseler 1500
2 180-200
2 160-170 100-120
Hackbraten 1500
2 210-220
2 170-180 60-70
Kalbfleisch
Kalbsrollbraten 1500
2 180-200
2 170-160 90-120
Kalbshaxen 1700
2 180-200
2 170-180 120-130
Lammfleisch
Lammrücken 1500
2 190-200
2 170-180 100-120
Hammelkeule 1500
2 190-200
2 170-180 120-130
Wild
Hasenrücken 1500
2 190-210
2 180-190 100-120
Rehkeule 1500
2 190-210
2 170-180 100-120
Wildschweinekeule 1500
2 190-210
2 170-180 100-120
Geflügel
Hähnchen, ganz 1200 2 200-210
2 180-190
60-70
Poularde 1500 2 200-210
2 180-190
70-90
Ente 1700 2 180-200
2 160-170
120-150
Gans 4000 2 160-170
2 150-160
180-200
Pute, Truthahn 5000 2 150-160
2 140-150
180-240
Fisch
Ganzer Fisch 1000 2 200-210
2 170-180
50-60
Fischauflauf 1500 2 180-200
2 150-170
50-70
13


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