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Braten
Fleischart Schritt Temperatur
in °C
Feuchte
in %
Dauer
in Minuten
Kern-
temperatur
Lamm
Keule* 1
2
200 - 225
100
50
30
25-30
-
-
80-85
Krone 1
2
225
100
30
30
20-35
-
-
45-70
Rind
Filet 1
2
210 - 225
100
30
30
20-25
-
-
45-70
Roastbeef 1
2
200 - 225
100
30
30
35-40
-
-
55-70
Schmorbraten 1
2
200 - 225
100
30
95
30-35
-
-
80-90
Schwein
Filet 1
2
200 - 225
100
30
30
20
-
-
70-80
Haxe 1 190 - 210 30 110 - 120 -
Krustenbraten 1
2
3
100
175 - 195
130
95
50
30
15
30
-
-
-
85
Schmorbraten 1
2
180 - 210
150
30
50
30
-
-
80-90
Wild
Hirschbraten* 1
2
220 - 230
100
30
95
20-30
-
-
80-90
Rehkeule* 1
2
220 - 230
100
30
50
25-30
-
-
80-90
Wildschweinbraten 1
2
200 - 220
150
30
50
30-35
-
-
80-90
* Je niedriger die Temperatur im zweiten Garschritt ist, desto zarter wird der Bra
-
ten. Der Garprozess kann dabei mehrere Stunden dauern.
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