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Combigaren G (Braten)
Fleischart Schritt Temperatur
in °C
Feuchte
in %
Dauer
in Minuten
Lamm
Keule 1
2
200 - 225
100
50
30
35-40
120 - 160
Krone 1
2
225
40-70
20
100
20-35
20
Rind
Filet 1 210 - 225 20 40 - 60
Roastbeef 1 200 - 225 20 40 - 120
Schmorbraten 1
2
200 - 225
145
20
50
35
240
Schwein
Filet 1 200 - 225 20 25 - 35
Haxe 1 190 - 210 30 110 - 120
Krustenbraten 1
2
3
205
85
180
20
100
20
40-70
120
20-40
Schmorbraten 1
2
180 - 210
150
30
50
40
50-90
Wild
Hirschbraten 1
2
225
100
30
50
30-40
50 - 120
Rehkeule 1
2
225
100
30
50
35-40
60-80
Wildschweinbraten 1
2
200 - 220
150
30
50
40-45
70-90
Je niedriger die Temperatur im zweiten Garschritt ist, desto zarter wird der Braten.
Der Garprozess kann dabei mehrere Stunden dauern.
Braten
49
49


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