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Speisenthermometer
Die Messspitze des Speisenthermometers, die Sie in das
Fleisch stecken, misst die Temperatur im Inneren des Flei
-
sches: die Kerntemperatur.
Die einzustellende Kerntemperatur ist abhängig vom ge
-
wünschten Gargrad und der Fleischsorte.
Die Garzeit ist abhängig von Garraumtemperatur und Dicke
des Fleisches. Je höher die Garraumtemperatur und je dün
-
ner das Fleisch, umso schneller wird die eingestellte Kern
-
temperatur erreicht.
Der Garprozess ist beendet, wenn die Kerntemperatur den
eingestellten Wert erreicht hat. Ausnahme: bei der Betriebsart
Combigaren wurde ein weiterer Garschritt eingestellt, z. B.
zum Bräunen.
Einstellungen
Fleisch Kerntemperatur °C
Kalbsbraten 75 - 80
Kasseler 75 - 85
Lammkeule 80 - 85
Reh- / Hasenrücken 65 - 75
Rinderbraten 80 - 90
Rinderfilet / Roastbeef
englisch
medium
durch
40-45
50-60
60-70
Schweinebraten / Nacken 80 - 90
Schweinefilet / Kotelettstück 70 - 80
Wild / Keule 80 - 90
Braten
45
45


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Others manual(s) of Miele DGC 5080

Miele DGC 5080 Installation Guide - English - 16 pages

Miele DGC 5080 User Manual - English - 76 pages

Miele DGC 5080 Installation Guide - German - 16 pages

Miele DGC 5080 User Manual - German - 84 pages

Miele DGC 5080 Additional guide - Dutch - 80 pages

Miele DGC 5080 Installation Guide - Dutch - 16 pages

Miele DGC 5080 User Manual - Dutch - 84 pages


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