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Combigaren G ( Braten)
Fleischart Schritt Temperatur
in °C
Feuchte
in %
Dauer
in Minuten
Kern-
temperatur
Lamm
Keule* 1
2
200 - 225
100
50
30
35-40
-
-
80-85
Krone 1
2
225
40-70
20
20
20-35
-
-
45-70
Rind
Filet 1 210 - 225 20 - 45 - 70
Roastbeef 1 200 - 225 20 - 55 - 70
Schmorbraten 1
2
200 - 225
145
20
50
30-35
-
-
80-90
Schwein
Filet 1 200 - 225 20 - 70 - 80
Haxe 1 190 - 210 30 110 - 120 -
Krustenbraten 1
2
3
205
85
180
20
100
20
40-70
120
-
-
-
85
Schmorbraten 1
2
180 - 210
150
30
50
40
-
-
80-90
Wild
Hirschbraten* 1
2
220 - 230
100
30
95
30-40
-
-
80-90
Rehkeule* 1
2
220 - 230
100
30
50
35-40
-
-
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.
Braten
49
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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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