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Fleischsorte Anbratzeit
in Minuten
Kern-
temperatur* °C
Garzeit
in Minuten
Temperatur bei
Einstellung ¯
Geschirr
Lamm
Lammkarree
ca. 170 g
3 insgesamt
4 insgesamt
60
65
90–100
110–130
^ ^ ^ ] ^
^ ^ ^ ^ ]
Ofenfeste
Form
Lammkarree
ca. 400 g
3–4 insgesamt
4–6 insgesamt
60
65
100–130
120–150
^ ^ ^ ] ^
^ ^ ^ ^ ]
Ofenfeste
Form
Lammrücken
ausgelöst
ca. 600 g
4 insgesamt
6 insgesamt
60
65
90–120
130–160
^ ^ ^ ] ^
^ ^ ^ ^ ]
Ofenfeste
Form
Lammkeule ohne
Knochen
ca. 1,2 kg
8–10 insgesamt 65 330–360 ^ ^ ^ ] ^ Bräter /
Pfanne
Wild
Hirschmedaillons
3–4 cm Höhe
1–2 pro Seite
2 pro Seite
60
65
80–100
110–140
^ ^ ^ ^ ] Ofenfeste
Form
Hirschrücken
ausgelöst
ca. 800 g
5–6 insgesamt
6–8 insgesamt
60
65
135–150
165–180
^ ^ ^ ^ ] Ofenfeste
Form
Rehrücken
ausgelöst
ca. 800 g
4 insgesam
6 insgesamt
60
65
120–135
150–165
^ ^ ^ ^ ] Ofenfeste
Form
Hasenkeule
ca. 250 g
5–7 insgesamt 65 210–230 ^ ^ ^ ^ ] Bräter /
Pfanne
Wildschweinbraten
ca. 600 g
6–8 insgesamt 70 190–220 ^ ^ ^ ^ ] Bräter /
Pfanne
* Lamm = 60 °C medium / 65 °C durch
Wild = 60 °C medium / 65 °C durch / 70 °C durch
Niedertemperatur-Garen
30
30


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