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91
Lamm, Wild
Gargut
(Zubehör)
[°C]
[min]
5
[°C]
Lammkeule mit Knochen, ca.1,5kg
(Bräter mit Deckel)
170–180 2
100–120
4
64–82
Lammrücken ohne Knochen
(Universalblech)
1
180–190
2
2 10–20 53–80
Lammrücken ohne Knochen
(Rost und Universalblech)
1
95–105
3
2 40–60 54–66
Hirschrücken ohne Knochen
(Universalblech)
1
160–170
2
2 70–90 60–81
Rehrücken ohne Knochen
(Universalblech)
1
140–150
2
2 25–35 60–81
Wildschweinkeule ohne Knochen,
ca.1kg
(Bräter mit Deckel)
1
170–180 2
100–120
4
80–90
Betriebsart, Temperatur, Ebene, Garzeit, Kerntemperatur, Ober-/Un-
terhitze
1
Braten Sie das Fleisch zuerst auf dem Kochfeld an.
2
Heizen Sie den Garraum vor, bevor Sie das Gargut einschieben. Verwenden Sie dazu
nicht die Betriebsart Booster.
3
Heizen Sie den Garraum bei 120°C 15Minuten vor. Verwenden Sie dazu nicht die Be-
triebsart Booster. Verringern Sie die Temperatur, wenn Sie das Gargut einschieben.
4
Garen Sie zuerst mit Deckel. Entfernen Sie den Deckel nach 50Minuten der Garzeit und
gießen Sie ca.0,5l Flüssigkeit an.
5
Wenn Sie über ein separates Speisenthermometer verfügen, können Sie sich auch an der
angegebenen Kerntemperatur orientieren.
91


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