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Braten
65
Brattabellen
Rind, Kalb
[°C]
*
[min]
Rinderbraten, ca.1kg
170–180 2
100–130
3)
190–200 2
110–140
3)
Rinderfilet, ca.1kg
1)
150–160
2)
2
20–50
4)
180–190
2)
2
20–50
4)
Roastbeef, ca.1kg
1)
150–160
2)
2
30–60
4)
180–190
2)
2
30–60
4)
Kalbsbraten, ca.1,5kg
190–200 2
70–90
3)
200–210 2
90–110
3)
Betriebsart / Temperatur / Ebene / Bratzeit
Heißluft plus / Ober-/Unterhitze
* Wenn Sie FlexiClip-Vollauszüge (falls vorhanden) verwenden, bauen Sie sie eine Ebene
tiefer ein.
1) Verwenden Sie das Universalblech. Braten Sie vorher das Fleisch auf dem Kochfeld an.
2) Heizen Sie den Garraum vor. Wählen Sie dazu nicht die Betriebsart Schnellaufhei-
zen.
3) Garen Sie zuerst mit Deckel. Entfernen Sie den Deckel nach der Hälfte der Garzeit und
gießen Sie ca. 0,5l Flüssigkeit an.
4) Je nach gewünschtem Gargrad (bei Verwendung eines separaten Speisenthermome-
ters): rare/englisch: 40–45°C, medium: 50–60°C, well done/durch: 60–70°C
65


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