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Miele H 268 Manual

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Brattabelle
Empf.
Ein-
schub-
höhe
Bratautomatic E
1)
Ober- und
Unterhitze A Kern-
tempera-
tur in °C
3)
Temperatur
in °C
2)
Zeit
in Min.
Temperatur
in °C
2)
Zeit
in Min.
Rinderbraten (ca. 1 kg) 1 180 – 200 100 – 120 220 – 240 100 – 120 80 – 85
Rinderfilet,
Roastbeef
4)
(ca. 1 kg) 1
5)
190 – 210 35 – 45 220 – 240 35 – 45 40 – 65
6)
Wildbraten (ca. 1 kg) 1 180 – 200 90 – 120 220 – 240 90 – 120 75 – 80
Schweinebraten, Nacken
(ca. 1 kg) 1 170 – 190 100 – 120 210 – 230 100 – 120 80 – 85
Schweinefilet, Kotelett-
stück (ca. 1 kg) 1 170 – 190 60 – 80 200 – 220 60 – 80 70 – 75
Kasseler (ca. 1 kg) 1 170 – 190 60 – 70 210 – 230 60 – 70 75 – 80
Hackbraten (ca. 1 kg) 1 170 – 190 50 – 60 200 – 220 50 – 60 75 – 80
Kalbsbraten (ca. 1 kg) 1 170 – 190 100 – 120 210 – 230 100 – 120 70 – 75
Lammkeule (ca. 1,5 kg) 1 170 – 190 90 – 120 210 – 230 90 – 120 80 – 85
Geflügel (0,8 – 1 kg) 1
5)
170 – 190 50 – 60 200 – 220 50 – 60 80 – 85
Geflügel (ca. 2 kg)
Geflügel (ca. 2 kg) gefüllt
1
1
170 – 190
170 – 190
90 – 110
120 – 150
200 – 220
200 – 220
90 – 110
120 – 150
85
85
Geflügel (ca. 4 kg) 1 160 – 180 150 – 180 190 – 210 150 – 180 85
Fisch im Stück
(ca. 1,5 kg) 1
5)
160 – 180 35 – 55 200 – 220 35 – 55 75 – 80
Die Zeiten gelten, wenn nicht anders angegeben, für den nicht vorgeheizten Backofen.
1) Bei ,,Bratautomatic E“ Fettfilter einsetzen.
2) Braten im Topf L
Wird der Braten auf dem Rost K zubereitet, die Temperatur 20 °C niedriger einstellen.
3) Braten mit dem Speisenthermometer
e
4) Backofen bei ,,Bratautomatic E“ und ,,Ober- und Unterhitze A“ vorheizen.
5) Einschubhöhe 2 bei ,,Ober- und Unterhitze A“
6) englisch: 40 – 45 °C, medium: 50 – 55 °C, durchgebraten: 60 – 65 °C
Bei den Angaben in der Tabelle handelt es sich um Richtwerte.
Brattabelle
48
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