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Miele h 316 1bc Manual

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Gerichte Emp-
fohlene
Einschub-
ebene
Heißluft D
1)
Ober- und
Unterhitze A
Temperatur
in °C
2)
Zeit
in Min.
Temperatur
in °C
2)
Zeit
in Min.
Rinderbraten, ca. 1 kg 1 190 – 210 100 – 120 220 – 240 100 – 120
Rinderfilet oder
Roastbeef, ca. 1 kg
3)
1
4)
190 – 210 45 – 55 220 – 240 45 – 55
Wildbraten, ca. 1 kg 1
4)
180 – 200 90 – 120 220 – 240 90 – 120
Schweinebraten oder
Nacken, ca. 1 kg 1 170 – 190 100 – 120 210 – 230 100 – 120
Schweinefilet oder
Kotelettstück, ca. 1 kg 1 170 – 190 60 – 80 200 – 220 60 – 80
Kasseler, ca. 1 kg 1 170 – 190 70 – 80 210 – 230 70 – 80
Hackbraten, ca. 1 kg 1 170 – 190 50 – 60 200 – 220 50 – 60
Kalbsbraten, ca. 1 ,5 kg 1
4)
180 – 200 90 – 110 200 – 220 90 – 110
Lammkeule, ca. 2,5 kg 1 170 – 190 120 – 140 190 – 210 120 – 140
Geflügel, 0,8 – 1 kg 1
4)
170 – 190 50 – 60 200 – 220 50 – 60
Geflügel, ca. 2 kg 1 170 – 190 90 – 110 200 – 220 90 – 110
Geflügel, gefüllt, ca. 2 kg 1 170 – 190 120 – 150 200 – 220 120 – 150
Geflügel, ca. 4 kg 1 180 – 200 150 – 180 180 – 200 150 – 180
Fisch im Stück, ca. 1,5 kg 1
4)
160 – 180 35 – 55 200 – 220 35 – 55
Die Zeiten gelten, wenn nicht anders angegeben, für den nicht vorgeheizten Backofen.
1) Bei Heißluft D den Fettfilter einsetzen.
2) Temperatur im Brattopf
Wird der Braten auf dem Rost zubereitet, die Temperatur 20 °C niedriger einstellen.
3) Backofen bei Heißluft D und Ober- und Unterhitze A vorheizen.
4) Einschubebene 2 bei Ober- und Unterhitze A.
Bei den Angaben in der Tabelle handelt es sich um Richtwerte.
Brattabelle
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