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Miele H 373-2 Manual

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Gerichte Empf.
Ein
-
schub-
ebene
Bratautomatic E
1)
Ober- und
Unterhitze A Kerntem
-
peratur
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 oder
Roastbeef, ca. 1 kg
4)
1
5)
190 – 210 35 – 45 220 – 240 35 – 45 40 – 65
6)
Wildbraten, ca. 1 kg 1
5)
180 – 200 90 – 120 220 – 240 90 – 120 75 – 80
Schweinebraten oder
Nacken, ca. 1 kg 1 170 – 190 100 – 120 210 – 230 100 – 120 80 – 85
Schweinefilet oder
Kotelettstück, 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 ,5kg 1
5)
170 – 190 100 – 120 210 – 230 100 – 120 70 – 75
Lammkeule, ca. 2,5 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 1 170 – 190 90 – 110 200 – 220 90 – 110 85
Geflügel, gefüllt,
ca. 2 kg 1 170 – 190 120 – 150 200 – 220 120 – 150 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) Temperatur im Brattopf.
Wird der Braten auf dem Rost 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) Einschubebene 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
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