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Braten
N Umluftgrillen 165 °C
Fleischart Bratzeit in Minuten bei:
G
Speisen-
temperatur-
fühler
Fleisch-
beschaffen-
heit
1 kg 2 kg 3 kg
Schweinefleisch
Schweinenacken 100-120 120-130 130-140 75-80 °C durch
Schweineschulter 100-120 120-130 130-140 75-80 °C durch
Schweinehaxe 100-120 120-130 130-140 78-80 °C durch
Kasseler 50-60 60-70 65-75 70-75 °C durch
Rindfleisch
Rinderbraten 100-120 120-130 130-140 75-80 °C durch
Rinderfilet 45-55 55-60 60-65 60-65 °Crosa
Roastbeef 45-55 55-60 60-65 55-60 °Crosa
Kalbfleisch
Kalbsrücken - 80-90 - 68-75 °Crosa
Kalbskeule 100-110 110-120 120-130 75-80 °C durch
Kalbshaxe 100-110 110-120 120-130 75-80 °C durch
Kalbsfilet 45-55 55-60 60-65 60-65 °Crosa
Lammfleisch
Lammrücken - 55-60 - 68-75 °Crosa
Lammkeule - 130-140 - 75-80 °C durch
Geflügel
Hähnchen 50-60 - - - durch
Ente - 80-90 90-100 - durch
Gans - - 120-150 80-85 °C durch
Puter / Truthahn - - 130-150 80-85 °C durch
Wild
Rehrücken - 50-60 60-70 65-70 °Crosa
Wildbraten
(Hirsch, Reh etc.)
- 100-120 120-150 75-80 °C durch
Rehkeule - 100-130 - 75-80 °C durch
Praktische Anwendungen
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