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Tabelle für das Braten, Überbacken und Bräunen von Speisen
Menge Beheizungsart Zeit in Min.
Fleisch
1)
Schinkenbraten
Kasseler mit Honigkruste
Kalbsbraten
Hackbraten
1000 g
1000 g
1000 g
ca. 1200 g
300 W + Heißluft Plus 160 °C
Heißluft Plus 180 °C
Heißluft Plus 180 °C
300 W + Heißluft Plus 180 °C
ca. 65
ca. 70
ca. 120
ca. 40
Geflügel
1)
Hähnchen, ganz
Gänsekeulen, 3 Stück
Putenbrust
1000 g
ca. 1500 g
ca. 1000 g
300 W + Heißluft Plus 180 °C
Heißluft Plus 170 °C
Heißluft Plus 170 °C
35 – 45
ca. 120
ca. 100
Kleingerichte
2)
Toast mit unterschiedlichem Belag
Artischockenherzen überbacken
Chicken nuggets, frisch
1)
4 Stück
8 – 10 Stück
ca. 1000 g
Grill
Grill
Heißluft Plus 190 °C
5 – 9
3)
8 – 10
3)
ca. 20
4)
1) erste Einschubebene
2) zweite Einschubebene, Rost mit Wölbung nach oben
3) Grill 5 Minuten vorheizen, Gargut auf den Rost legen
4) Gerät vorheizen
Die Glasschale mit dem Rost in die angegebene Einschubebene einsetzen.
Ausgleichszeit bei Raumtemperatur:
ca. 5 Minuten, bei Garzeiten unter 10 Minuten ca. 2 Minuten.
Bei den Angaben handelt es sich um Richtwerte.
Garen
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