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Miele H 4350 Manual

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Gerichte Empf.
Ein
-
schub
-
ebene
Bratautomatic
1)
Ober-Unterhitze
Kerntem
-
peratur
in °C
3)
Temperatur
in °C
2)
Zeit
in Min.
Temperatur
in °C
2)
Zeit
in Min.
Rinderbraten, ca. 1 kg 1 190 – 210 100 – 120 190 – 210 100 – 120 80 – 90
Rinderfilet oder
Roastbeef, ca. 1 kg
4)
1
5)
190 – 210 45 – 55 200 – 220 45 – 55 40 – 70
6)
Wildbraten, ca. 1 kg 1
5)
180 – 200 90 – 120 190 – 210 90 – 120 80 – 90
Schweinebraten oder
Nacken, ca. 1 kg 1 170 – 190 100 – 120 200 – 220 100 – 120 80 – 90
Schweinebraten mit
Schwarte, ca. 2 kg 1 170 – 190 120 – 150 180 – 200 120 – 150 80 – 90
Kasseler, ca. 1 kg 1 170 – 190 70 – 80 200 – 220 60 – 70 75 – 85
Hackbraten, ca. 1 kg 1 170 – 190 50 – 60 190 – 210 70 – 80 75 – 80
Kalbsbraten, ca. 1,5 kg 1
5)
180 – 200 90 – 110 190 – 210 100 – 120 70 – 75
Lammkeule, ca. 2,5 kg 1 170 – 190 120 – 140 200 – 220 90 – 120 80 – 85
Lammrücken,
ca. 1,5 kg
3)
1 170 – 190 50 – 60 190 – 210 50 – 60 70 – 75
Geflügel, 0,8 – 1 kg 1
5)
170 – 190 50 – 60 190 – 210 60 – 70 85 – 90
Geflügel, ca. 2 kg 1 170 – 190 90 – 110 190 – 210 90 – 110 85 – 90
Geflügel, gefüllt,
ca. 2 kg 1 170 – 190 120 – 150 190 – 210 110 – 130 85 – 90
Geflügel, ca. 4 kg 1 180 – 200 150 – 180 180 – 200 150 – 180 85 – 90
Fisch im Stück,
ca. 1,5 kg 1
5)
160 – 180 35 – 55 190 – 210 35 – 55 75 – 85
Die Zeiten gelten, wenn nicht anders angegeben, für den nicht vorgeheizten Backofen.
1) Fettfilter einsetzen.
2) Temperaturangabe bei der Zubereitung im geschlossenen Brattopf
Wird der Braten auf dem Rost zubereitet, die Temperatur 20 °C niedriger einstellen.
3) Braten mit dem Bratenthermometer (je nach Modell)
4) Backofen vorheizen.
5) Einschubebene 2 bei Ober-Unterhitze.
6) englisch: 40 – 45 °C, medium: 50 – 60 °C, durchgebraten: 60 – 70 °C
Bei den Angaben in der Tabelle handelt es sich um Richtwerte.
Brattabelle
53
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