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Miele H 4402 E Manual

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Speisen Empfohlene
Einschub-
ebene
Heißluft plus U Ober-Unterhitze V
1)
Temperatur
in °C
2)
Zeit
in Min.
Temperatur in
°C
2)
Zeit
in Min.
Rinderbraten, ca. 1 kg 1 170–190 100–120 190–210 100–120
Rinderfilet oder
Roastbeef, ca. 1 kg
3)
1 190–210 45–55 200–220 45–55
Wildbraten, ca. 1 kg 1
4)
180–200 90–120 190–210 90–120
Schweinebraten oder
Nacken, ca. 1 kg
1 170–190 100–120 200–220 100–120
Schweinebraten mit
Schwarte, ca. 2 kg
1 150–170 160–180 180–200 120–150
Kasseler, ca. 1 kg 1 170–190 60–70 200–220 60–70
Hackbraten, ca. 1 kg 1 160–180 70–80 190–210 70–80
Kalbsbraten, ca. 1,5 kg 1
4)
170–190 100–120 190–210 100–120
Lammkeule, ca. 1,5 kg 1 170–190 90–120 200–220 90–120
Lammrücken, ca. 1,5 kg
3)
1 170–190 50–60 190–210 50–60
Geflügel, 0,8–1 kg 1
4)
170–190 60–70 190–210 60–70
Geflügel, ca. 2 kg 1 170–190 90–110 190–210 90–110
Geflügel, gefüllt, ca. 2 kg 1 170–190 110–130 190–210 110–130
Geflügel, ca. 4 kg 1 160–180 150–180 180–200 150–180
Fisch im Stück, ca. 1,5 kg 1
4)
160–180 35–55 190–210 35–55
Die Zeiten gelten, wenn nicht anders angegeben, für den nicht vorgeheizten Garraum.
1) Zum Braten empfehlen wir "Heißluft plus U".
Sie können aber auch mit der Betriebsart "Ober-Unterhitze V" arbeiten.
2) Temperaturangabe für die Zubereitung im geschlossenen Brattopf.
Wird der Braten auf dem Rost zubereitet, die Temperatur 20 °C niedriger einstellen.
3) Garraum vorheizen.
4) Einschubebene 2 bei "Ober-Unterhitze V".
Bei den Angaben in der Tabelle handelt es sich um Richtwerte.
Brattabelle
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